Restaurant · Wake County, NC

Sonic Drive In #4809

12508 Capital Blvd

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Score 96

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

Quick Answers

When was Sonic Drive In #4809 last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 4 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 Jan 11, 2024 to Oct 22, 2026.
Has Sonic Drive In #4809 ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jan 11, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 22, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Hand cleanser and hand drying provisions were not stocked at one of the two handsinks. 6-301.11 Handwashing CleanserHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Hand cleanser and hand drying provisions were not stocked at one of the two handsinks. 6-301.11 Handwashing Cleanser; Availability (Pf) 6-301.12 Hand Drying Provision (Pf) CDI: Paper towels and hand soap were placed at the hand sink.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Ice scoop and ice scoop holder have micriobial growth build up. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: Both were washed; rinsed; and sanitized.

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 Observation: The burger freezer door is no longer attachted to the freezerCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The burger freezer door is no longer attachted to the freezer; it is simply laid on top of the freezer. 4-204.12 Equipment Openings; Closures and Deflectors (C)

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 Observation: Grease and food debris are building on the outside of equipment and below equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Grease and food debris are building on the outside of equipment and below equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 22, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Opened employee drink was stored on top of the ice cream machine. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

Observation: Opened employee drink was stored on top of the ice cream machine. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Employee drink was relocated.

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 —Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

Observation: Chili was not labeled or date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Chili was labeled and date marked.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode Observation: Single service burger and hot dog wrappers were stored in containers that have food debris in the bottom of them. 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Single service burger and hot dog wrappers were stored in containers that have food debris in the bottom of them. 4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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

notedCode Observation: The hood and outside of equipment has grease and debris build up. Grease and food debris are building up behind the fryers. Trash and other debris are building up behind the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: The hood and outside of equipment has grease and debris build up. Grease and food debris are building up behind the fryers. Trash and other debris are building up behind the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: Tile is cracked and partially missing by fryer. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Tile is cracked and partially missing by fryer. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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, Feb 24, 2026 · Original Source

1 - Inspection

Aug 18, 2025

Score 93

Official score: 93 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: Raw burger was stored with ready to eat hot dogs in the prep cooler. Raw bacon was stored with ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw burger was stored with ready to eat hot dogs in the prep cooler. Raw bacon was stored with ready to eat foods in the walk in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw meats were moved away from ready to eat foods.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: Tea pitchers had a disposal date of 7-17-25. New tea had been placed in pitcher and pithcer had not been sanitized between uses. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Pitcher was washedCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: Tea pitchers had a disposal date of 7-17-25. New tea had been placed in pitcher and pithcer had not been sanitized between uses. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Pitcher was washed; rinsed; and sanitized.

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 —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: Cell phone was stored on prep board at prep cooler. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Cell phone was removed.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The gasket on the ice cream cooler needs to be replaced. 4-501.11 Maintain equipment 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

minorCode Observation: Trash and debris are building up behind and below equipment. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Trash and debris are building up behind and below equipment. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 18, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 94

Official score: 94 · Understand This Area’s Scale

6 recorded violations

notedCode —Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

Observation: manager could not provide written procedures fo employees to follow when responding to vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Written procedures were emailed to manager by inspector.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: Employee handled raw burger while wearing glovesHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Employee handled raw burger while wearing gloves; then grabbed a single service container and hamber bun with the same gloves on. Gloves should have been taken off and hands washed prior to handing single service container and hamburger bun. 2-301.14 When to Wash (P) CDI: Spoke with manager and he had employee wash hands and change gloves.

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

Food separated & protected

Inspector’s Notes

Observation: Raw bacon was stored above ready to eat hot dogs. Raw burger was stored beside ready to eat hot dogs. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Manager moved raw burger and raw bacon and placed them at the bottom of the cooler away from ready to eat foods.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation:Hot dogs in hot hold unit were holding at 122F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Hot dogs were reheated.

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 Observation: Dishes were stacked prior to being air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Dishes were stacked prior to being air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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

minorCode Observation: Dust is building up around vents and on ceiling tiles Grease and food debris are building up behind fryer and other equipment. Grease is building up on the outside of equipment. Drains have food debris builidng up in them. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Dust is building up around vents and on ceiling tiles Grease and food debris are building up behind fryer and other equipment. Grease is building up on the outside of equipment. Drains have food debris builidng up in them. 4-602.13 Nonfood Contact Surfaces (C) 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 27, 2025 · Original Source

1 - Inspection

Jan 11, 2024

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

5 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; Several containers and utensils found stored as clean with food or sticker residue remaining on them. Food contact surfaces shall be cleaned to sight and touch. CDI: Dishes were taken back to dish area to be rewashed.

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

criticalCode 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; Reach in cooler found to be maintaining TCS food above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: PIC voluntarily discarded the eggs and corn dogs.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Quat sanitizer found at well over 400ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI: PIC agreed to dilute sanitizer until system is repaired.

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

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; Non-food contact surfaces found with significant food debris and build up; including cooler gaskets; bottoms of coolers and sides of equipment. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Several floor tiles found broken or missing on the cook line. Physical facilities shall be maintained in good repair. Repair floor. ; 6-501.12; Core; Cleaning needed on the floors and walls throughout the facility. Physical facilities shall be maintained clean. Increase cleaning frequency.

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 11, 2024 · Original Source