Mobile Food · Wake County, NC

Taco Veloz (Wcid #736)

Name: Taco Veloz (Wcid #736)
Address: 1312 N Arendell Ave, Wake County, NC

1312 N Arendell Ave

Last inspected May 8, 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

6 inspections

1 - Inspection

May 8, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Serve Safe certificate that is present during today’s inspection is misprinted with the issuing date the same as the expiration date. No points taken. please have a corrected certificate by next 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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on flip-top unit needs to be replaced due to deep scratching and dark staining.

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 4-601.11(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

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. Cleaning needed under solid metal shelving units above prep coolers and on gaskets/interior surfaces of reaching coolers.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee drink store on shelving over facility prep cooler.

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

Nov 5, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. (P): Shell eggs stored over containers of sour cream inside reach-in cooler. CDI: eggs moved to bottom shelving.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Few live flies observed inside food truck. Premises shall be maintained free of pests.

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 insects

notedCode —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. Gasket badly torn on single door reach-in unit.

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 5, 2025 · Original Source

1 - Inspection

Jun 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf): Spray bottles of yellow chemical cleaner without identifying labels. CDI: Labels added by PIC at request.

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 unsafely

notedCode 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

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. Minor food debris in reach-in gaskets. Truck is otherwise very 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, Jun 12, 2025 · Original Source

1 - Inspection

Jan 14, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 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 missing from only hand sink dispenser. Each handwashing sink shall have soap available. CDI: Handsoap refilled during inspection.

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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed cooked beans under raw beef inside reach-in cooler.- Raw animal meats shall be stored by order of required final cooking temperature with the highest required temperature item on the bottom.- CDI; the items were rearranged.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Jan 14, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies observed inside food truck. Premises shall be maintained free of pests.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Used wiping cloths on top of flip-top cutting board shall be stored in sanitizer. Cloths-in use for wiping shall be held between uses in a chemical sanitizer solution.

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; Debris build-up in gaskets and reach-in 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 problems

Official record from Wake County Environmental Services, Jul 31, 2024 · Original Source

1 - Inspection

Nov 2, 2023

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Pans are stored inside the handwashing sink. There is a one compartment sink to the right filled with soapy water. Keep handwashing sink free of storage and available for handwashing. Pans were removed.

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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Pan of Chicken 100F and pan of Pork pieces 95F are stored on top of other pans in the steam table. These pans are Not seated in the hot water and are not maintained at safe temperature. Store pans properly in the steam table (not stacked on top of other pans). Use your thermometer to monitor food temperature and assure hot food is maintained at 135F and hotter. When food falls below 135F; reheat to 165F on the flat top grill and hold above 135F. Pork and Chicken at 95F and 100F were discarded today

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 temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Ham and hot dogs are not date marked. Add date to the ready-to-eat foods when the package is open. Ham and hot dogs shall be limited to a maximum of 7 days in the refrigerator after opening (counting the day they are opened as day one). Add dates to ham and hot dogs when they are opened. discussed today

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 problems

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Dial top thermometer is not accurate. It registers 9 degrees too low and is not capable of determining final cook temperature of small quantities of food. Thermometer was ordered during today's inspection.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Used wiping cloths (on the employee apron and on the top of the large refrigerator) shall be stored in sanitizer.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cuttingboard on the refrigerator on the right of the grill has black areas on both top and underside. Better cleaning; bleaching; resurfacing is needed to eliminate most dark areas that indicate unclean areas.

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 2, 2023 · Original Source