Restaurant · Wake County, NC

Taco Bell #47

Name: Taco Bell #47
Address: 951 Gateway Commons Cir, Wake County, NC

951 Gateway Commons Cir

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

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Score 97.5

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

The full inspection history

8 inspections

1 - Inspection

Jul 6, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

criticalCode Observation: The temperature of the wash solution in three compartment sink while washing dishes was 90F. Observation: The ice dispenser at the fountain drink machine at the drive thru has microbial build up. 4-501.19 Manual Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The temperature of the wash solution in three compartment sink while washing dishes was 90F. Observation: The ice dispenser at the fountain drink machine at the drive thru has microbial build up. 4-501.19 Manual Warewashing Equipment; Wash Solution Temperature. The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43oC (110oF) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P)

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 Observation: Dishes were stacked after being washedEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked after being washed; rinsed and sanitized before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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, Jul 6, 2026 · Original Source

1 - Inspection

Apr 7, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Cetified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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 Observation: After being washedEquipment and utensils

Official wording

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

Inspector’s notes

Observation: After being washed; rinsed; and sanitized dishes were stacked before being air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 Observation: Dust is building up on vents on the ceiling in the dining area. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust is building up on vents on the ceiling in the dining area. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil 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

Official record from Wake County Environmental Services, Apr 7, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: The hand sink in the mens room and on eonf the hand sink in the kitchen were not stocked with working soap dispensers. 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink in the mens room and on eonf the hand sink in the kitchen were not stocked with working soap dispensers. 6-301.11 Handwashing Cleanser; Availability (Pf) CDI: Batteries were replaced in soap dispensers.

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

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

Inspector’s notes

Obnservation: The wand at the 3 comp sink is leaking and in need of repair. 4-501.11 Maintain equipment in good repair.

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

Non-food contact surfaces clean

Inspector’s notes

Residue is building up behind the fountain drink machine. 4-602.13 Nonfood Contact Surfaces (C)

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 Observation: Ceiling tile is missing in the kitchen. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ceiling tile is missing in the kitchen. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 16, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode Observation: Wash water in 3 compartment sink only reached 96F. 4-501.19 Manual warewashing equipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Wash water in 3 compartment sink only reached 96F. 4-501.19 Manual warewashing equipment; wash solution temperature. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturers label instructions.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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

Non-food contact surfaces clean

Inspector’s notes

Observation: Syrup is building up below both fountain drink machines. 4-602.13 Nonfood Contact Surfaces (C)

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 8, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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, Apr 30, 2025 · Original Source

1 - Inspection

Dec 11, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The prep refrigerator on the make line at drive thru window does not have a working thermometer. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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 Observation: FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floors; walls and cove base dining area; restrooms had visible debris. The areas around vents in the dining room have dust accumulation; the vents in the kitchen are beginning to accumulate dust. Increase cleaning freqency in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 11, 2024 · Original Source

1 - Inspection

Apr 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 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; The PIC is not a CFPM. 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. Train all managers to be CFPMs.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Two scoops on the prep line found stored with the handle in the food. In-use utensils shall be stored with the handle out of the food. Store in-use utensils properly.

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; Small amount of cleaning needed on the gasket of the reach in freezer and some food debris found on the bottom of some reach in coolers. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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; Small amount of cleaning needed on the floor under the vegetable prep sink. Physical facilities shall be maintained clean. Increase cleaning frequency.

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 29, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

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; The highchairs have food debris in them; the beige footstool at the freeze/beverage dispensing machine has a buildup of black residue on it; the racks in the chips and twists hot hold cabinet have a buildup of oil on them; and there is food debris at the bottom of the hold hold cabinet storing proteins and stackable freezer. Non-food contact surfaces shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; The dumpster pad has oil on it from the grease trap. Dumpster areas/enclosures shall be maintained free of unnecessary items and clean. Clean the dumpster pad.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor drains under the three compartment sink and freeze/beverage dispensers need cleaning; the ceiling vents/ducts in the kitchen; women's bathroom and dining room have a buildup of dust on them; and there is soda syrup on the floor in the soda syrup area. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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, Nov 9, 2023 · Original Source