Restaurant · Wake County, NC

Taqueria La Zacatecana

Name: Taqueria La Zacatecana
Address: 520 Village Ct, Wake County, NC

520 Village Ct

Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

7 inspections

1 - Inspection

Jul 13, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. A employee use the handwashing sink to fill up the sanitizer bucket. The sanitizer bucket must be filled at a food prep sink or three compartment sink. The handwashing sink is to never be used for any other purpose other than handwashing. CDI.. The employee was educated on when to use 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.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) There was a spray bottle that was not labeled. All spray bottles must be labeled with the common name of the item in the spray bottle. CDI... The spray bottle was properly 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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. The red food trays were stacked wet. 4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (1) In a self-draining position that allows air drying; The ice scoop was left in seating water. The water in the container had debris floating in it. Clean dishes must be stored in a clean area free from contamination. CDI.. The ice scoop and the container was cleaned during the 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

notedCode 4-502.12 Single-Service and Single-Use ArticlesEquipment and utensils

Official wording

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

Inspector’s notes

4-502.12 Single-Service and Single-Use Articles; Required Use (P) Several single- service cups were used to dispense dry food items. Single-service items are not to be used as multi-use equipment. CDI... The single-service items were removed from the dry food items.

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

Official record from Wake County Environmental Services, Jul 13, 2026 · Original Source

1 - Inspection

Dec 12, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) A employee handled raw beef then went on to touch other items without changing gloves or washing their hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI. The employee was instructed on when handwashing is to take place. The employee was properly washing their hands before the end of 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.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink was used to rinse off jalapeno peppers. All produce must be washed; or rinsed off at the produce sink. A handwashing sink may not be used for purposes other than handwashing Pf. CDI.. The employee was instructed on where to wash produce at. The handwashing sink was only used for handwashing before the end of 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) In the walk-in freezer raw beef was stored above ice; deli meat (ham); vegetables; and other cooked food items. Food must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. This is a repeat item but not severe enough to take full points. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI.. The items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

minorCode 3-305.12 Food was stored on the floor in the walk-in cooler and freezer. Food must be stored in a manner to prevent contamination. Store food at least 6 inches above the ground. This was a general comment on the last inspection. Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food was stored on the floor in the walk-in cooler and freezer. Food must be stored in a manner to prevent contamination. Store food at least 6 inches above the ground. This was a general comment on the last inspection. Food Storage; Prohibited Areas (C)

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

minorCode 3-304.15 (B) - (D) GlovesOther

Official wording

Gloves used properly

Inspector’s notes

3-304.15 (B) - (D) Gloves; Use Limitations (C) A employee handled raw beef and did not change gloves before handling other items. Single-service gloves must be changed when they become contaminated. CDI... The employees were instructed on when single-service gloves must be changed. The employee's were properly changing their gloves before the end of 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen.

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, Dec 12, 2025 · Original Source

1 - Inspection

Jul 3, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate. There was a valid certificate on hand but the person it was issued to was not present during the 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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the Walk-in Cooler raw beef was stored above cooked foods and drinks. In the same cooler raw fish was stored above cooked food items. Food must be stored in a manner to prevent contamination. Ready-to-eat foods must be stored above all raw foods. CDI... The food items were placed in the correct final cook temperature arrangement. This is a repeat item but; it did not warrant taking full credit.

In plain English

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

More about other finding

notedCode 3-305.11 There was a container of cactus leaves on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 There was a container of cactus leaves on the floor in the walk-in cooler. Food must be stored in a manner to prevent contamination. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jul 3, 2025 · Original Source

1 - Inspection

Feb 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Noted portion out bags of cooked pork and beef were stored below portioned out bags of raw beef in the 2-door reach in freezer. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged.

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) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Found a container of Spanish rice measuring between 90-91 F in the hot hold steam well. Noted rice was held in a plastic bag and kept in a container with a small volume of water in the steam well. Rice reheated this morning about hour prior to inspection. Maintain TCS foods in hot holding at 135F or above. CDI-Rice reheated and placed back into hot holding.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed two cases of produce (cactus and peppers) being stored on the floor in the walk-in cooler.. Keep all food items in a clean; dry location and at least 6 inches above the floor.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Feb 11, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Noted opened bags of frozen raw tilapia and opened boxes of raw shrimp stored below re-wrapped raw pork shoulder and raw beef in the 2-door reach in freezer. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Upon arrival; noted a few pans of cooked pork cooling at room temperature. Noted pans were temping between 83-86 F for the initial cooling temp. According to person in charge; noted items were prepared and cooked within the hour. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC transferred food to walk in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Noted hanging fly traps position above food prep areas in the main kitchen area. (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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 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; Noted walk-in freezer unit was reading at 38 F. Discussed having walk in freezer unit assessed and repair ASAP. According to PIC; a technician repaired noted unit in June and added additional exhaust hood above unit. Also discussed replacing the gaskets on the walk-in cooler unit. Noted gaskets torn and damaged. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; At the mop sink area; noted junction between FRP panel and the corner wall is deteriorating and damaged. PHYSICAL FACILITIES 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, Sep 11, 2024 · Original Source

1 - Inspection

Apr 1, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple greasy tongs and a few soiled spatulas stored as being clean the utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted utensils sent back to dish pit for recleaning.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Found a working spray bottle of chlorine sanitizer reading above 200 ppm. According to Person in charge this solution is used to sanitize the cutting boards and main prep surfaces. Maintain chlorine sanitizer between 50-200 ppm. Strong concentration of chlorine sanitizer may become a chemical hazard if it leaches into food items.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Noted tightly closed containers of diced chicken (45 F) and al pastor (51F) were cooling inside the prep cooler unit. According to food employee both items were prepared a few hours prior to inspection. Discussed ensuring TCS items are properly cooled down to 41 F in the walk-in cooler or freezer unit prior to being placed on the line. Work top coolers and prep coolers do not have the capacity to rapidly cool TCS items. Also discussed using shallow; vented containers during the cooling process. CDI- education provided; items transferred to walk in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labels were missing from squeeze bottles of oil; crema and seasoning near the cook line and make line. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Label all working squeeze bottles and spices of food ingredients.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Need to clean the sticky build-up off the utensil storage racks across from the 3-comp sink. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Noted both side sliding doors left opened on outside dumpster. Keep sliding doors closed in between use to avoid the risk of attracting pests. ; 5-501.111; Core; Noted top lid is torn off the outside dumpster unit. Storage areas; enclosures; and receptacles for REFUSE; recyclables; and returnables shall be maintained in good repair. Discussed contacting vendor Patriots INC. at 919-773-8008 and request for another dumpster. ; 5-501.115; Core; Noted a large black bag of trash on the ground behind the outside dumpster unit. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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, Apr 1, 2024 · Original Source

1 - Inspection

Nov 17, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; In the walk in freezer; noted multiple bags raw beef and chicken stored above an opened containers of shrimp and ready-eat-food items. Also found a container of raw chorizo and raw pork stored above a flat of shelled eggs in the prep cooler unit. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All units rearranged. Education provided. This was a repeat from the last inspection.

In plain English

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

More about other finding

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Noted large containers of salsa verde were date marked for 10/23 and 11/7 in the tall reach in cooler unit. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- item discarded.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted a few wet wiping cloths stored on the prep table surface. Keep wet wiping cloths in sanitizer solution in between use.

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 4-901.11Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11; Core;Noted serving containers stacked while still wet on the utensil rack above the 3 compartment sink. Allow all dishes and utensils to completely air dry prior to storing.