Restaurant · Wake County, NC

La Taqueria

Name: La Taqueria
Address: 973 E Broad St, Wake County, NC

973 E Broad St

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

6 inspections

1 - Inspection

Jun 25, 2026

Score 96

Official score: 96 · 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; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Upcoming classes reviewed with manager during inspection.

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 issues

notedCode 3-302.12 Food Storage Containers Identified with Common Name of FoodFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food; Core; Beef and chicken seasoning in shakers on cook line without labeling. Large container of bullion powder without label. Food ingredients removed from original packaging shall be marked with the common name to identify. Containers marked 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

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Recently washed cilantro bunches hanging on splash guard of vegetable prep sink next to back handsink. Large bag of onions on shelf below this handsink. Large bag of carrots on the floor in this area under the handsink. Store food in a clean; dry location; not exposed to contamination. These food items may be contaminated if an employee washing hands at this handsink. Recommend moving these items to protect from contamination. Reviewed back space and suggested another shelf to store these items away from the handsink and off the floor. Carrots moved off the floor during inspection. Full points taken for repeat violation.

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

Official record from Wake County Environmental Services, Jun 25, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 issues

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer in three compartment sink below 200ppm; tested around 100ppm. Maintain sanitizer at correct concentrations when being used to sanitize. Employee washing dishes during inspection. Sanitizer solutions remade during inspection and solution at 200ppm. Quaternary solution shall be 200-400ppm.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2);Priority; Salsa; pico de gallo; cabbage slaw in dining room cooler above 41F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Cabbage slaw date showing prepared day previous; and a few salsas from day previous but pico de gallo and most salsas prepared day previous. Cooler knob adjusted during inspection. Items prepared today moved to other coolers to rapid cool.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Recently washed cilantro bunches hanging on splash guard of vegetable prep sink next to back handsink. Large bag of onions on shelf below this handsink. Store food in a clean; dry location; not exposed to contamination. These food items may be contaminated if an employee washing hands at this handsink. Recommend moving these items to protect from contamination.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 issues

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Pork cooked a few hours ago stacked too deep. Put in smaller pans to cool quicker. Cooling Methods (Pf)

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Bags and cases of various produce stored on floor. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Bags and cases of various produce 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

More about food not protected from contamination

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; Case of napkins stored on floor in hallway. Single service items shall be stored at least 6 inches above floor.

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

Official record from Wake County Environmental Services, Mar 6, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 issues

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Raw chicken stored over beef in front reach in cooler. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.

In plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two spray bottles of not labeled; sanitizer and degreaser. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of 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 unsafely

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; Case of aluminum pans stored on floor in hallway. Single service items shall be stored at least 6 inches above floor. Moved at time of inspection. No points 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

Official record from Wake County Environmental Services, Oct 24, 2024 · Original Source

1 - Inspection

May 7, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core;

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 issues

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation;

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 unsafely

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee beverage on middle shelf over veggies. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.

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, May 7, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 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; Case of single service cups stored on floor in hallway. Single service items shall be stored at least 6 inches above floor.