Restaurant · Wake County, NC

Wayback Burgers

Name: Wayback Burgers
Address: 6320-116 Capital Blvd, Wake County, NC

6320-116 Capital Blvd

Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗

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Score 96

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Apr 15, 2026

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

notedCode 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority - (REPEAT) Several cold TCS* foods on refrigerated make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures or voluntarily discarding. NOTE: Do not overfill make line top containers above fill or chill lines on containers. Consider using only metal pans for storing foods. Ensure refrigerator is chilling foods throughout the unit with good air flow; vent fans working; etc. to ensure all foods are maintained at 41F or less.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - (REPEAT) Some bottles of sauces; cooking oil/margarine; containers of dry foods/spices were not labeled...Working containers of foods removed from original containers and not easily recognized shall be labeled with their contents...Properly label bottles/containers of foods stated above to denote contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed at least a few food employees without proper hair restraints or unrestrained hair on head and face...Food employees shall use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils...Instruct food employees to don proper hair restraints.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - At least one bucket of quaternary ammonium (QA) sanitizer for wiping cloths had concentration below 150 ppm (minimum required concentration for Oasis 146 QA sanitizer used). Also; one moist wiping cloth was on counter top...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist wiping cloths as stated above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C); Core - (REPEAT) Several clean paper food boats/containers were stored with food contact sides up; and some were inverted on soiled tray Several stacks of disposable cups were not covered/protected...Single service disposable food/beverage items shall be protected from contamination...Cover or invert disposable food containers on clean surfaces. Keep stacks of cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core - (REPEAT) Soiled cardboard was underneath grill...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from under grill. Instead; consider using a catch pan that can easily be washed. 4-501.11; Core - (REPEAT) Some wire shelves were peeling and/or rusty and corroded...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - (REPEAT) Observed 3-compartment sink soiled interiors of sanitizing compartment...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment...Increase cleaning frequency of 3-comp sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; laminate cabinets in front service area;freezer interiors; refrigerator/freezer door gaskets and door handles; exteriors of onions and sugar bulk containers; mobile metal rack; exteriors of plastic drawers used to storage plastic ware by beverage self-serve counter...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - (REPEAT) Observed soiled flooring and corners under equipment; cabinets; and shelving and some soiled walls; baseboard tiles; floor drains and some ceiling tiles....Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 15, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 96

Official score: 96 · Understand this area’s scale

9 recorded violations

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11;Core - Observed at least one employee with several bracelets on wrist...While working with food; food employees shall not wear jewelry on arms and hands except for a plain ring...Except for a plain ring; instruct food employees to remove all jewelry from arms and hands (including watches).

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.16 (A) (2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods on refrigerated make line top were above 41F (see temperature chart)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures or quickly serving them to customers.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority - Several red sanitizer buckets were not labeled as "sanitizer"; and one spray bottle with clear liquid was not labeled...Working containers of toxic materials; cleaners; and sanitizers shall be labeled with names of contents...CDI by labeling sanitizer buckets and discarding liquid from spray bottle. 7-201.11; Priority - One sanitizer spray bottle was stored on top of food prep surface by food items; and another bottle was hanging above/near food prep table...Toxic materials (such as sanitizers; cleaners; etc.) shall be stored to avoid contamination of food; equipment; utensils; linens; and single-service/use items...CDI by properly storing sanitizer bottles.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some bottles of sauces; cooking oil/margarine; containers of dry foods/spices were not labeled...Working containers of foods removed from original containers and not easily recognized shall be labeled with their contents...Properly label bottles/containers of foods stated above to denote contents.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C); Core - Many clean paper food boats/containers were stored with food contact sides up (one had food debris in it). Several stacks of disposable cups were not covered/protected. Many plastic beverage lids and straws were stored in soiled holders on wall...Single service disposable food/beverage items shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination...Discard soiled food containers and store them covered or inverted on clean surfaces. Keep stacks of cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Clean the soiled lid and straw holders.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core - Soiled cardboard was underneath grill...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove cardboard from under grill. Instead; consider using a catch pan that can easily be washed. 4-501.11; Core - Some wire shelves were peeling and/or rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core - Observed 3-compartment sink soiled interiors of sanitizing basin; left "clean" side drainboard; and backsplash...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment...Increase cleaning frequency of 3-comp sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; microwave oven interiors; refrigerator door frames and gaskets; counter top corners in front prep area; cooking equipment wheels and castors...Equipment/utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Observed soiled flooring and corners under equipment; cabinets; and shelving and some soiled walls; floor drains and ceiling tiles (discolored)...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 8, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11;Core; Observed pink residue on ice chute of soda machine. In enclosed components of equipment such as ice machines must be cleaned at frequency necessary to preclude accumulation of soil or mold. CDI- Ice chute was cleaned during inspection. 4-601.11 (A); Priority Foundation; Observed vegetable dicer blade stored as clean with leftover food residue. Food contact surfaces of equipment and utensil shall be clean to sight and touch. CDI-Inspector moved dicer blade to thee compartment sink during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed some clean metal cups for milkshakes stored on soiled black tray in back kitchen area. Cleaned equipment and utensils shall be stored in a clean; dry location. CDI-Cups and tray were moved to three comp to washed.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled white liner on shelf in walk-in cooler; and slight ice cream residue on shelf in walk-in cooler freezer. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 21, 2025 · Original Source

1 - Inspection

Oct 4, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11;Core; Observed black residue on ice chute of soda machine. In enclosed components of equipment such as ice machines must be cleaned at frequency necessary to preclude accumulation of soil or mold. CDI-Ice chute was cleaned during inspection. 4-601.11 (A); Priority Foundation; Observed vegetable dicer blade stored as clean with leftover food residue. Food contact surfaces of equipment and utensil shall be clean to sight and touch. CDI-Inspector moved dicer blade to thee compartment sink during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 3-304.12 (B)CoreEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B)Core; Observed small plastic condiment cups used as scoops stored directly inside ice cream topping containers. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Replace condiment cups with scoops with a handle.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core; Observed soiled cardboard lining metal shelving underneath vegetable dicer and underneath grill. Non food contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. CDI-Manager removed and discarded cardboard during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Improvement seen. Observed soiled flooring underneath shelves in walk-in freezer and some black residue on wall at three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 4, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw hamburger patties stored above hot dogs in walk-in cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged during inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler; freezer and metal shelving in back kitchen area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Observed unused flip top prep unit stored next to bathrooms. Owner stated he has contacted someone to come pick up prep unit. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove unused equipment.; 6-501.12; Core; Observed soiled flooring underneath shelving in walk-in cooler and walk-in freezer. Black residue on wall at three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 2, 2024 · Original Source

1 - Inspection

Nov 14, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed milk in small reach-in fridge with temperature above 41F(see temperature chart above). Ambient air temperature of fridge is 52F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Milk was moved to walk-in cooler NOTE: Do not put any TCS foods in small reach-in fridge until unit is maintaining 41F or below.

In plain English

More about food kept at an unsafe temperature

minorCode 4-101.19Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-101.19; Core; Observed soiled cardboard lining metal shelving underneath vegetable dicer. Non food contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. CDI-Manager removed and discarded cardboard during inspection.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled shelving in walk-in cooler and freezer and interior of cabinets underneath soda machine. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled flooring underneath shelving in walk-in cooler and walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors in these areas.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Observed employee jacket; coat and bookbag stored with establishment's food on dry storage shelf. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; single service and single use articles can not occur. CDI-Manager moved employee belongings to lockers.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 14, 2023 · Original Source