Restaurant · Wake County, NC

Chopt

420 Daniels St

Last inspected Oct 27, 2026 · View Map ↗ · Compare ↗

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Score 98

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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 Chopt last inspected?: The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 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 Jan 5, 2024 to Oct 27, 2026.
Has Chopt ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jan 5, 2024.

The Full Inspection History

4 inspections

1 - Inspection

Oct 27, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: several containers with cut kale prepared in between 7am to 8am were at 50FFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: several containers with cut kale prepared in between 7am to 8am were at 50F; 53F; 55F; 56F; and 60F at 3h30pm. -Corrected During Inspection (CDI): all food containers were removed from service. Person in Charge (PIC) has to log on the system items that is wasted.

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 3-501.15(B) - When placed in cooling or cold holding EQUIPMENTFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15(B) - When placed in cooling or cold holding EQUIPMENT; cooling food containers shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered; or uncovered if protected from overhead contamination facilitate heat transfer from the surface of the FOOD. (Pf) -Observation: several cut kale containers placed in reach-in cooler between 7am to 8am was covered with tight fitting lids. -Corrected During Inspection (CDI): all food items stored in the containers were discarded as mentioned in violation #22.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution. -Observation: wet cloth was on top of smoothie mixer. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: several sinks had caulk broken; and missing. Make sure to re-caulk all sinks on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: two (2) small cold hold for green leaves units had a sign “NOT IN USE” and establishment has no plans to use equipments again. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 27, 2026 · Original Source

1 - Inspection

Mar 20, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: The salmon is not being removed from packaging during thawing and observed in walk in still packaged. CDI: Salmon removed from packaging during inspection. 3-501.13 Thawing (Pf) (E ) Reduced oxygen packaged fishFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

Observation: The salmon is not being removed from packaging during thawing and observed in walk in still packaged. CDI: Salmon removed from packaging during inspection. 3-501.13 Thawing (Pf) (E ) Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: Prep bins observed stacked wet on drying rackEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Prep bins observed stacked wet on drying rack; wet nested. CDI: Utensil bins pulled apart during inspection to ensure air drying. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 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

notedCode Observation: The equipment was not bring sanitized due to the wash temperature observed at 107FCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

Observation: The equipment was not bring sanitized due to the wash temperature observed at 107F; 108F; 113F during cycling attempts. The final rinse surface temperature thermometer on sight and euqipment measured at 122F. CDI: A three comaprtment sink was used to wash; rinse and sanitize. Service provider was on site during inspection to repair machine during inspection to maintain minimum wash temperature at 150F or higher according to specification plate. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code.- Pf

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 20, 2025 · Original Source

1 - Inspection

Jul 12, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jul 12, 2024 · Original Source

1 - Inspection

Jan 5, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 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; Sticker residue has improved but there are a few metal containers stored clean with debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing. 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 4-903.11(A)Equipment and utensils