Restaurant · Wake County, NC

El Dorado Mexican Restaurant

Name: El Dorado Mexican Restaurant
Address: 2811 Brentwood Rd, Wake County, NC

2811 Brentwood Rd

Last inspected Sep 25, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

Sep 25, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

11 recorded violations

notedCode 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf - Observed no written procedure for cleaning up vomiting and diarrheal events available for review during the current inspection. Corrected during inspection (CDI): the written procedure was provided.

In plain English

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

More about other finding

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink. - Observed male restroom with no handwashing signage. CDI - the handwashing sign provided. Repeat.

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.

More about handwashing problems

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. (C) - Observed a walk-in cooler with 2 containers of prepared food (cooked pork) that were not covered. The walk-in freezer also had 2 buckets of uncovered cooked red sauce. CDI - prepared food involved was covered. Repeat. Improvement observed compared to previous visit.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred. - Ice machine: observed ice reflector panel with pink and brown stain accumulation that needs cleaning. Discussed the matter with the person in charge (PIC). Repeat.

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 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P - Walk-in cooler: observed 2 large pans with a large portion of cooked pork (44F) cooled since yesterdayFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P - Walk-in cooler: observed 2 large pans with a large portion of cooked pork (44F) cooled since yesterday; passed 6 hours; but the cooked pork temperature was above 41F. CDI - removed the cooked pork from public service.

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) and (B) TCS FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used TCS FOOD shall be maintained at 41F or less. P - Observed 2 large pans of cooked pork with a temperature above 41F. See line 20. CDI.

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 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a grease-cleaning spray bottle with no label. CDI - label provided. Improvement observed compared to the previous visit. No point at this time. Repeat.

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 3-501.15 Cooling Methods (Pf) The approved cooling method involved cooling in a smallerFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) The approved cooling method involved cooling in a smaller; shallow pan; in smaller portions; using ice; under refrigeration; or as part of a cooking process. - Observed 2 pans of cooked pork in a large portion and in a large; deep pan setting; cooled since yesterday. CDI - see line 20.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises (A) FOOD shall be protected from contamination by storing the FOOD:(3) At least 6 inches above the floor. C - Walk-in freezer: observed 2 buckets of cooked red sauce on the walk-in freezer floor. CDI - The buckets of red sauce were returned to the shelf.

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(3) At least 6 inches above the floor. - Observed a sleeve of cups on the floor behind the soda carbon tank. CDI - Returned the sleeve of cups to the shelf.

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 ) 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

4-601.11(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. - Beverage/Chip salsa station: Observed black stain accumulation on the trash can - Observed 1 prep cooler with black stain accumulation inside that needs cleaning. Discussed the matter with the PIC.

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 25, 2026 · Original Source

1 - Inspection

Mar 27, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

12 recorded violations

notedCode —Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed multiple violations of the priority foundation. Corrected during inspection (CDI)-See comment addendum of this report.

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 —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being a certified food protection manager. - No certified food protection manager present during the current 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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink. - Observed male and female restrooms with no handwashing signage. CDI - the handwashing signs provided.

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.

More about handwashing problems

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. (C) - Observed walk in cooler with 2 containers of prepared food not covered. Also; the walk-in freezer found cooked green peppers and tamales that were not covered. Discussed the matter with the person in charge (PIC). CDI - prepared food covered provided. Repeat

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY(TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed ice machine reflector panel with pink and black stains at the corners of the panel that need to be cleaned. CDI - the ice reflector panel cleaned.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf The day the product open or prepared count as day 1 and need to be consumed within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Observed Ranch dressing (commercial); salsa; and cooked peppers open or prepared and stored( within 48hours) longer than 24 hours without a correct date mark. CDI - the ranch dressing; salsa; and cooped peppers date mark to reflect the open/prepared 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

notedCode 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 sani-bucket with no label. CDI label provided. - Observed cleaning spray bottle stored next to stacks of napkins(in the original protective sleeve). CDIChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 sani-bucket with no label. CDI label provided. - Observed cleaning spray bottle stored next to stacks of napkins(in the original protective sleeve). CDI; the cleaner spray bottle; was removed from the napkins storage area. Repeat.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Observed in the hot well: cheese sauce was stored directly below the faucet of an unshield pipe. Discussed with PIC the importance of keeping food covered or avoiding storing food in this section of the hot well due to the potential for drips from the water faucet. CDI - the cheese sauce was covered

In plain English

More about food not protected from contamination

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup without a handle stored inside the dry herbs container. Educational provided. CDI -the cup removed. Repeat

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 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed multiple container lids with chips; cracks; and crevices; making them difficult to clean and not suitable for continued use. - Observed cardboard being used as a liner on the unused flat-top grill; this material is not approved for food-contact or food-prep surfaces and needs to be removed. - Observed water spray head stand secured with tape to hold a loose part. Tape is also being used to keep the floor cover in place. Tape must be removed; and a permanent repair should be implemented. - Walk-in cooler door does not fully self close. A work order has been submitted; and the facility is currently waiting for replacement parts. CDI -The chipped lids removed from the 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 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

4-601.11(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. - Observed old stickers on the outer surfaces of clean buckets. Discussed the issue PIC. CDI - the buckets with old stickers sent to rewashed.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed employee food and food related material and equipment including house-hould use blender for employee being stored in multiple location within the service area. Discussed with PIC about provide the designated area for employee food and belonging and also place the label to the designated area.

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 27, 2026 · Original Source

1 - Inspection

Oct 9, 2025

Score 90

Official score: 90 · Understand this area’s scale

15 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; No Certified Food Protection Manager (CFPM) present. Manager called and arrived at the end of inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Multiple containers of prepared foods stored under open wire shelving without covers throughout kitchen in clod-hold units; and large open bin of taco bowl tortilla shells on dry goods rack. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Meat slicer stored as clean with some residue remaining around the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Meat slicer recleaned during inspection. 4-602.11; Core; Soda machine nozzles with residue accumulation. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during 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 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; Cold-Holding: In tall 2-door cooler; several containers of queso prepared previous days cold-holding above 41F as shown in above grid. Milk in same cooler next to the cheese measured at 43F. Open pan of raw beef sitting out by grill on ice; measured at 46F. Open container of beef fat/broth stored sitting out on counter; measured at 73F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on a few spray bottles of chemicals. Labeling missing on a couple buckets of soapy water. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. 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. Add labeling to these items.

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 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Back door open with loose screen in place with holes; and a few flies observed in kitchen. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Replace the door screen. Recommend screen with bottom weights to keep screen from flying open. 6-501.111; Core; A few live flies observed in kitchen. Fruit flies observed at server station. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. [REPEAT]

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Food employee observed wearing bracelets while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. 2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food employees wear a hat or hair net.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ladle hung on low oven handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Ladle returned to dish room for cleaning 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 4-903.11(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; A couple stacks of unwrapped uncovered metal single-service containers stored food-side up on dry goods rack with some debrise observed in the pan. 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 inverted food-side down during inspection; and soiled pan discarded.

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; Walk-in cooler door is not fully self-closing/self-sealing. The door is also rusting and pulling apart along the bottom of the door. Entry floor plate to walk-in cooler and walk-in freezer are not fully fastened down. In walk-in cooler; flooring plates are not fastened down; bowed up and loose. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. 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. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains. 5-501.16; Core; Kitchen Handwashing sink is lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Grout between floor tiles worn down in throughout kitchen with some pooled water and debris. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable. 6-501.11; Core; Floor coving damage with tile missing by walk-in cooler entrance. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing tiles. Repair the coving. 6-501.12; Core; Dust accumulation along ceiling vents and surrounding wall. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT] 6-501.16; Core; Mops stored at service sink floppy mop head side up; flopped over top of service sink wall; draining down wall; and no matching mop rack available. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend installing mop rack that can accommodate the mop types in 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 4-301.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

4-301.14; Core; Spaces observed between ventilation hood panels above grill while cooking equipment is in operation. Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT; walls; and ceilings. Repair the hood panels; adding more as needed. 6-403.11; Core; Several employee foods stored comingled with restaurant foods in low cold-hold unit. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Keep employee foods in a separate and designated space. Recommend labeling that section of cabinet; or a large bin for -Employee Use Only- to use for employee storage of foods/beverages.

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 9, 2025 · Original Source

1 - Inspection

Apr 1, 2025

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Uncovered employee beverages were observed throughout the kitchen. A food employee may drink from a closed beverage containers if the container is handled to prevent contamination of exposed food; clean equipment; utensils; linens and unwrapped single-service items. CDI- beverages removed.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Two large containers of burrito salsa was cooked last night at 9pm and was holding between 50-52F in the walk-in cooler this morning at around 11:20am. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- salsa was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Boiled tomatoes and peppers sitting on the flat top grill was holding between 77-78F. PIC stated that it was cooked within the last hour and will be used to make salsa. Maintain TCS foods in hot holding at 135F or above. CDI- food items were placed into refrigeration to cool.

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; [Repeat] Containers of salsa previously sitting out on the counter since about 10:30am at the waiters station was between 52F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. TPHC was discussed as an option.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; Foca powdered Laundry detergent is being used to clean dishes and not its intended use. The manufacturer's label does not indicate use for food contact surfaces. Use poisonous or toxic materials according to manufacturer's label. Verification Required- EC will return on Friday; April 4th to verify that laundry detergent is not being used to clean food contact surfaces. **Remove laundry detergent from the premises**

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Burrito salsa made last night at around 9pm was in the walk-in cooler and holding between 50-52F at 11:20am. Both containers were very thick portions (see item #20). 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- food items were voluntarily discarded by PIC. .

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; [Repeat] Some live house flies were observed in establishment...The premises shall be maintained free of insects and rodents...Rid facility of live flies. Keep the backdoor closed and utilize the air curtain.

In plain English

More about signs of rodents or insects

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled microwave oven interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Hood exterior with grease accumulation; ceiling panels and vent grates were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 1, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

10 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; Uncovered employee beverages were observed in the bottom of the flip top cooler above foods. A food employee may drink from a closed beverage containers if the container is handled to prevent contamination of exposed food; clean equipment; utensils; linens and unwrapped single-service items. CDI- beverages removed.

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

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Owner observed entering the kitchen from outside and dipping her hands at the 3-compartment sink as a form of handwashing. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and hands washed properly.

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.

More about handwashing problems

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Food employee observed doing multiple tasks with the same gloved hands ( sweeping; cleaning outside; washing dishes; etc.). If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and hands were properly washed.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles at the drink machine had residue accumulation present. In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- drink nozzles were cleaned.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Containers of salsa sitting out on the counter for about an hour at the waiters station was between 48-53F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Some live house and fruit flies were observed in establishment...The premises shall be maintained free of insects and rodents...Rid facility of live flies. Remember to routinely inspect incoming shipments of food and supplies for insects and other pests.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Containers of salsa sitting on the countertop at the waiters station was uncovered. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination.

In plain English

More about food not protected from contamination

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] Gaskets are in need of replacement at the 3-door lowboy cooler. Equipment shall be maintained in a state of 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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled oven doors; interior bottoms of fryers; microwave oven interiors; and shelving in the walk-in cooler...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; [Repeat] Some kitchen walls; hood exterior with grease accumulation; ceiling panels and vent grates were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Aug 28, 2024 · Original Source

1 - Inspection

Feb 28, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

10 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation - No paper towels were in men's bathroom...Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks...CDI by providing paper towels at handsink.

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.

More about handwashing problems

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority - Concentration of chlorine sanitizer in sanitizing sink of 3-comp sink was less than 25 ppm in sink full of dishes...Chlorine concentration shall be at least 50 ppm (but not to exceed 200 ppm)...CDI by adjusting to correct sanitizer 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Shredded chicken on steam table was as low as 129F in a few areas...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by thoroughly stirring chicken. Always stir steam table foods frequently. Keep chicken and other food down inside their liquids/sauces to ensure they are maintained at 135F or above.

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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (open packages of chicken nuggets; fries; spinach leaves; ham and cooked potatoes; chili rellenos; etc.)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have both freeze and thaw dates...CDI by placing dates on foods.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - A few spray bottles with yellow and blue liquids were not labeled with their contents (PIC knew what the products were inside)...Working containers of cleaners or sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling bottles.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core - Observed cut avocado with sticker on it and other whole avocados with stickers in make line top (avocados not washed possibly?)...Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants (including stickers) before being cut; combined with other ingredients; cooked; etc...Remove stickers from avocado exteriors before washing and cutting. Do not store unwashed produce with other foods that are ready-to-eat.

In plain English

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

More about other finding

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core - A few food containers and laminate sheet trays were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.; 4-501.11; Core - Some wire shelves and their legs were rusty/peeling. A few solid metal shelves under food prep tables were rusty. Handle on one reach-in refrigerator door was loose. One refrigerator door and walk-in cooler door had twisted or torn gaskets...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged/rusty shelves and gaskets with similar approved equipment; and resecure loose door handle.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled interior bottoms and exteriors of fryers and some shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Some kitchen walls; vent hood interiors and exterior vents; ceiling panels; vent grates and light shields were soiled or had mildew/mold accumulation...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. ; 6-501.11; Core - Metal stripping between ceiling tiles was rusty or discolored. One ceiling light shield was cracked. Walk-in freezer evaporator had ice accumulation underneath/on pipe...Physical facilities shall be kept in good repair...Replace damaged metal stripping and light shield. Repair evaporator line leak.

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 28, 2024 · Original Source