Restaurant · Wake County, NC

Mamacita Gateway

Name: Mamacita Gateway
Address: 950 Gateway Commons Circle, Wake County, NC

950 Gateway Commons Circle

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 14, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

majorCode Observation: One hand sink in the kitchen was not stocked with handwashing cleanser. The other sink in the kitchen only had cold water. The hot water valve was not working. 5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: One hand sink in the kitchen was not stocked with handwashing cleanser. The other sink in the kitchen only had cold water. The hot water valve was not working. 5-202.12(A) A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. 6-301.11 Handwashing Cleanser; Availability (Pf)

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

Observation: The ice machine had micriobial build up on the internal walls and ceiling. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)

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 Observation: Pork was placed in the hot hold cabinet and the unit had not been turned on. The pork was at 102F. 3-501.16 (A)(1) Time-Temperatures Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Pork was placed in the hot hold cabinet and the unit had not been turned on. The pork was at 102F. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding P 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: Pork was reheated and hot hold cabinet was turned on to maintain hot hold temperatures.

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

criticalCode Observation: Foods in the reach in cooler beside the ice machine were not maintained at 41 or less. Examples: milk 48FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Foods in the reach in cooler beside the ice machine were not maintained at 41 or less. Examples: milk 48F; strawberry 44F; ham 45F. 3-501.16 (A)(2) TCS food Cold holding P Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Black beans in the walk in cooler and salsa in the reach in cooler have not been marked to indicate the day by which the food shall be served or discarded. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Black beans in the walk in cooler and salsa in the reach in cooler have not been marked to indicate the day by which the food shall be served or discarded. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Foods were date marked.

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 Observation: Dishes were not air dried prior to stacking. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were not air dried prior to stacking. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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, Jul 14, 2026 · Original Source

1 - Inspection

May 1, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: Employee food and drink were being stored on prep surface. 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee food and drink were being stored on prep surface. 2-401.11 Eating; Drinking; or Using Tobacco (C) CDI: Employee food and drink were relocated.

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 Observation: Black beans were cooling in wic in a large deep container. Chicken was cooling at room temperature in a large container. 3-501.15 Cooling Methods (Pf) CDI: Black beans were placed in smaller containersFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Black beans were cooling in wic in a large deep container. Chicken was cooling at room temperature in a large container. 3-501.15 Cooling Methods (Pf) CDI: Black beans were placed in smaller containers; chicken was placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Beef and shrimp were both thawing in standing water. 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Beef and shrimp were both thawing in standing water. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Food was stored on the freezer floor. 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Food was stored on the freezer floor. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

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 Observation: A single service cup is being used as a scoop and left laying on top of sugar in large sugar container. A spoon is being used as a scoop for spices and left with the handle stored in spices. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: A single service cup is being used as a scoop and left laying on top of sugar in large sugar container. A spoon is being used as a scoop for spices and left with the handle stored in spices. 3-304.12 In-Use Utensils; Between-Use Storage (C) 3-304.12 (B) 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.

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 Observation: Dishes were stacked and not air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked and not air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 1, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Ready to eat beef had a prep date of 12-2-25 and was still in the walk in cooler. Multiple other ready to eat foods in the walk in cooler were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Ready to eat beef had a prep date of 12-2-25 and was still in the walk in cooler. Multiple other ready to eat foods in the walk in cooler were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 CDI: Beef was discarded. Other ready to eat foods were datemarked.

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 Observatin: Beef was cooling on counter top at room tempFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observatin: Beef was cooling on counter top at room temp; and was at 103F. 3-501.15 Cooling Methods (Pf) CDI: Beef was placed in ice bathe.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. CDI: Dishes were separated.

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 Observation: Debris is building up below flat top. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up below flat top. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, Dec 9, 2025 · Original Source

1 - Inspection

Aug 21, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - CDIOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - CDI; Emailed by inspector.

In plain English

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

More about other finding

notedCode Observation: Raw shrimp and fish were stored above ready to eat foods in the standing cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw shrimp and fish were stored above ready to eat foods in the standing cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw shrimp and fish were moved to the bottom of the cooler and the ready to eat foods were raised to another shelf.

In plain English

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

More about other finding

notedCode Observation: Dishes were stored before being air dried after being washedEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stored before being air dried after being washed; rinsed; and sanitized. 4-901.11 Equipment and Utensils; Air-Drying Required (C)