Restaurant · Wake County, NC

Mamacita Wake Forest

Name: Mamacita Wake Forest
Address: 13654 Capital Blvd, Wake County, NC

13654 Capital Blvd

Last inspected Jul 22, 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

5 inspections

1 - Inspection

Jul 22, 2026

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode Observation: Raw pork was stored with ready to eat lettuce and cheese in the reach in cooler. 3-302.11(A)(1) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw pork was stored with ready to eat lettuce and cheese in the reach in cooler. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw pork was moved and stored separate from any ready to eat foods.

In plain English

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

More about other finding

notedCode Observation: Multiple ready to eat foods in the reach in cooler that have been held more than 24 hours are not date marked. Examples: Cut lettuceFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Multiple ready to eat foods in the reach in cooler that have been held more than 24 hours are not date marked. Examples: Cut lettuce; salsa. 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: Ready to eat foods that were not date marked have been labeled and date marked at this time.

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: Beef was sitting on counter top at 84F cooling. 3-501.15 Cooling Methods (Pf) CDI: Active cooling method was startedFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Beef was sitting on counter top at 84F cooling. 3-501.15 Cooling Methods (Pf) CDI: Active cooling method was started; beef was placed in the freezer.

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

Official record from Wake County Environmental Services, Jul 22, 2026 · Original Source

1 - Inspection

Apr 28, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode Observation: Sanitizer for tables for patrons had no chlorine in it. 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Sanitizer for tables for patrons had no chlorine in it. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) CDI: Sanitizer was remade at correct 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

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Pork was cooling in ric in large deep dish. It should be placed in shallow pans and allowed to cool. 3-501.15 Cooling Methods (Pf) CDI: Pork was placed in shallow pan and allowed to cool.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

Observation: Single service containers are being used as scoops in multiple foods such as rice and beans. 4-502.13 Single-use and single-service articles cannot be reused.

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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Test strips were not available. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

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, Apr 28, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Raw fish and burger where stored beside and above ready to eat foods such as cole slaw and sauces. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw fish and burger where stored beside and above ready to eat foods such as cole slaw and sauces. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw meats were moved below and away from ready to eat food products.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: The rice on the grill was holding at 116F. The corn on the stove to was holding at 95F. All hot hold foods should be held at 135F or above. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Both food items were reheated and placed in hot hold.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Burger in the reach in cooler was had a prep date of 12/7/25. It should have been discarded on the 13th. 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: Burger in the reach in cooler was had a prep date of 12/7/25. It should have been discarded on the 13th. 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. CDI: Burger was 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

minorCode Observation: Dishes were stacked before 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 before 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

notedCode Observation: The outside of the blender and the ice machine have debris build up on the outside of both pieces of equipment. 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: The outside of the blender and the ice machine have debris build up on the outside of both pieces of equipment. 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 15, 2025 · Original Source

1 - Inspection

Jul 29, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode Observation: Shrimp were being thawed in standing water at room temp. 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Shrimp were being thawed in standing water at room temp. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf CDI: Shrimp were placed under running water in the prep sink.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Prep cooler is not working preperly. Food is being held on ice. 4-501.11 Maintain equipment in good repair.

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: Employee took his cell phone out of his pocketHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee took his cell phone out of his pocket; used cell phone while wearing gloves; then went back to preparing food while wearing the same gloves and not washing his hands. 2-301.14 When to Wash (P) CDI: Hands were washed and gloves were changed.

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

Observation: Raw fish and bacon were stored above ready to eat vegetables in standing cooler #1. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw meats were moved and stored away from ready to eat foods

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was 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

notedCode Observation: Cold hold hold foods were holding above 41F in standing cooler #2. Examples: beef 47FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cold hold hold foods were holding above 41F in standing cooler #2. Examples: beef 47F; pork 46F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observaotion: The bottom of the prep cooler has water and food debris building up. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observaotion: The bottom of the prep cooler has water and food debris building up. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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, Jul 29, 2025 · Original Source

1 - Inspection

Apr 28, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: Manager could not locate employee health policy. 2-102.11 (C) (2)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

Observation: Manager could not locate employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Emailed by inspector.

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 —Other

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 vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf 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: Employee drink was stored on top of tortilla shells to be served to customers. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on top of tortilla shells to be served to customers. 2-401.11 (B) 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: Employee drink was removed and thrown away.

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 —Other

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw shrimp was stored directly beside ready to eat bell peppers in the prep cooler. Raw shrimp was stored directly beside ready to eat potatoes in the standing cooler. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Ready to eat potatoes and bell peppers were moved and stored above raw shrimp.