Mobile Food · Wake County, NC

Pupusas La Estrellita (Wcid #854)

Name: Pupusas La Estrellita (Wcid #854)
Address: 10511-119 Shadowlawn Dr, Wake County, NC

10511-119 Shadowlawn Dr

Last inspected Jul 31, 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

7 inspections

1 - Inspection

Jul 31, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A)(1) Black beans were being held hot at 116FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1) Black beans were being held hot at 116F; Chicken was being held hot at 120F; Beef was being held hot at 118F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P CDI... The food items were reheated to 175F. This is a repeat item but not severe enough to take full credit.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) The working spray bottle of chlorine sanitizer was reading below 50 parts per million. Chlorine sanitizer must be held between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI;. The sanitizer was corrected to 100 parts per million.

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 31, 2026 · Original Source

1 - Inspection

Dec 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There was a pan of grilled onions and peppers that were being held hot at 109F. This potentially hazardous food must be held at 135F or above. CDI... The food item was reheated to 175F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 19, 2025 · Original Source

1 - Inspection

Jun 27, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 (A) (4) The metal stem thermometer had dried food debris on the probe. The thermometer must be cleaned after each use. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (4) The metal stem thermometer had dried food debris on the probe. The thermometer must be cleaned after each use. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI.. The thermometer was cleaned during the 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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs were held cold at 52Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs were held cold at 52; Lettuce was held cold at 53F; Cooked chicken was held cold at 52F. These potentially hazardous foods must be held cold at 41F or below. CDI... The food items were cooled down to 41F before the end of the inspection.

In plain English

More about food kept at an unsafe temperature

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) Clean the floor around the cooking 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, Jun 27, 2025 · Original Source

1 - Inspection

Dec 23, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)-Observed a carton of raw shelled eggs stored above zip block bags of ready-to-eat food items in the prep cooler. Keep raw animal protein items below ready-to-eat food items to avoid the risk of contamination. CDI- items rearranged.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) -Noted chlorine sanitizer was reading below 50 ppm in the sani-bucket. Maintain Chlorine sanitizer between 50-200 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Noted portable cutting boards on the work top cooler unit are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 23, 2024 · Original Source

1 - Inspection

Aug 21, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted working spray bottle of chlorine sanitizer solution was reading below 50 ppm. Prepare working spray bottles of sanitizer daily. Maintain sanitizer solution between 50-200 ppm. CDI- Sanitizer remixed to 150 ppm. ; 3-304.14; Core. Noted wet wiping cloths were kept on prep counter surfaces. Keep wet wiping cloths in sanitizer solution in between use.

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 21, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 97

Official score: 97 · Understand this area’s scale

1 recorded violation

criticalCode Observation: Cooked peppers in steamtable not holding 135F or higher and observed at 81F. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Cooked peppers in steamtable not holding 135F or higher and observed at 81F. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above CDI: Operator reheated peppers to 173F (*Within 2 hours)

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 28, 2024 · Original Source

1 - Inspection

Dec 8, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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; Noted grilled peppers were temping between 97-98 F near the flat top grill. Ensure all TCS items are held at 135 F or above for hot holding. CDI- peppers reheated and placed on the flat top grill for hot holding.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Noted cutting boards on the steam well unit are deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Noted a waste water tank leaking from the exterior side of the food truck. All plumbing systems shall be maintained in good repair.

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, Dec 8, 2023 · Original Source