Mobile Food · Wake County, NC

Tacos Sanjuan (Wcid #656)

Name: Tacos Sanjuan (Wcid #656)
Address: 903 N Smithfield Rd, Wake County, NC

903 N Smithfield Rd

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Aug 21, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) The PIC must be a certified food protection manager (CFPM). CDI-A list of ANSI approved CFPM classes is available at: https://anabpd.ansi.org/accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 Send employees to ensure that someone with the certification is present on the truck during all hours of food preparation and service.

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

criticalCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken and beef in the steam table were holding 115F. Hold TCS foods hot at 135F or above. CDI-Foods were reheated to 165F. More water was added to unit to help it hold temperature.

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

Official record from Wake County Environmental Services, Aug 21, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Hands were not washed multiple times when changing gloves and tasks. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI-Employees were redirected to wash 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.

Jul 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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 11, 2025 · Original Source

1 - Inspection

Feb 21, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-502.11(A) Handles of utensils are meltedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Handles of utensils are melted; damaged. Knife handle is not clean with black build up trapped inside the ridges. Maintain utensils in good repair. Replace utensils that can no longer be effectively cleaned. One utensil was discarded today.

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 (B) and (C) Food-Contact SurfacesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Food-Contact Surfaces; Nonfood Contact Surfaces (C) Small pink insulated cooler with corn tortillas inside; stored on the make line refrigerator cutting board is not clean. Maintain the tortilla container clean. Employee started cleaning it during today's inspection.

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 21, 2025 · Original Source

1 - Inspection

Oct 25, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink has a bag of container lids and plastic bags stored inside the handwashing sink. Keep handwashing sink free of storage and available for use. Use the handwashing sink only for handwashing. Items 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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Several house flies are active inside the unit. It may be related to the cooking by the food truck operating and cooking outside (Ribsational out of Johnston County). Control of the flies is needed. discussed today

In plain English

More about signs of rodents or insects

Official record from Wake County Environmental Services, Oct 25, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw salmon was stored above ready-to-eat portioned ham in tall reach in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Salmon 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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; One container of carnitas was not labeled with the date of preparation (02/14/2024). Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Label added.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Facility is using chlorine sanitizer; but does not have chlorine test strips available. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. EHS will verify acquisition of test strips by 02/26/2024.

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 16, 2024 · Original Source