Mobile Food · Wake County, NC

Antojitos Salsabanero (Wcid #1042)

Name: Antojitos Salsabanero (Wcid #1042)
Address: 2161 S Wilmington St, Wake County, NC

2161 S Wilmington St

Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 15, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 4-502.11 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B); Priority Foundation - One dial top probe thermometer read 25F in ice-water bath. Food temperature measuring devices shall be calibrated to ensure their accuracy. CDI by calibrating thermometer. NOTE: Ensure there is at least one thin probe (digital) thermometer available to check temperatures of thin foods.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core - One moist/soiled wiping cloth was on counter top. In-use moist/soiled wiping cloths shall be kept in approved (proper concentration) sanitizer between uses. Store in-use wiping cloths as stated above.

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 4-502.11 (A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C); Core - (REPEAT) Refrigerated make line bottom door gasket was torn and warps; not sealing well when door was shut. Food service equipment shall be kept in good repair and seals shall be intact and tight. Replace damaged door gasket and ensure it seals properly.

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 - (REPEATS) No interior cover was covering the mobile food unit's ceiling ventilation fan. Physical facilities shall be kept in good repair. Replace and secure down the vent fan's cover.

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 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core - A few covered employee water bottles were stored above establishment's food in refrigerator and beside food preparation areas. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils; etc. cannot result. Store employee beverages below and away from food; clean equipment/utensils and food preparation surfaces.

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

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 - A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less. Maintain cold TCS* foods at 41F or less. Not corrected during inspection because refrigeration was not sufficient to cool foods quickly. NOTE: Ensure ALL cold TCS* foods are maintained at 41F or below BEFORE transporting food to mobile food unit; during transport and when placed on mobile food unit (refrigeration must have air temperature of 41F or less before cold food is placed 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 temperature

Official record from Wake County Environmental Services, Sep 15, 2026 · Original Source

1 - Inspection

Mar 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority - Food worker handled raw eggs with gloved hands and then proceeded to handle other clean equipment and utensils with contaminated gloves...Gloves shall be discarded after a task is complete or any time they are damaged or soiled...CDI by discarding gloves and washing hands.

In plain English

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

More about other finding

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed one food worker working with exposed food and clean equipment/utensils but with no hair restraint...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food workers...Have worker don required hair restraint.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core - (REPEAT) Bucket with wiping cloth sanitizer solution had less than 50 ppm chlorine...Moist and soiled wiping cloths shall be kept in approved (proper concentration) sanitizer between uses...CDI by adding bleach to sanitizer solution for proper concentration (50-200 ppm).

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 4-502.11 (A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Observed soiled solid metal shelves and interiors of refrigerated make bottom and door frame...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 - No interior cover was covering the mobile food unit's ceiling ventilation fan...Physical facilities shall be kept in good repair...Replace and secure down the vent fan's cover.

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, Mar 10, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core - A covered employee beverage was on food preparation table by clean equipment...Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils; etc. cannot result...CDI by properly relocating beverage.

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 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation - Several utensils and tools were inside handsink basin at start of inspection...Handsinks shall not be used for purposes other than handwashing...CDI by removing items from handsink basin.

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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - (REPEAT) Jalapenos and onions were hot holding on steam table at 116-123F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating peppers and onions.

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 - (REPEAT) Cut tomatoes were as high as 44F on make line top (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating tomatoes.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority - Two packages of individual salchichas (cooked sausage) had date of 8/25 (more than 7 days ago)...Ready-to-eat TCS* foods shall be kept no more than 7 days...CDI by voluntarily discarding open packages of salchichas more than 7 days old. NOTE: Remember that ready-to-eat TCS* foods that are prepared (such as salsas) or taken out of packages (such as ham; salchichas; etc.) must have the date they were prepared or the date the package was open.

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 problems

notedCode 3-304.14(B)Cleaning 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, Sep 3, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation - (REPEAT) No written clean up procedures were provided for vomiting and diarrheal events...Written procedures for employees shall be available when responding to discharge of vomitus or fecal matter onto surfaces in establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and exposure of employees; consumers and food to vomit or diarrhea...CDI by informing PIC of requirement and providing examples of procedures.

In plain English

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

More about other finding

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority - (REPEAT) Bag of raw beef was stored above cooked beans...Foods shall be stored in order of final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In plain English

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

More about other finding

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating foods.

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 - A few cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing foods in refrigerators that were maintaining foods at 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Containers with pre-portioned salsas and bags of ham; etc. had no dates (prepared from day before)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.

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 problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Bottles of pure bleach and degreaser and bucket of sanitizer were not clearly labeled...Working containers of cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with common name of products inside...CDI by labeling items above.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core Bucket with wiping cloth sanitizer solution had less than 50 ppm chlorine...Moist and soiled wiping cloths shall be kept in approved (proper concentration) sanitizer between uses...CDI by adding bleach to sanitizer solution for proper concentration (50-200 ppm).

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 - Cutting board on refrigerated make line had many deep knife cuts on edges...Cutting boards with cuts; cracks and deep scratches shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting board.

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, Apr 25, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); Food truck did not have vomit and diarrhea clean procedure. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Vomit and Diarrhea clean up poster was provided 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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11;Priority; Observed container of raw beef stored above salsa in bottom prep cooler. Foods shall be stored in order of final cook temperatures. CDI-Foods were rearranged 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 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B);Core; Observed handle of utensil stored directly in juice of beverage cooler. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Store utensils as stated above.

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

majorCode 5-103.12Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.12; Priority Foundation; Beginning of inspection; employee stated water pump is not working resulting in no running water in food truck. Water under pressure shall be provided to all fixtures; equipment; and non food equipment that are required to use water except that water supplied as specified under par. 5 104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Operator contacted repairman during inspection and is expected to come out sometime tomorrow (Thursday 1/30/2025) to repair water pump. Verification Required:EHS will return by Friday February 7; 2025 to verify water pump has been repair and running water is supplied at all sinks in food truck. NOTE: Insulated beverage dispenser will be filled with warm commercially bottled drinking water to be used as temporary source of hand washing in food truck until water pump is repaired and utensil/equipment wash; rinse; and sanitize will be done at commissary each day.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Jan 29, 2025 · Original Source

1 - Inspection

Oct 7, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); At the beginning of inspection; observed food container and other items stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-Items were moved during inspection.

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

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); New mobile food unit(MFU) did not have vomit and diarrhea clean procedure. A food establishment must have written procedures to implement a plan for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI-Vomit and Diarrhea clean up procedure was provided and emailed at the end of inspection.

In plain English

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

More about other finding

criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Observed TCS foods in bottom prep coolers with temperatures above 41F(see temperature chart). Manager contacted repairman during inspection and will come some time today to look at prep coolers. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or above. At the end of inspection; EHS did observed ambient air temperatures in all prep cooler did drop to 41-42F. Verification Required: EHS will return Tuesday October 8; 2024 to verify TCS foods are maintaining at 41F or below.