Restaurant · Wake County, NC

Taco Bell #020165

Name: Taco Bell #020165
Address: 2101 Walnut St, Wake County, NC

2101 Walnut St

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

8 inspections

1 - Inspection

Aug 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk in cooler has heavily soiled shelves with black growth and accumulation. Remove the first shelving unit for detailed cleaning. Interior Evaporator unit has been replaced and is very clean. Extensive cleaning of the shelves inside the walk-in cooler is needed. Maintain food storage areas clean and free of build-up.

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

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) Plexi Glass doors are cracked. Replace cracked plexi glass. . . Pans with build-up that can no longer be effectively cleaned shall be discarded / replaced. Manager pointed out a Dawn solution that can be used on pans to dissolve the grease.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink needs daily cleaning with detergent. Remove the residue that coats the sanitizer compartment. Fill sanitizer into a clean sink basin.

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, Aug 24, 2026 · Original Source

1 - Inspection

May 8, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk in cooler is not clean. Fans are dustyContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Interior of the walk in cooler is not clean. Fans are dusty; Ceiling is dusty; handle to the freezer is not clean. Extensive cleaning inside the walk-in cooler is needed. Professional cleaning is likely needed inside the walk-in cooler. Maintain food storage areas clean and free of build-up.

In plain English

More about food not protected from contamination

notedCode 4-602.13 Nonfood Contact Surfaces (C) Several surfaces are not clean. Cleaning is needed throughout the kitchen. Plexi-glass doors (for potatoes and chickenCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Several surfaces are not clean. Cleaning is needed throughout the kitchen. Plexi-glass doors (for potatoes and chicken; and liftable lid) are not clean and are cracked. Maintain these food areas clean and cleanable. Replace cracked plexi-glass. General cleaning is 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 (C) Floor needs cleaning. Maintain physical facilities 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

notedCode 6-304.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11; Core; Ventilation in the kitchen is inadequate. There is smoky air throughout the kitchen; including above the refrigerated make-lines. Managers are putting in a work order (ticket) to have the hood balanced and ventilation improved. Provide adequate ventilation.

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, May 8, 2026 · Original Source

1 - Inspection

Sep 12, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Soap is not dispensing in the women's room. Maintain soap at each handwashing sink. Replace batteries or dispensers as needed. During bathroom checks; verify soap is dispensing. Manager assured soap is dispensing upon request.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces (C) Both Ice Shoots on the ice machine have visible slime from bacterial growth. Brush or cleaning tool is needed if the units cannot be taken apart for effective cleaning. These moist areas are above customer beverages as ice is dispensed. . . Remove laser film from the CresCor holding cabinet. . . Side of the cinnamon twists holding cabinet is very dusty. . . Refrigerator front is not clean; clean the unit with the door open.

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 (C) Ceiling and vent above the ware washing sink is dusty; not clean. Restroom floors are not clean. Ceiling in the dining room is not clean in areas. Maintain physical facilities 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

notedCode 6-304.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-304.11; Core; Ventilation in the kitchen is inadequate. There is smoky air that moves towards the office and back area. Excess moisture is detected in the dining room with microbial growth present on the ceiling that includes black growth with chunks of cheese-like white clusters of microbial growth centrally located on the dining room ceiling. Provide adequate ventilation.

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, Sep 12, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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) Mop Sink / Can Wash drips constantly. There is plastic wrapped around the leaking faucet. Repair is 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 4-602.13 Nonfood Contact Surfaces (C) Walk-in cooler doorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Walk-in cooler door; walk in cooler fans and the ceiling above the fans in the cooler; entrance to the walk-in cooler and handles to the hot cabinet are not clean. Clean these areas and remove the build up. Maintain equipment 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, May 29, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Wash temperature solution at three compartment sink at 98F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. Sticker on three compartment sink states the wash solution shall be 110-120F. Hot water added to solution during inspection and water at 112-115F.

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 8, 2025 · Original Source

1 - Inspection

Aug 8, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager on site during inspection. 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. Other manager has certificate but not on site today.

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

minorCode 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; Bottom of walk-in freezer with some food debris and some food residues along hot box cabinet shelves. Rack near fryer area has some greasy buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some minor dust accumulation along ceiling near front soda area and make line; on wall behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors; walls and ceilings 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, Aug 8, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 4-201.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-201.11; Core; soft spatulas used for beans and hot water are damaged. Soft spatulas are not constructed to be durable for this use. Maintain utensils in good condition.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; soda machine has accumulated slime and microbial growth in the catch pan. Cup dispenser lever is not clean. Hinges and door frames on the hot holding cabinets are soiled. Maintain soda dispensers and food cabinets clean and free of buildup

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, Mar 11, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Present manager is unclear on requirements of Employee Health Policy. There is a form posted on the bulletin board and we called HR to have details emailed to the restaurant. HR says there is no policy on exposed employees; no guidance on excluding employees exposed to vomiting.

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer is being mixed with cold water. See sticker on ware washing sink directing sanitizer to be mixed with warm water. Sanitizer shall be 75F to 120 degrees F. Employee replaced sanitizer with warm solution. ; 4-601.11 (A); Priority Foundation; Food Preparation Sink is not clean. There is grime on the back splash. Unclean build-up in the sink basin; especially on surfaces closest to where employee stands. Faucet is not clean. Use detergent and clean the sink after use. Dawn concentrate was applied to surface and cleaning started with a new scrub pad during today's 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 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; Equipment along the food assembly line has unclean build-up. Cleaning is needed to remove build-up. Maintain equipment 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, Dec 18, 2023 · Original Source