1 - Inspection
Jul 31, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jul 31, 2026 · Original Source
Mobile Food · Wake County, NC
Gonza Tacos (Wcid #583)
10005 Six Forks Rd
Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
Mar 29, 2025
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Mar 29, 2025 · Original Source
1 - Inspection
Jun 20, 2024
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Jun 20, 2024 · Original Source
1 - Inspection
Oct 26, 2023
Score 97
Official score: 97 · Understand this area’s scale
7 recorded violations
minorCode 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 - A few shelves and hot holding cabinet interiors were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces above.
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 problemscriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Cilantro rice and steak were less than 135F in various parts of product (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product (including during transport from commissary to operation location)...CDI by thoroughly stirring rice and reheating steak.
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 temperaturecriticalCode 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 - Container of scratch made salsa had outer temperature of 50F (recently removed from refrigeration)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product OR time as a public health control (TPHC) can be used...CDI by having PIC complete TPHC form and time stamp salsa. When using time as a public health control; salsa can be at room temperature for up to 4 hours and then discarded if there's any leftover.
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 temperatureminorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Quaternary ammonium (QA) sanitizer concentration in bucket was less than 200 ppm (required concentration for type of QA sanitizer used)...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing correct sanitizer concentration.
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 problemsminorCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Disposable aluminum pan had food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable pans covered or inverted on clean surface.
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 issuesminorCode 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - One refrigerator door handle was damaged (had exposed insulation). A few solid metal shelves were rusty/worn...Food service equipment shall be maintained in good repair...Repair/replace door and shelves with similar approved equipment.; 4-101.19; Core - Aluminum foil was on one shelf (foil is hard to clean)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth material...Remove foil from shelf.
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Flooring corners/areas under cooking line were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.; 6-501.11; Core - Caulk was peeling or missing in corners of ventilation hood...Physical facilities shall be kept in good repair...Replace missing caulk
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 problemsOfficial record from Wake County Environmental Services, Oct 26, 2023 · Original Source