Restaurant · Wake County, NC

Moe's Southwest Grill - Cary

Name: Moe's Southwest Grill - Cary
Address: 127 Weston Pky, Wake County, NC

127 Weston Pky

Last inspected Sep 3, 2026 · 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

7 inspections

1 - Inspection

Sep 3, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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; Observed one pan of pico; squeeze bottles of sour cream and chipotle mayo holding above 41F. Salsa in portioned cups holding above 41F (see chart above). TCS food shall be held at 41F or below. Items discarded.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed tub of house salsa holding inside walk in without date marking. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 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; Observed heavy water leak inside reach in. Reach in door does not seal properly. Cabinet shelving under coke machine is unstable. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed food debris on shelves under prep table across from 3 comp sink. Observed food splash inside hot box on the line. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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, Sep 3, 2026 · Original Source

1 - Inspection

Apr 10, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed a buildup of debris inside nozzles at coke dispenser. Observed pink debris inside ice machine at the self service dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed tomatillo; housemade; and spicy salsa holding above 41F (see chart above). Observed raw chicken holding above 41F inside food prep sink; while bags were sitting under running water. TCS food shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

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; Observed wheel broken on reach in cooler; unit tilts and is a safety hazard to employees. Gaskets are frayed this unit and one reach in door does not seal properly. Observed broken shelf under frozen lemonade dispenser. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment. 4-202.11; Priority Foundation; Observed cracks in the food surface of two tubs stored on shelf above 3 comp sink. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Items discarded.

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; Quat test papers are not available. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Observed thick debris on floors behind cabinets; under salsa. Soiled walls at prep station across from 3 comp. 6-501.11 Core; Lock on women's restroom stall does not latch. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Apr 10, 2026 · Original Source

1 - Inspection

Jul 28, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer less than 0PPM. Quat sanitizer shall register 200-400PPM. Manager will call for service on dispenser.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed pico prepared at 12pm cooling inside tightly covered saran wrap. Observed tomatillo salsa prepared at 2:30pm cooling on (open air) self service unit. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Tomatillo moved to walk in cooler.

In plain English

More about food kept at an unsafe temperature

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; Observed standing water inside reach in cooler on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dried food residue on shelving under prep tables. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 28, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hand sink hot water 70F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement. Manager stated that corporate has been informed of the issue and is working to fix it.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed various salsas and pico holding above 41F (see chart above) Temperatures verified with facilities thermometer. TCS food shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed meal kit boxes stored on the floor in the backroom. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor

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, Apr 30, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed a buildup of inside nozzles at coke dispenser. Observed light pick debris inside ice machine at the self service dispenser. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Observed Kaiser and el guapo salsas cooling on open self service bar. 3-501.15; Priority Foundation; Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. tem placed in walk in for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed team member cutting raw unwashed onions. Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. EHS provided training-onions washed.

In plain English

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

More about other finding

notedCode 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Observed faucet hose submerged in vegetable wash solution at vegetable wash sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Item removed. Zip tie hose at least one inch above the rim of the sink basin.;

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 8, 2024 · Original Source

1 - Inspection

Jun 10, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles were soiled with black residues. Soda nozzles shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean soda nozzles 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; A container of chicken in the hot box had a temperature range of 120-131F. Temperature controlled for safety foods shall be 135F or above. CDI: Chicken was sent to oven to be reheated to 165F.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Large container of salsa was cooling while fully covered. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller portions; and uncovered if protected from overhead contamination. CDI: Coverings removed.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 10, 2024 · Original Source

1 - Inspection

Feb 5, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Sticker residue left on dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned.

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 5, 2024 · Original Source