1 - Inspection
Aug 14, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source
Mobile Food · Wake County, NC
Taco Addicts (Wcid #677)
131 Crossroads Blvd
Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
4 inspections1 - Inspection
Oct 8, 2025
Score 97
Official score: 97 · Understand this area’s scale
3 recorded violations
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 stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; units turned down
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 temperaturenotedCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Bottles of sauces; cooking oil; water; sour cream; mayo; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents
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 problemsnotedCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; The walls have some grease buildup around the hoods where the caulk is coming off.- Physical facilities shall be kept clean.- Please clean walls.
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 problemsOfficial record from Wake County Environmental Services, Oct 8, 2025 · Original Source
1 - Inspection
Sep 19, 2024
Score 95
Official score: 95 · Understand this area’s scale
10 recorded violations
notedCode 3-304.15 (A)Other
Official wording
Food separated & protected
Inspector’s notes
3-304.15 (A); Priority - Observed worker handle raw egg with gloved hands and then proceed to handle clean utensils and refrigerator door handle with contaminated gloves...If used; single use gloves shall be used for only one task such as working with ready-to-eat food or raw animal food; used for no other purpose and discarded when soiled or damaged or when interruptions occur in the operation...CDI by having worker discard soiled gloves and wash hands.; Corrected During Inspection 3-302.11; Priority - Raw bacon; raw eggs; etc. were stored above some ready-to-eat foods such as fries; cheese; etc...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.; Corrected During Inspection
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingnotedCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Several hot TCS* foods were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product before serving...CDI by reheating foods at incorrect temperatures.; Corrected During Inspection
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 temperaturenotedCode 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 - Bottles of sour cream and chipotle cream were as high as 48F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by refrigerating cream.; Corrected During Inspection
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 temperaturenotedCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Pico de gallo and cut lettuce were prepared yesterday and had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on these foods.; Corrected 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 problemsnotedCode 7-102.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Bottle of bleach was not labeled; and bottle of sanitizer was labeled "detergent"...Working containers of chemicals and sanitizers taken from bulk supplies shall be labeled with common name of product inside...CDI by properly labeling bottles.; Corrected During Inspection 7-204.11; Priority - Quaternary ammonium (QA) sanitizer used had about 500 ppm concentration...Chemical sanitizers applied to food contact surfaces shall meet requirements specified in 40 CFR 180.940 and not exceed concentration limits...CDI by diluting sanitizer to proper concentration.; Corrected During Inspection
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 unsafelynotedCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Bottles of sauces; cooking oil; water; sour cream; mayo; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents
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 problemsnotedCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - One soiled wiping cloth was on counter top...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated 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 problemsmajorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of quaternary ammonium (QA) sanitizer used in mobile food unit...A test kit or other device that accurately measures the concentration of sanitizer solutions used shall be provided...Provide required sanitizer test strips for QA sanitizer used...Not corrected during inspection.; Verification Required
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 problemsnotedCode 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 and fryer exteriors...Equipment nonfood contact surfaces shall be kept 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 problemsnotedCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Ceiling and flooring in mobile food unit had soiled/grease build-up...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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 problemsOfficial record from Wake County Environmental Services, Sep 19, 2024 · Original Source
1 - Inspection
May 6, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
minorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer on truck tested at 0ppm quaternary and 0ppm bleach. Chemical sanitizers shall be at correct concentration. Sanitizer bottle is used for cleaning equipment an other items on the truck. Recommend making fresh sanitizer every time and having a supply to make fresh when out selling food. Regular bleach can be used; ensure test strips are obtained if bleach is used and at 50-200ppm. Manager stated bottle is filled in restaurant. Bottle taken into restaurant during inspection. Quaternary sanitizer shall be 200-400ppm.
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 problemsOfficial record from Wake County Environmental Services, May 6, 2024 · Original Source