1 - Inspection
May 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, May 14, 2026 · Original Source
Restaurant · Wake County, NC
Taco Bell Of Zebulon
161 Wakelon Dr
Last inspected May 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
6 inspections1 - Inspection
Jul 16, 2025
Score 98
Official score: 98 · Understand this area’s scale
5 recorded violations
notedCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well. Physical facilities shall be maintained in good repair and condition. Repeat.
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 6-501.111 Controlling PestsPests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsnotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Handle on hot hold unit that stores taco shells broken and walk in freezer doors rusty.
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 problemsminorCode 4-501.18 Maintain washCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Maintain wash; rinse; and sanitize solutions clean. Food debris in sanitizer water.
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) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially shelvesCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Cleaning needed throughout establishment. Especially shelves; fryers and hot hold units.
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, Jul 16, 2025 · Original Source
1 - Inspection
Mar 14, 2025
Score 97.5
Official score: 97.5 · Understand this area’s scale
2 recorded violations
notedCode 4-601.11(A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Observed multiple metal pans that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; Items were moved 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 problemsnotedCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/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, Mar 14, 2025 · Original Source
1 - Inspection
Nov 6, 2024
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode 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 in front metal holders/shelves (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above...CDI by voluntarily discarding foods at incorrect temperatures.
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 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; Observed one gasket that was heavily damaged on back make line unit.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket.
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 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/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, Nov 6, 2024 · Original Source
1 - Inspection
May 13, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
minorCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Throughout the kitchen; mainly in the main cooking area; the floors are heavily damaged and have holes with sitting water. Many small holes in walls throughout as well.- Physical facilities shall be maintained in good repair and condition.- Please repair the floors/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 problemsminorCode 6-501.111Pests
Official wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed one live roach around the handsink.- The premises shall be maintained free of insects; rodents; and other pests.- The facility was treated for pests the night prior. It is common for them to be more active right after spraying.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsminorCode 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); Core; Minor wet stacking of metal pans were observed.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please allow for complete air drying of dishes.
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 issuesOfficial record from Wake County Environmental Services, May 13, 2024 · Original Source
1 - Inspection
Dec 12, 2023
Score 96
Official score: 96 · Understand this area’s scale
7 recorded violations
minorCode The dumpster receptacle is no longer cleanableFacility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
The dumpster receptacle is no longer cleanable; rodent proof or self-contained: The bottom section of the receptacle is rusted/observed holes. 5-501.13; Core; Violation Codes (A) Except as specified in par. (B) of this section; receptacles and waste handling units for REFUSE; recyclables; and returnables and for use with materials containing FOOD residue shall be durable; cleanable; insect- and rodent-resistant; leakproof; and nonabsorbent.
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 issuesminorCode Tile flooringCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Tile flooring; cove base throughout facility missing grout; cracked tile - poor repair. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained 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 problemsminorCode Staffing with facial hair/beards are not wearing hair coverings while performing production tasks in facility. 2-402.11Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
Staffing with facial hair/beards are not wearing hair coverings while performing production tasks in facility. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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 issuesminorCode Spatula for panini press machine is being stored under the bottom of equipment where it is unclean. 3-304.12Equipment and utensils
Official wording
In-use utensils: properly stored
Inspector’s notes
Spatula for panini press machine is being stored under the bottom of equipment where it is unclean. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11; CDI: Spatula removed form service. Educated staff about storing in use utensils.
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 issuesminorCode Drink cups are extended beyond the dispensing holder allowing hands to contact mouth contact surface of the cup. Cups are being stacked in container without dispenser allowing contact with hands on the lip contact surface - Keep cups stored in plastic sleeve during dispensing to prevent hand contact of lids of the cups. 4-904.11Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
Drink cups are extended beyond the dispensing holder allowing hands to contact mouth contact surface of the cup. Cups are being stacked in container without dispenser allowing contact with hands on the lip contact surface - Keep cups stored in plastic sleeve during dispensing to prevent hand contact of lids of the cups. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. CDI: Operator placed cups back into plastic sleeve for dispensing.
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 issuesminorCode The following equipment items observed in poor repair: Metal rack shelving in prep areasCleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
The following equipment items observed in poor repair: Metal rack shelving in prep areas; dry storage - rusted; gasket on walk in refrigerator door disallows the door to seal and shut fully; prep refrigerators on the front and rear make line(s) are not able to hold cold hold temperature of 41F or below (front refrigerators cut off/ rear refrigerator used with ice bins); Fryer in cook line no longer working; door on rear prep refrigerator does not seal 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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 The wash solution temperature of the three compartment sink basin was observed at 104F. 4-501.19Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
The wash solution temperature of the three compartment sink basin was observed at 104F. 4-501.19; Priority Foundation; The temperature of the wash solution in manual WAREWASHING EQUIPMENT shall be maintained at not less than 43 C (110 F) or the temperature specified on the cleaning agent manufacturer's label instructions. Pf CDI: The wash basin had hot water added to bring temperature up to 113F.
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, Dec 12, 2023 · Original Source