Restaurant · Wake County, NC

Bul Box

1125 Hatches Pond Ln

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

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Score 97

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Bul Box last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Jan 26, 2024 to Oct 9, 2026.
Has Bul Box ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 26, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 9, 2026

Score 97

Official score: 97 · 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; Black and pink residue inside ice machine. Dried syrup inside nozzles at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean machine.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed rice; fried chicken; roasted chicken; and potatoes holding below 135F. TCS foods shall be held at 135F or greater. Items reheated in oven above 165F.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed bulk container of slaw holding without a date inside walk in cooler. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1- item dated.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed recently prepared edamame cooling inside tightly wrapped saran wrap. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Oct 9, 2026 · Original Source

1 - Inspection

Jun 29, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Dried syrup inside nozzles at coke dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to detail clean machine.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed rice and cabbage noodle dish holding below 135F. TCS foods shall be held at 135F or greater. Items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Observed quat sanitizer greater than 400 PPM at 3 comp dispenser. Observed Dark green color indicated on test papers. Quat sanitizer shall register 200-400PPM. Dilute solution until concentration is adjusted to proper range. Solution diluted during inspection.

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 6-501.11 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Core; Observed one heat lamp broken. Physical facilities shall be maintained in good repair. Repair unit.

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 6-202.11 CoreFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-202.11 Core; Observed two heat lamps with (Phillips brand) bulbs that are not coated to ensure that they are shatterproof. Light bulbs must be shielded; coated; or otherwise shatter-resistant in areas where there is: •Exposed food; •Clean equipment or utensils; •Clean linens; or •Unwrapped single-service or single-use items (such as disposable cups or plates).

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, Jun 29, 2026 · Original Source

1 - Inspection

Jan 30, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed pans of repackaged raw tuna and salmon stored directly on top of RTE crab salad inside walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

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; Observed ground tuna; cubed tuna and salmon holding above 41F on the line. TCS food shall be held at 41F or below. Items discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Core; Observed a buildup of debris inside ceiling vents above drying racks. Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Jan 30, 2026 · Original Source

1 - Inspection

Jun 4, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw tuna and salmon stored on shelf above chicken and other RTE and cooked foods. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

majorCode 8-103.11Other

Official Wording

Variance obtained for specialized processing methods

Inspector’s Notes

8-103.11; Priority Foundation; Observed no variance or HACCP plan available for ROP items found green bean sauce; pineapple; and cooked pork. Manager stated that vacuum sealed product is delivered from BulBox corporate kitchen. Observed items holding with date appropriate date marking. Before a variance from a requirement of this code is approved; the information that shall be provided by the person requesting the variance and retained in the regulatory authority’s file on the food establishment includes: (A) A statement of the proposed variance of the Code requirement citing relevant code section numbers (B) An analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; Pf and (C) A haccp plan if required as specified under par. 8-201.13(A) that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested. Obtain HACCP plan and keep on file for review by inspector.

In Plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 ; Priority Foundation; Observed edemame thawing inside bowl water. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Item placed under running water.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 4, 2025 · Original Source

1 - Inspection

Sep 19, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

minorCode 4-602.11 (E)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 (E); Very minor pink residue on left side ice ice shield inside ice machine. Enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup of soil residues. Soda nozzles and ice chute very clean. Employee began cleaning the ice shield during inspection. No points deducted.

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

criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Potatoes on make line in green container hot holding at 115-130F. TCS (Time/Temperature Controlled for safety) foods shall be held hot at 135F or higher. Discussed using TPHC (Time as a Public Health Control) for these potatoes on the line since they are held under heat lamp during service. TPHC forms emailed and time added to potatoes during inspection. Employees educated on the use of TPHC versus temperature and once labeled for time; it must be discarded after 4 hours and food cannot be saved. Manager stated potatoes will be gone within the 4 hours and will have to make fresh. Educated about various methods to document time cooking completed.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 19, 2024 · Original Source

1 - Inspection

Jan 26, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Drink machine nozzles had dark built up residue present on interior nozzles. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Scrub soda nozzles with soap; then soak in sanitizer.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Foods prepped in the morning observed cooling in the walk-in cooler in tightly wrapped containers. Cooling shall be accomplished by using rapid cooling equipment; using shallow pans; separating food into smaller portions; and loosely covered; or uncovered if protected from overhead contamination. CDI - PIC unwrapped the containers.

In Plain English

More about food kept at an unsafe temperature

minorCode 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; Both gaskets torn on the reach-in cooler and one lightbulb does not work under the hood. Equipment shall be maintained in a state of good repair. Replace the above-mentioned items.

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, Jan 26, 2024 · Original Source