1 - Inspection
Aug 7, 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, Aug 7, 2026 · Original Source
Restaurant · Wake County, NC
Gonza Tacos Y Tequila
525 New Waverly Pl
Last inspected Aug 7, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Gonza Tacos Y Tequila has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Mar 12, 2026
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 3-501.13 (A)Food temperature
Official wording
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C ) Bags of thawed commercially heat-treated plantains are thawed in the preparation sink using hot water. Thaw in the refrigerator; -or- during the cooking/frying process; -or- submerged under cool running water. Use approved thawing methods. Pf
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 temperatureOfficial record from Wake County Environmental Services, Mar 12, 2026 · Original Source
1 - Inspection
Oct 17, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration (P) Sanitizer in the ware washing sink is too weak. Use your test strips to verify adequate concentration. Sanitizer concentrate is being hand-poured to compensate for the Auto-Clor dispenser that appears to have a malfunctioning tip or dispensing system. Auto-Clor was called for adjustment/repair upon request.
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 problemsnotedCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Walk-in Freezer door (inside the walk in cooler) is not clean. Thoroughly clean the freezer door.
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 17, 2025 · Original Source
1 - Inspection
Jun 13, 2025
Score 98
Official score: 98 · Understand this area’s scale
4 recorded violations
notedCode 3-501.16(A)(2) Portioned Beef 44.8F in the top of the True Make-Line Refrigerator. The pork next to it is 35F. Avoid storing meat above the fill line on the pan. This refrigerator is set too coldFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Portioned Beef 44.8F in the top of the True Make-Line Refrigerator. The pork next to it is 35F. Avoid storing meat above the fill line on the pan. This refrigerator is set too cold; so employees are compensating by using double pans. This insulates the food too much; so food ranges drastically in temperature. Maintain TCS foods in cold holding at 41F or less. -P Adjust refrigerator to hold food at proper temperature; below 41F; and we discussed 37 degrees F during today's inspection. Beef was moved to the walk in cooler to cool and kitchen manager will try to adjust the setting on the unit.
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 temperaturenotedCode —Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 inside the walk in cooler is Consume that is broth sealed with a layer of orange fat. The solution is sealed off from oxygen and is therefore an anaerobic environment. This is a risk for selecting for botulism. Manager added holes to the fat layer to allow oxygen to penetrate to the Consume broth.
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 contaminationminorCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Walk in Cooler shelves are not clean. There is microbial growth accumulated on shelves near the entrance to the left. Center right shelves have fuzzy microbial growth. Extensive cleaning is needed for the walk in cooler shelving. Maintain interior of the cooler free of visible microbial growth.
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 problemsnotedCode —Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning (C) Front edge of the hood in the kitchen is actively dripping from condensation. Ceiling Vents inside the kitchen need cleaning.
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, Jun 13, 2025 · Original Source
1 - Inspection
Feb 5, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 3-304.12 (B) CoreEquipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) Core; Sugar scoop in bin with handle laying inside sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop removed during inspection and employee removed sugar from bin and began cleaning bin 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 issuesOfficial record from Wake County Environmental Services, Feb 5, 2025 · Original Source
1 - Inspection
Sep 10, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
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; A few metal containers and metal bowl stacked wet nested on clean dish shelf. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Dishes 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 issuesOfficial record from Wake County Environmental Services, Sep 10, 2024 · Original Source
1 - Inspection
Apr 11, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Squeeze bottle of two habanero sauces; and mango chili sauce that has coconut cream dated 4/2 an 4/3. Container of tomatillo salsa in walk-in cooler dated 4/14. Manager stated it was made on the 9th and other botte of same salsa dated 4/9. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be date marked for 7 days and shall be discarded if it exceeds the time/temperature combination. Sauces discarded during inspection and tomatillo salsa re-dated 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 problemsOfficial record from Wake County Environmental Services, Apr 11, 2024 · Original Source
1 - Inspection
Nov 28, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
criticalCode 7-201.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Container of powder comet cleaner on shelf with cleaned utensils and equipment and onions on bottom shelf below. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens or single-service items. Cleaner moved during 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 unsafelyminorCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Bin with sugar missing label. Working containers holding food or food ingredients that are removed from the original packages shall be identified with the common name of the food. Bin labeled during inspection and all other dry goods containers labeled. No points deducted.
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 problemsminorCode 4-901.11Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core; Employee at dish machine using cloth to dry dishes after dish cycle. After cleaning and sanitizing; equipment and utensils may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Allow dishes to air dry on air dry rack. Employee educated during inspection and dishes ran back through dish machine.
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 issuesOfficial record from Wake County Environmental Services, Nov 28, 2023 · Original Source