Restaurant · Wake County, NC

El Sazon De Mama

Name: El Sazon De Mama
Address: 9629 Bitter Melon Dr, Wake County, NC

9629 Bitter Melon Dr

Last inspected Jan 16, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

4 inspections

1 - Inspection

Jan 16, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; A couple of cleaned dishes with minor sticker residue left on the outside of the container. Neither of these containers were stacked with the sticker portion on the food-contact surface of the container. Nonfood-contact surfaces of equipment shall be free of any buildup or residues. Ensure stickers are completely removed. Two containers moved to three compartment sink 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

Official record from Wake County Environmental Services, Jan 16, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage; Core; Tongs hanging on door handle of ovens. In-use utensils; must be stored in a clean and protected location. These may brush against pants or the floor if oven door is opened while tongs are on the door handle. Tongs moved 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)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Cleaned plates stacked on shelf with water nested on the plates. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Plates moved and stored vertical 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

Official record from Wake County Environmental Services, Aug 26, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11(C ) Reach in freezer has food build-up in bottom interior. 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 ) Reach in freezer has food build-up in bottom interior. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.

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 16, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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 items in the top of the prep cooler were measured at 44-45F. TCS (time/temperature control for safety) foods held cold shall be held at 41F or below. Items were in the top left area of the cooler. Items on the right side and in the lower section were all measured at 41F or below. If one side of the cooler continues to have temperature issues; have cooler serviced and repaired. CDI-PIC had items switched to deeper pans so the items would be held lower in the cold temperatures and would not be filled so high.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 13, 2024 · Original Source

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