Restaurant · Wake County, NC

White Oak Stadium 14

Name: White Oak Stadium 14
Address: 1205 Timber Dr E, Wake County, NC

1205 Timber Dr E

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jun 26, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean but were greasy to the touch. Clean dishes must be free of grease residue. CDI... The dishes were placed at the three compartment sink to be washed again.

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 7-201.11 Separation - Storage (P) Kettle cleaner was stored on the same shelf as the ice scoops. There were cleaning products that were stored above clean dishes. Toxic materials and cleaning supplies must be stored in a manner to prevent contamination. Toxic materials must be stored away from all foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Kettle cleaner was stored on the same shelf as the ice scoops. There were cleaning products that were stored above clean dishes. Toxic materials and cleaning supplies must be stored in a manner to prevent contamination. Toxic materials must be stored away from all food; single-service items; and linens. CDI... The item was moved away from the clean dishes.

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

minorCode 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Clean dishes were stored in containers that were not clean. Clean dishes must be stored in a manner to prevent contamianton. Clean dishes must be stored in a clean location. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination

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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air drying shelves. Clean the storage containers. Clean the three compartment sink. Clean equipment at a frequency necessary to remove the build-up of debris.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the serving line. Clean Physical Facilities at a frequency necessary to remove debris.

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, Jun 26, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Fruit fly spray was placed in bottles labeled as sanitizer. All spray bottles must be properly labeled with the common name of the item in the spray bottle. CDI... The bottles were properly labeled.

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

minorCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes drink nozzles was left in seating water. Clean dishes must be stored on a clean dry location. CDI.. The drink nozzles were cleaned and placed on a dry surface.

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 4-501.14 The rinse compartment of the three compartment sink needed to be cleaned. There were clean dishes stored on the compartment. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 The rinse compartment of the three compartment sink needed to be cleaned. There were clean dishes stored on the compartment. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI... The drain board was cleaned during the 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

Official record from Wake County Environmental Services, Sep 23, 2025 · Original Source

1 - Inspection

Mar 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; One of the front end prep coolers is no longer working. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 Observation: There i snot a person on sight that is certified as a food manager. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: There i snot a person on sight that is certified as a food manager. 2-102.12 (A); Core; (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.1 The hand wash sink located at the far left hand side of the prep area is slow to drain. (B) Maintained in good repair. Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Noted drain plugs missing from outside recyclable dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.111 - Noted top lid on the outside recyclable unit was torn off. Keep storage areas and bins for waste in good repair. Have vendor replace dumpster lid.

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, Mar 21, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: There i snot a person on sight that is certified as a food manager. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Bulk ice machine unit #2 is no longer working also noted the front-end 2 door reach in cooler needs repairs. Person-in-charge has already placed a work order for both units. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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

majorCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) - Facility missing Quaternary Ammonium Test strips for the sanitizer dispensed at the 3 compartment sink. Provide a test kit that accurately measures sanitizer concentrations. EHS provided sample Quaternary Ammonium test strips during time of inspection. Text EHS; Tracie Davis; at 984-239-1105 with picture of appropriate test strips by Oct 28th.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand wash sink located at the far left hand side of the prep area is slow to drain. (B) Maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 18, 2024 · Original Source

1 - Inspection

Mar 1, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode Observation: There i snot a person on sight that is certified as a food manager. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode Observation: Hot dogs observed being held out of temperature at 130F. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Hot dogs observed being held out of temperature at 130F. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above CDI: Hot dogs were discarded during inspection. Machine was sanitized before placing back into service. Discussed

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 Observation: The mop sink faucet is leaking at the AVB. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The mop sink faucet is leaking at the AVB. 5-205.15; A PLUMBING SYSTEM shall be: and (B) Maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Mar 1, 2024 · Original Source