Restaurant · Wake County, NC

Fiesta Mexicana

Name: Fiesta Mexicana
Address: 2839 Jones Franklin Rd, Wake County, NC

2839 Jones Franklin Rd

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

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Score 97.5

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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

Sep 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 43F; Fried Chili/pepper 43.8F; Pico / tomato 46F. Maintain foods in cold holding at 41F or less. -P Refrigerator repairman is scheduled. Refrigerator needs to be replaced if it cannot maintain food at 41F. Pico / tomato was transferred to a deeper metal pan. Peppers were moved to another refrigerator.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bowls of uncovered salsa are stored in the bottom of the upright refrigerator under bottled beverages / Modelo. The beverage is heavily soiled with black build-up on the shelves and very dusty fan cover. Debris may easily fall into the stored salsa. Refrigerator needs cleaning. Assure nothing is going to fall into the bowls of salsa. TodayContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bowls of uncovered salsa are stored in the bottom of the upright refrigerator under bottled beverages / Modelo. The beverage is heavily soiled with black build-up on the shelves and very dusty fan cover. Debris may easily fall into the stored salsa. Refrigerator needs cleaning. Assure nothing is going to fall into the bowls of salsa. Today; the salsa was moved to the second refrigerator where it is typically stored.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Ice is accumulated in the upright 3-door refrigerator. Gaskets have been replaced but are not well-fitting. Left door rests in the open position to opens when other doors are closed with gusto. Refrigerator repairman is scheduled to continue the repair and adjustment.

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 16, 2026 · Original Source

1 - Inspection

Mar 23, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) ServSafe expired last month. Re-certification to be a certified food protection manager is needed. Consider Raise the Grade for a class in Spanish.

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 3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 44F; Fried Chili/pepper 45F; Cheese Sauce 45F. . . . Walk-in Cooler is holding food at 42 degrees F. Raw Ground Beef 42F; Cheese 42F; tomato 42F. Maintain foods in cold holding at 41F or less. -P Unit was adjusted to a colder setting today; screw driver had to be used because the dial is missing. Sticker reminding food is required to be 41 degrees F was applied to the exterior of the walk-in cooler and handed to the manager. If adjustments do not accomplish the requirement to keep food at 41F; contact a refrigeration specialist or replace the refrigerator.

In plain English

More about food kept at an unsafe temperature

notedCode 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf Asterisk is missing on the menu for the Carne / Ribeyes that are offered under cooked. Today; added asterisk to the "Carne" section. Correct Consumer Advisory is needed on the menu if steak / Carne / Ribeye can be cooked to less than 155 degrees F. add an asterisk to each menu item that can be ordered undercooked or the entire section as we did today.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.13 Nonfood Contact Surfaces (C) Electrical Cords on the food preparation table are soiled. Base of the blender is not clean. Cheese grinder is not clean including the rusty aluminum foil wrapped bottom. Beverage refrigerator has a lot of black build-up falling from the top onto shelves. Fan cover inside the 3-door refrigerator and fan cover inside the beverage refrigerator need cleaning. Extension cordsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Electrical Cords on the food preparation table are soiled. Base of the blender is not clean. Cheese grinder is not clean including the rusty aluminum foil wrapped bottom. Beverage refrigerator has a lot of black build-up falling from the top onto shelves. Fan cover inside the 3-door refrigerator and fan cover inside the beverage refrigerator need cleaning. Extension cords; electrical cords on the prep table need to be replaced if they cannot be maintained clean and off of the preparation surface.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 23, 2026 · Original Source

1 - Inspection

Nov 3, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Make-Line Refrigerator / Flip Top Cooler is not holding food at 41F as required: Shredded Cheese 44F; Diced Tomato 44F; Fried Chili/pepper 44F; Cheese Sauce 43.6F. Maintain TCS foods in cold holding at 41F or less. -P Unit was adjusted to a colder setting today; sticker was applied to remind of the requirement for food to be held at 41F and colder -and- we practiced using the digital stem thermometer to check food temperature.

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 (C) The refrigerated drawer unit under the flat top grill has unclean crusty build-up visible when the drawer is opened directly above the uncovered pans of food. Assure this surface is cleaned. discussed today for cleaning.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Nov 3, 2025 · Original Source

1 - Inspection

May 27, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Some fruit flies or drain flies are present near where onions are stored in the center of the kitchen and near the handwashing sink. Maintain kitchen free of fruit flies. discussed today.

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 4-502.11(A) Can Opener Mount on the table is in bad condition and is no longer cleanable. Replace the can opener mount on the table and assure the surfaces are clean and cleanable. . . LimeCleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Can Opener Mount on the table is in bad condition and is no longer cleanable. Replace the can opener mount on the table and assure the surfaces are clean and cleanable. . . Lime; lemon squeezer has peeling finish that is not appropriate for use with food. Produce squeezer shall not have a peeling; deteriorating finish. Maintain utensils in good repair. Replace items when they are not in good in condition or cannot be cleaned. Lime squeezer was discarded today.

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) Food-Contact Surfaces and Utensils (C) Sugar binCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Food-Contact Surfaces and Utensils (C) Sugar bin; containers for dry foods are not clean. Large container with dry beans has a lot of debris in the handles and soiled cover. Clean all large food containers used for dry foods.

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 27, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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); Core; Several metal pans; clear round containers and drinking cups stacked clean with water nested in-between the containers and cups. Cleaned equipment shall be stored in a manner to allow air drying. Completely air dry these items before stacking. Items rearranged during inspection; showed how to pyramid stack or arrange in a manner that allows air drying.

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, Feb 7, 2025 · Original Source

1 - Inspection

Oct 16, 2024

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

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; Two trays of salsa containers for tables on table next to chip bin without time label or on ice. Salsa at 45-50F. Several items in make line cooler 42-45F. Food shall be maintained at 41F or below. Pico de gallo and diced tomatoes in make line cooler prepared earlier and larger batch found in reach-in cooler at 42F. Items in bottom of reach-in cooler at 41F and below; items were refilled after lunch service and items left on counter. Added bag of ice to lettuce and pico in this cooler to rapid cool. Salsas voluntarily discarded during inspection. Recommended TPHC for these salsas when busy; and educated about the requirements for TPHC and that items must be discarded after 4 hours.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Large bin of frozen raw chicken on rack on floor near back door. Food shall be thawed under refrigeration to keep the food at 41F or below; or submerged under running water with water at 70F or below and for a period of time that does not allow food to be above 41F for more than 4 hours including the time it takes to prepare and cook. Thaw under refrigeration or in prep sink. Container moved to reach-in cooler during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C); Box of gloves with cut lime stored inside the box. Employee stated the lime was cut for personal use. Gloves are considered contaminated when items are added or stored inside the box. 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. Lime removed and large portion of gloves removed from the top of the container.

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, Oct 16, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Container of queso in walk-in cooler with black and green spots along the top of the queso. Two tomatoes in flat of produce moldy. Employee voluntarily discarded tomatoes and queso during inspection.

In plain English

More about food not protected from contamination

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Strainer on clean dish shelf with greasy food residue and immersion blender on shelf with dried beans on food portion of the blender. Food-contact surfaces of equipment shall be cleaned to sight and touch. Items taken 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

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; Tomatoes; beef; shrimp and other items in drawer cooler at 45-50F. Several items in reach-in cooler 45-48F. Food shall be maintained at 41F or below. Reach-in cooler was left open for prep and items taken from the cooler for lunch service and reheating. Drawer cooler items from walk-in cooler and left on the counter before adding to cooler. Reminded about moving items and leaving coolers open for long periods of time. Walk-in cooler door open at inspection and delivery items being placed into cooler. Ice bags added to drawer cooler items; and cooler stated 30F on temperature indicator. Items in reach-in cooler and walk-in cooler at 41F after keeping closed and checking at end of inspection. EHS will return to check drawer cooler. Manger called cooler company to service drawer cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Chicken stock; salsa in reach-in cooler without date marking. Chili relleno queso in flip top cooler bottom without date marking. Salsa container with 5/21 and queso with 5/8. 1Food shall be discarded if it exceeds the time and temperature requirements; or in a container that does not have a date. Salsa container full and made on Monday according to employees; dates added and items that exceed 7 days discarded. Ensure foods have date marking and do not exceed 7 days; excluding time in the freezer.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Large container of black beans in reach-in cooler from night previous at 52F. Employees stated they had container in ice bath after cooking. Educated about cooling thicker foods in ice bath and using other methods to cool such as walk-in cooler in smaller; thinner portions; loosely covered or uncovered if protected from overhead contamination and ice wands for stirring soups and other liquid items. Beans voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 29, 2024 · Original Source

1 - Inspection

Jan 30, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Several packages of chorizo in bin on shelf under prep table still frozen at 30-32F. Manager stated chorizo is thawing to portion into servings before cooking. Food shall be thawed under refrigeration or under running water with water at 70F or below and for a period of time that does not allow food to be above 41F. Thaw either under refrigeration or in running water in prep sink. Container moved to walk-in cooler to thaw.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Bins of flour; sugar; and spices like garlic powder in containers in back prep area an dry storage shelf without labels. Working containers holding food that are removed from the original packaging such as flour; sugar and spices shall be identified with the common name of the food. Expect for food that can be recognized such as dried beans and rice; these other items must be labeled. Labels added to items during inspection.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One wiping cloth bucket with 10ppm chlorine/bleach sanitizer solution. Wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Bleach/chlorine solution shall be 50-200ppm. More bleach added to bucket during inspection. Recommended to empty and change buckets more frequently and ensure enough sanitizer by testing with test strips.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans; clear round containers and drinking cups stacked clean with water nested in-between the containers and cups. Cleaned equipment shall be stored in a manner to allow air drying. Completely air dry these items before stacking. Full points deducted due to repeat violation. Items rearranged during inspection.