Restaurant · Wake County, NC

Chopt North Ridge

6004 Falls Of Neuse Rd

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

Quick Answers

When was Chopt North Ridge last inspected?: The most recent inspection on record was on Oct 28, 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: 5 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 Feb 6, 2024 to Oct 28, 2026.
Has Chopt North Ridge ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 6, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 28, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was stored directly over sanitizer basin in the 3 compartment sink. Employees may drink from a closed container if it is stored in an area that cannot contaminate clean equipment or food.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cut lettuce and cabbage in a grab and go cooler were holding at 49F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Greens were taken to be cooled down before a 4 hour period elapsed.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); One small scoop was being stored inside of a container of food with its handle touching inside of the food. If utensils stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler on the front line is not operational and notes are on the cooler stating not to place food inside of it. Equipment shall be maintained in a state of 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was found on the non food contact surfaces of containers being stored as clean. Wires shelving around dishwashing area has soil residue and should be cleaned. Non food contact surfaces shall be kept free of soil 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 28, 2026 · Original Source

1 - Inspection

Jun 18, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 5-202.12 Handwashing SinksHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12 Handwashing Sinks; Installation (C); No handwashing sink in the establishment was reaching 100F. Handwashing sinks shall supply hot water at at least 100F for employee handwashing. CDI- Water heater was reset during the inspection and sinks reached over 100F.

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

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Eggs in the prep top cooler were holding up to 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were taken to be cooled down before a 4 hour period elapsed.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf); Multiple large plastic containers of cooling lettuce were found stacked on top of each other with their lids tightly fitted. Potentially hazardous food shall be cooled in containers with loose or no covering to facilitate cool air transfer. CDI- Containers were unstacked and lids were partially removed for cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Handwashink sink in the middle kitchen prep area had caulking that was split from the wall. Equipment shall be maintained on a state of good repair. Replace/repair caulking as needed.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Sticker residue was found on the non food contact surfaces of containers being stored as clean. Prep bottom cooler gaskets have soil residue and should be cleaned. Non food contact surfaces shall be kept free of soil 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, Jun 18, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was being stored inside of a container of food with its handle touching inside of the food. If utensils stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Dishes being stored as clean were stacked together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Racks above the 3 compartment sink have rust buildup and should be replaced. Equipment shall be maintained in a state of 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Non food contact surfaces of containers had sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil 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

minorCode 5-501.113 Covering Receptacles (C)Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C); Outdoor waste receptacle lid was missing. Outdoor waste receptacles shall be equipped with tightly fitted coverings.

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, Nov 21, 2025 · Original Source

1 - Inspection

Jul 30, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 6-301.12 Hand Drying Provision (Pf)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Hand Drying Provision (Pf); Handwashing sink in the front prep area was not producing paper towels. All handwashing sinks shall be supplied with accessible paper towels. CDI- Paper towels were provided.

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

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf); Several containers of cut tomatoes were found cooling with tightly fitted lids and wrapping. Potentially hazardous foods shall be cooled in containers with loose or no covering to facilitate cool air flow.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop was being stored inside of a container of food with its handle submerged inside of the food. If utensils stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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 4-601.11 (B) and (C) EquipmentCleaning 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

Official record from Wake County Environmental Services, Jul 30, 2025 · Original Source

1 - Inspection

Feb 6, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

3 recorded violations

minorCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; One handwashing sink in the front of the prep area goes up to 96F after the dishwasher is ran and then drops to 71F. The sink in the bathroom on the right doesn't reach 100F (and only got to 75F during the visit)...A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. PIC has already placed a work order.

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

6-202.15; Core; The back door closer is broken and there is no other barrier against insects in place...Outer openings shall be protected against the entry of insects with solid; self-closing; tight-fitting doors. If the door is to be kept open for ventilation; the opening shall be protected by a mesh screen; air curtain or other effective means. Repair the door closer or install another effective barrier.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; A couple of shelves in the walk-in cooler are peeling and rusted....Equipment and components shall be maintained intact and in good repair/condition. PIC has new shelving in storage to replace any damaged 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

Official record from Wake County Environmental Services, Feb 6, 2024 · Original Source