Restaurant · Wake County, NC

Los Tres Vaqueros

Name: Los Tres Vaqueros
Address: 7909-109 Falls Of Neuse Rd, Wake County, NC

7909-109 Falls Of Neuse Rd

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

7 inspections

1 - Inspection

Sep 18, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; The queso temped at 117F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- Queso was reheated to 169F.

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

minorCode 6-201.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.16; Core; The floor seam of the walk-in cooler is not attached and moves when stepped on. Walls and Ceilings shall be smooth; nonabsorbent; and EASILY CLEANABLE. Repair floor seam.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food/drinks were stored on the top shelf of the walk-in cooler and stored on top of boxes of food in the prep sink area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Employee food was moved to the bottom shelf/ employee food storage area.

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, Sep 18, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Ensure all working spray bottles of chemicals are properly identified and label. CDI- A new label was put on spray bottle. *Points not taken due to PIC showing inspector the label on the floor.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids on the recycling dumpster is partially detached. Keep storage areas and bins for waste in good repair. Notify your waste management company and request a replacement.

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 9, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Core; An employee beverage was stored in a prep area without a lid. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Drink was voluntarily discarded.

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

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; A few damp cloths were stored on prep surfaces and the quat.ammonia sanitizer tested at 100 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloths were removed; sanitizer remade until it tested at 200 ppm.

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 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Multi-use plastic cups were stacked wet in the beverage dispensing section of the waitstaff area. Allow all dishes and utensils to completely air dry prior to storing. CDI- Cups were separated and stacked so that they can air-dry. *No points taken due to this being a different violation under the same rule.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The garbage dumpster is leaking from the bottom and the lids on the recycling dumpster have cracks in them. Maintain dumpsters in good repair. CDI - PIC has email stating dumpsters are to be replaced in January.

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, Nov 13, 2025 · Original Source

1 - Inspection

Jun 2, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of canned sodas were stored on the floor. Store food in a clean; dry location; not exposed to contamination and at least 6 inches above the floor. Stored boxes of food/drinks on shelving; pallets; or doilies.

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 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; A stack of plates and bowls were stored on top of the push thru with their food contact surfaces exposed. Utensils (dishes/silverware) shall be stored covered or inverted. CDI- Plates and bowls were inverted.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The garbage dumpster is leaking from the bottom and the lids on the recycling dumpster have cracks in them. Maintain dumpsters in good repair. Contact your waste management company for replacements.

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

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food/drinks were stored on the top shelf of the double door cooler and mixed in with foods in the dry storage area. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Employee food was moved to the bottom shelf/ employee food storage area.

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, Jun 2, 2025 · Original Source

1 - Inspection

Dec 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The mechanical dishwasher was dispensing a concentration of 15ppm chlorine. A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration (50-200ppm chlorine). EcoLab was called during the visit and facility requested an emergency visit. CDI- Facility is equipped with a 3-compartment sink that will be used to sanitize dishes until unit can be repaired. The 3-comp sink has a sanitizer dispenser attached and EHS verified that the solution was dispensing at the appropriate concentration (200-400ppm active quat.)

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two small containers of salsa observed with a discard date of 12/19 (yesterday). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Remember that prep/open date counts as Day 1. CDI- Food was voluntarily 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

Official record from Wake County Environmental Services, Dec 19, 2024 · Original Source

1 - Inspection

May 28, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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; Found one soiled knife and one soiled peeler that were being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- Soiled utensils were taken to the warewashing area to be 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 problems

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Employee food brought from home stored above facility's food in the walk-in cooler; in the reach-in cooler; and in dry storage. Food shall be protected from miscellaneous sources of contamination. CDI- Employee food relocated during the inspection. Ensure there is a designated area to store employee food where it will not contaminate the facility's food.

In plain English

More about food not protected from contamination

minorCode 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core; Multi-use containers stacked while still wet on the storage racks near the 3 compartment sink. Allow all dishes and utensils to completely air dry prior to storing. CDI- Containers were either separated or placed in the 3-comp sink to be re-washed.

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, May 28, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The ice scoop holder had debris collecting in the bottom...Utensils shall be held in a clean/protected location. CDI: Scoop and holder were cleaned.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Uncovered containers of soup were being stored on the floor of the freezer underneath the racks...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Cover this food once cooled and lift it off the floor.

In plain English

More about food not protected from contamination

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The walk-in cooler shelves have a light buildup of food residue. The walk-in freezer has ice buildup along the door and shelves...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

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, Nov 30, 2023 · Original Source