Restaurant · Wake County, NC

San Jose Mexican Restaurant

Name: San Jose Mexican Restaurant
Address: 877 E Gannon Ave, Wake County, NC

877 E Gannon Ave

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

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Score 98

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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 6, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

majorCode 3-603.11(B) Consumer Advisory- Noted asterisk missing for " Carne Asada" on the main menu. DISCLOSURE shall include: (1) A description of the animal-derived FOODSFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B) Consumer Advisory- Noted asterisk missing for " Carne Asada" on the main menu. DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; Pf or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. EHS will conduct a follow-up verification visit by July 16th to ensure revision made to menu.

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

minorCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C)- Noted stickers still affixed to cut avocado surface. Ensure all produce is adequately washed and stickers removed prior to prepping of processing produce.

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; Observed wet stacking of metal pans.- Clean equipment and utensils shall be stored in a self-draining position that allows air drying.- Please air dry dishes before 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Ice build up in freezer. Repeat. 4-501.12 Cutting Surfaces (C) Cutting boards on the work-top cooler (far left hand side) and salsa cooler are deeply scratched and discolored. Ensure all cutting boards are smooth and easily cleanable. Replace noted cutting boards.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors underneath the make line and hard to reach floor space underneath the cook line. Physical facilities shall be cleaned as often as necessary to keep them clean. 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, Jul 6, 2026 · Original Source

1 - Inspection

Jan 9, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Food sitting in water inside reach in unit and box of food sitting on the floor inside walk in freezer.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; at least 6 inches above the floor; covered or inverted and in a self draining position that allows air drying. Plates on top of make line area have food contact surfaces exposed to ceiling and wet stacking. Repeat.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Ice build up in freezer. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors; walls and ceilings throughout kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. 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, Jan 9, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dishes stored clean had sticker residue and food debris on them. CDI: Placed in dish washing area for rewashing.

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)(1) Maintain TCS foods in hot holding at 135F or above. -PFood 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; Container of rice inside hot hold unit 93F. CDI: Rice discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; at least 6 inches above the floor and covered or inverted. Plates on top of make line area have food contact surfaces exposed to ceiling.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Ice build up in freezer. 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

notedCode 4-603.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-603.13; Core; Observed the sides of cooking equipment heavily soiled with grease and debris; and the shelving throughout with heavy buildup as well. Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residue. 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors; walls and ceilings throughout kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. 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, Sep 11, 2025 · Original Source

1 - Inspection

Feb 17, 2025

Score 95.5

Official score: 95.5 · 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; There is a lot of black and pink residue buildup inside the ice machine at the top of the unit.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice machine and do so more frequently. Don't forget to clean the top as well; not just the lid.; 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

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 multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall be maintained at a temperature of 41 degrees F or less.- CDI; items were moved to colder location and units were turned down.

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 multiple torn gaskets on the prep units and drawers.- Equipment shall be maintained in good repair and condition.- Please replace 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

notedCode 4-603.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-603.13; Core; Observed the sides of cooking equipment heavily soiled with grease and debris; and the shelving throughout with heavy buildup as well.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residue.- Please clean equipment 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is buildup of black residue and food splash on the walls throughout as well as on the floors under equipment. In the front servers station there is a lot of black sludge that is starting to smell on the floor around the drink station.- Physical facilities shall be cleanedoften as necessary to keep them clean.- Please clean the facility.

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 17, 2025 · Original Source

1 - Inspection

Sep 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; There is a lot of black and pink residue buildup inside the ice machine at the top of the unit.- In equipment such as ice bins;they shall be cleaned at the frequency necessary to preclude accumulation of soil or mold.- Please clean the ice machine and do so morefrequently. Don't forget to clean the top as well; not just the lid.; 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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Multiple wet wiping cloths being stored on counters and cutting boards.- Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution.- Please keep cloths in sanitizer buckets.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The shelving throughout has residue buildup and needs cleaning; especially the shelving in the walk in cooler.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residue.- Please clean equipment more frequently.; 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The floors throughout are missing the grouting and have holes with a lot of standing water in them along with food debris buildup in them.- Physical facilities shall be maintain in good repair.- Please repair the floors. 6-501.12; Core; There is buildup of black residue and food splash on the walls throughout as well as on the floors under equipment. In the front servers station there is a lot of black sludge that is starting to smell on the floor around the drink station.- Physical facilities shall be cleanedoften as necessary to keep them clean.- Please clean the facility.

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 23, 2024 · Original Source

1 - Inspection

Apr 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Minor cleaning is needed on the fryers due to buildup of grease.- Nonfood contact surfaces of equipment shall be cleaned at the frequency necessary to preclude buildup of residue.- Please clean equipment 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

Official record from Wake County Environmental Services, Apr 23, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode The whole avocadoes were not washed prior to being usedOther

Official wording

Washing fruits & vegetables

Inspector’s notes

The whole avocadoes were not washed prior to being used; placed in the prep bin on the guacamole prep bin with labels still affixed to exterior. Ensure that avocadoes have label removed; washed and than placed in prep bin to be cut for customer order. 3-302.15; Core; A) Except as specified in par. (B) of this section and except for whole; 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. CDI: PIC pulled avocadoes from prep refrigerator to be washed and labels removed.

In plain English

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

More about other finding

minorCode In use utensils in contact with TCS (temperature control safety) foods were observed being stored in standing water. Store utensils in clean bin with no water. 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

In use utensils in contact with TCS (temperature control safety) foods were observed being stored in standing water. Store utensils in clean bin with no water. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; CDI: PIC removed utensils from service.

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 The nonfood contact surfaces of the chip dispenser lid(s) and the metal baffle inside the ice machine has protruding screws/worn gasket creating areas that are accumulating debris. Ensure that all nonfood contacts surfaces of food dispensing equipment do not have areas that are hard to clean. 4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

The nonfood contact surfaces of the chip dispenser lid(s) and the metal baffle inside the ice machine has protruding screws/worn gasket creating areas that are accumulating debris. Ensure that all nonfood contacts surfaces of food dispensing equipment do not have areas that are hard to clean. 4-202.16; Core; Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.

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 4, 2023 · Original Source