Restaurant · Wake County, NC

Salt Lime Cabo Grill

Name: Salt Lime Cabo Grill
Address: 6006 Falls Of Neuse Rd, Wake County, NC

6006 Falls Of Neuse Rd

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 94

Get the next inspection, free.

We'll email you when Salt Lime Cabo Grill 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

6 inspections

1 - Inspection

Jul 22, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A couple of food containers were found being stored as clean with food residue remaining on them. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Containers were taken to the warewashing area to be cleaned during the inspection.The majority of food contact surfaces were clean today.

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) (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; Hot and Cold Holding (P); Walk-in cooler was holding potentially hazardous food above 41F. All food was ranging between 45-50F in the cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken; salsa; tomato; milk; rice; and cabbage that were stored well above 41F for over 4 hours were voluntarily discarded. Other food items closer to 41F and/or prepared less than 4 hours ago were submerged in ice baths for rapid cooled. Emergency maintenance arriving shortly as well as a cooler truck. PIC will be texting EHS tonight with pictures showing the ambient air temperature below 41F. EHS returning tomorrow for verification to ensure that food is being held at 41F or below. Establishment is operating with a limited menu tonight due to walk-in cooler outage.

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 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); Repeat; Bottle of bleach was found with no label. All poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle was labeled as needed. Third repeat violation.

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; Repeat violation; Clean containers were observed being stacked while wet....Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Shelving in the walk-in cooler has large rust accumulation at the bottom and should be replaced. Equipment shall be maintained in a state of 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Shelving and fan in the middle kitchen area have dust/residue buildup and should be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean areas as needed.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Ceiling and ceiling ventilation cover in the back area have dust buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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 22, 2026 · Original Source

1 - Inspection

Sep 29, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Employee was observed filling a food container in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees educated during the inspection.

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 hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Chicken and cooked vegetables on the steam table were below 135F (see temperature chat). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); Employees were not washing avocados before cutting and serving them. Fruits and vegetables shall be washed before they are prepared and served. Employees were educated on this matter during the inspection.

In plain English

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

More about other finding

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; A few pans observed being stacked while wet....Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Repeat violation. Full deductions may be taken if this item is repeated again.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Sep 29, 2025 · Original Source

1 - Inspection

Jun 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf); Handwashing soap was not provided at handwashing sink on cook line. All handwashing sinks shall be provided with handwashing cleanser. CDI- Soap was provided for the inspection.

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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Ceviche; cooked onions; and fish were found being stored above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); One spray bottle of bleach was found with no label. All poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottle bottle was labeled as needed.

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 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); Wet wiping cloth was observed being stored on a prep table. Between use; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Use sanitizer buckets for this purpose.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; A few pans observed being stacked while wet....Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. 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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Repeat; Large fan in the back kitchen has a large amount of buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean this fan as needed.

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); Wall near dishwashing machine has black residue buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean.

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 6, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

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; [Repeat] Several clear containers observed cracked and damaged...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged containers.

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 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Food employee observed handling a hamburger bun with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- bun was discarded and a new bun was prepared using gloves.

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 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Small metal pans observed sitting in the handsink in the main cooking area. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [Repeat] Roasted jalapenos being held in a metal 3rd pan inside of another pan on the steam well measured 98-112F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Jalapenos reheated to 135F.

In plain English

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; [Repeat] Pork belly overstocked in the flip top cooler next to the fryers were holding 40-50F. Roasted Brussel sprouts in the walk-in cooler were holding between 43-44F. CDI: Top layer of pork belly removed to be cooled down and Brussel sprouts were uncovered to cool in the walk-in cooler....Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.

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; A few pans observed being stacked while wet....Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled shelving of the walk-in cooler; soiled utility fans observed in the kitchen as well. Food debris observed inside of containers holding clean dishes in the dish area...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C); The oil dumpster has overflowed out back resulting in grease pooling on the ground. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under § 6-501.114; and clean. Increase cleaning frequency.

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

notedCode 6-305.11/6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110; Employee handbag observed hanging above a food prep area in the main cooking area. Designate and use an area for the orderly storage of employees' clothing and possessions.

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, Feb 27, 2025 · Original Source

1 - Inspection

May 21, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 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; Roasted corn on the cob being held in a metal 3rd pan on the stove measured 122-126F...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Corn on top was sold & the few remaining ears consistently measured 140F throughout.

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; Sauce bottles of ranch and chipotle dressing in the server alley on ice measured up to 67F at the top of the product. CDI: Bottles had been out since the beginning of lunch and were set to be discarded after 4 hours. Consider smaller bottles/less product inside; more ice; or Time as a Public Health Control...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.; Note: Monitor the salad flip-top prep cooler to ensure the doors stay closed. They were seen left open during the inspection a few times.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-208.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-208.11; Priority; The first aid kit containing boxes of ointments was not latched shut and was stored above an open bowl of cinnamon sugar and covered bins of chips. CDI: Food underneath relocated. Kit might be relocated in the future...First aid supplies shall be stored in a kit/container that is located to prevent the contamination of food; equipment; utensils; linens; and single-service articles.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation: Two large plastic containers full of queso were sitting in an ice bath but not being stirred frequently enough to rapidly cool in time. CDI: Queso was split into a third container and ice paddles were added to stir. Methods for other items was fine...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered.

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; The chip scoop handle was sitting inside of the chips in the server alley. CDI: Scoop was adjusted...Utensils may be held in containers of food with the handles sitting above/out of the food or in a clean/protected location.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Plastic containers on the top shelf of the drying rack and a couple of metal pans were stacked together while still wet. Improvement seen...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying.

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; A few of the shelves around the kitchen; such as in the walk-in and the dish area; are rusted/peeling...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelves with similar approved shelving (meeting ANSI/NSF certification or equivalent).

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; The kitchen floor near the dish machine is pitted and no longer easily cleanable. The ceiling over the hot line is peeling from water damage...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, May 21, 2024 · Original Source

1 - Inspection

Nov 2, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

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; Grilled onions in the top drawer of the large chef base cooler measured 37-47F. A squirt bottle of ranch in the server's alley measured 59F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Bottle was replaced with a new one and ice was placed surrounding the bottle instead of only touching the bottom of the pan.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Packages of ROP mahi were thawing inside intact packaging in the walk-in cooler...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing. CDI: Packages punctured.

In plain English

More about food kept at an unsafe temperature

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; One stack of 9 pans were stacked together to dry while still wet inside. A plastic container of rolled silverware was stored on the floor at a the waiter stand near the patio door...Cleaned equipment and utensils shall be stored at least 6 inches off the floor and allowed to air dry. CDI: Silverware relocated. Air drying has improved.

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

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

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, Nov 2, 2023 · Original Source