Restaurant · Wake County, NC

Bravo's Mexican Grill

Name: Bravo's Mexican Grill
Address: 208 Grande Heights Dr, Wake County, NC

208 Grande Heights Dr

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

9 inspections

1 - Inspection

Sep 11, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Priority Foundation)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Priority Foundation); The bottle of chlorine stored next to the pre-wash sink did not have a label. Label all containers that have chemicals stored in them. CDI-Bottle was labeled.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (Core); Spoons and scoops were stored in bulk food containers with handles touching food. Ensure scoops and spoons are stored with handles sticking out of the food to allow employees to use the scoop without touching the food. They can also be stored in clean dry containers in between uses. CDI-Scoops and spoons were removed.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; The floor in the walk in cooler is uneven and damaged. A few places in the kitchen grill area are worn and have cracked tiles. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair the floors to be smooth and easily cleanable.

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 11, 2026 · Original Source

1 - Inspection

Apr 29, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Core; An employee drank from an open coffee cup. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Use covered beverage containers only. Store them on lower shelves; away from food; clean equipment; utensils; etc. CDI-Cup was drained and cleaned. Employee will bring covered beverage container.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The can opener and meat slicer stored as clean had residues on them. Two stacks of plates on the serving line had food splash on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-All items were cleaned and sanitized.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Several pans were stacked together while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow 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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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, Apr 29, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Four pans of beans cooked yesterday were holding 46F today in the walk in cooler. Other foods in the walk in cooler were below 40F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Beans were voluntarily discarded. Reviewed cooling information on walls in kitchen with PIC. Beans were not checked to ensure they cooled yesterday.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority foundation; Beans were stored in large; deep pans with lids before cooling; and stacked in the cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-Beans were voluntarily discarded. Reviewed cooling methods with PIC. .

In plain English

More about food kept at an unsafe temperature

notedCode 5-202.11 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.11 (B); Core; Two of the hand sinks have damaged/worn faucets/handles with holes and flaking on the faucets; and are not smooth. A plumbing fixture such as a handwashing sink; toilet; or urinal shall be easily cleanable. Repair or replace the faucets/handles on the hand washing sinks to allow for easy cleaning of these fixtures. Note: These fixtures were clean at the time of inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Nov 25, 2025 · Original Source

1 - Inspection

Jul 7, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Lettuce; tomatoes; and cheese in the prep cooler were holding above 41F; as denoted in the temperature chart. TCS foods must be maintained at 41F or below. CDI-Foods were voluntarily discarded. Unit was adjusted down; and ice was added. This unit was recently serviced; but will be serviced again.

In plain English

More about food kept at an unsafe temperature

notedCode 5-202.11 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jul 7, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in Cooler compressor and coils on the back are deterioratingCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk in Cooler compressor and coils on the back are deteriorating; damaged. Can opener mount is rusty with extreme effort needed to remove the blue insert. Handwashing sink faucet is deteriorating. Maintain equipment in good repair. We contacted Edlund for replacement information for the #1 can opener. Can opener mount was removed from the table during inspection for cleaning and evaluation.

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, Jan 13, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing sink faucet is in bad conditionCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing sink faucet is in bad condition; deteriorating. Replace faucet

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) Large White Bin for raw onions inside the walk in cooler is not clean in the handles. Thorough cleaning of onion container is needed.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling is leaking in the center of the cooking kitchen area; at the exterior entrance to the walk in cooler; from the front edge of the hood and near a food preparation sink. Roof leak has been reported for repair. Eliminate leaking from the ceiling.

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 16, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Can Opener blade is not clean. Can opener was cleaned during inspection. . Stickers remain on large containers. Remove stickers and glue residual from containers. Sticker removal was started during today's inspection. ; 4-501.114; Priority; Dish Machine is not sanitizing. Bucket of sanitizer concentrate is nearly empty and has fallen to the back of the shelf so hose is not in the chemical. Use test strips to verify presence of sanitizer. Machine was adjusted and is 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

minorCode 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; Gasket on the left refrigerator door is badly torn and door is not closing properly. New gasket has been ordered. Assure door is closing properly. . Handwashing sink faucet is deteriorating with holes at the base. Faucet currently functions very well.

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 21, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Marinated raw chicken was stored above raw beef in the reach in freezer. Raw meats shall be stored according to the final cook temperature; with chicken on the lowest level. CDI-Storage chart with final cook temperatures provided to and reviewed with the PIC. Chicken was moved.

In plain English

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

More about other finding

minorCode 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; The gasket on the cold drawer is cracked and torn. Equipment shall be in good repair. Replace the torn gasket.

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 25, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Beans made 11/11/23 were available for service 11/20/23 in the walk in cooler. TCS (Temperature Control for Safety) foods shall be discarded within 7 days of preparation; or removal from commercial packaging. Beans were held and served for 9 days. CDI-Beans were voluntarily discarded. Reviewed holding requirements for prepared TCS foods with PIC. Educational materials on date marking and disposition of foods provided via email to PIC.; 3-501.17; Priority Foundation; Mashed potatoes made Friday were not marked with a preparation date on Monday. Refrigerated; ready to eat; TCS foods shall be marked with the date of preparation; or removal from commercial packaging. CDI-Potatoes were allowed to be marked with preparation date.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The interior of the reach in freezer has some food debris. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of this unit to avoid buildup.

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, Nov 20, 2023 · Original Source