Restaurant · Wake County, NC

Moe's Southwest Grill #242

Name: Moe's Southwest Grill #242
Address: 7850-115 Alexander Promenade Pl, Wake County, NC

7850-115 Alexander Promenade Pl

Last inspected Apr 9, 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

4 inspections

1 - Inspection

Apr 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Kay Quat Sanitizer registered 100 ppm at the 3-compartment sink when tested; which is too low. According to manufacturer instructions; the solution shall measure 150-400 ppm for effectiveness. CDI - Solution dumped and re-made. 150-400 ppm of solution reached. 4-602.11; Core; The soda nozzle itself and the area surrounding the soda nozzle at the self service soda machine soiled with brown and pink accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Two sanitizer buckets on the front line registered 100 ppm of solution when tested; which is too low. 150-400 ppm is required for the current sanitizer used: Kay Quat Sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Buckets dumped and re-filled.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The salsa prep cooler on the line has pooled water in the bottom of it. No food directly touching the pooled water at time of inspection. Equipment shall be maintained in good repair. Contact a technician for evaluation of the cooler.

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 9, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The area surrounding the soda nozzle at the self service soda machine soiled with brown and pink accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Chicken in the steam well holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Chicken prepared within less than 2 hours. CDI - Chicken reheated to 165 F+.

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, Dec 1, 2025 · Original Source

1 - Inspection

Oct 1, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 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; Multiple TCS foods in the hot box holding less than 135 F including: adobo chicken; steak; ground beef; and grilled chicken. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods held hot shall maintain 135 F or above. Ensure foods are placed in hot box as early as possible to ensure foods are maintained at 135 F or above. CDI - Foods reheated in the oven to 165 F+.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; House made salsa; spicy house made salsa; and tomatillo salsa prepared at 8:30 AM cooling in the salsa self-service cooler. Refer to temperature chart. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). Ensure 41 F or below is reached prior to placing in cold holding equipment. CDI - Salsas moved to the walk-in cooler to chill rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Walk-in cooler gasket soiled with black accumulation. Ceiling vents soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; The ice machine is non-functional. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove ice machine from facility.

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, Oct 1, 2025 · Original Source

1 - Inspection

Dec 10, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) White rice and chicken holding below 135F in service line hot box. Time/Temperature Control for Safety (TCS) foods shall be stored at 135F or above for hot holding. CDI - foods moved to oven to reheat to 165F. PIC explained that foods were left out prior to placing in hot box. Ensure foods are placed in hot box as early as possible to ensure foods are maintained at 135F or above.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) One wet wiping cloth stored on the counter. When not in use; wet wiping cloths shall be stored in sanitizer at the appropriate concentration. Wiping cloth moved to sani-bucket with sanitizer.

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 4-202.11 Multiuse food contact surfaces shall be smoothCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf One large chip container with cracked edges and corners. Multi-use food contact surfaces shall be free of breaks; chips; and cracks. Container emptied and discarded during inspection.

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 10, 2024 · Original Source