Restaurant · Wake County, NC

Don Beto's Tacos

Name: Don Beto's Tacos
Address: 421 Chapanoke Rd, Wake County, NC

421 Chapanoke Rd

Last inspected Mar 23, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

8 inspections

1 - Inspection

Mar 23, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A) Noted soiled dishesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Noted soiled dishes; serving spoons and serving containers being stored as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- noted items were taken to dish pit for recleaning.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; At the bar side; noted small container of green salsa was measuring between 44-45 F in the keg cooler. Keep all TCS food at or below 41F when held cold. CDI- items discarded.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C)- Need to replace deeply scratched and discolored cutting boards through out prep kitchen area. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Need to replace the damaged gaskets on the prep coolers. Maintain all 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

notedCode 4-602.13 Nonfood Contact Surfaces (C) - Observed some residue build up along the exterior (non-food) contact side of the meat slicer. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) - Observed some residue build up along the exterior (non-food) contact side of the meat slicer. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 23, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted opened bag of raw hamburger patties stored above ready to eat food items in the reach in freezer. Also noted zip block bags of raw beef stored above containers of cooked; ready -to-eat food items in the reach in cooler unit. Store raw animal protein items below ready-to-eat food items to minimize the risk of cross contamination. CDI- Items covered 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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Noted overfilled container of Chicharron was measuring between 43-44 F in the cooler drawer. Keep all TCS food at or below 41F when held cold. CDI-TCS food divided out to rapidly cool down. Discussed ensuring cooler drawers are properly closed in between use.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11- Noted label missing on working spray bottle of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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

minorCode —Cleaning and sanitizing

Official wording

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

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, Oct 6, 2025 · Original Source

1 - Inspection

May 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) - Detail cleaning needed for the storage racks near the back of the kitchen. Also noted an accumulation of water build up on the interior surface of the prep cooler. Increase frequency of 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

minorCode 5-501.111 AreaFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Area; Enclosures and Receptacles; Good Repair (C)- Need to repair the top lid to the outside dumpster unit. Contact vendor to have lid or dumpster 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

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted exposed opened container of food stored inside the reach in cooler units. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- Items covered 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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Cooked peppers (108 F) and cooked cactus (127 F) are being held below 135 F. Keep TCS food at or above 135F when being held hot. CDI- Cooked cactus reheated and cooked peppers were discarded.

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; Chorizo was measuring between 48-50 F in the cooler drawer. Keep all TCS food at or below 41F when held cold. CDI-The chorizo was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor tile grout wore down and missing in places throughout kitchen. Some areas holding water.Repair the floor tile grout so floors are smooth and cleanable. Make sure to use a grout material for the repairs that is intended for this purpose.

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 28, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: Hot water faucet is not working at the vegetable prep sink. Maintain a plumbing system in good repair.

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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.

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 3, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Hand sink in the rear prep area is 82F; hand sink in the women's restroom is 82F and hand sink in the men's restroom is 82F. A handwashing sink shall be equipped to provide water at a temperature of at least 100oF through a mixing valve or combination faucet.

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); Priority; Chorizo is 45F in the grill refrigeration unit. Keep all TCS food at or below 41F when held cold. The chorizo was placed on ice.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth bucket has less than 50ppm of chlorine in a sanitizer bucket. Wiping cloths shall be stored in sanitizer mixed to the manufacturer's specified concentration. The wiping cloth bucket sanitizer was remixed to the correct concentration.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The women's toilet does not flush. Plumbing shall be maintained in good repair.

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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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, Aug 28, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority; Serving raw tilapia without a parasite destruction letter. Fish shall be frozen at 31F or below and stored at 31F or below for a minimum of 15 hours or frozen and stored at 4F for a minimum of 7 days in a freezer or frozen at 31F or below and stored at 4F for a minimum of 24 hours. Fish shall be cooked until a parasite free letter is obtained. Obtain a parasite destruction letter for the tilapia by June 7th.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Cooked peppers are 107F being held on the grill. Keep TCS food at or above 135F when being held hot. The peppers were reheated to 166F.

In plain English

More about food kept at an unsafe temperature

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; Mozzarella cheese is 42F and chicken is 42F in the grill refrigeration unit. Mixed seafood is 59F in the prep refrigeration unit. Keep TCS food at or below 41F when held cold. The seafood was voluntarily discarded. Ice was added to the mozzarella cheese and the chicken.

In plain English

More about food kept at an unsafe temperature

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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 4, 2024 · Original Source

1 - Inspection

Mar 4, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Wiping cloth bucket is blocking access to hand sink in the front prep area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The wiping cloth bucket was removed from the hand sink.

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); Priority; Beans are 47F and steak is 44F in the 2 door upright refrigeration unit. Keep all TCS food at or below 41F when held cold. The TCS food in this refrigeration unit was moved to another refrigeration unit that is 41F and below.

In plain English

More about food kept at an unsafe temperature

minorCode 5-501.112Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.112; Core; Lid on dumpster is broken. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. This is a repeat item.

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, Mar 4, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Nobody on site is a certified food protection manager. The person in charge shall be a certified protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Cutting board is stored inside the front prep area hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. This is a repeat item.

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; Cooked peppers are being held hot at 118F. Hold TCS food at or above 135F when held hot. The cooked peppers were reheated to 199F.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Sanitizer is over 200ppm of chlorine in a spray bottle. Sanitizer shall be mixes within the manufacturer's tolerance range(50-200ppm for chlorine. The sanitizer was remixed to the correct concentration. ; 7-102.11; Priority Foundation; Unlabeled sanitizer in a spray bottle. Label all working containers of sanitizer once take from bulk supplies with the common name. The sanitizer was labeled once REHS spoke to PIC.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Uncovered shrimp; salsa; chicken and cheese in an upright refrigeration unit. Food shall be protected from contamination by storing food where it is not exposed to splash; dust or other contamination. Keep foods covered in refrigeration units.

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

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hot faucet is not working on the seafood prep sink. Plumbing shall be maintained in good repair.

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

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Lid on dumpster is broken. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair. This is a repeat item.

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, Nov 13, 2023 · Original Source