Restaurant · Wake County, NC

Taco Addicts

Name: Taco Addicts
Address: 131 Crossroads Blvd, Wake County, NC

131 Crossroads Blvd

Last inspected Mar 18, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

Mar 18, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.11 Food Contact with Equipment (P) Spinach in the Refrigerated Drawer rubs the inside the refrigerator each time the drawer is opened. The pan is too fullOther

Official wording

Food separated & protected

Inspector’s notes

3-304.11 Food Contact with Equipment (P) Spinach in the Refrigerated Drawer rubs the inside the refrigerator each time the drawer is opened. The pan is too full; too shallow or needs a cover to contain the spinach. Spinach shall only touch clean and sanitized surfaces. discussed today and noted the appearance of the refrigerator is very clean.

In plain English

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

More about other finding

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; Walk-in cooler is holding food slightly above the required 41 degrees F near the door. Shredded Cheese on the third shelving unit on the top is 41F as required. Food close to the door is 42F. Ground beef near the walk in freezer is 39 degrees F. Use your thermometer to check food temperature three times per day. Rearrange food storage to move cheese and chicken further into the walk-in cooler. Discussed temperature requirement of 41F and worked with storage locations today.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) Water filter to the ice machine has expired. Replace every year. Ecolab was contacted for replacement and explained the contract had expired but he will re-instate the contract and replace the filter.

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, Mar 18, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 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) Present management is not ANSI certified food protection manager. Manager arrived later in 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 3-301.11(B) Employee is using bare hands touching cooked tortillas. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee 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) Employee is using bare hands touching cooked tortillas. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P Employee put on 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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Handwashing sink near the wall at the end of the cook line has water at 80 degrees F. Provide at least 100F water at handsinks. This sink has been worked on by a plumber but water temperature remains low. Manager offered to contact a different plumber to provide water at 100F. No other water temperature problems were observed.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Soiled wiping cloths are stored on cutting boards and surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. discussed today for correction.

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 —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) Atosa refrigerator has water pooled inside. Redirect condensation.

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 6-302.11 Toilet TissueCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11 Toilet Tissue; Availability (Pf) Toilet paper is lacking in the women's room. Assure each toilet is supplied with toilet paper. Manager replaced tissue upon request.

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, Oct 16, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing Sink against the wall at the cook line is not available to employees. The drain is clogged and it is overflowing from the sink basin onto the floor. Handwashing sink must be restored to a functioning sink. Water temperature is also less than the required 100 degrees F. Contact me when sink is repaired for verification.

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

3-304.11 Food Contact with Equipment (P) Spinach in the Refrigerated Drawer rubs the inside the refrigerator each time the drawer is opened. The pan is too full (or needs a cover to contain the spinach). Spinach shall only touch clean and sanitized surfaces. discussed today

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Equipment Food-Contact Surfaces - Frequency; Ice machine interior is not clean with pink microbial growth accumulated inside on various surfaces. Enclosed components of equipment such as ice makers and ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent buildup of slime and bacteria. This was observed on the last inspection also. Ice machine is steadily dripping water into the bin on the left side which may be promoting microbial growth. . . . 4-501.114 -P Sanitizer in the dish machine is too weak. Quaternary ammonium sanitizer in the ware washing sink is too strong. Use test strip to monitor concentrations daily. Auto-Clor was contacted during inspection and will arrive soon for adjustment.

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 23, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12;Core; Food Storage Containers Identified with Common Name of Food; Sugar bin label was worn off and no longer marked. Food removed from original packaging into storage containers shall be labeled with the common name of the food. Bin labeled during inspection.

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

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Equipment Food-Contact Surfaces and Utensils - Frequency; Ice machine shield and along back wall of inside the bin soiled with pink residue buildup. Enclosed components of equipment such as ice makers and ice bins and beverage dispensing nozzles shall be cleaned at a frequency necessary to prevent buildup of soils or residues.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Several metal containers and clear bins stored on shelves above prep sinks with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows for air drying. Dishes moved during 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

notedCode 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A);Core; Employee drink cup on top shelf near flip top cooler. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Drink moved to bottom shelf in separate area away from food and other items.

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, Jan 24, 2025 · Original Source

1 - Inspection

Sep 4, 2024

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; Grease off top of consume; after cooled when birria is cooked; is heated and used for dipping tortillas before placing on grill top. This stock was sitting on grill prep area at 90F. Heated; cooled and reheated food should be held hot at 135F or higher. Discussed since it is the grease and liquid in the container the meat is cooked; it was cooked and cooled and should be kept hot; container placed on grill top during inspection. No other hot holding foods below 135F.

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; Large salsa container and small pour salsa in ice bath near chip machine at 41-49F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Salsa portioned into smaller container to sit on ice bath and water added to submerge salsa. Other salsas moved to walk-in cooler. Educated to use smaller containers with ice bath to have food inside below ice water bath and not above the ice. TPHC (Time as a Public Health Control) also discussed as an option for the salsa during lunch/ dinner rush. TPHC items cannot be saved; manager stated salsas are gone very quickly and educated the requirements to change this practice to TPHC and to document the time removed from the cooler. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

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; Lid on chip bin is broken at the top. Manager stated employee opened bin too hard and broke the door. Nothing protecting the chips from overhead contamination. Equipment shall be maintained in good repair. Aluminum foil added to top of the bin to cover the chips. Repair door and keep this side covered until door is repaired.

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 4, 2024 · Original Source

1 - Inspection

May 6, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Large salsa container and small pour salsa in ice bath near chip machine at 45-48F. Portioned salsa in container at 60F. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Small salsa voluntarily discarded during inspection. Other salsas moved to walk-in cooler. Educated to use smaller containers with ice bath to have food inside below ice water bath and not above the ice. TPHC (Time as a Public Health Control) also discussed as an option for the salsa during lunch/ dinner rush. Manager agreed to have a smaller container.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory printed on the menu has too many foods designated as undercooked; dishes with cooked shrimp and fried fish. Asterisk shall be removed from foods that cannot be requested or offered below safe final cook temperatures. Shrimp and fish cooked to 145F shall not include an asterisk on the menu. Consumer Advisory will remain on steak (if cooked less than 155F) and Shrimp Aguachili (raw shrimp in lime juice for 30 minutes in absence of heat treatment). New menus are being printed and draft of menu shown to EHS during inspection; most asterisks have been removed except a few shrimp dishes where shrimp is cooked to 145F. Ensure only steak; eggs and shrimp used in ceviche has consumer advisory; or any items that are offered raw or undercooked. Items addressed before new menus are printed. No points deducted.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 6, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-301.11Employee 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; Priority; Employee is using bare hands to remove and flip tortillas on the grill. Avoid bare hand contact with cooked and ready-to-eat food. Use a barrier such as a glove; foil square; tongs. Employee was redirected

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

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory printed on the menu has too many foods designated as undercooked. Asterisk shall be removed from foods that cannot be requested or offered below safe final cook temperatures. Shrimp and fish cooked to 145F shall not include an asterisk on the menu. Ceviche and torta cubana are fully cooked and shall have the asterisk removed. Consumer Advisory will remain on steak (if cooked less than 155F) and Shrimp Aguachili (raw shrimp in lime juice for 30 minutes in absence of heat treatment). discussed menu revision.