Restaurant · Wake County, NC

Taqueria Rancho Grande

Name: Taqueria Rancho Grande
Address: 1401 Se Maynard Rd, Wake County, NC

1401 Se Maynard Rd

Last inspected Sep 21, 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

8 inspections

1 - Inspection

Sep 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-102.11 Common Name - Working Containers (Priority Foundation)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Priority Foundation); A few spray bottles containing cleaners did not have labels on them. Make sure all bottles containing chemicals are labeled. CDI-Bottles were 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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (Core); Several wet wiping cloths were stored on the preparation cooler in between uses. Hold wet wiping cloths in sanitizer in between uses. CDI-Wet wiping cloths were placed into sanitizer bucket containing 200ppm quaternary ammonium.

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 21, 2026 · Original Source

1 - Inspection

Apr 15, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Empanadas labeled as made 4/1/26 and 4/7/26 were still available for service 4/15/26. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI-Empanadas were voluntarily discarded. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Foods removed from freezer today were not marked with the date they were removed from freezer. A few foods cooked yesterday (tomatoes; chicken) did not have any date marks. Date mark all refrigerated; ready to eat; TCS foods held more than 24 hours. CDI-foods were allowed to be date marked. Information on date marking in Spanish was sent to PIC via email.

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

Official record from Wake County Environmental Services, Apr 15, 2026 · Original Source

1 - Inspection

Oct 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Raw chicken was stored above shrimp and ready to eat lettuce in the walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI-Foods were rearranged. Food chart was hung on cooler; and reviewed with PIC.

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, Oct 14, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; The hand sink was blocked with equipment. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI-Equipment was moved to 3-compartment sink for cleaning.

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

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (Core); Equipment (pans) were stacked while still wet. Equipment must be stored to allow air drying after cleaning. CDI-Pans were rearranged.

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, Jun 23, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dispenser at the ware washing sink is not working properly and Quat sanitizer is too weak. Use test strips to verify presence of sanitizer. TodayCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dispenser at the ware washing sink is not working properly and Quat sanitizer is too weak. Use test strips to verify presence of sanitizer. Today; sink was emptied and bleach water was mixed with hand poured bleach and tested. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Ice Machine has pink slime accumulated on the deflector panel. Regular cleaning of the ice machine is needed to maintain it free of build up and slime. discussed 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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16 (C) No Trash Can is available at the handwashing sink for paper towels. Provide waste bin at each handwash sink to dispose paper towels.

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, Nov 4, 2024 · Original Source

1 - Inspection

Aug 26, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Employee phone is balanced on the handwashing sink. Handwashing sink cannot be used when it is used to store the phone. Handwashing sink shall be available for use. Recommend adding a location such as a drink rail for the employee to store his phone. Shelf or rail could be added above the soap dispenser in the corner near the prep sink. Today the phone was moved to a shelf behind the employee cutting raw chicken. . . . Handwashing sink is supplying extremely hot water from both hot and cold water faucet. Handwashing sink to the right of the raw chicken sink is not usable. Likely there is a cross~connection with very hot water in the cold line. After running the cold water several minutes; the sink is usable. Manager agrees to contact me when ware washing sink faucets are replaced (or repaired) to verify cross~connection has been resolved.

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

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

Inspector’s notes

4-501.11; Core; 4 compartment ware washing sink has two faucets that cannot have water turned off at the faucet. There is a cut off that must be used to stop the flow; but hot and cold water continue to mix. Repair or replacement of the faucets is needed.

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 26, 2024 · Original Source

1 - Inspection

May 10, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 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; Food preparation sinks are not clean with a gummy build up likely from bleach. Use detergent and effectively clean the sinks after each use; then rinse and apply sanitizer. Boxes of beef tongue were removed today and soap & scrub pad were used to clean the sinks.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Paper Towel Dispensers do not dispense towels properly. One is broken on the front. . Handwashing Sink in the cooking area has very little cold water supply; increased water output is needed. Attempt was made to adjust water pressure under the sinks today but was unsuccessful.

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, May 10, 2024 · Original Source

1 - Inspection

Nov 14, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above raw beef in the walk in cooler. Raw chicken and beef were stored above ready to eat coked vegetables in the walk in cooler. Raw animal foods shall be stored so they cannot contaminate ready to eat foods. Raw animal foods shall be stored according to final cook temperatures. CDI-Storage chart was provided and explained to PIC.