Restaurant · Wake County, NC

Casa Amigos Mexican Cocina

Name: Casa Amigos Mexican Cocina
Address: 112 E Vance St, Wake County, NC

112 E Vance St

Last inspected May 6, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

5 inspections

1 - Inspection

May 6, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed microbial growth on interior of ice machine weir. Ensure employees are removing weir to fully clean and sanitized all faces of weir. CDI by cleaning.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Observed sour cream bottle stored directly of lettuce in prep unit. CDi by removing the condiment bottle from lettuce.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C) Observed some avocados with stickers on them. Informed avocados are washed but stickers were not removed CDI by rewashing and removing stickers. One cut were discarded.

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, May 6, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Rice in containers sitting on top of steam table not submerged into well. Rice in container at 112-120F while rice in well at 135F and higher. Maintain TCS foods in hot holding at 135F or above. All other items in steam table about 135F and higher. Rice was moved into steam well during inspection and stirred and after about 15 minutes rice at 159F. EC recommended to reheat rice to 165F rapidly in oven or on stove top. Once rice is cooked and placed into wrapped containers ensure containers are inside warming equipment that will maintain the food at 135F or higher.

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, Jan 12, 2026 · Original Source

1 - Inspection

Jun 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A);Core; Certified Food Protection Manager; Manager onsite has expired ServSafe certificate. The designated person in charge shall be a certified food protection manager who has shown proficiency in required information by passing a test that is part of an ANSI accredited program. ServSafe classes that are upcoming showed to manager during inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.13 (E )Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ); Core; Vacuum packaged fish in drawer cooler unopened. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Label states fish shall be removed from package before thawing. Manger cut packages open during inspection.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jan 6, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Found scoop handled touching product in lettuce on make line and dry goods containers. Store in product with handles up and extending out of 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Rusty shelving where dry goods are stored. Maintain equipment in good repair.

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 6, 2025 · Original Source

1 - Inspection

Apr 15, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Containers wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of equipment. You may place a sanitizer bucket in a 2nd bucket so that the interior bucket may be picked up and placed on equipment surfaces without causing contamination.

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