Restaurant · Wake County, NC

Mi Cancun

Name: Mi Cancun
Address: 809 E Williams St, Wake County, NC

809 E Williams St

Last inspected Sep 17, 2025 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

4 inspections

1 - Inspection

Sep 17, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A soiled dish cart was blocking access to the handwashing sink in the dishwashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC moved the dish cart away from the handwashing sinkHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A soiled dish cart was blocking access to the handwashing sink in the dishwashing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC moved the dish cart away from the handwashing sink; restoring full access.***CDI***

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

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines (P) (Pf) A bottle of cold and cough medicine was found stored with avocados and clean dishes on the dish rack. Medicines that are necessary for the health of employees shall be labeled and stored to prevent the contamination of food; equipment; utensils; linens; and single-service and single-use articles. PIC removed the medication from the dish rack immediately and was advised to store all employee medications in a designated area that is: separated from food and food-contact surfaces; clearly labeled and enclosed if necessary. ***CORRECTED DURING INSPECTION (CDI)***

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

majorCode 4-302.12 Food Temperature Measuring Devices (Pf) The current dial top thermometer in the establishment: is not a thin-tip (needle-type) thermometerEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (Pf) The current dial top thermometer in the establishment: is not a thin-tip (needle-type) thermometer; which is required for thin foods like patties; fillets; and has a limited temperature range (40°F-180°F); which does not meet the requirements for measuring: Cold-holding temperatures below 40°F or hot-holding/cooking temperatures above 180°F. A temperature measuring device with a suitable small-diameter probe shall be provided and readily accessible to accurately measure the temperature of thin masses of food such as meat patties and fish filets. PIC advised to obtain a digital thin-probe thermometer with: a temperature range of at least 0°F to 220°F (or wider) and a thin; small-diameter probe for accurate measurement of thin food items; and quick response time and easy-to-read display. ***WILL RETURN TO VERIFY WITHIN 10 DAYS***

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, Sep 17, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A veggie slicer was observed on the clean equipment shelf with visible food residue along the slicing grates. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- slicer removed for cleaning.

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; Beef soup prepared on 3/6 was observed in the reach-in cooler. Ready-to-eat TCS (time/temperature controlled for safety) foods shall be discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- soup 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

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; A can of Raid household insecticide was observed in the kitchen near the back door. When asked; PIC indicated Raid is used outside the building to control bugs. Label states indoor household use only. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only and follow label instructions/restrictions. CDI- use discontinued and spray can brought home with employee. No point taken today.

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 4-502.11(A)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A); Core; A metal food strainer on the equipment rack was observed rusting with broken metal wire. This poses a risk of food contamination and is no longer easily cleanable. Maintain utensils in good repair. CDI- strainer voluntarily discarded. No point taken today.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; (B) and (C); Core; Observed grease and food residue accumulation on the outside of the hot box at makeline. Nonfood-contact surfaces of equipment shall be kept free of food residue; dust; dirt and other debris accumulation. Increase cleaning frequency.

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, Mar 13, 2025 · Original Source

1 - Inspection

Aug 12, 2024

Score 91

Official score: 91 · Understand this area’s scale

6 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Repeat cooling violations and improper handwashing observed today. The person in charge shall ensure employees are properly washing hands and cooling TCS foods with effective methods. CDI- reviewed areas of critical oversight with the PIC. Point may be taken for repeat violations in the future.

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

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee wiping a sink where raw beef was just prepared. Employee then went to warewashing area to begin washing equipment and handled clean equipment. Employees shall wash their hands whenever they have become contaminated. CDI- employee was instructed to wash hands and PIC translated handwashing education. Affected equipment was rewashed.

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; Priority; Observed raw; whole shell eggs stored above ready-to-eat foods and raw cut veggies in the reach-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- eggs moved to lowest shelf. Full point taken for repeat violation.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; A large; deep container of cooked beef with a lid on top was observed in the reach-in cooler at 50F. Cooling was initiated last night. TCS foods shall be cooled to 41F within 6 hours. Metal container with a lid and a congealed layer of fat likely insulated product and prevented proper cooling. CDI- food voluntarily discarded. Another container of burrito sauce; also cooled from last night; was observed between 43 and 45F. This was placed in an ice bath to finish cooling. Full points taken for repeat violation.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked beef did not meet the cooling time required due to ineffective cooling methods. Use smaller pans; leave foods uncovered if protected from overhead contamination; stir frequently; use ice wands; ice bath or other effective methods to ensure TCS foods are cooled properly. CDI- Reminded PIC of proper cooling methods. A full point will be taken for repeat violations in the future.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed two knives being stored in-between the makeline prep units where it is not clean/sanitized. Store utensils on a clean surface of the preparation area when not in-use. This item was marked out on previous inspection due to storing a metal bowl inside a container of salsa. Full point will be taken in the future for repeat violations. Knives were sent to be 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

Official record from Wake County Environmental Services, Aug 12, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Containers of raw chicken were stored above whole raw fish in the reach-in cooler. Raw animal foods shall be separated from each other during storage according to final cook temperature. CDI- foods rearranged. Provided additional education on proper storage. Full points will be taken for repeat violations in the future.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Two container of cooked beef tripe cooling in the tall reach-in cooler since yesterday were observed between 46 and 48F. TCS foods shall be cooled to 41F within 6 hours. Metal containers with lids and a congealed layer of fat likely insulated product and prevented proper cooling. CDI- food voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Soup; cooked beef tripe and cooked pork prepared on 2/2 were observed in reach-in coolers. Cooked; ready-to-eat TCS (time/temperature controlled for safety) foods shall be discarded after 7 days. The day of preparation shall count as day 1. CDI- foods 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Beef tripe did not meet the cooling time required due to ineffective methods. Leave foods uncovered if protected from overhead contamination; stir frequently; use ice wands; ice bath or other effective methods to ensure TCS foods are cooled properly. CDI- provided education on proper cooling methods. No point taken today.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A metal bowl was observed being used as a scoop inside a container of salsa. Metal bowl was left in the salsa container. Only use dispensing equipment with handles that can be kept out of the food. CDI- bowl removed. Full point will be taken for repeat violations in the future.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; White Whirlpool chest freezer with household labeling is being used in the kitchen to store frozen seafood. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. CDI- provided PIC with list of approved labels for commercial use. Freezer will be sold/removed. No point taken today.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No bleach testing paper was availalbe in the facility today. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. PIC will text a photo of testing paper to EHS within 10 days. Number provided below.

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 9, 2024 · Original Source