Restaurant · Wake County, NC

El Patron

Name: El Patron
Address: 421 Chapanoke Rd, Wake County, NC

421 Chapanoke Rd

Last inspected Feb 26, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

8 inspections

1 - Inspection

Feb 26, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a zip block bag of cut hot dogs stored commingled with raw shrimp in the reach-in freezer. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. Protect of all exposed food from cross contamination. CDI- Items re-arrange

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; Chopped fish is measuring between 44-45F and raw squid is temping between 43-45 F in the work top cooler unit. Keep all TCS food at or below 41F when held cold. CDI- Noted items were placed on ice.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Noted chlorine sanitizer solution was visibly soiled during inspection. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI- Sanitizer replaced 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 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; Noted an accumulation of ice build up along the bottom surface in the reach-in freezer. Increase cleaning frequency to dish rack and clean thoroughly.

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; Ceiling vents in Men's restrooms have an accumulation of dust/residue. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and maintain clean. Clean 6-501.11- Replace the broken floor tiles near the cook line and back entrance of the facility. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 26, 2026 · Original Source

1 - Inspection

Sep 24, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; No oyster tag on the container of oysters in the prep refrigeration unit. Keep shell stock tags attached to the container of shell stock until the container is empty. Also noted dates missing on previous oyster tags saved. CDI- Education provided regarding oyster tags. The PIC found the oyster tag and placed it on the container of oysters.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a opened container of short ribs being stored above zip block bags of vegetables in the reach-in freezer. Also found a container of raw fish stored above ready-to eat sauces in the walk-in cooler unit. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. Protect of all exposed food from cross contamination. CDI- Items re-arrange

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) - Noted cases of raw beef temping between 44-45 F in the prep area. According to PICFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) - Noted cases of raw beef temping between 44-45 F in the prep area. According to PIC; facility receives cases of raw protein on Wednesday and as oppose to storing items in the walk in cooler prior to use; the facility places cases of food to the side in the prep kitchen until employee are able to break down received meat and transfer food to walk in cooler. Also noted container of shrimp and cooked chicken temping between 43-44 F in the far left hand corner of the work top cooler. Maintain TCS foods in cold holding at 41F or less. Discussed immediately transferring cases of raw protein into the walk in cooler; once shipment received to reduce the risk of temperatures increasing into danger zone. CDI- cases transferred into walk in cooler to cool down. Containers of food in work top cooler were iced down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Priority foundation: Noted re-wrapped frozen shrimp thawing at room temperature near prep sink. Use approved thawing methods such as cool running water. CDI-Frozen shrimp placed under running water to properly thaw.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) - In the Men's bathroom; noted dead roaches inside the light panel. Remove dead or trapped birds; insects; rodents; and other pests.

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 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; Noted an accumulation of ice build up along the bottom surface in the reach-in freezer. Increase cleaning frequency to dish rack and clean thoroughly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Grease on the dumpster pad around the grease container. 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.

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 24, 2025 · Original Source

1 - Inspection

May 7, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw pork chops and raw shrimp stored above produce and ready-to-eat sauces in the walk-in cooler. Observed opened bags of rice stored near the cook line as well. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. Protect of all exposed food from cross contamination. CDI- Items re-arrange

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) - Noted cases of raw chicken temping between 45-51 F in the prep area. Noted cases were just delivered less than 30 minutes ago to the facility. Maintain TCS foods in cold holding at 41F or less. Discussed immediately transferring cases of chicken into the walk in coolerFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) - Noted cases of raw chicken temping between 45-51 F in the prep area. Noted cases were just delivered less than 30 minutes ago to the facility. Maintain TCS foods in cold holding at 41F or less. Discussed immediately transferring cases of chicken into the walk in cooler; once shipment received. CDI- Items transferred into walk in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) - Noted salsa verde temping at 50 F in the work top cooler. Further investigation determinedFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) - Noted salsa verde temping at 50 F in the work top cooler. Further investigation determined; the salsa verde was prepared 30 mins prior to inspection. Rapidly cool salsa in the walk-in cooler or reach-in freezer unit prior to placing it in the work top cooler. CDI- Item transferred into to work top cooler for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) - Noted a few dead roaches underneath the bulk ice machine. Remove dead insects to minimize attracting additioal pest or insects.

In plain English

More about signs of rodents or insects

notedCode 4-903.11(A)(C)- Noted cases of single service trays and utensil stored on the floor near the back of the restaurant. PIC stated they just recent a large delivery 30 mins prior to inspection. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C)- Noted cases of single service trays and utensil stored on the floor near the back of the restaurant. PIC stated they just recent a large delivery 30 mins prior to inspection. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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 —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) - Cutting is scratched and need to be replaced or resurface. Also found a yellow cutting board that was broken in half near the 3 compartment sink. Resurface or replace deeply scratched or damaged cutting boards.

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 7, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11 (B) An open beverage is on the prep sink. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) An open beverage is on the prep sink. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. This beverage was voluntarily discarded.

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 —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 Priority: An employee did not wash her hands after drinking a drink and continued to prep food. Employees shall wash wash hands after drinking from a drink. REHS spoke to this employee and she washed her hands.

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

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (C )(2) Priority foundation. Raw tilapia is served on the menu without a consumer advisory and asterisk. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. Provide a consumer advisory reminder and asterisk by February 9th.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Priority foundation: Thawing fish in standing water. Use approved thawing methods such as cool running water. Cool running water was added to this fish once REHS spoke to PIC.

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 Core: Peppers are stored in thank you bags in the freezer. Store food where it is not contaminated from the premises. Store food in approved food grade bags. The peppers were placed in ziplock bags during the inspection.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Loose trash on the dumpster pad. Maintain refuse areas and enslosures.

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

Aug 16, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels at the hand sink in the back prep room. Each hand sink shall have individual disposable paper towels. Towels were provided once REHS spoke to PIC.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; No oyster tag on the container of oysters in the prep refrigeration unit. Keep shell stock tags attached to the container of shell stock until the container is empty. The PIC found the oyster tag and placed it on the container of oysters.

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)(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 45F and chicken tenders are 43F in the grill prep refrigeration unit. Shrimp is 48F; raw chicken is 48F and cooked chicken is 51F in the walk-in cooler. Keep all TCS food at or below 41F when held cold. The mozzarella cheese was placed on ice; the chicken tenders were replaced with frozen chicken tenders. The walk-in cooler door was shut and the temperature of the walk-in went down to 38F by the end of the inspection.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A container of gas stored next to bags of sugar. Poisonous or toxic materials shall be stored so they do not contaminate food; equipment; utensils; linens or single service articles. The gas was moved away from the sugar 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

Official record from Wake County Environmental Services, Aug 16, 2024 · Original Source

1 - Inspection

Jun 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop is laying flat in the ice bin. Keep the scoop handles up out of the ice or in a ice scoop container. The handle was placed up once REHS spoke to PIC.

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 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 10, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

minorCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; Missing lids on the cardboard and trash dumpster. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair.

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

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; Chicken nuggets are 43F and mozzarella cheese is 43F in the grill refrigeration unit. TCS food shall be held at 41F and below. Mozzarella cheese and chicken nuggets were placed on ice. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Priority Foundation; No consumer advisory for the raw oysters that is served on the paper menu. Include a disclosure oysters are served raw on the menu. Include a reminder stating consuming raw or undercooked meats; poultry; seafood; shellfish or eggs may increase your risk of foodborne illness. Follow-up will be conducted by March 8th.

In plain English

More about food kept at an unsafe temperature

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; The digital thermometer is not working the battery is low. Metal stem thermometers shall be calibrated to 32F in ice water. A follow-up will be conducted by REHS by March 8th.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Cold faucet is not working on the hand sink in the dish room. Plumbing must be 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

Official record from Wake County Environmental Services, Feb 27, 2024 · Original Source

1 - Inspection

Nov 15, 2023

Score 94

Official score: 94 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Front hand sink has rice stored in it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. The rice was removed from the hand sink once REHS spoke to PIC.

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; Chicken is 42F and mozzarella cheese is 43F in the grill prep refrigeration unit. Keep all TCS food at or below 41F when held cold. The above chicken and mozzarella cheese was moved to the walk-in cooler. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A bag of rice is stored in a hand sink. Food shall be protected from contamination by storing food where it is not exposed to splash; dust or other contamination. Food shall be stored in a clean and dry location.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Core; Wiping cloth buckets have less than 50ppm of chlorine. Wiping cloths shall be stored in chlorine sanitizer mixed to 50-200ppm of chlorine. The wiping cloth buckets were remixed to 100ppm of chlorine. This is a repeat item.

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, Nov 15, 2023 · Original Source