Restaurant · Wake County, NC

Olive Garden

8115 Brier Creek Pkwy

Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗

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Score 94

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Olive Garden last inspected?: The most recent inspection on record was on Oct 13, 2026. The result listed by Wake County Environmental Services was “Score 94” (official score 94).
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 Jun 4, 2024 to Oct 13, 2026.
Has Olive Garden ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jun 4, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 13, 2026

Score 94

Official score: 94 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A handwashing sink on the cook line was blocked by a large rolling cart. Handwashing sinks shall be maintained so that they are always accessible for employee use. CDI - Cart re-located.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Multiple stacks of plates stored as clean on the cook line soiled with food splatter. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Plates moved for thorough cleaning.

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Foods holding 42-45 F moved to the walk-in cooler to chill rapidly. All foods holding above 45 F voluntarily discarded. A cooler drawer unit (on the cook line) maintaining 48 F; unit cooled to 41 F or less during inspection.

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 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Slight ice buildup present around the walk-in freezer doorframe and on the evaporator; and the door stopper in dis-repair. Remove ice buildup and continue to work with technicians for repair of the door stopper. If ice buildup continues following repair of the door stopper; contact a technician for further evaluation. 4-501.12; Core; A few cutting boards are heavily scored and stained. Resurface or replace cutting surfaces that can no longer be effectively cleaned.

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 13, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Employee drinks stored on prep surfaces next to facility food. Store employee beverages on the lowest possible non-work surface to prevent contamination or in another approved area where contamination is prevented. PIC moved employee drinks to cupholders provided.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A cleaning brush and various other items stored inside of the ware wash area handwashing sink. Additionally; this handwashing sink was blocked by multiple trash cans and a bucket. A handwashing sink on the cook line was also blocked by a large rolling cart. Handwashing sinks may be used for handwashing only (not a storage area); and handwashing sinks shall be maintained so that they are always accessible for employee use. CDI - Items removed from ware wash area handwashing sink and items blocking both handwashing sinks removed.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.112; Priority Foundation; Facility's high-temperature dish machine is inoperable. To effectively wash; rinse and sanitize; a high-temperature dish machine shall reach a minimum of 180 F (160 F at the plate) per data plate. VR - EHS will return to ensure the dish machine is operable and is reaching proper sanitization temperatures during the wash and rinse cycle. Continue to manually wash dishes using the 3-compartment sink until full repair of the dish machine. 4-601.11 (A); Priority Foundation; Multiple stacks of plates stored as clean on the cook line soiled with food splatter. Ramekins stored as clean in a large container on the cook line soiled with food; debris and sticky/oily to the touch. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning.

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; Ziti topping; mozzarella; salad; and two containers of fettuccine alfredo holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Additional ice added to ziti topping and mozzarella. Salad moved to cool in the walk-in cooler. Fettuccine alfredo voluntarily discarded by PIC.

In Plain English

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-service/single-use containers stored with the food contact surface facing upwards in the expo area. Store inverted to prevent contamination until use; or in original protective packaging.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Ice buildup present around the walk-in freezer doorframe. PIC placed a work order prior to inspection and is awaiting parts. Additionally; the glass dessert cooler is maintaining 50 F ambient (bottom portion of the cooler). The top portion is maintaining 41 F ambient. The dessert cooler is mostly limited to non-TCS foods; with the exception of take home entrees. Per violation #22 above; fettuccine alfredo was voluntarily discarded by PIC due to improper temperatures. No additional take home entrees present in cooler at time of inspection. Equipment shall be maintained in good repair. Continue to work with technicians for repair of the walk-in freezer; and place a work order for the dessert cooler. Facility to use the walk-in cooler for take home entrees until the dessert cooler is fully repaired to hold at 41 F or below.

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; Cleaning needed; but not limited to the following areas/items. Salad bowl holding equipment interior (expo area) soiled with food; debris; and pooled water. Plate warmer interior (expo area) soiled with food and debris. Food and debris present in containers holding various single-use/service articles and on trays holding various sauces; spices; and oils in the expo area. Dessert cooler and salad cooler gaskets (expo area) soiled with food and debris. Computer monitors on the cook line soiled with food and debris. Crescor hot boxes soiled with grease deposits and debris on the interior and exterior. Exteriors of ovens soiled with grease deposits and brown buildup. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 24, 2026 · Original Source

1 - Inspection

Jun 5, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

7 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; A stack of plates stored as clean in the expo area soiled with food splatter. A scoop and two spoons stored as clean soiled with food residue. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; Crevices of the ice machine shoot and ice machine doors (inside machine) soiled with 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 3-501.16 (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. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Cooked spaghetti voluntarily discarded. Spinach dip moved to cool in the walk-in. Various types of cheese (two containers of mozzarella; ziti cheese; and sundried tomato cheese) placed on temporary TPHC and to be discarded if not used by 1:30 PM (placed in cold holding units at 9:30 AM). Numerous foods in cold holding units on the cook line filled high above the fill line. Do not over-fill containers as it is hard for food to maintain proper temperatures when overfilled.

In Plain English

More about food kept at an unsafe temperature

notedCode 8-103.12Other

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

8-103.12; Priority Foundation; Facility has an approved ROP/Cook Chill HACCP Plan. Logs are recorded on a daily basis. Duplicate dates recorded including; but not limited to: 6/01/2025; 5/11/2025; and 5/16/2025; indicating that dates were incorrectly recorded. No date indicated whatsoever on one log. Numerous logs not signed off by a Manager/PIC to record review and verification. Per approved procedure: the Person-in-charge (PIC/Manager) must document their review and verification by signing the completed ROP HACCP Log daily. If the regulatory authority grants a variance or a HACCP plan; the following shall be routinely maintained: procedures for monitoring the critical control points; monitoring of the critical control points; verification of the effectiveness of the operation or process; and necessary corrective actions if there is failure at a critical control points. CDI - PIC to review and provide re-training on proper ROP/Cook Chill HACCP Plan procedures. Ensure the log dates are CORRECT; and the logs are REVIEWED AND SIGNED by PIC each day.

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 cut tomato cooling in a deep container filled to the brim and wrapped tightly with plastic wrap in the salad cooler. When cooling TCS foods use small portions; loosely cover or leave uncovered if there's no overhead contamination; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in the salad cooler. CDI - Cut tomatoes moved to cool rapidly in the walk-in cooler/freezer.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-901.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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) 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-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.

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)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Multiple cook line cooler and freezer gaskets; hinges; and interiors soiled with food and debris. The salad cooler interior soiled with food; debris; and pooled water. Salad bowl holding equipment (two units in the expo area) soiled with food and debris. Utensil storage in the expo area soiled with food splatter. Sides of the pizza oven soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food 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 5, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

5 recorded violations

notedCode 4-702.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11; Priority; Observed a food employee rinsing a knife in a produce sink after it had been dropped on the floor. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Stopped practice and had employee put the knife through the dish machine for cleaning and sanitizing.

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 3-401.11 (A)(3)Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11 (A)(3); Priority; The final cook temperature for breaded chicken was 145F during the inspection. Foods containing these raw animal foods; shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: 165F or above for < 1 second (instantaneous) for poultry; stuffed fish; stuffed meat; stuffed pasta; stuffed poultry; or stuffing containing fish; meat; or poultry. CDI - Dish with undercooked chicken was voluntarily discarded. Check final cook temperature of raw animal foods to ensure they are fully cooked.

In Plain English

More about food kept at an unsafe temperature

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; Observed several TCS foods in various coolers holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F; other foods were moved to walk-in cooler for rapid cooling. Repeat (4).

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.11 (A)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 (A); Core; The top drawer of one of the pasta drawer coolers were unable to fully close and the ceiling cooler unit in the walk-in cooler is dripping water. Equipment shall be maintained in a state of good repair and condition. Repair drawer and address source of dripping from cooling unit in walk-in cooler.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The drain plug in the brown dumpster is missing. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Replace missing drain plug before the next inspection.

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, Oct 31, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

4 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; Observed containers of cooked and stuffed pastas in a set of drawer coolers holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded cooked pasta holding above 45F; other pasta moved into walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

majorCode 8-103.12Other

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

8-103.12; Priority Foundation; Temperatures for each individual product during the reheat process was not recorded in the reheating log. If the regulatory authority grants a variance or a HACCP plan is otherwise required; the permit holder shall: maintain and provide to the regulatory authority; upon request; records that demonstrate that the following are routinely employed; procedures monitoring the critical control points; monitoring the critical control points; verification of the effectiveness of the operation/process; and necessary corrective actions if there is a failure at a critical control point. CDI - Correct temperatures were recorded in the table; provided by food employee. Ensure individual temperatures are recorded for each batch of food.

In Plain English

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

More about other finding

minorCode 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 plastic food containers were stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and in a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for adequate 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

minorCode 5-501.15Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.15; Core; One of the dumpsters is missing the sliding side doors. Receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside the food establishment shall be designed and constructed to have tight-fitting lids; doors; or covers. Replace dumpster without doors.

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, Jun 4, 2024 · Original Source