Mobile Food · Wake County, NC

Taqueria La Esquina (Wcid #662)

Name: Taqueria La Esquina (Wcid #662)
Address: 2901 Us-64 Hwy W, Wake County, NC

2901 Us-64 Hwy W

Last inspected Mar 5, 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

4 inspections

1 - Inspection

Mar 5, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw shell eggs were stored behind mayonnaise in the top section of the large prep cooler. Raw animal foods shall be stored separate from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI - The raw shell eggs were moved to the front of the cooler.

In plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket observed stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single-service; or single-use articles. CDI- The sanitizer bucket was moved to a bottom shelf.

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 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Core; An employee's food was mixed in with food sold to the public in the bottom section of the small prep cooler. Employee food and drinks shall be stored in a manner that prevents the contamination of the MFU's supplies and food sold to the public. Store employee food on bottom shelves.

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, Mar 5, 2026 · Original Source

1 - Inspection

Apr 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Bottled drink open sitting on shelf where food is stored. Ensure that drinking containers are stored not to contaminate and in approved drinking containers that break hand/mouth contact such as cupEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Bottled drink open sitting on shelf where food is stored. Ensure that drinking containers are stored not to contaminate and in approved drinking containers that break hand/mouth contact such as cup; lid and straw. CDI: Drink was moved to another area away from food products. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and 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

notedCode Observation: TCS (temperature control safety) foods (cooked beef 46F) and (cooked pork 47F) were found exceeding 41F in lower section of prep refrigerator. CDI: Operation started less than 1 hr and food products were moved to ice holding to decrease temperature. Operator to provide ice during transport and set up to ensure food remains 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) foods (cooked beef 46F) and (cooked pork 47F) were found exceeding 41F in lower section of prep refrigerator. CDI: Operation started less than 1 hr and food products were moved to ice holding to decrease temperature. Operator to provide ice during transport and set up to ensure food remains 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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, Apr 2, 2025 · Original Source

1 - Inspection

Mar 26, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Hot water was not available at the handwashing sink throughout the inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust water heater to dispense hot water above 100F. ; 5-205.11; Priority Foundation; Water was turned off at the start of the inspection leaving the handwashing sink inaccessible for use. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Water was turned on during the inspection. ; 6-301.12; Priority Foundation; Paper towels were not provided at the handwashing sink- the dispenser was empty. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were restocked.

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

6-202.15; Core; Rear door and screen door left wide open at the start of the inspection. If the windows or doors of a food establishment are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Add magnetic mesh curtain or keep screen door closed.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket observed stored on floor. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; single-service; or single-use articles. Move sanitizer bucket off of the floor to low shelf or crate.

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, Mar 26, 2024 · Original Source

1 - Inspection

Oct 26, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink was blocked with several pans and utensils upon entering mobile food unit. 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 moved out of sink area 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

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocados that have already been washed found stored in prep cooler with 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 4-201.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-201.11; Core; Re-attach interior liner on clamshell lid of the prep cooler near the grill. Equipment shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

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, Oct 26, 2023 · Original Source