1 - Inspection
May 14, 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 14, 2026 · Original Source
Mobile Food · Wake County, NC
J.Rivera's Pupusas (Wcid #828)
12305 Capital Blvd
Last inspected May 14, 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
5 inspections1 - Inspection
Jul 17, 2025
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC with food protection manager certification was not present. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure CFPM is present during all hours of operation to avoid future points.
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 issuesnotedCode 3-302.15Other
Official wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Observed avocado in the reach-in cooler with produce stickers still present on the skin. Wash fruits and vegetables prior to use. All produce shall be washed at the commissary. No point taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-304.12 (B)Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; Plastic bowls stored inside bins of salt and rice flour. 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. Use appropriate dispensing equipment with handles. Full point taken for repeat violations.
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, Jul 17, 2025 · Original Source
1 - Inspection
Apr 30, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC with food protection manager certification was not present upon arrival for inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- manager/owner with ServSafe CFPM credential arrived during inspection. Ensure CFPM is present during all hours of operation.
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 issuesnotedCode 3-501.16(A)(2)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; A container of Queso was observed on the counter upon arrival. PIC said it is used to make Pupusas during the day. Queso measured 41 - 53F from bottom of container to top of container and was placed on counter shortly before inspection. Maintain TCS foods in cold holding at 41F or less or use time as a public health control for TCS foods normally kept cold. CDI- explained TPHC form and how to implement time as a public health control. Queso was labeled for time and TPHC form was sent to operator for use. Any unused queso to be discarded by 3:00pm. All other cold holding was observed compliant. No points taken today.
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 3-304.12 (B)Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; Salt scoop stored inside bin of salt with handle laying in salt. 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. CDI- scop removed. Full point may be taken for repeat violations.
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, Apr 30, 2025 · Original Source
1 - Inspection
Oct 30, 2024
Score 97
Official score: 97 · Understand this area’s scale
4 recorded violations
notedCode 2-301.12Handwashing
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12; Priority; As mentioned below; no soap was used when 'handwashing' was observed at the 3-compartment sink. When the hands are to be washed; a cleaning compound (soap) shall be used. CDI - Education provided. Hands cleaned properly following education; as mentioned in the comments below. 2-301.14; Priority; A gloved employee observed handling bags of raw steak and subsequently handled a clean spatula on the cook line with the soiled gloves intact. No glove change or handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures. 2-301.15; Priority Foundation; When prompted to wash their hands; the food employee used the 3-compartment sink and rinsed their hands with water only. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Employee educated. Hands washed in the handwashing sink.
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 6-501.111Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Numerous flies present inside of the MFU (mobile food unit). The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer bucket of bleach registered less than the required concentration (50-200 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Bucket dumped and re-filled. 50-200 ppm obtained.
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 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; A cup stored inside of rice water (cup used for portioning). Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination.
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 30, 2024 · Original Source
1 - Inspection
Feb 14, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
majorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Utensils stored as clean sticky to the touch and soiled with food debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Utensils moved for thorough 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 problemsminorCode 6-403.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food stored with facility food (food for sale) in refrigeration. There shall be designated areas for the storage of employee food and employee food shall be located so that facility food is protected from contamination. Label all personal food and store separately.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Feb 14, 2024 · Original Source