Chophouse Grille
Last inspected: Nov 10, 2025
95
Score
Across the available record, Chophouse Grille has four inspections on file, the first dated 2024. The most recent report on file is from Nov 10, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around one violation compared to roughly five violations earlier on.
“Physical facilities installed, maintained, & clean” comes up most often, recorded two times in the inspection record.
The city-wide average for Wakefield sits at 89, putting Chophouse Grille on the better side of that line. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Nov 10, 2025
Re-Inspection
1 minor violation.
View 1 violation
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The door frame to the dining area from the main kitchen and the equipment storage rack wood mounting plate were observed to be exposed wood and in need of sealing. PIC is to ensure exposed wood in the kitchen area is properly sealed (smooth, durable, easily cleanable, nonabsorbent)
6-101.11
95
Oct 27, 2025
Routine
2 critical violations. 2 major violations. 3 minor violations. 2 corrected on site.
View 7 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several food items in the cold rail and grill cold drawer units were observed at 45-46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, food items were placed in refrigeration from the walk-in just prior to opening. Food items were moved to colder refrigeration at the time of inspection.
3-501.16(A)
Food-contact surfaces; cleaned & sanitized
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. Call was made for service at time of inspection. Technician to arrive same day.
4-501.114
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A strainer was observed in the hand-washing sink at the main bar. A hand-washing sink must not be used for purposes other than hand washing. Strainer was removed from the hand washing sink at the time of inspection.
5-205.11
Working containers of toxic materials not identified
Inspector notes: Working spray bottle containers used for storing/using chemicals taken from bulk supplies were not marked with the common name of the chemical. Spray bottles are to be marked with the name of the chemical.
7-102.11
Compliance with variance/specialized process/hacccp
Inspector notes: At the time of inspection, a bottle of hot sauce bottled on site was observed. PIC is to submit a HACCP Plan for approval to RIDOH CFP Supervisor. Bottling of hot sauce is to be discontinued until approval is provided by RIDOH CFP Supervisor. Information for Specialized Processes provided to the PIC at the time of inspection. (Bottle of hot sauce was voluntarily disposed of at the time of inspection.)
8-201.13
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the upper kitchen area, is not tight-fitting (sweep needed at base of door). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Floor, wall, or ceiling surface not smooth or cleanable
Inspector notes: The door frame to the dining area from the main kitchen and the equipment storage rack wood mounting plate were observed to be exposed wood and in need of sealing. PIC is to ensure exposed wood in the kitchen area is properly sealed (smooth, durable, easily cleanable, nonabsorbent)
6-101.11
52
Apr 22, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (Liquid Eggs) were observed stored above ready-to-eat foods in the 2 door reach-in refrigerator and not stored properly to prevent cross-contamination. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Refrigerator was reorganized at the time of inspection.
3-302.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of PIC, Onion Soup was placed hot in the refrigerator in a plastic container greater than four inches deep. Soup was separated into 2 shallow metal pans for rapid cooling at the time of inspection.
3-501.15
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is licensed/registered with RIDOH CFP. Per the PIC application for RIDOH CFP Certified Food Safety Manager License is to be delivered.
2-102.12
74
Apr 8, 2024
Routine
3 critical violations. 4 major violations. 2 minor violations. 3 corrected on site.
View 9 violations
Reduced oxygen packaging criteria not met
Inspector notes: At the time of inspection, items approved by RIDOH CFP to be held in Reduced Oxygen Packaging were observed to not have proper documentation and/or records for monitoring of temperatures as required by the variance. The Food Establishment is to maintain the records of cooling and cold holding refrigeration time/temperature parameters as required as part of the HACCP PLAN and make such records available to the REGULATORY AUTHORITY upon request.
3-502.12
Hot or cold food held at improper temperature
Inspector notes: Several food items in the cold rail were observed held at 44 to 45 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Cold Rail unit was adjusted to colder setting at the time of inspection.
3-501.16(A)
Expired or improperly marked ready-to-eat food not discarded
Inspector notes: At the time of inspection, several food items prepared in the food establishment were observed held beyond 7 days from the date of preparation shall be discarded if it exceeds the temperature and time combination. Food items were voluntarily disposed of at the time of inspection.
3-501.18
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils knives in the clean knife holder were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Knives were moved to dish area at the time of inspection.
4-601.11(A)
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: At the time of inspection, the hand washing sink at the bar was observed to have a strainer in it. A HANDWASHING SINK may not be used for purposes other than handwashing. Strainer was removed at the time of inspection.
5-205.11
Specialized processing method used without required variance
Inspector notes: At the time of inspection, Reduced Oxygen Packaged food items were observed being held in the food establishment not included in the previously approved RIDOH CFP variance for use of Reduced Oxygen Packaging. Per the approved variance, the establishment is only approved to use Reduced Oxygen Packaging for Chicken Wings and Pork Tenderloin. Any use of Reduced Oxygen Packaging for other food items is to be discontinued until HACCP plan for the added items is submitted to and approved by the RIDOH CFP Supervisor. Food items were voluntarily disposed of at the time of inspection.
3-502.11
Person in charge not controlling unsafe operations
Inspector notes: No person in charge certified in food safety was present as needed at the time of inspection. Owner to ensure an individual certified in food safety is present at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-103.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: At the time of inspection, the non-food contact surfaces of the Hood Vent and Filters were observed to have an accumulation of dust, dirt, grease residue, and other debris. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
4-602.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils were observed stored in containers of sanitizer between uses. Proper storage of in-use utensils was discussed with the PIC at the time of inspection. Utensils were removed and sanitizer was discarded at the time of inspection.
3-304.12
39
Frequently Asked Questions
When was Chophouse Grille last inspected?
The most recent health inspection at Chophouse Grille on file is from Nov 10, 2025. The public record contains four inspections in total.
What is the most common violation at Chophouse Grille?
Across the inspection record, “physical facilities installed, maintained, & clean” has been cited two times, more than any other issue at Chophouse Grille.
How does Chophouse Grille compare to other restaurants in Wakefield?
Chophouse Grille most recently scored 95 out of 100, which is higher than the Wakefield average of 89.
Has Chophouse Grille's inspection record improved over time?
Yes. Recent inspections at Chophouse Grille have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Chophouse Grille means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Chophouse Grille inspected?
Based on the inspection history on file, Chophouse Grille is inspected around three times per year on average.
Nearby Restaurants