Mobile Food · Wake County, NC

G's Tacos (Wcid #1020)

Name: G's Tacos (Wcid #1020)
Address: 2161 S Wilmington St, Wake County, NC

2161 S Wilmington St

Last inspected Sep 14, 2026 · View Map ↗ · Compare ↗

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Score 93

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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

7 inspections

1 - Inspection

Sep 14, 2026

Score 93

Official score: 93 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager(core). The manager on duty did not have proof that a Manager's Food Safety test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager(core). The manager on duty did not have proof that a Manager's Food Safety test had been taken and passed. Each time food is handled; prepared; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand. This is a repeat item.

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 —Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11 (O) Priority foundation. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI-REHS gave a copy of the employee health policy to the manager and emailed it to him.

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 2-501.11 Priority foundation: No vomiting and diarrhea clean up procedures. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation: No vomiting and diarrhea clean up procedures. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI-The PIC was emailed a copy of the employee health policy by REHS.

In plain English

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

More about other finding

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The hand sink is 87F. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode 3-501.16(A)(2)Priority: Diced tomatoes are 53F and lettuce is 49F in the prep refrigerator. Hotdogs are 52F in the one door upright refrigeration unit. Beef is 53F and pork is 46F in the two door upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS food in the two door upright refrigeration unitFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2)Priority: Diced tomatoes are 53F and lettuce is 49F in the prep refrigerator. Hotdogs are 52F in the one door upright refrigeration unit. Beef is 53F and pork is 46F in the two door upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS food in the two door upright refrigeration unit; one door upright refrigerator and prep refrigerator was placed in the grill refrigerator or voluntarily discarded. A follow--up will be conducted to check on the refrigerator that they are 41F and below. This is a repeat item.

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

minorCode 4-501.11 Core: The prep refrigeratorCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Core: The prep refrigerator; one door upright refrigerator and two door upright refrigerator are not 41F or below. The equipment shall be 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, Sep 14, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 The hand sink is 83F. Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode 3-501.16(A)(2) Pork is 52F in the grill refrigeration unit.Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Pork is 52F in the grill refrigeration unit.; Diced tomatoes are 52F in the prep refrigeration unit. Hotdogs are 47F in the upright refrigeration unit. Pork is 47F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS food in the upright refrigeration unit; grill refrigerator and prep refrigerator was placed on ice. This is a repeat item.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 13, 2026 · Original Source

1 - Inspection

Nov 4, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety test had been taken and passed. Each time food is handled; prepared; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Beef is 44F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The TCS food in the upright refrigeration unit was placed on ice.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 4, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 Priority: An employee drank a drink and did not wash his hands before handling food. Employees shall wash hands after drinking. REHS spoke to the PIC and this employee washed his 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.

More about handwashing problems

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2)Priority: Guacamole is 46F and diced tomatoes are 44F in the prep refrigerator. Ham is 48F in the upright refrigerator. Pork loin is 47F in the 2 door upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The above food was placed on ice.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 23, 2025 · Original Source

1 - Inspection

Feb 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety test had been taken and passed. Each time food is handledPermits, 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

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P The Quat sanitizer was well 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI.. The sanitizer was corrected to 300 parts per million.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cooked onions and peppers was held at 120F. Queso was held hot at 122F. These potentially hazardous food must be held hot at 135F or above. CDI.. The food items were reheated 165F.

In plain English

More about food kept at an unsafe temperature

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 (C) Clean around the cooking equipment.

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 25, 2025 · Original Source

1 - Inspection

Aug 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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; Pico was stored at 49; Beef was held at 79F; Lettuce was 48F; guacamole 48F; cheese was held at 49F. These potentially hazardous food must be held at 41F or below. CDI.. The food items were cooled down to 41F before the end inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Food was cooked and placed in deep pans to cool. The food item in the deep was at 79F. Food items must be cooled by using the following methods: Placing foods into a shallow pan; placing foods into smaller portions; using rapid cooling equipment; using an ice bath using heat transfer equipment; adding ice as an ingredient. CDI.. The food items were placed into smaller portions.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Provide a test kit with a color with a color chart. There was no test kit on hand at the time of the inspection. A test kit or other device that accurately measures the concentration of the sanitizer solution. A return visit will be made to see if the item has been corrected.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floor around the cooking equipment. Physical Facilities must be cleaned as often as necessary to keep them clean.

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, Aug 23, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority;Employee health policy not available for review during inspection. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional emplyee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Policy sent to manager. All employees signed during inspection.

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In plain English

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

More about other finding

majorCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Observed team member enter food truck from outside and wash hands inside food prep sink. Food employees shall clean their hands in handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. EHS provided training.

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.

More about handwashing problems

criticalCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Observed raw beef steaks stored inside drawer above cooked chicken and cooked cubes of beef. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; No label on sanitizer spray bottle. 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- item labeled.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed Chlorine sanitizer residual 0PPM inside spray bottle. Chlorine shall register 50-200PPM. Chlorine prepared during inspection 100PPM.

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 29, 2024 · Original Source