Restaurant · Wake County, NC

Mr. Cancun

Name: Mr. Cancun
Address: 325 N Main St, Wake County, NC

325 N Main St

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Mr. Cancun has a new health inspection. No spam, one-click unsubscribe.

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

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

The full inspection history

5 inspections

1 - Inspection

Sep 21, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises. Food stored in plastic tub on floor of walk in cooler and walk in freezer. Keep off floor to prevent contamination when placing container on prep line etc.

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 3-304.12 (E) Ice scoop stored on top of ice machine. In between use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E) Ice scoop stored on top of ice machine. In between use utensils; such as scoops used only with non potentially hazardous foods shall be stored in a clean location. You may keep scoop in ice with handle up or place on top of machine on a plate or similar that is washed/sanitized daily.

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 4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking 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, Sep 21, 2026 · Original Source

1 - Inspection

Jan 15, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Chlorine sanitizer concentration in dishwasher was less than 50 ppm. The approved concentration shall be 50-200 ppm. Wil used 3 compartment sink to sanitize. Repair scheduled at time of 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

notedCode 3-304.12 (E) Ice scoop stored on top of ice machine. In between use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E) Ice scoop stored on top of ice machine. In between use utensils; such as scoops used only with non potentially hazardous foods shall be stored in a clean location. You may keep scoop in ice with handle up. If keepng on top of machine; place on plate or similar that is washed/sanitized daily.

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 4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them. Better than last time; points not doubled.

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 4-101.19 Carboard used on wire shelf in cook area where tortillas are stored. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistantCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19 Carboard used on wire shelf in cook area where tortillas are stored. Nonfood-contact surfaces of equipment that are exposed to soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Restroom urinal is leaking from pipe when flushed. Maintain a plumbing system in good repair. No points taken.

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, Jan 15, 2026 · Original Source

1 - Inspection

Jun 30, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Bleach and degreaser spray bottles not labeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Labeled at time of inspection.

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

minorCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables. Avocados on make line have stickers still on . Remove stickers before washing.

In plain English

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

More about other finding

notedCode 6-301.12 Paper towel dispenser not working by grill. Might be jammed up inside. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Paper towel dispenser not working by grill. Might be jammed up inside. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature. Place roll papertowels on top.

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

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

Inspector’s notes

4-901.11 Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking 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, Jun 30, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 93

Official score: 93 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) At the time of inspection there wasn't a person in charge with the Food Protection Manager Certification. The person in charge shall be a certified food protection manager.

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 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 Holding (P) Cooked ground beef observed sitting out on stove top at 112 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector advised employees to reheat the product up to 165 F and hold hot at 135 F or higher or being rapidly cooling the product as it was cooked less than an hour ago; per PIC. Ground beef was placed into walk in freezer to rapidly cool.

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) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Sour cream inside ice bath observed at 45 F. Salsa inside walk in cooler observed at 45 F. Salsa inside reach in cooler observed at 45 F. Salsa sitting out at room temperature on top of chip warmer observed at 62 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Salsa at room temperature on top of chip warmer was discarded. Inspector advised facility to keep salsa at 41 F or less and gave the option to utilize a 4 hour Time as a Public Health Control for the salsa that goes out to tables for dining. Ice inside ice bath was only reaching the bottom of the container of sour cream; therefore inspector discussed the need to keep ice at the very top edges of the container to ensure product remains at 41 F or less.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 5, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Tomato dicer stored with clean equipment was observed with significant dried food residue remaining on the cutting blades. Food-contact surfaces shall be maintained clean. CDI-Manager removed slicer to the dish machine area for thorough 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; 0 points; Chicken held in a pan on the grill for hot-holding was measured at 125F. TCS (time/temperature control for safety food) that is held hot shall be held at 135F or above. CDI-Chicken was placed on a hotter part of the grill and a lid was placed on top to retain heat; chicken was measured at 194F later in the inspection.

In plain English

More about food kept at an unsafe temperature

criticalCode 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; TCS foods in the prep cooler on the cook line were measured at 43-45F. TCS foods that are held cold shall be held at 41F or below. CDI-Manager decreased temperature of the unit. Discussed using metal pans instead of plastic pans for more efficient transfer of cold temperature. Discussed possibly using lids when possible. Lower unit of cooler seems to be operating well.

In plain English

More about food kept at an unsafe temperature

minorCode 4-101.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.11; Core; 0 points; Food was stored inside grocery bags in the walk-in freezer with no layer of material between the food and the bag. Materials used to make food-contact storage items shall be durable; smooth; easily cleanable; and made with a purpose to be in contact with food. Plastic bags are not able to be cleaned and are not intended for direct food-contact. Please remove food from bags and use ziploc-style bags or other approved food storage container.

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 27, 2024 · Original Source