Restaurant · Wake County, NC

Hardee's #1205

2304 Gorman St

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

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Score 97.5

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

Quick Answers

When was Hardee's #1205 last inspected?: The most recent inspection on record was on Oct 9, 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: 2 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 Mar 18, 2024 to Oct 9, 2026.
Has Hardee's #1205 ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 18, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 9, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) Date marking sticker residue observed on a few dishes stored as clean in back storage area. CDI: Dishes set aside to be thoroughly cleaned.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators and shelving units. Grease build-up on exterior and interior surfaces of equipment; particularly the fryers and on reach-in door handles. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 9, 2026 · Original Source

1 - Inspection

May 5, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Several heat lamp bulbs are blown and inoperable on small fry/hash brown holding unit. Rust on shelving inside reach-in units.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls throughout establishment. Black build-up observed on wall behind three-compartment sink. Build-up noted between standing equipment and walls particularly in corners. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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, May 5, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 6-501.111 Keep the premises free of insectsPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed near mop sink area.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators and shelving units. Grease build-up on exterior and interior surfaces of equipment; particularly the fryers. Grease buildup-up on hood vent system. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls throughout establishment. Black build-up observed on wall behind three-compartment sink. Build-up noted between standing equipment and walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 28, 2025 · Original Source

1 - Inspection

Jun 13, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode —Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Hash browns under heat lamp warmer below 135F. CDI: Hash browns discarded.

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. Several heat lamp bulbs are blown and inoperable on small fry/hash brown holding unit. Please have bulbs replaced.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators and shelving units. Grease build-up on exterior and interior surfaces of equipment. Ice build-up observed in reach-in freezer. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk-in coolers. Build-up noted between standing equipment and walls. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 13, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Residue build-up inside large chest ice machine basin and on guard. Equipment components such as ice machines and inner mechanical components must be frequently cleaned. Please have ice machine detail cleaned.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators and shelving units. Grease build-up on exterior and interior surfaces of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk-in coolers. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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, 2025 · Original Source

1 - Inspection

Mar 18, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Plastic containers stored clean have food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat. ; 4-603.16; Core; Employee observed skipping rinse step while washing utensils at 3 comp. Use of a distinct; separate water rinse after washing and before SANITIZING if using a 3 compartment sink.

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 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning needed of floors and walls throughout establishment including walk ins. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 18, 2024 · Original Source