Mobile Food · Wake County, NC

Corner Boys BBQ (Wcid #676)

2161 S Wilmington St

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

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Score 98.5

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

Quick Answers

When was Corner Boys BBQ (Wcid #676) last inspected?: The most recent inspection on record was on Oct 15, 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: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Jul 20, 2024 to Oct 15, 2026.
Has Corner Boys BBQ (Wcid #676) ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jul 20, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 15, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A)(2) PriorityFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) Priority; Potato salad prepared today; according to datemarking; in flip top cooler above 41F Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. Flip top cooler has no other food product in the unit and only the large bin of potato salad. Manager stated it was prepared at the commissary and brought to the location. Moved potato salad to reach-in cooler and educated that the salad should be discarded after 4 hours from preparation. Truck is only operating until 2:00 at this location; within 4 hours from prep and line of customers outside truck. Ensure cooler is working to hold food at 41F or below. Educated about cooling potatoes and ingredients before preparing and cooling to 41F at commissary.

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

minorCode 6-303.11 Intensity - Lighting (C)Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11 Intensity - Lighting (C); No lights working inside the truck at beginning of inspection. Lighting shall be sufficient to see work spaces.

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 15, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Hand Drying Provision; No paper towels readily available at handsink. Each handwashing sink shall be supplied with paper towels. Stack of napkins added to sink during inspection.

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.

Oct 14, 2025

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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Sides of equipment; handles; outside of three compartment sink soiled with greasy residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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; Core; Floors under equipment; and walls throughout truck in need of cleaning. Physical facilities; floors walls and ceilings shall be kept clean. Clean these areas more frequently.

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, 2025 · Original Source

1 - Inspection