Restaurant · Wake County, NC

Bronco Tacos

Name: Bronco Tacos
Address: 3434 Edwards Mill Rd, Wake County, NC

3434 Edwards Mill Rd

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode Observation: The hand sink on the cook line was being used to store a cup of waterHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink on the cook line was being used to store a cup of water; Ensure that handwashing is only used for handwashing and not used to store articles/items; CDI: Cup of water was removed from hand sink during inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Spatulas; cutting board(s) observed accumulated with debris in contact with TCS(temperature control safety) foods and remaining out at room temperature; and although staffing can demonstrate knowledge; PIC cannot demonstrate what effective time intervals are being used for in use utensils. Facility opens at 11:00 am and utensils at room temperature should be washed; rinsed and sanitized (every 4 hours) - 1st - 4 hour pass by 3:00PM. Staffing observed at 3pm not removing in use utensils for this frequency cleaning as noted: CDI: Staff removed in use spatulas and cutting board to wahs; rinse and sanitize as a corrective action; Ensure that time intervals can be demonstrated and followed by staffing. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C)-(D) If used with TCS food; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours or according to the following chart.

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 Observation: TCS rice fluid/pumpkin mix was dated for production date of 9/5/26 and had no tbeen discarded by 9/12/26Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: TCS rice fluid/pumpkin mix was dated for production date of 9/5/26 and had no tbeen discarded by 9/12/26; CDI: Product was voluntarily discarded duirng inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P

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 Observation: Wiping clothes were not being placed back into sanitizer bucket after use. CDI: Clothes were placed into sanitizer bucket during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes were not being placed back into sanitizer bucket after use. CDI: Clothes were placed into sanitizer bucket during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: The floor areas under the cook line equipment observed accumulated with debrisCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor areas under the cook line equipment observed accumulated with debris; Increase clenaing in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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 14, 2026 · Original Source

1 - Inspection

Apr 15, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Queso cheese was found improperly cooled in walk in refrigerator (plastic container)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Queso cheese was found improperly cooled in walk in refrigerator (plastic container); Product was previously cooled prior to today found at 45F; All other food items in wlak in refrigerator ranged from 39F-41F; Cheese had not been removed from wlak in for other prep tasks; CDI: Queso was discarded duirng inspection and cooling measures were discussed regarding process steps when cooling queso or other thick product items. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

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 Observaiton: The cooling methods used for cooling thick queso cheese product were insufficient to reach 41F within the required time frameFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observaiton: The cooling methods used for cooling thick queso cheese product were insufficient to reach 41F within the required time frame; CDI: Educated staffing and cook on cooling process tasks to include shallow metal pans; not covered and ice bath included. Cooling temperature shoudl be monitored to ensure product makes it to 70F within 2 hours from 135F. 3-501.15 Cooling Methods (Pf) 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. .

In plain English

More about food kept at an unsafe temperature

notedCode Observation: In use tongs are being stored on the handles of cooking equipment between use and are exposed to potential contamination. CDI: Tongs were moved to clean portion of prep table on the cook line as a corrective action. Educaiton provided on storage of in use utensils to avoid cross contamination points during this process. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use tongs are being stored on the handles of cooking equipment between use and are exposed to potential contamination. CDI: Tongs were moved to clean portion of prep table on the cook line as a corrective action. Educaiton provided on storage of in use utensils to avoid cross contamination points during this process. 3-304.12 In-Use Utensils; Between-Use Storage (C) (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.

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 Observation: The non-food contact surface of the ice chute (behind chute) on soda dispensing machine has accumulation of microbial debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surface of the ice chute (behind chute) on soda dispensing machine has accumulation of microbial debris; Ensure that this portion of the machine is cleaned regularly to preclude buildup in these areas. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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, Apr 15, 2026 · Original Source

1 - Inspection

Oct 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode Observation: The quaternary ammonia sanitizer in the sink basin and the wiping cloth bucket when tested exceeded 500 ppmChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The quaternary ammonia sanitizer in the sink basin and the wiping cloth bucket when tested exceeded 500 ppm; CDI: Educated staffing; solution was diluted with water to bring down the level of quat sanitizer to an approved food contact formula level (300ppm) 7-204.11 Sanitizers; Criteria - Chemicals (P) Chemical SANITIZERS; including chemical sanitizing solutions generated on-site; and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall: (A) Meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions)P;

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 Observation: Styrofoam cups. plastic cups are being dispensed where hand contact can occur on the mouth section of the cupEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

Observation: Styrofoam cups. plastic cups are being dispensed where hand contact can occur on the mouth section of the cup; CDI: Cups were placed back into plastic sleeve for dispensing to protect mouth contact surface of the cups. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.

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

Official record from Wake County Environmental Services, Oct 10, 2025 · Original Source

1 - Inspection

Jun 6, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

4 recorded violations

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

notedCode Observation: The water temperature thermometer on the dish machine is not reading properly and in poor repair. Temperature monitored during washing passes observed at 123F and the thermometer continually read 100F without fluctuation during emptying/fill/operation. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperatureCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The water temperature thermometer on the dish machine is not reading properly and in poor repair. Temperature monitored during washing passes observed at 123F and the thermometer continually read 100F without fluctuation during emptying/fill/operation. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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 Observation: The dumpster(s) and the grease receptacle are accumulated with debris. Increase cleaning frequency and/or frequency of changing. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: The dumpster(s) and the grease receptacle are accumulated with debris. Increase cleaning frequency and/or frequency of changing. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode Observation: Mops are not being stored to air dry after use. Provide a way to dry mops without soiling handle. walls. 6-501.16 Drying Mops (C) After useCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops are not being stored to air dry after use. Provide a way to dry mops without soiling handle. walls. 6-501.16 Drying Mops (C) After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.

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, Jun 6, 2025 · Original Source

1 - Inspection

Dec 27, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-301.12 Cleaning ProcedureHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 Cleaning Procedure; Employee observed washing hands; then turning the handwashing sink with bare hands. In order to prevent recontamination of the hands; use a barrier (such as paper towels) to turn off the handwashing sink. CDI- Employees educated.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Hot dogs were being stored too highly above their fill line and were up to 53F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in the walk in cooler on an ice bath to cool down before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11 (A)Equipment 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 (C); A few food containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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

Official record from Wake County Environmental Services, Dec 27, 2024 · Original Source

1 - Inspection

Jun 26, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked peppers from 6/1 according to date marking were found being stored in the walk-in cooler. After being cooked or prepared; ready to eat potentially hazardous food shall be discarded/sold within a 7 day period. CDI- Cooked peppers were voluntarily discarded.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Fine ingredients were found inside of container with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop with no handle was found being stored inside of a food ingredient container. If utensils are stored inside of food products; they shall have handles that are above the food in order to prevent potential contamination.

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 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; Repeat; Scratching collecting dark staining apparent on flip-top cutting board surface. 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.

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, Jun 26, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Scratching collecting dark staining apparent on flip-top cutting board surface. 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. CDI: Cutting board flipped over to unused side.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee cell phone stored on facility prep storage with multi-use containers. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Feb 19, 2024 · Original Source

1 - Inspection

Oct 16, 2023

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug is missing from shared facility cardboard dumpster. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Please have plug replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 16, 2023 · Original Source