Mobile Food · Wake County, NC

Chop Naija Kitchen (Wcid #895)

3520 Capital Blvd

Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the Next Inspection, Free.

We'll email you when Chop Naija Kitchen (Wcid #895) has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Chop Naija Kitchen (Wcid #895) last inspected?: The most recent inspection on record was on Oct 5, 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Nov 3, 2023 to Oct 5, 2026.
Has Chop Naija Kitchen (Wcid #895) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 3, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 5, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf) Prepared foods stored in containers without any date marking indications. CDI: Provided date marking education during inspection - known dates of prepped items added. It is very important that date marking is accuracy maintained to control for listeria. Please continue to date all foods when prepped. Repeat points will be taken if violation continues. PIC has labels but did not apply them.

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

Official record from Wake County Environmental Services, Oct 5, 2026 · Original Source

1 - Inspection

Apr 7, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. (Pf) Prepared foods stored in containers without any state marking indications. CDI: Provided date marking education during inspection - known dates of prepped items added. It is very important that date marking is accuracy maintained to control for listeria. Please continue to date all foods when prepped.

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

Official record from Wake County Environmental Services, Apr 7, 2026 · Original Source

1 - Inspection

Sep 17, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use (Pf): Handwashing sink is blocked by a large floor fan and a red plastic sign making accessing it without moving these pieces difficult. CDI: Items removed so inspector could wash their hands. Make sure to leave the handwashing sink easily accessible for best hand washing outcomes.

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

Non-food contact surfaces clean

Inspector’s Notes

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. Dust build-up observed on fan guard of large black floor fan. Please have guard 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

Official record from Wake County Environmental Services, Sep 17, 2025 · Original Source

1 - Inspection

May 6, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

3 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): Large pot of cooked goat holding at 128°F. CDI: Food reheated to 165F on stove top. Please maintain under temperature control.

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 —Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Large pot of sauce on stop holding at 50°F. CDI: Food placed in cooler. Remember that food must be under temperature control either at 41°F or 135°F.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C): Food splatter observed on ceiling near grill station.

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 6, 2025 · Original Source

1 - Inspection

Dec 11, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

criticalCode 5-205.15 Maintain a plumbing system in good repair. (P): Facility is having a plumbing issue where water is shooting out of the knobs of the faucet of the three-compartment sink. Verification Required: EC Wall will need to return on FridayWater, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Maintain a plumbing system in good repair. (P): Facility is having a plumbing issue where water is shooting out of the knobs of the faucet of the three-compartment sink. Verification Required: EC Wall will need to return on Friday; December 13th; 2024 to ensure this plumbing issue has been repaired.

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

Official record from Wake County Environmental Services, Dec 11, 2024 · Original Source

1 - Inspection

Jun 12, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Hand sink is being used to store chemical spray and a bulk supply of paper towels. A handwashing sink may not be used for purposes other than handwashing. CDI: Items removed.

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

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Several flies observed near entry to the truck. Premises shall be maintained free of pests.

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

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; Grease build-up on hood ventilation system above grill/fryer station. Nonfood-contact surfaces of equipment shall be maintained clean.

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 12, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

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; Three fryer baskets are stored with grease residual on them. Fryer is not being used for the past few months. Effectively clean the metal baskets. discussed today

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, Nov 3, 2023 · Original Source