1 - Inspection
Oct 29, 2026
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, Oct 29, 2026 · Original Source
Restaurant · Wake County, NC
Macgregor Draft House
107 Edinburgh South Dr
Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Macgregor Draft House last inspected?
- The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 5 inspections on record, from Aug 22, 2024 to Oct 29, 2026.
- Has Macgregor Draft House ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Aug 22, 2024.
The Full Inspection History
5 inspections1 - Inspection
Jan 29, 2026
Score 96.5
Official score: 96.5 · Understand This Area’s Scale
5 recorded violations
notedCode 2-301.12 (A)Handwashing
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.12 (A);(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed employee use bare hands to clean turn off faucet. EC informed employee the proper hand washing procedures and employee did not rewash 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.
More about handwashing problemsnotedCode 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed wings stored in cold drawer that were not date marked. Employee knew date of wings and corrected during inspection by adding label. Observed philly meats with a discard date of 1/20. Philly meats were 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 problemsnotedCode 3-501.13 (E ) Reduced oxygen packaged fishFood temperature
Official Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 (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. Observed cubed tuna thawing inside packaging inside walk in. CDI by cutting the edge of the bag to vent.
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 temperaturenotedCode —Cleaning and sanitizing
Official Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11 Maintain equipment in good repair. Observed some lids and containers that were cracked and chipped with sticker residue (sticker residue did not come in contact with inside of stacked container). Observed one cutting board with deep scores.
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 problemsnotedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
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. Observed some residue on dry storage rack in back of kitchen and underneath preparation tables
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 problemsOfficial record from Wake County Environmental Services, Jan 29, 2026 · Original Source
1 - Inspection
Jul 15, 2025
Score 99
Official score: 99 · Understand This Area’s Scale
2 recorded violations
notedCode —Cleaning and sanitizing
Official Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.12 Cutting Surfaces (C) Cutting boards along prep lines are deeply scratch and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 problemsnotedCode 4-602.13 Nonfood Contact Surfaces (C) The interiorCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) The interior; exterior; and gaskets of refrigeration units and equipment are soiled and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 problemsOfficial record from Wake County Environmental Services, Jul 15, 2025 · Original Source
1 - Inspection
Nov 7, 2024
Score 97
Official score: 97 · Understand This Area’s Scale
5 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; Sliced tomato and pico in the fliptop unit by grill were observed between 45 and 50F. Maintain TCS foods in cold holding at 41F or less. Unit had been open for a long time for restocking before inspection. CDI- foods moved to walk-in cooler. Try using bags of ice to keep product cold near grill and keep doors closed as much as possible to maintain ambient temp. Using lids on containers will help maintain temperature. All other cold holding observed compliant. Full points may be taken for repeat violations. Check food temperature throughout the day.
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 temperaturenotedCode 6-501.111Pests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; A fly was observed hovering around the kitchen. The premises shall be maintained free of insects; rodents and other pests. Keep entry doors closed and utilize approved methods of pest control. No point taken.
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 insectsnotedCode 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; Several containers were stacked wet on the clean equipment shelf. Store clean equipment in a self draining position that allows air drying after cleaning and sanitizing. CDI- containers separated for 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 issuesnotedCode 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; Extensive food debris and residue observed under the grill on counter. Fan covers in the tall reach-in unit and walk-in cooler have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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 problemsnotedCode 6-501.14Facility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.14; Core; The air vent on the ceiling near end of prep line has heavy dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean this vent in a manner and at a time that prevents contamination of exposed food.
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 issuesOfficial record from Wake County Environmental Services, Nov 7, 2024 · Original Source
1 - Inspection
Aug 22, 2024
Score 95.5
Official score: 95.5 · Understand This Area’s Scale
5 recorded violations
criticalCode 3-302.11Other
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11; Priority; Raw eggs stored above ready-to-eat foods in walk-in cooler. Raw shrimp stored above cream in prep cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged during inspection.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 4-602.11Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11; Core; Ice machine in storage room with residue build up on ice shield. Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this ice machine and ensure it is 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 problemscriticalCode 3-501.16(A)(1)Food temperature
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) ; Priority; One tray of ribs holding below 135F in Alto-Shaam hot holding cabinet. Time/Temperature Control for Safety (TCS) foods shall be held at 135F or above for hot holding. CDI - ribs moved to oven to reheat to 165+. Ensure Alto-Shaam is working properly before holding hot foods in it.
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 temperaturecriticalCode 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; Time/Temperature Control for Safety (TCS) foods holding above 41F in various prep coolers and cooler drawers (outlined in temperature grid above). TCS foods shall be held at 41F or below for cold holding. CDI - foods holding between 41-45F moved to walk-in cooler to recool; foods above 45F voluntarily discarded by PIC. Foods in walk-in cooler near the entry way moved to middle of walk-in cooler; where temperatures are holding more consistently. Refrigeration technician called during inspection and scheduled to be on-site today to evaluate coolers.
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 temperatureminorCode 3-304.12Equipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core; One ramekin used as a scoop stored in pico de gallo on make line. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure proper utensils are used as scoops and that they are stored properly.
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 issuesOfficial record from Wake County Environmental Services, Aug 22, 2024 · Original Source