Restaurant · Wake County, NC

Fiesta Time Mexican Restaurant

Name: Fiesta Time Mexican Restaurant
Address: 1063 E Broad St, Wake County, NC

1063 E Broad St

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 31, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-305.11 Food Storage-Preventing Contamination from the PremisesContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises; Core; Employee had large sheet tray on top of wheeled trash can and placing churros from fryer onto rack to drip off excess grease. Food shall be protected from contamination by storing in a clean; dry; location where it is not exposed to splash; dust or other contamination. Tray re-located during 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

notedCode 4-101.11 Characteristics-Materials for Construction and RepairCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11 Characteristics-Materials for Construction and Repair; Molcajete used for guacamole not smooth and easily cleanable and goes to tables for customers to eat from without barrier from the container. Materials used for utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or colors; odors and finished to be smooth and easily cleanable. Recommend using metal bowl to put the guacamole in; even though all bowls go through dish machine the molcajete needs to be smooth when food is placed into the container.

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(C) Walk-in cooler vents with dust accumulation. Minor food debris along dry storage racks. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C) Walk-in cooler vents with dust accumulation. Minor food debris along dry storage racks. Nonfood-contact surfaces of equipment shall be kept free of an accumulation 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

Official record from Wake County Environmental Services, Jul 31, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Right side of steam well table holding foods at 100-109F. Maintain TCS foods in hot holding at 135F or above. Side of steam table adjusted during inspection. Hot holding foods in other side of steam well and hot holding cabinet at 135F or higher. Items checked after adjusting and temperatures at 120F and rising. Educated to check hot holding frequently to ensure steam table is on and holding at 135F; and to move items to stove top to rapid reheat.

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 3-302.12 Food Storage Containers Identified with Common Name of FoodFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food; Core; Sugar bin without label and squeeze bottle with wine without label. Foods removed from the original container shall be labeled with the common name of the food. Items labeled 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

Official record from Wake County Environmental Services, Dec 16, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1);Priority; Tray and box of raw eggs on top shelf of reach-in cooler with Pico de gallo and sliced onions on shelf below. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Items in cooler rearranged during inspection.

In plain English

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

More about other finding

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B);Sanitizer bucker with water and soap and no sanitizer solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Bleach added to bucket during inspection. Sanitizer solutions reviewed and educated on how to make sanitizer buckets.

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, Jun 12, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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, Nov 19, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle degreaser and sanitizer not labeled. 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. Labeled 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

Official record from Wake County Environmental Services, Mar 18, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Scrub pad in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. 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.