Mobile Food · Wake County, NC

Taqueria Lo Mejor Acapulco #1 (Wcid #448)

Name: Taqueria Lo Mejor Acapulco #1 (Wcid #448)
Address: 8228 Ridgeback Rd, Wake County, NC

8228 Ridgeback Rd

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Aug 11, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese and pastor were being held well above 41F in a prep bottom cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in ice bath for rapid cooling.

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 6-501.111 Controlling Pests (Pf)Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf); Live flies were active inside of the kitchen. The premises shall be maintained free of insects and other pests. EHS recommends pest control for warmer months.

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Sanitizer bucket holding wet wiping cloths were found being stored on the floor. Wet wiping cloths shall be held at least 6 inches above the floor between uses.

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 4-501.11Cleaning 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 of the prep bottom cooler is torn...Equipment and components shall be maintained intact and in good repair/condition. Replace any torn gaskets. Deductions will be taken if this item is repeated again.

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, Aug 11, 2026 · Original Source

1 - Inspection

Dec 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

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); Cooked peppers and onions were form being held below 135 in a pan (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Employee was observed wearing jewelry on wrists while preparing food. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Throughout the inspection; wet wiping cloth was being held on a prep table. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 4-501.11Cleaning 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 of the prep bottom cooler is torn...Equipment and components shall be maintained intact and in good repair/condition. Replace any torn gaskets.

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, Dec 23, 2025 · Original Source

1 - Inspection

Jul 30, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Potentially hazardous food items were being held above 41F in the prep top cooler. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); One avocado being used still had a sticker remaining on its skin. Before being used; fruits and vegetables shall be washed and stickers shall be removed.

In plain English

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

More about other finding

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

1 - Inspection

May 30, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; The gasket of the cooler is torn...Equipment and components shall be maintained intact and in good repair/condition. Replace any torn gaskets.; 4-502.11(A) and (C); Core; The ambient air thermometer in the cooler was more than 18 degrees off. Replace this thermometer with one that works...Ambient air temperature thermometers shall be accurate within the intended range of 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Cooked peppers being held in a pan on the stove and the upper portion of carnitas measured 110-110F. CDI: Both items only had small amounts remaining and were placed on a time hold to be discarded if not sold within 4 hours...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 30, 2024 · Original Source

1 - Inspection

Oct 17, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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; Ham and sliced hot dogs measured around 50F in the cold table and a couple of the items in pans inside of the cooler measured 42-43F...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Ham & hot dog pan was not deep enough in the ice. Product replaced with colder food from below.

In plain English

More about food kept at an unsafe temperature

minorCode 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204-112; Core; The thermometer in the cold table was nonfunctional...Cold or hot holding equipment used for TCS foods shall include at least one permanently affixed temperature measuring device located for easy viewing & the sensor shall be in the warmest part of the unit. Replace this thermometer.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils were being stored on the grill in water that measured 128F...Utensils may be held in water if the water is running or maintained at 135F or above. CDI: Water was replaced.