Restaurant · Wake County, NC

Epic Chophouse Raleigh

8551 Brier Crossings Pkwy

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98

Get the Next Inspection, Free.

We'll email you when Epic Chophouse Raleigh has a new health inspection. No spam, one-click unsubscribe.

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

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Epic Chophouse Raleigh last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 3 inspections on record, from May 15, 2025 to Oct 29, 2026.
Has Epic Chophouse Raleigh ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated May 15, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 29, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart. CDI - Foods holding 42-45 F moved to the walk-in cooler and spread into thin portions on sheet trays to facilitate rapid cooling. Foods holding above 45 F voluntarily disposed of.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; An opened gallon of milk observed with no date mark. The PIC stated it had been opened within the past few days (longer than 24 hours). Since milk is a heat-treated pasteurized product; it is considered potentially hazardous/TCS and requires date marking once opened. Once opened; potentially hazardous/TCS foods shall be date marked with the day of opening counting as Day 1. Potentially hazardous foods shall be held for a total of 7 days (Prep/open date + 6 days = 7 days total). CDI - PIC labeled milk with its open date.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions shall be stored up off the floor. Buckets moved up 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

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); Core; Multiple cleaned and sanitized containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying prior to stacking. Air dry completely; then stack.

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

Official record from Wake County Environmental Services, Oct 29, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Multiple plates and bowls stored as clean in various areas (expo area; tall reach-in cooler on the cook line; and dish shelving near walk-in cooler 1) soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Ice machine baffle soiled with pink and black 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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Two containers of risotto (prep date: 1/31) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Prep/open date + 6 days = 7-day max. hold. CDI - Risotto 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

Official record from Wake County Environmental Services, Feb 9, 2026 · Original Source

1 - Inspection

May 15, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-402.11Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.11; Priority; Salmon may be served undercooked; or cooked to order per customer request. No parasite destruction letter onsite. CDI - PIC obtained parasite destruction letter from supplier. *Note: Facility receives shucked shellfish. Supplier: Waterman's Pride Oysters. Shucked shellfish do not require tags. If live in-shell shell stock is served; tags shall be maintained onsite for 90 calendar days. Contact EHS for additional tag requirements if live in-shell shell stock is served.

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 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Numerous plates; plate covers; and bowls stored as clean in the expo area soiled with food and debris. A few pans stored as clean soiled with sticker residue. Sticker residue shall be removed prior to the cleaning process. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers 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) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Marinara; Alfredo; Queso; and Nor'easter sauce holding above 41 F on the cook line in an ice bath. Foods removed from the walk-in cooler within the past thirty minutes according to a Chef; and were previously stored in the walk-in cooler at 41 F or below. CDI - Foods moved to chill rapidly in the walk-in cooler/freezer. All foods cooled to 41 F or lower. EHS recommends using shallow pans for foods held in the well on ice; and EHS also recommends using TPHC (Time as a Public Health Control). EHS emailed TPHC procedures to PIC.

In Plain English

More about food kept at an unsafe temperature

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); Core; Multiple cleaned and sanitized pans stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying prior to stacking. Air dry completely; then stack.

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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No Quat test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Test strips obtained.

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 15, 2025 · Original Source