Restaurant · Wake County, NC

Burger King #9362

1711 N Harrison Ave

Last inspected Oct 14, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

Quick Answers

When was Burger King #9362 last inspected?: The most recent inspection on record was on Oct 14, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?: 7 inspections on record, from Dec 21, 2023 to Oct 14, 2026.
Has Burger King #9362 ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 21, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 14, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11; Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Manager provided training. Team member filled basin with quat sanitizer 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 4-501.19 Priority FoundationCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.19 Priority Foundation; Observed employee actively washing a few dishes from a small container of soapy water 78F. Basin shall be filled and dishes shall be submerged in the soapy solution. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F. Basin filled with soapy water above 110F.

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 6-501.11 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Core; Walk in freezer door stays open after manually pushed to close. Door must be forced to close. Physical facilities shall be maintained in good repair.

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 14, 2026 · Original Source

1 - Inspection

Jun 16, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Observeda live cockroach crawling on the wall and gnats active near hand sink outside of office. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Cockroach killed during inspection. Call pest control to increase treatments if necessary. .

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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; Observed thick ice buildup inside two sliding door freezer chests. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 6-501.11 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Core; Walk in freezer door stays open after manually pushed to close. Door must be forced to close. Physical facilities shall be maintained in good repair.

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 16, 2026 · Original Source

1 - Inspection

Jan 13, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 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; Observed sausage and bacon egg breakfast sandwiches holding below 135F- batch discarded. TCS foods shall be held at 135F or greater.

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 6-501.11 CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Core; Walk in freezer door stays open after manually pushed to close. Door must be forced to close. Physical facilities shall be maintained in good repair.

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 13, 2026 · Original Source

1 - Inspection

Jun 13, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 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; Observed impossible burgers holding below 135F- batch discarded. TCS foods shall be held at 135F or greater.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

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; Observed a buildup of debris on equipment above fryer. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13;Priority; Observed soapy water and sanitizer hoses stored submerged in water at 3 comp sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hoses removed from solution. Zip tie hose at least one inch above the rim of the sink basin.;

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, Jun 13, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; 2-402.11; Core; Observed employees in kitchen preparing food and handling food utensils without wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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 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 fragments of debris and dust inside tea urn stored as clean. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Item placed in 3 comp sink.

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 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Observed hot water 67F at hand sink in women's restroom. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed sanitizer bucket stored above sleeves of lids and cups inside cabinet at self service coke dispenser. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- item removed from area.

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

majorCode 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204-112; Priority Foundation; Thermometer is not available inside reach in cooler on the line. Cold or hot holding equipment used for potentially hazardous food (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring devices that is located to allow easy viewing of the device's temperature display.

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, Nov 25, 2024 · Original Source

1 - Inspection

Mar 26, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine interior chute had an accumulation of red residues. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice 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

Official record from Wake County Environmental Services, Mar 26, 2024 · Original Source

1 - Inspection

Dec 21, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; Interior of hopper; sides of fryers; and tracts of beef freezer were soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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; Employee phone and laptop stored on work surface next to cold wells. Employee items shall be stored in a designated area where contamination of food; equipment; utensils; linens; and single-use articles can not occur. Store employee items in a designated area.

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, Dec 21, 2023 · Original Source