Restaurant · Wake County, NC

Carajillo's #2

Name: Carajillo's #2
Address: 6675 Falls Of Neuse Rd, Wake County, NC

6675 Falls Of Neuse Rd

Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

6 inspections

1 - Inspection

Jul 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A)(1): PriorityFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1): Priority; Queso was hot holding in a double pan in the steam unit for appetizers between 109-113F. PIC states it is stored this way to keep it from burning since it serves as a backup. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- Queso was reheated and put in steam unit to hold hot.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Salsa temped at 59 in the top section and 56 in the bottom section of the salsa cooler; the ambient air temped between 60-62F. Diced tomatoes (45F); corn & black beans (44F); and slaw (44F) in the top section and queso (45F) in the bottom section of the taco cooler temped above 41F. Maintain TCS foods in cold holding at 41F or less. CDI - Thermostat lowered on taco cooler and foods cooled down; salsa cooler was scheduled for service and salsa that was not recently prepped on today was voluntarily discarded while the other salsa was moved to another cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 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 bulk white storage containers storing the beans either have a broken lid or damaged base; the base is being held together with duct tape. Both containers are allowing the food to be exposed. Maintain equipment in good repair. Replace broken bulk storage containers. *No points taken due to this being a different violation under the same rule.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; One of the lids is broken on the garbage dumpster. Dumpsters shall be maintained in good repair. Request a new dumpster from your waste management company.

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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11;Core; One of the baseboard tiles at the mop sink is partially missing. PHYSICAL FACILITIES shall be maintained in good repair and easily cleanable. Replace/repair broken tile.

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, Jul 24, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

8 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Some of the shell stock tags were out of chronological order. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. CDI- Shell stock tags from 2024 and from January to August 2025 were voluntarily discarded; remaining tags were put in chronological order.

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

3-304.14(B); Damp/wet wiping cloth was stored on a cutting board of a fliptop cooler. Damp/wet in wiping cloths shall be stored in properly concentrated sanitizer between uses. CDI- Cloth was put in sanitizer bucket.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Stacks of single-service containers and lids were found stored with food-contact side exposed to contamination. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Containers and lids inverted.

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 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; There are tears in the air curtains leading to the walk-in cooler. Maintain equipment in good repair. Replace torn air curtains.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC has test strips that measure the concentration of quat.ammonia in sanitizers rather than chlorine. Provide a test kit that accurately measures sanitizer concentrations. A verification visit will be made Tuesday; 12.23.25 to ensure chlorine test strips have been purchased and are maintained on site.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The handwashing sink at the entrance needs cleaning due to black residue. Maintain handwashing sinks; toilets and urinals clean. Clean the handwashing sink at the entrance more frequently.

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; The ceiling vents and some of the tieles in the kitchen have a buildup of dust and debris. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Clean the floors; walls; and ceilings on a frequent basis.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; An employee bag; an employee apron; and other items were stored above and with supplies amd coverec food. Designate and use an area for the orderly storage of employees' clothing and possessions. CDI- Items relocated.

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, Dec 15, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Slaw; chilies; diced tomatoes; and hot dogs temped between 45-46F in the saute cooler top and bottom. Maintain TCS foods in cold holding at 41F or less. CDI - Foods will be used within 4 hours; cooler scheduled for service for tomorrow by PIC. ****The seafood breader needs to be sifted or discarded every 4 hours to remove chunks/clumps. (This is the case for any breader for raw meat/poultry/seafood and/or egg or buttermilk is introduced to the breading process.)

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Soy sauce in a spray bottle; bulk sugar; a container of salt; and bulk garlic powder were not labeled . 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. CDI- Containers were labeled.

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

3-304.14(B); Damp/wet wiping cloths were stored on the cutting boards of fliptop coolers in different areas of the restaurant. Damp/wet in wiping cloths shall be stored in properly concentrated sanitizer between uses. Ensure cloths stored on cutting boards are clean and dry.

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 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); A scoop was laying flat in the ice and bulk sugar. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Scoops were put in their storage container/dug into food.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Stacks of single-service containers found stored with food-contact side exposed to contamination in sushi area and dry good areas. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Containers and lids inverted.

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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Core; The wiring from monitors has a buildup of dust; the fan guards on the evaporators in the walk-in cooler have a buildup of residue; the handles on the chip containers need wiping down. Nonfood contact surfaces of equipment shall be maintained clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; The garbage dumpster leaks and a lid is missing from the recycling dumpster. Dumpsters shall be maintained in good repair. Have your waste management company replace dumpsters.

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, Jun 9, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In walk-in cooler; raw beef was stored over cooked chicken. In walk-in freezer; bacon wrapped jalapenos found stored above cakes. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Facility has the correct reminder statement on printed menus but menu is lacking the disclosure (asterisk) that ties the Aguachiles to the reminder statement. A disclosure shall include identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. VR- EHS will return to verify compliance of this item. PIC states that he will use a label maker to temporarily add an asterisk to this menu item until menus are reprinted.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket on the front makeline observed with a concentration below 0ppm chlorine. Wiping cloths were stored in a bucket of water under the server station. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (50-200ppm chlorine). CDI- Sanitizer bucket was replenished during the inspection.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; A few metal pans found stacked while still wet near the dish machine. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure items are completely dry prior to stacking.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment sink basins are not clean. Components of sinks; basins; and other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours. Increase the cleaning frequency to the 3-compartment sink and components.

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, Feb 26, 2025 · Original Source

1 - Inspection

May 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; One employee drink found stored on shelf above microwave and clean plates. Employee drinks shall be stored where they are not a source of contamination. Store in areas separate from food and food items. CDI- Employee drink was relocated without being prompted by EHS.

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

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pick residue accumulation found in large ice machine. Ice makers shall be cleaned at a frequency necessary to preclude the accumulation of soil or mold. Clean and sanitize the interior of this ice machine more frequently. CDI- Cleaning was initiated during the inspection.

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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Pozole with prep date of (5/22); verde salsa with prep date of (5/23); and shredded beef with prep date of (5/23) holding longer than 7 days in walk-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- PIC voluntarily discarded product.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Whole raw fish found thawing in prep sink with water trickling onto product only contacting head. Raw beef found thawing in another prep sink at room temperature still frozen. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Product placed in containers and fully submerged under water; allowing overflow. EHS reminded PIC that thawing under running water is not approved if cold water temperature cannot get below 70F (during warmer months).

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; One pan of cut avocados in prep cooler found with stickers still remaining on product. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process; prior to cutting.

In plain English

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

More about other finding

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); Core; Metal pans and bowls on shelving found stacked while still wet near the dish machine. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure items are completely dry prior to stacking.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Stacks of single-service containers found stored with food-contact side exposed to contamination on prep units. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Keep to-go containers in original packaging or store them inverted.

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, May 30, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Staffing are using gloves to prepare food and performing other tasks with soiled gloves without changing gloves between tasks. Ensure that staffing change gloves between tasks that can create cross contact contamination. Staffing removed gloves during inspection.; 3-302.11; Cooked chicken wings being cooled without being covered in walk in freezer and stored under raw meat products. Ensure that all food products are stored protected from potential sources of cross contamination. Chicken wings were removed from walk in freezer and placed in walk in refrigerator - CDI Priority;

In plain English

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

More about other finding

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Cooked vegetables were observed being held out at room temperature on the cook line. A written time procedure shall be kept on site that includes all food products with steps for time as a public health control. (A) Except as specified under par. (D) of this section; if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf A verification will be needed for completion of time control and implementation of requirements for corrective action by November 4; 2023.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping clothes that are in use not being stored in a sanitizer between use. Ensure that in use wiping clothes for wiping food contact surfaces are being stored in a sanitizer between use. Corrected during inspection by placing wiping clothes in chlorine sanitizer buckets

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs that are being used for food production are being on oven handle exposed to staffing and other sources of contamination. Ensure that in use utensils are stored on a clean surface not exposed to sources of contamination; in hot water 135F or higher. Tongs were removed form service. CDI

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Dishes and equipment are not being air dried after wash; rinse and sanitizing. Observed stacked wet on drying rack. Ensure that all dishes and equipment are air dried following sanitization. CDI - Dishes and equipment were removed and placed for airdrying during inspection.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Lava bowls being used to serve guacamole; Observed food debris in holes of lava bowls; Lava bowls are not approved for food contact as are unable to clean. All food contact surfaces must be cleanable. CDI - Lava bowls removed from service.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Handles on (1) one hand sink located at the wait station is not working. Ensure that all plumbing fixtures are maintained in good repair. Other available handsink(s) are available for use within area. Observed staffing using other hand sink location(s) during 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, Oct 25, 2023 · Original Source