Mobile Food · Wake County, NC

Good Ol Boys BBQ Grill (Wcid #944)

5301 Tin Roof Way

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

Quick Answers

When was Good Ol Boys BBQ Grill (Wcid #944) last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
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?: 4 inspections on record, from Oct 25, 2023 to Oct 16, 2026.
Has Good Ol Boys BBQ Grill (Wcid #944) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 25, 2023.

The Full Inspection History

4 inspections

1 - Inspection

Oct 16, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-903.11 EquipmentEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: to-go containers were facing up. Person in Charge (PIC) stated he was still setting up the truck for the customer and he was aware that containers has to be upside down; protecting from dust. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fryer basket had metal coming out. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded fryer basket.

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 16, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-403.11 (C)Food temperature

Official Wording

Proper reheating procedures for hot holding

Inspector’s Notes

3-403.11 (C); (D); Priority; Observed commercially processed (cooked) pork bbq and brisket reheated to 102F and 110F respectively. Reheat commercially processed; ready-to-eat food to 135F within 2 hours if food is to be hot held until service. CDI- PIC reheated to 165F on stove top to place into hot holding cabinet.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Observed Meadow Creek smoker on the back of the mobile unit in the permitted enclosed; screen area (with handsink) that was not previosuly approved on during permitting. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Department will determine if smoker meets certification for use and get back to the PIC. PIC does not plan to use the mobile food unit again for a while.

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 4-501.19Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.19; Priority Foundation; Hot water was at 80F at 3 comp sink. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. PIC leaving after inspection to go back to commissary and repair and will not be using unit until repaired. Provide video of correction with water temperature to EHS Anna Walls at 9197237211 or email: anna.walls@wake.gov by 12/26/25.

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, Dec 16, 2025 · Original Source

1 - Inspection

Aug 17, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode Observation: pork bbq and pork ribs were observed hot holding below 135F critical hot holding limit. Products had been in hot holding cabinet (air temp 146F) without water in reservoir. (Less than 2 h)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: pork bbq and pork ribs were observed hot holding below 135F critical hot holding limit. Products had been in hot holding cabinet (air temp 146F) without water in reservoir. (Less than 2 h); CDI: products were removed and reheated during inspection to pork ribs 167F and pork bbq 191F respectively and placed back into hot holding cabinet. Hot holding cabinet was turn up to 160F during inspection. Other products in hh cabinet ranged from 3-501.16(A)(1) ; Priority; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above

In Plain English

More about food kept at an unsafe temperature

minorCode Observation: Wiping clothes in use for wiping up spills and equipment not stored ina sanitizer between use. CDI: Filled up sanitizer bucket measured (chlorine 50ppm) and placed wiping clothes in sanitizer buckets as corrective action. 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: Wiping clothes in use for wiping up spills and equipment not stored ina sanitizer between use. CDI: Filled up sanitizer bucket measured (chlorine 50ppm) and placed wiping clothes in sanitizer buckets as corrective action. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: The thermometer in the prep refrigerator was reading -20F and the actual air temperature was 38F. Replace thermometers to ensure in working condition and monitor air temperatures of equipment. 4-502.11(A) and (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The thermometer in the prep refrigerator was reading -20F and the actual air temperature was 38F. Replace thermometers to ensure in working condition and monitor air temperatures of equipment. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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, Aug 17, 2024 · Original Source

1 - Inspection