Restaurant · Wake County, NC

La Taberna Mexican Bar Grill

Name: La Taberna Mexican Bar Grill
Address: 1301 E Williams St, Wake County, NC

1301 E Williams St

Last inspected Sep 23, 2025 · View Map ↗ · Compare ↗

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Score 96.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Sep 23, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode Violation: 5-205.11 - Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink in the prep area was observed to contain food debris and was blocked by a large trash canHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Violation: 5-205.11 - Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink in the prep area was observed to contain food debris and was blocked by a large trash can; making it inaccessible for proper handwashing. A handwashing sink shall be used only for handwashing and must be maintained in a manner that ensures it is accessible at all times for that purpose. The Person in Charge (PIC) immediately had the sink cleaned and the trash can relocated to restore access. ***CORRECTED DURING INSPECTION (CDI)**

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Several knives with visible food residue were stored in the clean utensil area; indicating they had not been properly cleaned. Food-contact surfaces of equipment and utensils must be clean to sight and touch to prevent contamination.PIC removed the soiled knives and placed them in the dishwashing area for proper cleaning and sanitizing. ***CDI***

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 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several food containers were observed wet stacked while being stored as clean. After cleaning and sanitizing; equipment and utensils must be stored n a self-draining position that allows air drying. ***CDI***

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 issues

notedCode —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) Lowboy coolers were observed to be pooling condensate inside the units. Equipment must be maintained in good repair and properly adjusted to prevent the accumulation of moisture. PIC was informed and will arrange for maintenance or repair to eliminate the pooling condensate and ensure the units operate properly.

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 4-602.13 Nonfood Contact Surfaces (C) Prep surfaces remained soiled with food debris during inspection and walk in cooler shelving has residue accumulation. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Prep surfaces remained soiled with food debris during inspection and walk in cooler shelving has residue accumulation. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dust; food residue; and other debris. These surfaces must be cleaned at a frequency necessary to maintain cleanliness and prevent potential contamination. PIC was advised to increase the cleaning frequency of these areas. Surfaces were scheduled for 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 problems

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

1 - Inspection

Apr 2, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Observed cooked chicken cooling from last night in the walk-in cooler at 48F. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Use appropriate cooling methods to achieve proper cooling time. CDI- chicken voluntarily 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 temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked chicken failed to cool within the proper time frame due to ineffective cooling methods. Chicken was placed in a large stock pot with a lid. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths or ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- chicken was discarded and cooling methods were reviewed with PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed frozen condensation accumulating on a box of open corn near the entrance of the walk-in freezer. Frozen condensation observed on other food boxes as well. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- box of corn was closed. Keep freezer door shut all the way to avoid ice accumulation near the entrance. This item was marked out for standing water inside the reach-in unit on last inspection. Full points may be taken for repeat violations in the future.

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 contamination

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A plastic bowl was being used as a scoop in an open box of frozen corn. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles that can be kept out of the food. CDI- bowl removed. No point taken.

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 issues

notedCode 4-201.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-201.11; Core; Metal wire shelving in the walk-in cooler was spray painted with a silver coating. It is now starting to peel off which inhibits cleanability and may contaminate food. Equipment and utensils shall be designed and constructed to be durable and to maintain their characteristic qualities under normal use conditions. Replace shelving to avoid full point demerit in the future.

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 4-601.11 (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C); Core; Inside of grill cooler drawers have food residue accumulation. Shelving in the walk-in cooler has residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; The ceiling vents in the prep area and near chip/salsa prep area are coated in heavy dust accumulation. Ventilation systems shall be cleaned and filters changed so they are not a source of contamination by dust; dirt and other materials. Please clean these vents. Full point taken for repeat violation.

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 issues

Official record from Wake County Environmental Services, Apr 2, 2025 · Original Source

1 - Inspection

Oct 1, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed standing water in the bottom of the reach-in cooler next to the steam table. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- excess moisture wiped up. No point taken.

In plain English

More about food not protected from contamination

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed avocado cut on the makeline with the produce stickers still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove dirt and other contamination prior to being cut; combined with other ingredients; or served in ready-to-eat form. CDI- remaining avocado sent to be washed.

In plain English

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

More about other finding

notedCode 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; Stacks of single-use to-go containers were stored with the food contact portion exposed on the serving line. Single-service articles shall be kept in the original protective package or stored by using other means that protect from contamination until used. CDI- containers were inverted. Full point will be taken on next inspection for a repeat violation.

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 issues

minorCode 4-201.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

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 4-601.11 (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C); Core; The exterior of the glass door reach-in cooler has residue accumulation especially near the gaskets. Fan cover inside this unit is dusty. The right side fan cover in the walk-in cooler is dusty as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; The ceiling vent in the prep area is coated in heavy dust accumulation. Ventilation systems shall be cleaned and filters changed so they are not a source of contamination by dust; dirt and other materials. Please clean this vent.

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 issues

Official record from Wake County Environmental Services, Oct 1, 2024 · Original Source

1 - Inspection

May 20, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shrimp stored above vegetables in cooler drawers. Raw burgers stored above bread in glass-door reach-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged in coolers.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; White rice and queso dip holding below 135F. Time/Temperature Control for Safety (TCS) foods shall be held at 135F or above for hot holding. CDI - rice and queso reheated to 165F before replaced in steam table. Ensure hot foods are fully submerged in steam table and stirred often to maintain temperature above 135F.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; One container of salt and one container of flour missing labels of the food. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled 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 problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops stored in ice and powdered foods with handle below the surface of the ice/food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure scoops are properly stored.

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 issues

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; Several stacks of single-use to-go containers stored with the food contact surfaces exposed. Single-service items shall be stored to prevent their contamination. Ensure to-go containers are stored inverted to prevent contamination.