Trap North
Last inspected: Jun 25, 2025
78
Score
Trap North has been inspected five times since 2023. Inspectors last stopped by on Jun 25, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Compared to the prior visit, the count dropped from 17 violations to four.
When inspectors have written things up, physical facilities installed, maintained, & clean has been the most frequent reason, cited five times.
The city-wide average is 78, putting Trap North squarely in typical territory. The file should reassure diners considering a visit.
5
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jun 25, 2025
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Food stored improperly or exposed to contamination
Inspector notes: Food observed stored on the floor in the walk in cooler, and dry storage area in kitchen. Food must be stored at least 6 inches above the floor.
3-305.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items (pizza boxes) observed stored on the floor in the dry storage area in the kitchen. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The walk in floor has an accumulation of soil residue and food debris around a board that is used as a ramp. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
78
Jun 17, 2025
Re-Inspection
1 critical violation. 3 major violations. 6 minor violations. 2 corrected on site.
View 10 violations
Hot or cold food held at improper temperature
Inspector notes: Pasta, cut tomatoes, coleslaw, and cheese observed held at 47-60 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Pasta at 60 degrees F was disposed of. All other foods were placed in refrigerator or freezer to rapidly chill.
3-501.16(A)
Warewashing facilities; installed maintained, & used; test strips
Inspector notes: The facility is lacking thermo labels or similar internal temperature indicating device for the dish machine.
4-302.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (vegetable chopper, food containers on clean storage rack) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
Equipment not in good repair or proper adjustment
Inspector notes: One prep unit was not in good repair, not holding food at 41 degrees or below. Top of prep unit is not to be used to store TCS foods until it has been serviced.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the ice machine have an accumulation of dust, dirt, and other debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The walk in floor has an accumulation of soil residue and food debris around a board that is used in place of a ramp at the door. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The ceiling and doors in the warewashing area has an accumulation of food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not in good repair
Inspector notes: The walk in freezer is in poor repair, with excessive ice build-up on the fan soffit. The physical facilities must be maintained in good repair.
6-501.11
47
Jun 3, 2025
Routine
3 critical violations. 4 major violations. 17 minor violations. 8 corrected on site.
View 24 violations
Hands not washed when required
(corrected on site)
Inspector notes: The dishwasher failed to wash his/her hands between loading soiled and unloading clean dishes from the dishwasher. Food employees must clean their hands after handling soiled equipment or utensils.
2-301.14
Toxic materials not stored separately from food
(corrected on site)
Inspector notes: Chemicals observed stored with food, equipment, utensils, or single service items. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens, and/or single service by spacing or partitioning and locating them in an area that is not above food, equipment utensils, linens, and single service articles.
7-201.11
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in areas of the kitchen.
4-903.11(A)
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. English Responding to Vomiting and Diarrhea
2-501.11
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, mixer, knives, vegetable chopper, tomato slicer, food containers and utensils on clean storage racks) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. All items are to be cleaned and sanitized before use.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Beef was observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing.
3-501.13
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish observed thawing with packaging intact. Disposed.
3-501.13
Nonfood-contact surfaces not corrosion-resistant or cleanable
Inspector notes: Aluminum wrap is used to line part of stove. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.
4-101.19
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: knife rack utensil bins on clean storage rack can opener base mixer food scale bar glass storage shelves bar glass storage freezer.
4-602.13
Proper cold holding temperatures
Inspector notes: The receptacle in the women's toilet room is lacking a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
5-501.17
Toxic substances properly identified, stored, & used
Inspector notes: The dumpster enclosure has an accumulation of litter, leaf litter, debris, and wood pallets. The dumpster enclosure must be maintained clean.
5-501.115
Refuse receptacles not suitable or in poor condition
Inspector notes: The oil recycling bin has an accumulation of grease and debris.
5-501.13
Physical facilities not cleaned at required frequency
Inspector notes: The fan covers in the walk in cooler have an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities not cleaned at required frequency
Inspector notes: The walls in the dishwashing area has an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Physical facilities installed, maintained, & clean
Inspector notes: Employees' clothing or other personal belongings were observed stored in areas of the kitchen. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.
6-305.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11(A)
Employee eating, drinking, or using tobacco in food area
Inspector notes: Employee observed drinking beverage directly over food prep unit. Observed employee beverages on prep units and food prep counters during food preparation.
2-401.11
Handwashing sign not posted
Inspector notes: The hand-washing sinks in the kitchen, bar, and toilet rooms were lacking proper signage.
6-301.14
Hot or cold food held at improper temperature
Inspector notes: Eggs, salmon, sliced tomatoes, prosciutto, lettuce and batter observed held at 54-70 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: Thermometers are lacking and/or broken in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.
4-204-112
Food storage containers not labeled with contents
Inspector notes: Working containers of ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Food observed stored on the floor in the downstairs food prep area in front of the hand sink. Food must be stored at least 6 inches above the floor.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The ice scoop is stored on an unclean surface (top of the ice machine) between uses. Knives observed in cracks between prep units and table, prep unit and table, and prep table and hot hold unit. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.
3-304.12
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Utensils observed stored in water at 92 degrees F. Water at 135 degrees F may be used to store utensils.
3-304.12
18
Jan 16, 2024
Routine
1 critical violation. 5 major violations. 5 minor violations. 3 corrected on site.
View 11 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods (raw beef) were observed stored above ready-to-eat foods (shellfish, pre-cooked foods) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.
3-302.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the basement prep area was lacking paper towels. PIC provided paper towels during the inspection.
6-301.12
Ready-to-eat food not date marked
Inspector notes: Chicken was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food label missing or inaccurate
(corrected on site)
Inspector notes: Working containers of various spices were not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food. PIC labeled containers during inspection.
3-602.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the bar dish machine.
4-302.14
Warewashing sink compartments insufficient or improperly set up
Inspector notes: The bar areas (downstairs) are lacking 3-bay sinks to adequately wash, rinse, and sanitize dishes.
4-301.12
Handwashing sign not posted
(corrected on site)
Inspector notes: Dispenser bottle was observed in the hand-washing sink at the cookline. A hand-washing sink must not be used for purposes other than hand washing. PIC removed to be washed and sanitized during inspection.
6-301.14
Handwashing sign not posted
Inspector notes: The hand washing sink in the kitchen was lacking proper signage.
6-301.14
In-use utensils stored improperly between uses
Inspector notes: A shaker cup was being used as scoops in ice bin at the bar. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
3-304.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the prep units have an accumulation of dust, dirt, food residue, and other debris.
4-601.11(B)
Physical facilities not in good repair
Inspector notes: The floors in the basement common areas near banquet area were observed with pooled water. The physical facilities must be maintained in good repair.
6-501.11
41
May 3, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Trap North last inspected?
The most recent health inspection at Trap North on file is from Jun 25, 2025. The public record contains five inspections in total.
What is the most common violation at Trap North?
Across the inspection record, physical facilities installed, maintained, & clean has been cited five times, more than any other issue at Trap North.
How does Trap North compare to other restaurants in Greenville?
Trap North most recently scored 78 out of 100, which is about the same as the Greenville average of 78.
Has Trap North's inspection record improved over time?
Yes. Recent inspections at Trap North have turned up fewer violations than earlier ones, with the latest finding around four violations compared to about 17 previously.
What does a low risk rating mean?
A low risk rating at Trap North 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 Trap North inspected?
Based on the inspection history on file, Trap North is inspected around two times per year on average.
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