Restaurant · Wake County, NC

El Lobo Mexican Restaurant

Name: El Lobo Mexican Restaurant
Address: 1301 E Broad St, Wake County, NC

1301 E Broad St

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Tomatoes; chicken and other items in drawer cooler at 42-44F. TCS foods shall be held cold at 41F or below. The side of the drawer cooler with warmer temperatures had missing pan along top and bottom shelves. This large gap could be the cause of the temperature issue; these coolers are usually designed to maintain temperature when all pans are in place and no spaces. Empty containers added to these gaps and temperature checked at end of inspection; spinach and tomatoes at 41F. Items on ice bath at 41F. Ice bath items had ice and water reaching the food product levels.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Multiple dumpsters located in the back of the shopping center shared with other places and restaurants. Farthest left dumpster with residential trash bags next to dumpster. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. Ensure these areas are maintained clean. No points deducted. Employee placed trash into dumpster.

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, Sep 8, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Pico de gallo and lettuce in containers on ice bath. Food product are full in containers and ice water bath level is below food. Items in bottom of container at 41F while food at top above ice at 43-44F. Tomatoes and salsa in same ice bath at 41F and below because food product matches or is below ice water level. Employee educated and pico de gallo and lettuce split into two containers and moved to walk-in cooler; more ice and water added to bath. Ensure when using ice water bath the food product is level with the ice water; to maintain at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Two wet wiping cloths on prep tables and make line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths placed into sanitizer buckets 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Back handsink near prep area and dish machine area is not working. No hot water provided when knob is turned and cold water knob is missing. Maintain a plumbing system in good repair. This handsink is necessary to wash hands after handling soiled dishes; and for washing hands before and after food prep. Manager showed documentation sink was checked by plumber; but unable to order knob parts for sink and new faucet or whole new sink will be required to repair. Repair this handsink.

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, Jan 14, 2026 · Original Source

1 - Inspection

Jun 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; 3-304.12; Core; Portion cup being used as scoop in salt container on dry goods area on shelf above cook line. Scoops with handles shall be used for removing ready-to eat foods from the container to protect from contamination. Scoop with handle can be left in product or if on shelf put on a plate or other that is washed and sanitized daily. Portion cup has no handle and shall be removed after one use; and must be used with gloves. Portion cup removed from container 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Minor food splatter in reach-in cooler with salsa. Walk-in cooler vents have dust accumulation. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

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, Jun 17, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 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 person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

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 2-401.11 (B) Employee drink on prep table. Employees’ beverages shall be stored covered and below and away from foodEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Employee drink on prep table. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils. No points taken.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A) Can of Raid ant and roach spray in front kitchen area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Removed at time of 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 3-305.11 Case of ground beef stored on floor of walk in freezer. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Case of ground beef stored on floor of walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Minor cleaning of walk in cooler shelves needed. Non-food contact surfaces shall be clean to sight and touch.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Multiple lights in kitchen and dishwash area not working.

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, Jan 30, 2025 · Original Source

1 - Inspection

Jun 6, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 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; Facility had a priority violation; no certified food protection manager (CFPM) and person in charge (PIC) was not able to respond correctly to inspector's questions related to food operation. To demonstrate knowledge when there is no CFPM; there shall be a PIC AND either no priority violations or PIC shall respond correctly to inspector's questions related to food operation. CDI by informing PIC of requirement.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Several items in walk in cooler not date. Potentially hazardous foods opened or prepared; shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by educating PIC and date marking. Priority Foundation;

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Clean or replace if necessary caulk that is turning black at dishwash machine backsplash.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Half of kitchen lights not working in dishwash 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, Jun 6, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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; Employee dumping bucket of ice in handwash sink. A handwashing sink may not be used for any purposes other than handwashing. Taining. Pf

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Clothes piled above rim of sanitizer bucket by serve line. Moist wiping cloths shall be stored and submerged in approved clean sanitizer between uses. Alternately; establishment may use spray on sanitizer and single use towels. Cooks may keep a dry towel for use as a hot mitt; but this towel shall not be used for wiping or sanitizing and shall remain clean at all times.

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; Scoop in dry goods area on shelf. Keep in product or if on shelf put on a plate or other that is washed and sanitized daily.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Shelf on right side wall in dry goods area pulling from wall. Physical facilities shall be maintained in good repair. No points taken.

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, Dec 7, 2023 · Original Source