Restaurant · Wake County, NC

Brier Creek Beer Garden

8521 Brier Creek Pky

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Brier Creek Beer Garden last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
Were any violations recorded at the last inspection?: Yes: 7 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 Apr 15, 2024 to Oct 6, 2026.
Has Brier Creek Beer Garden ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Apr 15, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 6, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Multiple employee drinks stored above facility food and alongside facility food on dry storage shelving and on food prep surfaces. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result.

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 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine interior soiled with slight black accumulation. 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

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; One bag of spring mix holding above 41 F in a lowboy cooler. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Spring mix moved to the walk-in cooler to chill rapidly. Repeat; half credit taken due to only one food item being out of temperature.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer buckets registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Buckets emptied & re-made with appropriate 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

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; The main walk-in cooler gasket and the beer walk-in cooler gasket is soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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

notedCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; When both handles (hot and cold) are turned off completely; a slow; but steady drip is present at the handwashing sink (closest to the soda machine). A plumbing system shall be maintained in good repair. Repair handwashing sink.

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

notedCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Multiple light bulbs under the hood are burnt out and are in disrepair. Lighting shall be sufficient in areas where employee safety is a factor. Replace/repair light bulbs.

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 6, 2026 · Original Source

1 - Inspection

Apr 29, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Numerous foods on the cook line filled to the brim in prep coolers. Foods out of temperature include: chicken wings; pimento cheese; sliced cheddar cheese; sliced Swiss cheese; shredded cheese; steak; spring mix; cut romaine; and dumplings. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; ice cream mixture holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Majority of foods moved to cool in the walk-in cooler; and bags of ice placed on spring mix & cut romaine. Ice cream mixture voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Condensate is dripping above the line bread cooler. The leak appears to be coming from the light fixture. Various breads stored on top of this cooler and exposed to the splash. Food shall be protected from contamination by storing the food: in a clean; dry location; not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Breads removed from this area. Identify source of leak and repair.

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 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; The walk-in cooler gasket is soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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, Apr 29, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No Certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The mechanical dish machine is dispensing 0 ppm of chlorine. Contractor is through EcoLab. Chemical sanitizer; chlorine; shall register 50-200 ppm to effectively sanitize. VR - EHS will return to verify repair of the dish machine. Until repair; facility may wash and rinse using the dish machine and sanitize using the 3-compartment sink. Ensure Sink & Surface Cleaner & Sanitizer (sanitizer hook up at 3-compartment sink) is prepared within the correct range (272-700 ppm required per labeling). 4-602.11; Core; Ice machine baffle soiled with pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Containers of cut tomato and cut romaine filled to the brim in prep coolers. The top portion of the foods maintaining 44-45 F. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; ice cream mixture holding above 41 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Top portion of foods and ice cream mixture voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wiping cloth bucket stored on the floor on the front line. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor.

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; Walk-in cooler fan guards soiled with dust and debris. Non-food contact surfaces of equipment shall be kept free of dust; dirt and 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

notedCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Multiple light bulbs under the hood are burnt out and the light bulb in the tall reach in freezer has burnt out. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs. 6-501.110; Core; Employee coats and purses stored on shelving above facility items. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. EHS recommends using a container or bin to keep employee items separate; and storing below facility items.

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, Feb 9, 2026 · Original Source

1 - Inspection

Jul 10, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

criticalCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A container of sausage filled to the brim in a prep cooler. The top portion of the sausage maintaining 43-45 F. Top portion moved to the walk-in cooler to chill rapidly. Do not over-fill containers as it is hard to maintain proper temperatures when done so. Additionally; various house-made dressings stored in the expo cooler holding above 41 F. Expo cooler maintaining 49 F ambient. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. PIC called in for evaluation/repair of the expo cooler; and all house-made dressings moved to the walk-in cooler. VR - PIC to contact EHS regarding expo cooler's repair.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Chicken wings (prep: 7/2); corned beef (prep: 7/3); bacon (prep: 7/3); and short ribs (prep: 7/3) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Foods voluntarily discarded.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Recently prepared salad cooling in the expo cooler. TCS foods shall be cooled using rapid cooling equipment (walk-in cooler/freezer) prior to placing in cold holding equipment. CDI - Salad moved to the walk-in cooler to chill rapidly.

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

4-501.11; Core; As mentioned in violation #22 above; the expo cooler used for the storage of various dressings is unable to maintain 41 F or below. The cooler door observed propped open and the door does not remain shut unless pushed with force. The gasket appears to not be fully sealed to the cooler. Equipment shall be in a state of repair. Consider gasket replacement (if needed following evaluation) and ensure the door can close fully.

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; The walk-in cooler gasket is soiled with black accumulation. The tall reach-in freezer gasket is soiled with accumulation and the interior flooring of the tall reach-in freezer is soiled with food and debris. Outsides of the tall reach-in freezer are soiled with dirt; debris; and rust residues. Remove as able. Interior of the expo cooler soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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, Jul 10, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed a tray of raw steaks above precooked foods in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - Tray of raw beef was moved to a lower shelf. Repeat.

In Plain English

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

More about other finding

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; All the TCS foods in the top right drawer cooler and the pimento cheese in the salad prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; pimento cheese was moved to walk-in cooler for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B)(3); Priority foundation; Drawers of cooked potatoes under time holding did not have time labels indicating the time when the foods were moved from the walk-in cooler to the drawers; or when the potatoes should be discarded. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time labels added to drawers. Repeat. PIC stated that they will no longer continue to use time control for these potatoes and will switch to temperature control.

In Plain English

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

More about other finding

notedCode 7-209.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-209.11; Core; Observed a small bottle of employee hand moisturizer stored next to the prep area. Employees shall store their personal care items in lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. CDI - Bottle of moisturizer moved to a different location.

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

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Observed dressing bottles stored in a lowboy cooler with standing water. Food shall be protected from contamination by storing the food: in a clean; dry location; not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Bottles removed and standing water cleaned from lowboy cooler.

In Plain English

More about food not protected from contamination

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 ripped gaskets on the drawer coolers and on the salad prep cooler doors. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.

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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority foundation; The provided chlorine test strips expired in March 2024 and are no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC placed order for new chlorine test strips; scheduled to arrive tomorrow Feb 18; 2024.

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 17, 2025 · Original Source

1 - Inspection

Apr 15, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

majorCode 6-301.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; Hand soap was missing from the handwashing sink beside the soda machine. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - New soap was added to this handwashing 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 separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw; unpasteurized eggs stored above containers of fully cooked chili and meatballs in the walk-in cooler. Also observed raw fish stored on top of cartons of children's apple juice in the walk-in cooler. Food shall be protected from cross contamination by: Separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food and cooked ready-to-eat food. This shall be accomplished by arranging each type of food in equipment so that cross contamination of one type with another is prevented. CDI - PIC voluntarily discarded apple juice and other foods were rearranged in the walk-in cooler to prevent cross-contamination.

In Plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed dried-on food debris on the back of the deli slicer blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer removed for cleaning.

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 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Cooked potatoes under time holding did not have labels indicating when they were moved from the walk-in cooler. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Correct time label added to container. Spoke with PIC about no longer using time control as potatoes appear to now be holding proper temperatures with the new drawer cooler unit.

In Plain English

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

More about other finding

minorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Core; Raw salmon in vacuum-sealed packages were thawed in the walk-in cooler while still fully sealed. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: Prior to its thawing under refrigeration; or prior to; or immediately upon its completion of its thawing using procedures specified in the NC Food Code. Open packages of raw salmon before it starts thawing.