Restaurant · Wake County, NC

Taco Bell #37833(090)

Name: Taco Bell #37833(090)
Address: 8255 Fayetteville Rd, Wake County, NC

8255 Fayetteville Rd

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

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Score 98.5

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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

Jun 24, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 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 There were a few dishes that were stored as clean that had dried food debris on the dishes. CDI... The dishes were placed back at the three compartment sink to be washed again.

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 4-903.11(A)(B) and (D) EquipmentEquipment 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 (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination There were containers of clean dishes that were left in seating water. Clean dishes must be stored in a manner to prevent contamination. This is a repeat item from the last inspection but not severe enough to take full credit. 4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.

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 4-601.11 (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) Clean the storage shelves. Clean around the cooking and food prep areas to remove the debris. Clean physical facilities at a frequency necessary to remove food debris.

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) Clean the floor near the deep fryers and cooking equipment. Clean the floor on the serving line and food prep areas to remove the debris. Clean physical facilities at a frequency necessary to remove debris.

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 24, 2026 · Original Source

1 - Inspection

Jan 22, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 (A) (4) There was food debris left on the probe of the thermometer. Food contact surface of a thermometer shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (4) There was food debris left on the probe of the thermometer. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. P. CDI.. The thermometer was cleaned.

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) 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; and at least 6 inches above the floor. There were several dishes that were left in seating water. Stored clean dishes in a clean; dry location. This is a repeat item but not severe enough to take full credit.

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 4-501.14 Clean the sanitize compartment of the three compartment. There was fresh sanitizer in the sink with debris on the side of the sink. Clean the drain board of the three compartment sink on the sanitizer side. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Clean the sanitize compartment of the three compartment. There was fresh sanitizer in the sink with debris on the side of the sink. Clean the drain board of the three compartment sink on the sanitizer side. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

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 22, 2026 · Original Source

1 - Inspection

Aug 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a manager's food safety protection test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a manager's food safety protection test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the 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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stored wet. This was a repeat from the last inspection. 4-903.11 (A) There were several clean dishes that were left in seating water. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stored wet. This was a repeat from the last inspection. 4-903.11 (A) There were several clean dishes that were left in seating water. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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

Official record from Wake County Environmental Services, Aug 25, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Metal and plastic containers stacked wet on wire shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 4-204.112 Temperature Measuring Devices - Functionality (C)- Need to install an ambient air thermometer within both prep cooler unit. In a mechanically refrigerated or hot FOOD storage unitEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices - Functionality (C)- Need to install an ambient air thermometer within both prep cooler unit. In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.

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-observed some sticky build-up along the interior surface of the cabinet space below the self-serve soda machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11-observed some sticky build-up along the interior surface of the cabinet space below the self-serve soda machine. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 16, 2024 · Original Source

1 - Inspection

Apr 18, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 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; Need to have person in charge on site at all times with ANSI approved food safety training. No one currently present with certification. CDI- Provided list of Food Safety Manager Certification courses via email.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Noted paper towels missing from the front end handwashing sink. Keep hand washing provision (paper towels; soap) available at all handwashing sinks. CDI- Paper towels replaced.; 5-205.11; Priority Foundation; At the rear handwashing sink; noted hot water scalding and well over 100 (temping at 136F) making it difficult to properly wash hands. Discussed having having hot water adjusted to meet the minimum 100 F temperature requirement but not too hot to cause difficulty in proper handwashing. REHS will return by April 26th to ensure hot water properly adjusted. VR

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

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tongs hanging on low deep fryer handle where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored in the FOOD with their handles above the top of the FOOD; or In a clean; protected location. CDI- Tongs moved

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed some sticky residues build up along the top lids of the bulk dry ingredient's containers. Also noted some residues buildup along the storage racks in the hot hold cabinet. The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Noted trash and taco bell related debris on the ground near the outside dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Clean noted trash.

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, Apr 18, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Found scoop handle touching product in shredded cheese. Store in product with handles up and extending out of foods.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Metal and plastic containers stacked wet on wire shelf. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.