Restaurant · Wake County, NC

Burger Fi

10831 Wakefield Commons Dr

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Burger Fi last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from Feb 20, 2026 to Oct 6, 2026.
Has Burger Fi ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated Feb 20, 2026.

The Full Inspection History

2 inspections

1 - Inspection

Oct 6, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Chemical spray bottle found stored on prep table and stainless steel cleaner found stored on shelf commingling with containers of oil. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated. 7-102.11; Priority Foundation; Chemical spray bottle in warewashing area and two chemical spray bottles in drive-thru area were missing the identifying label. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottles were 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

notedCode 4-903.11(A)(B) and (D)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(B) and (D); Core; Clean utensil rack is stored close to prep table and there is evidence of powder buildup on clean containers. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Food containers were relocated to warewashing area to be cleaned and sanitized. Install an easily cleanable partition to prevent buildup on clean food containers. *Points not increased due to this being a different violation under the same code.

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 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee purse and phone found stored on dry storage rack commingling with facility's goods. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Ensure employees are using lockers. CDI- Items were relocated.

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, Oct 6, 2026 · Original Source

1 - Inspection

Feb 20, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Grilled mushrooms (97F-108F) in amber bin found hot holding below 135F. This was the only hot TCS food found holding at incorrect temperature. Maintain TCS foods in hot holding at 135F or above. CDI- Food was voluntarily discarded and new product was cooked.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; TCS foods in the front counter prep cooler were holding between 40F-46F (see the temperature chart). Ambient air of this prep cooler measured 44F-45F. Maintain TCS foods in cold holding at 41F or less. CDI- Unit was adjusted to a lower setting at the time of the inspection. After adjustments; unit is now holding below 41F. It is possible that this unit may have been in a defrost cycle. Remember that even in defrost; refrigeration must maintain food at 41F or below.

In Plain English

More about food kept at an unsafe temperature

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; Bags of clean towels found stored on the floor in the office. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Towels were relocated off of the floor.

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

Official record from Wake County Environmental Services, Feb 20, 2026 · Original Source

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