Restaurant · Wake County, NC

La Terrazita

Name: La Terrazita
Address: 706 Money Ct, Wake County, NC

706 Money Ct

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 96

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jul 15, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Observed sani-buckets and knives stored in the handwashing sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI- Items removed 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Observed raw chicken stored above raw beef in the walk-in cooler. Observed a flat of raw shelled eggs stored above loaves of bread in the prep cooler as well. Food shall be stored according to final cook temperatures. Ensure raw animal proteins are stored below ready-to eat food items. Refer to storage guidance posted on walk-in cooler CDI- items re-arranged.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer of dish machine. Maintain chlorine at the correct concentration of 50-100ppm. Verification shall be conducted by July 17th. Contact EHSCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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 3-501.17 -PfFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 -Pf; Noted date marking labels missing on multiple containers of menudo in the prep cooler unit. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Items relabeled. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Observed (3) containers of refried beans dated for 6/13 in the walk-in cooler unit . CDI: Items discarded.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)- Noted labels missing on a few working spray bottles of chlorine and degreaser. Label all working spray bottles or containers of chemicals to minimize the risk of physical hazard. CDI- chemical relabeled 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 unsafely

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths laying across prep table surfaces. CDI- Keep wet wiping cloths submerged in sanitizer solution in between use.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) Cleaning needed of exterior surface of the can opener blade and the front panel of the flat top grill. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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

criticalCode 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-203.14 Backflow Prevention Device; When Required (P)- Need to replace the backflow device on the mop sink faucet handle. Verification shall be completed by July 17th.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jul 15, 2026 · Original Source

1 - Inspection

Feb 25, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer of dish machine. Maintain chlorine at the correct concentration of 50-100ppm. CDI: PIC fixed dish machine prior to REHS departure. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some metal containers and plates stored clean had food debris on them. CDI: Placed in dish washing area for rewashing.

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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; Milk; chicken soup; menudo and pork soup inside reach ins not date marked. CDI: Items prepped previous day were dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P; Carnitas and beans inside walk in past 7 day date marking. CDI: Items discarded.

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 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of shelvesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed of shelves; reach ins and outsides of bulk containers.

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, Feb 25, 2026 · Original Source

1 - Inspection

Aug 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Dish washing room hand sink was blocked by a bus pan. CDI. Pan was removed during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink-PfHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Dish washing room hand sink was blocked by a bus pan. CDI. Pan was removed during inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink-Pf; Paper towel dispenser in dish room was empty. CDI. Paper towels were replaced 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Food shall be stored according to final cook temperatures. Raw shrimp was above raw beef and raw carrots in reach in refrig. CDI. Proper food storage literature left with PIC.

In plain English

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

More about other finding

notedCode 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked beans cooked day before were 49F in walk in cooler; cooked chicken in reach in was 49F; 50F; steak 49F. Foods were 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 3-501.15 Cooling Methods (Pf) When cooling foods use approved methods such as shallow amountsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) When cooling foods use approved methods such as shallow amounts; loose lids; stirring; fast chilling equipment; etc. Cooked chicken and steal in reach were cooled with tight wrap and stacked and beans in deep tightly sealed container. CDI: Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Food service employees shall wear effective hair restraints. Beard guards must be provided for FSEs.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Wake County Environmental Services, Aug 12, 2025 · Original Source

1 - Inspection

Dec 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Priority Foundation; Observed steak being thawed at room temperature on countertops in the prep room.- Proper thawing methods shall be used such as placing under constant running cool water or keeping in refrigeration unit.- CDI; items were moved to the walk in cooler to thaw and informed PIC that it cannot be done at room temperature.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed sanitizer buckets at 0ppm.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution at the proper concentration (50-200ppm/chlor)- CDI; buckets were remade to proper concentration.

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

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; Observed wet stacking of dishes.- Clean dishes and utensils shall be stored in an upright position that allows for air drying.- Please find a way to make sure dishes are air dried.

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, Dec 9, 2024 · Original Source

1 - Inspection

Jul 30, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Steak was being cooled using an ice bath and did not reach the proper cooling parameters.- Cooling shall be 135F to 70F within 2 hours; then 70F to 41F within 4 hours.- CDI; PIC flipped the pans and added more ice to start cooling off the steak quickly.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed steak being cooled with ice sitting only on the bottom and the rest at room temperature.- Cooling shall be accomplished by using proper cooling methods such as ice baths that go around the food to adequately provide heat transfer.- CDI; educated PIC of the rule while they added more ice to the conainer.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed cloths being stored on counters.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution.- Please keep cloths in sanitizer buckets.

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

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; Observed food splash on sides of clean dishes.- Clean equipment and utensils shall be stored to where they are not exposed to splash.- Please find some method to protect dishes from splash.