Mobile Food · Wake County, NC

Taqueria Esmeralda (Wcid #031)

Name: Taqueria Esmeralda (Wcid #031)
Address: 413 Airport Blvd, Wake County, NC

413 Airport Blvd

Last inspected Sep 4, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

6 inspections

1 - Inspection

Sep 4, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not certified as a food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Two containers were stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed - points not increased due to improvement.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Mozzarella cheese (46F); sliced tomatoes (45F) and shredded lettuce (47F) in the top section of the prep cooler holding at incorrect temperatures. PIC stated that items were removed from the walk-in cooler at the commissary before being transported. Refrigerated; ready-to-eat; TCS foods shall be maintained at 41F or less. CDI- Food will either be served or discarded within 2 hours - food service ends at 2 pm.

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, Sep 4, 2026 · Original Source

1 - Inspection

May 29, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Metal containers and other food utensils were stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items 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.

More about handwashing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Mozzarella cheese (43F); sliced tomatoes (45F) and shredded lettuce (45F) in the top section of the prep cooler holding at incorrect temperatures. PIC stated that items were removed from the walk-in cooler at the commissary before being transported. Refrigerated; ready-to-eat; TCS foods shall be maintained at 41F or less. CDI- Food service ends at 2pm at which all remaining portions will be discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Peeled onions are stored in a plastic to-go bag. Food shall be protected from miscellaneous sources of contamination. Use approved food-grade containers/bags for food storage.

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

Official record from Wake County Environmental Services, May 29, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager.

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Bay leaves are stored in a plastic to-go bag. Food shall be protected from miscellaneous sources of contamination. Use approved food-grade containers/bags for food storage.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Oct 30, 2025 · Original Source

1 - Inspection

Mar 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Several meats in the steam table found holding between (115F-129F) due to the water level not coming in contact with containers of food. Temperature control for safety (TCS) foods shall be held at 135F or above for hot-holding. CDI- Food was reheated on the flat top grill and achieved a temperature above 165F.

In plain English

More about food kept at an unsafe temperature

criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority; Water was not available at fixtures upon entering MFU. Water is leaking from the tankless water heater when the potable water pump is turned on. Facility has several buckets of potable water in the food truck for handwashing and other uses. A plumbing system shall be repaired according to law and maintained in good repair. VR- Facility must repair this unit by tomorrow 3/28/2025. A video may be sent to 919-306-6554 for verification. The video must show that the potable water pump is turned on; tankless water heater is no longer leaking; and water is distributing from the faucets. Otherwise; an intent to suspend the foodservice permit will be issued if the problem is not resolved.

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, Mar 27, 2025 · Original Source

1 - Inspection

Nov 20, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Supplies like bulk soap and stainless steel scrub pads found stored in handwashing sink upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items 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.

More about handwashing problems

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Observed prepped; raw onions and bread in direct contact with plastic grocery bags. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers to store these items.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Nov 20, 2024 · Original Source

1 - Inspection

Jun 10, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Hot water knob at handwashing sink is broken and only cold water is being dispensed. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Repair the hot water knob at the handwashing sink.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Mozzarella cheese (44F) and shredded lettuce (45F-46F) in prep cooler holding at incorrect temperatures. PIC stated that items were removed from the walk-in cooler at the commissary before being transported. Refrigerated; ready-to-eat; TCS foods shall be maintained at 41F or less. Ensure TCS foods maintain temperature control during transport and are not left out of temperature for extended periods of time. EHS observed the temperature of foods dropping by the end of inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 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; Hot water knob is broken at handwashing sink. Equipment shall be maintained in a state of good repair and condition. Replace the broken handle.

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 10, 2024 · Original Source