Restaurant · Wake County, NC

Moe's Southwest Grill #283

Name: Moe's Southwest Grill #283
Address: 10760 Wakefield Commons Dr, Wake County, NC

10760 Wakefield Commons Dr

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96.5

Get the next inspection, free.

We'll email you when Moe's Southwest Grill #283 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 24, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- A list of ANSI approved CFPM classes is available at wake.gov/food.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One spray bottle of degreaser was not labeled at the 3-compartment sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled. 7-204.11; Priority; Facility is temporarily using bleach as a sanitizer but the bottle does not state anywhere on the label that it can be used to sanitize food-contact surfaces. The main use for this bleach is to launder clothes. Chemical sanitizers; including chemical sanitizing solutions generated on-site; and other chemical antimicrobials applied to food-contact surfaces shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). CDI- Approved bleach was purchased prior to EHS leaving establishment.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several food containers on clean storage rack were found stacked while still wet. Clean utensils were found stored in containers that had collected water. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Completely air dry food containers before stacking them together and keep clean utensils in dry containers. *Full points are now being assessed for repeat violation.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Walk-in cooler evaporator unit has a slow drip- there is a container to catch this drip. Undercounter reach-in cooler under the cold well has water pooling on the bottom interior. Equipment shall be maintained in a state of good repair and condition. Ensure proper work orders are submitted for the repairs of these units.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate test kit for the chlorine sanitizer that is used in facility. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- Facility was provided with the appropriate test kit prior to EHS leaving establishment.

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, Aug 24, 2026 · Original Source

1 - Inspection

May 13, 2026

Score 96.5

Official score: 96.5 · 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; Queso dip (124F-129F) in small steam well and pinto beans (111F-120F) in large steam well holding below 135F. TCS foods being held hot shall be maintained at 135F or above. CDI- Pinto beans were voluntarily discarded and queso dip was reheated in the steamer.

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

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; In undercounter reach-in cooler; tofu (49F); bagged queso (49F); and bagged ground beef (50F) found holding above 41F. Ambient air temperature of unit measured around 50F. TCS food shall be maintained at 41F or below. CDI- Tofu; queso; and ground beef were voluntarily discarded and product was denatured with chemical. Unit was adjusted to a lower setting and dropped to 38F prior to leaving establishment. The temperature knob is positioned in the back interior of unit and is susceptible to bumping.

In plain English

More about food kept at an unsafe temperature

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; Large food containers on clean storage rack were found stacked while still wet. Clean utensils were found on shelving that had collected dust. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Completely air dry food containers before stacking them together and keep shelving clean if storing clean utensils on them.

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 13, 2026 · Original Source

1 - Inspection

May 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; One closed employee beverage was found on prep surface at the start of the inspection. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated without being prompted.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Queso dip (120F-126F); cilantro rice (103F); and top portions of chicken (83F-149F) and steak (94F-140F) all holding below 135F in the main steam well. TCS foods being held hot shall be maintained at 135F or above. CDI- Rice was voluntarily discarded. Chicken; queso dip; and steak were allowed to be reheated.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Prep cooler on the line is accumulating water at the bottom interior of the unit- containers of prepped food and sealed packaged of food on bottom shelf are being stored in direct contact with water. 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 6 inches above the floor. Remove the water from unit and store food in a location where it will not be contaminated until unit can be repaired.

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; Several food containers on clean storage rack were found stacked while still wet. Clean utensils were found stored in a container of standing water. Cleaned equipment and utensils shall be stored in a clean; dry location and shall be stored in a self-draining position that allows air drying. Completely air dry food containers before stacking them together and air dry utensils before placing in storage containers.

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, 2025 · Original Source

1 - Inspection

Sep 3, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; White and brown rice temped between 109-116F due to the hot well in that section of the serving line not working. TCS foods being held hot shall be maintained at 135F or above. CDI- Rice was voluntarily discarded; a tabletop steam unit was used for new batches of rice.

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 scoop was laying flat in a large container of chips that were waiting to be portioned. Utensils being stored in food shall be stored with its handle above the food. CDI- Scoop was stored on a clean surface.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Blue and black floor fans as well as the vent covers on the beverage dispensing machines need wiping down due to dust and debris; under the prep tables as well as the blue lids of the seasonings need wiping down as well. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. CDI- Everything but the fans were cleaned during inspection - no points taken due to different items being in violation of the rule in this 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

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The underside of the urinal needs cleaning. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal more frequently.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The recycling dumpster is missing its lids and the garbage dumpster may be leaking from the bottom (unable to determine due to recent rain). Dumpsters shall be maintained in good repair. Request replacements/repair from your waste management company.

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 3, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; One hand sink found out of soap. Each hand sink shall be supplied with soap. CDI: PIC replaced soap.

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

4-601.11 (A); Priority Foundation; Several dishes found stored as clean with stickers; plastic wrap; food or a greasy residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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 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; To go reach in cooler found with water dripping/pooling. Several gaskets found torn on reach in coolers. Equipment shall be maintained in good repair. Repair items.

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 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; Some cleaning needed in the bottoms of some reach in coolers. Non-food contact surfaces shall be maintained clean. 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, Feb 14, 2024 · Original Source