Mobile Food · Wake County, NC

Tacos Mexico (Wcid #811)

Name: Tacos Mexico (Wcid #811)
Address: 209 E Williams St, Wake County, NC

209 E Williams St

Last inspected Feb 23, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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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

5 inspections

1 - Inspection

Feb 23, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14 (H)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (H); Priority; Employee left truck to go outside. Employee returned to the truck and did not wash hands before donning new gloves for food preparation. Wash hands before donning gloves to initiate a task that involves working with food. CDI- PIC washed hands.

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.

More about handwashing problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Small container of tilapia stored on shelving beside and above ready-to-eat foods. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Salsa verde stacked to high in container in prep cooler. Consume broth stored on prep table at 42F. Maintain TCS foods in cold holding at 41F or less. CDI- PIC placed salsa beneath the prep cooler top and consume immediately placed into the reach in cooler.

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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Ham; hotdogs; and cooked meats from 2 days ago cooked/opened in commissary and not labeled properly on the food truck. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC was able to confirm dates and date marked the foods.

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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The chlorine sanitizer and sanitizer bucket were not labeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11;Core; Agua frescas (including horchata; jamica; and pina) stored in igloo dispenser coolers on the floor of the truck. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Consider adding commercial beverage dispenser that can be located on top of low cooler table that maintains off the floor. Or utilize dunnage racks.

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 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; The gasket on the prep top refrigerator and grill drawers are torn. All equipment must be maintained clean and in good repair. 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 problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Repair the screen door to the truck. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents 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 problems

Official record from Wake County Environmental Services, Feb 23, 2026 · Original Source

1 - Inspection

Feb 14, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Frozen cooked meat products observed on counter to thaw. CDI: Bags of products were placed in reach in refrigerator as a corrective action. Product was still frozen under 32F. 3-501.13 Thawing (Pf) (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Frozen cooked meat products observed on counter to thaw. CDI: Bags of products were placed in reach in refrigerator as a corrective action. Product was still frozen under 32F. 3-501.13 Thawing (Pf) (A); (B); (C ) Use approved thawing methods. Pf Except as specified in (D) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41F) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70F) or below

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Wiping clothes being used to wipe cutting boards and other equipment surfaces were not held in a sanitizer solution between uses and left on countertop. Ensure that in use wiping clothes are held in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer bucket during inspection. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes being used to wipe cutting boards and other equipment surfaces were not held in a sanitizer solution between uses and left on countertop. Ensure that in use wiping clothes are held in a sanitizer between use. CDI: Wiping clothes placed in a sanitizer bucket during inspection. 3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) 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

notedCode Observation: The gasket on the prep top refrigerator is in poor repairCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the prep top refrigerator is in poor repair; All equipment must be maintained clean and in good repair. 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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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, Feb 14, 2025 · Original Source

1 - Inspection

Jun 11, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

criticalCode ObservationHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation; Staffing are not washing hands after handling soiled utensils and between preparation tasks. 2-301.14; Priority; Food employees should wash hands after handling soiled EQUIPMENT or UTENSILS; P (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P CDI: Worked with staff to removed items from hand sink and discussed hand washing requirements.

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.

More about handwashing problems

majorCode Observation: Handsink as blocked with equipment. CDI: Removed equipment form hand sink.5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Handsink as blocked with equipment. CDI: Removed equipment form hand sink.5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf

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.

More about handwashing problems

notedCode Observation: Flies observed throughout mobile truck. Discussed control methods with operator. Repair screening on doorPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Flies observed throughout mobile truck. Discussed control methods with operator. Repair screening on door; move trash can away from mobile unit and provide a lid. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES

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

minorCode Observation: Staffing were not wearing hair restraints while performing food production tasks during inspection. Ensure all staffing are wearing hair restraints. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing were not wearing hair restraints while performing food production tasks during inspection. Ensure all staffing are wearing hair restraints. 2-402.11; Core; 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 issues

minorCode Observation: Wiping clothes being used to wipe cutting boards and other equipment surfaces were not held in a sanitizer solution between uses and left on countertop. Ensure that in use wiping clothes are held in a sanitizer between use. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes being used to wipe cutting boards and other equipment surfaces were not held in a sanitizer solution between uses and left on countertop. Ensure that in use wiping clothes are held in a sanitizer between use. 3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) 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 Observation: The gasket on the prep top refrigerator is in poor repairCleaning and sanitizing

Official wording

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

Inspector’s notes

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: The on demand hot water heater is cutting off during flow demand and throwing an error code (E5) interrupting hot water. Repair hot water heater so hot water is not disrupted when needed for production tasks. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The on demand hot water heater is cutting off during flow demand and throwing an error code (E5) interrupting hot water. Repair hot water heater so hot water is not disrupted when needed for production tasks. 5-205.15; Plumbing system shall be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jun 11, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 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; PIC unable to locate documentation of an employee health policy. The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. CDI- Employee Health Policy provided to PIC. Keep a copy on the food truck.

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC unable to locate written procedures for the clean-up of vomiting and diarrheal events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI- Written procedures and educational material provided to PIC.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Third pans of chicken and beef in the steam table holding between 116F-124F. TCS food shall be maintained at 135F or above for hot-holding. CDI- Food was reheated on the grill to a temperature above 165F during the inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocados that have already been washed found stored in reach-in cooler with SKU stickers still present. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure stickers on avocados are removed during the washing process.

In plain English

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

More about other finding

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Two knives found stored wedged between equipment. Food preparation and dispensing utensils shall be stored 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 the correct frequency. Place in-use utensils on a clean portion of a tray/container.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Spoons and forks found stored in box on the floor of food truck. Single-service and single-use articles shall be stored in a clean; dry location at least 6 inches above the floor. Store these items off of the floor.; 4-502.13; Core; Singe-use bulk plastic spice containers are being used to store salsa in the reach-in cooler (labeling on one container says "Paprika"). Single-service and single-use articles may not be reused. Do not reuse these containers.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Chlorine test strips were unable to be located during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR- EHS will verify compliance of this violation. See additional notes below.

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, Feb 20, 2024 · Original Source

1 - Inspection

Oct 17, 2023

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed food employee don a single-use glove only on right hand and employee proceeded to wrap a ready-to-eat burrito with both hands; package it; and serve to customer. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- Employee was educated on the importance of donning gloves on both hands while wrapping burritos and the risks associated with bare hand contact with ready-to-eat foods.

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 issues

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing sign was missing at the handwashing sink. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing sign was provided during the 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.

More about handwashing problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Large container of prepped; raw meat found stored on shelving beside and above ready-to-eat foods. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Foods were rearranged during the inspection.

In plain English

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

More about other finding

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Three knives found stored wedged between equipment. Food preparation and dispensing utensils shall be stored 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 the correct frequency. Place in-use utensils on a clean portion of a tray/container and switch out every 4 hours if coming in contact with TCS food.

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 4-904.11Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-904.11; Core; Plastic spoons being stored in a large container with mouth-contact portion presented instead of handles. 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- Employee was directed to don gloves and re-arrange cutlery so that handles are presented during the inspection.