Restaurant · Wake County, NC

Greek Fiesta At Brier Creek

8521 Brier Creek Pky

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 Greek Fiesta At Brier Creek last inspected?: The most recent inspection on record was on Oct 22, 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?: 6 inspections on record, from Mar 19, 2024 to Oct 22, 2026.
Has Greek Fiesta At Brier Creek ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 19, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 22, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; No timestamp present on grape leaves (stored on TPHC). 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. Grape leaves prepared at 11 AM; confirmed by PIC. CDI - Timestamp added.

In Plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Recently prepared cut lettuce and salad cooling in the reach-in cooler stacked in large portions and lids shut tightly. Cooling shall be accomplished by: storing foods in small portions/single layers; catty-cornering lids; or by using ice as a cooling mechanism. CDI - Foods spread into single layers; placed on the top two shelving racks (closest to cooler fan) and lids catty-cornered.

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 4-903.11(A) and (C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(A) and (C); Core; Single-use containers stored with the food contact surface exposed in various areas. Store inverted until use to prevent 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

majorCode 4-302.13(B)Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. VR - Discussed getting thermo labels; a waterproof thermometer or dish simulator thermometer. PIC to order one of the following to verify the final rinse temperature of the dish machine and will send proof to EHS once received.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; The wall on the cook line (to the right of the cooler drawers; e.g.; where fries and falafel are stored) is in dis-repair. Physical facilities shall be maintained in good repair. Repair wall.

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 22, 2026 · Original Source

1 - Inspection

Jun 23, 2026

Score 97.5

Official score: 97.5 · 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; Cut tomato holding above 41 F in the prep cooler. Refer to temperature chart. TCS foods shall maintain 41 F or less. CDI - Cut tomato voluntarily discarded by PIC. EHS recommends adjusting the prep cooler down to 36-38 F and that the cooler be evaluated by a technician. The cooler is on its coldest setting; holding at 41 F ambient; and is located directly across from the grill/flat top area. Repeat violation; half credit taken rather than full credit due to improvement from previous inspections.

In Plain English

More about food kept at an unsafe temperature

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 cut lettuce and salad cooling in the prep cooler. Prep units are designed to keep foods cold; not to cool. Cooling shall be accomplished by using rapid cooling equipment such as the tall reach in coolers/freezer; or by using ice as a cooling mechanism. Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Bags of ice added to foods to facilitate cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & 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, Jun 23, 2026 · Original Source

2 - Re-Inspection

Jul 17, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 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; Multiple TCS (Time/Temperature Control for Safety) foods in cooler drawers holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or less. CDI - Bags of ice to be added to foods in drawers. EHS recommends adjusting cooler drawer unit down to 36-38 F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Multiple recently prepared TCS foods cooling in the front line prep cooler including; but not limited to: cut lettuce; cut tomato; and salad. Prep units are designed to keep foods cold; not to cool. Cooling shall be accomplished by using rapid cooling equipment such as the tall reach in coolers/freezer. Also; recently prepared foods were observed sitting on a prep table with no active preparation. Following preparation; foods shall subsequently be moved to refrigeration. They shall not be left at room temperature for an extended period of time left unattended. Additionally; chopped lettuce cooling in deep; tightly sealed containers in a reach-in cooler and in the walk-in cooler. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - PIC to move all TCS foods to the tall reach in cooler following lunch rush; if any are leftover. Foods on prep table moved to refrigeration. Container lids catty-cornered to allow for better heat exchange.

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; The reach-in freezer appears to be leaking. Condensation present on doors and water pooled beneath unit. Equipment shall be in good repair. Evaluation of the reach-in freezer is needed. Contact a technician; and have repairs made if 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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Clean walk-in cooler gasket.

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 17, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

3 recorded violations

notedCode 2-301.15Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15; Priority foundation; Observed a food employee cleaning their hands in a pre-cleaning sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curved cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Redirected employee to handwashing sink to properly clean hands.

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); Priority; Several TCS foods in the drawer coolers and some TCS foods in the prep line cooler were holding above 41F; see temperature table. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded TCS foods above 45F; other foods moved into freezer and walk-in for rapid cooling. Repeat.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11; Priority foundation; The set of drawer coolers under the grill and flat-top do not appear to be able to hold the TCS foods inside at adequate temperatures; greatly reducing the establishment's ability to keep all foods at required temperatures and operate normally. Equipment for cooling and holding cold food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Have equipment serviced by technician for repairs or replace unit; follow up by 3/13/2025.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 3, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

6 recorded violations

criticalCode 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; Several TCS foods in various coolers were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded foods above 45F; drawer was firmly closed and lids lifted on other foods to allow for better cooling. Blanched fries moved to freezer; out of cold holding for less than an hour.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Containers of house-made hummus and diced tomatoes made more than 24 hours ago did not have date marking. A TCS food shall be discarded if it is in a container or package that does not bear a date or day. CDI - Correct dates were added to containers.

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

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; A container of stuffed grape leaves under time holding did not have time labeling. 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 - Container of grape leaves discarded and new container prepared with time label.

In Plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed chopped lettuce cooling in deep; tightly-sealed containers. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; separating foods into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Container lids lifted to allow for better heat exchange.

In Plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; None of the food employees working with food were observed wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings; or nets that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment; utensils; linens; and unwrapped single-service and single-use articles. CDI - Hair nets were donned by food employees.

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

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; The gaskets on the freezer and the low reach-in freezer were ripped. Equipment shall be maintained in a state of good repair and condition. Replace or repair gaskets on freezer doors before the next inspection.

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 10, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

5 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The current person in charge present did not have a food protection manager certification. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire food protection manager certification.

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 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; A couple TCS foods in the makeline cooler were holding above 41F. TCS (time/temp control for safety food) in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - TCS foods were moved to the freezer for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core; A couple employees participating in food preparation did not have hair restraints. Food employees shall wear hair restraints such as hats; hair coverings; or nets that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment; utensils; linens; and unwrapped single-service and single-use articles. Have employees wear hair nets when participating in food prep and handling.

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

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; The gaskets on the freezer are damaged. Equipment shall be maintained in a state of good repair and condition. Replace or repair gaskets on freezer doors.

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 Note: Address odor in women's restroomCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

Note: Address odor in women's restroom; unable to determine source but potentially coming from floor drain.

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 19, 2024 · Original Source