Restaurant · Wake County, NC

Southland Steakhouse

1007 Shepard School Rd

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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 Southland Steakhouse last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
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?: 7 inspections on record, from Dec 20, 2023 to Oct 8, 2026.
Has Southland Steakhouse ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 20, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 8, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed rewrapped raw beef trimmings being stored above cream base in the reach in freezer. Raw animal product shall be stored by order of final cooking temperature to prevent cross contamination with the highest temperature item on the bottom.- CDI; items rearranged.; Corrected During Inspection

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)(B) and (D) EquipmentEquipment 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- Noted clean scooper stored in soiled container during time of inspection. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:(1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.

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 —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12 Maintain equipment in good repair. Cutting boards heavily scored. Resurface or replace cutting boards Repeat.

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 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) -Observed some residue build up along the deflector lid inside the bulk ice machine unit. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; 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, Oct 8, 2026 · Original Source

1 - Inspection

Feb 16, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Walls with paint peeling and floors with rust stains.- Physical facilities shall be maintained in good repair. Repeat.

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 16, 2026 · Original Source

1 - Inspection

Oct 7, 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 Maintain equipment in good repair. Cutting boards heavily scored. Resurface or replace cutting boards Repeat.

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; Walls with paint peeling and floors with rust stains.- Physical facilities shall be maintained in good repair. Repeat.

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 7, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed a couple containers that had been tightly sealed while cooling in refrigeration units.- Cooling shall be done with an approved method such as loosely covering product and storing in cold hold equipment.- CDI; lids were removed and product loosely covered. .

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Observed multiple damaged walls and one hole in the wall in the back.- Physical facilities shall be maintained in good repair.- Please repair walls throughout where there is damage.

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 27, 2025 · Original Source

1 - Inspection

Sep 25, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw chicken being stored above raw oysters in walk in cooler.- Raw animal product shall be stored by order of final cooking temperature to prevent cross contamination with the highest temperature item on the bottom.- CDI; items rearranged.; Corrected During Inspection

In Plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed multiple dishes that were deemed clean with food debris still on them.- EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch- CDI; items moved to be washed. THIS IS A REPEAT ITEM. IF ON NEXT INSPECTION A FULL (3) POINTS WILL BE DEDUCTED.; Repeat; Corrected During 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

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 items (see chart above) in the to go unit that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to the walk in for cooling.; Corrected During Inspection

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Quat sanitizer in sanitizer buckets were less than 200ppm.- Cloths in use for wiping surfaces shall be held in between uses in a chemical sanitizing solution at the proper concentration. (200-400ppm/ Quat)- CDI; buckets were remade to proper concentration during inspection.; Corrected During 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

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; Multiple gaskets throughout are torn and need replaced. The reach in freezer has some ice buildup inside it. - Equipment shall be maintained in good repair.- Please replace the gaskets. Please repair freezer as needed.; Repeat

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 25, 2024 · Original Source

1 - Inspection

May 8, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

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

minorCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The cutting boards are beginning to get heavy scratches in them and need resurfaced or replaced.- Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.- Please replace/resurface cutting boards.; 4-501.11; Core; Multiple gaskets throughout are torn and need replaced.- Equipment shall be maintained in good repair.- Please replace the gaskets.

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 8, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The ice machine had pink/black residue buildup inside it.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean the ice machine and do so more frequently.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

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, Dec 20, 2023 · Original Source