1 - Inspection
May 1, 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, May 1, 2026 · Original Source
Mobile Food · Wake County, NC
Hollywood Taco Shop (Wcid #857)
2161 S Wilmington St
Last inspected May 1, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Sep 9, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
8 recorded violations
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) - Noted handwashing sink blocked by To-Go Containers and other single service items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- noted items blocking handwashing sink were relocated during inspection
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 problemsnotedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted container of cooked corn and Spanish rice were temping below 135 F on the steam well. Person in charge stated she turned unit off and had planned to shut down food truck within the next 30-40 mins. Maintain TCS foods in hot holding at 135F or above. CDI- items discarded.
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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted containers of diced tomato; salsa rojo; lettuce and sour cream were temping between 43-45 F in the work top cooler. Noted ambient air for work top cooler was 50 F during time of inspection. Maintain TCS foods in cold holding at 41F or less. CDI - Noted items voluntarily discarded. PIC instructed to have work top cooler repaired.
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 3-305.11- Found a container of onions stored on floor. Store food in a cleanContamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11- Found a container of onions stored on floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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 contaminationnotedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C)- Noted working spray bottle of chlorine sanitizer reading at 0 ppm. Maintain chlorine sanitizer between 50-200 ppm. CDI - chlorine sanitizer remixed 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 problemsminorCode —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)- The work top cooler is no longer working. Noted ambient air for unit was 50 F. Have unit repaired. Ensure all equipment is maintained in good repair. 4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 4-601.11 (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)- Detail cleaning needed for interior cabinet surfaces and shelving throughout food truck unit. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase frequency of cleaning for all equipment surfaces.
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 6-501.12 CleaningCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning need for the floor spaces throughout mobile food unit. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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, Sep 9, 2025 · Original Source
1 - Inspection
Mar 24, 2025
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
notedCode —Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Priority foundation: Unlabeled spray bottle of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. PIC labeled the spray bottle once REHS spoke to her.
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 unsafelyOfficial record from Wake County Environmental Services, Mar 24, 2025 · Original Source
1 - Inspection
Oct 30, 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, Oct 30, 2024 · Original Source
1 - Inspection
May 6, 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, May 6, 2024 · Original Source
1 - Inspection
Jan 18, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
criticalCode 7-204.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 ; Priority; Sanitizer is over 200ppm for chlorine in the spray bottle. Sanitizer shall be mixed to within the tolerance range(50-200pppm for chlorine). Sanitizer was remixed to the correct concentration.
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 unsafelyOfficial record from Wake County Environmental Services, Jan 18, 2024 · Original Source
1 - Inspection
Oct 24, 2023
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
minorCode 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; Single service articles stored not inverted. Store single service articles where they are not exposed to splash; dust or other contamination. Single service articles were inverted once REHS spoke to PIC.
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, Oct 24, 2023 · Original Source
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