Restaurant · Wake County, NC

Salsa Fresh Restaurant

Name: Salsa Fresh Restaurant
Address: 9650 Strickland Rd, Wake County, NC

9650 Strickland Rd

Last inspected Dec 29, 2025 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

6 inspections

1 - Inspection

Dec 29, 2025

Score 95

Official score: 95 · 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; No food protection manager was present during the inspection; the current PIC only has an expired certification. PIC 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. At least one manager shall be available during all hours of operation. Acquire food protection manager certification. Repeat.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Cooked pinto beans were not achieving an adequate cooling rate; the rate calculated was 0.5 degrees per minute when minimum required is 0.54 degrees per minute. Quickly cool cooked; TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Beans separated into two smaller containers to assist with cooling process. Repeat.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All of the TCS foods in the prep cooler; that had been in this unit for an extended period of time; were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - The temperature control dial had been accidentally moved to a lower setting during cleaning earlier in the day; dial was adjusted to a lower temperature and out-of-temperature foods voluntarily discarded. Repeat.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority foundation; Even when the temperature dial was adjusted to a lower setting; the food temperatures did not decrease; therefore the establishment's capacity to hold foods at adequate temperatures has been greatly reduced. Equipment for cooling and holding cold food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Until technician is able to adjust cooler to ensure TCS foods are holding at proper temperatures; ice baths must be used to maintain foods at 41F or less. Follow-up by 1/08/2026.

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 damaged door seals on the prep cooler and rust buildup on some of the shelves in the walk-in cooler. Maintain equipment in a state of good repair and condition. Replace damaged gaskets and rusting shelves before the next inspection. Repeat.

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 29, 2025 · Original Source

1 - Inspection

Jul 1, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 2-102.11 (A) - (C)(1)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A) - (C)(1); (4)-(16); Priority foundation; The PIC does not have food protection manager certification and there were several Priority volations throughout the inspection. The person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by: Complying with the Food Code by having no violations of Priority Items during the current inspection; Being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI - Priority violations were corrected during the inspection.

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the chlorine sanitizer solution was less than the minimum requirement of 50ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - New sanitizer solution made and tested to be at the accurate concentration.

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 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Grilled chicken which had been cooling for 5 hours had only reached a temperature of 68Fand was therefore not reaching an adequate cooling rate. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Ice was immediately added to the food to rapidly cool.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Observed a pan of grilled chicken and a container of refried beans holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Container of chicken had recently been placed in hot-holding unit; chicken was removed and reheated on grill; refried beans were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed several foods in the top section of the prep cooler and almost all of the foods in the walk-in cooler holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid closed on prep unit and PIC stated that door had been open for an extended period of time; leading to increased temperatures; door to walk-in was fully closed.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority foundation; Due to almost all of the TCS foods in the walk-in cooler holding above 41F and the air temperature reading to be about 50F; unable to determine if the walk-in was functioning properly and therefore greatly reducing the capacity of the establishment to hold foods cold. Equipment for cooling and holding cold food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Adjust walk-in cooler temperature to hold all TCS foods at 41F or less; follow-up by 7/11/2025. 3-501.15; Priority foundation; Observed cooked meat cooling in a very deep pan and the grilled chicken cooling in a bowl that did not allow for air flow to create a quick cooling rate. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Food separated into smaller portions and added to an ice bath for better cooling; ice was added to grilled chicken to quickly cool.

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 a couple damaged gaskets on the prep cooler. Maintain equipment in a state of good repair and condition. Replace damaged gaskets.

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 1, 2025 · Original Source

1 - Inspection

Jan 10, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 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; Food protection manager was not available during the inspection. The PIC 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4; Repeat

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food debris on knives stored on magnet above prep sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed bulk container of cooked pork with preparation date 1/3/25. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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

criticalCode 5-202.14Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.14; Priority; Observed water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Keep water is turned off when not in use. EHS will return to verify unit can be turned off.

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 10, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed team members wash hands without using soap. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) Rinse under clean; running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms; finger tips; and areas between the fingers; P (4) Thoroughly rinse under clean; running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method Manager requested soap to be applied hand team member re-washed hands.

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 separated & protected

Inspector’s notes

3-302.11; Priority; Observed box of raw shell eggs above unwashed peppers in walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed pan of salsa prepared yesterday 7/29/24; reached only 45F as of 11am today. Temperatures verified with facilities thermometer. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded.

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; Observed sour cream; tamales; taquitos; ect... holding above 41F. TCs foods shall be held at 41F or below. Manager turned down walk in cooler and reach in cooler. EHS will return to verify unit temperatures.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed grilled chicken stacked inside large bowl cooling inside walk in cooler. Observed salsa cooled inside tight plastic overnight. 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. Item placed on sheet pans.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 30, 2024 · Original Source

1 - Inspection

Mar 8, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Establishment is missing two pages of the procedures for the cleanup of vomit and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI- EHS provided a hard copy of procedures and emailed procedures to be printed and kept on site for reference.

In plain English

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

More about other finding

minorCode 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; Improvement on this violation but today; EHS found clean containers stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure clean containers are allowed to completely dry prior to stacking together.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Two blenders observed on prep table were labeled "Household Use Only". Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Replace the blenders with commercial grade/approved equipment.; 4-501.11; Core; Prep cooler on the line is leaking water and collecting at the bottom interior of the unit. PIC stated that this unit has been serviced recently but has started to give the same issues a few days after repairs were made. Observed towels on bottom interior of unit to collect water and PIC stated that the towels are switched out at least two times a day. Equipment shall be maintained in a state of good repair and condition. Ensure the prep unit is repaired or replaced.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core ;Two light shields in ceiling fixtures of kitchen need replacement- one shield is being taped to the fixture above the prep area. Physical facilities shall be maintained in good repair. Follow-up with maintenance to ensure light shields are replaced. *Due to repeated violation; full points may be assessed on next routine 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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Single-service items for catering are kept in the office on shelves. The light fixture in the office has the shield missing and bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is unwrapped single-service and single-use articles. Provide individual light bulb covers or shield entire fixture. Follow-up with maintenance to ensure a shield is provided in this storage area. ; 6-501.110; Core; Employee personal items (phone/jackets) found stored on shelving holding single-service items and ingredients. Lockers are provided in the facility but are not being utilized for the storage of these items. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. CDI- Personal items were relocated during the inspection.

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

minorCode 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- Emailed PIC a website link of current accredited CFPM courses.

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

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

1 - Inspection

Nov 3, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Five tamales found in a container in the walk-in cooler with a prep date past 7 days. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. PIC stated that tamales have a shelf life of 7 days. CDI- Tamales were voluntarily discarded during the inspection. Do not hold food past 7 days and ensure the correct prep date is placed on food container.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Three containers of avocados and one large bag of raw onions found stored under shelving on the floor in the walk-in cooler. One stack of raw chicken found stored in contact with the floor in the walk-in cooler. 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. EHS recommended the addition of a dunnage rack in the walk-in cooler to keep food off of the floor.

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

minorCode 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 clean food containers were found stacked inverted on bag-in-box shelving. This area is unclean. Clean equipment and utensils shall be stored in a clean; dry location. EHS recommended a better place to store these food containers during the inspection.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Two light shields in ceiling fixtures of kitchen need replacement- one shield does not completely cover fixture near side door and the other shield is being taped to the fixture above the prep area. Physical facilities shall be maintained in good repair. Follow-up with maintenance to ensure light shields are replaced.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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, Nov 3, 2023 · Original Source