Restaurant · Wake County, NC

Tlaquepaque Mexican Cuisine

Name: Tlaquepaque Mexican Cuisine
Address: 11206 Capital Blvd, Wake County, NC

11206 Capital Blvd

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

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Score 95

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jul 13, 2026

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee placed hair net on his head while wearing gloves and directly went back to handling food without chnaging gloves and washing hands. 2-301.14 When to Wash (P) CDI: Spoke to PIC and she had him wash his hands and change gloves.

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

majorCode Observation: Ware wash machine is not sanitizing at all. When sanitizer concentration was tested at the ware wash machine it was registering at 0 ppm chlorine. The ice scoop holder had microbial growth building up. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppmCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ware wash machine is not sanitizing at all. When sanitizer concentration was tested at the ware wash machine it was registering at 0 ppm chlorine. The ice scoop holder had microbial growth building up. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf CDI: The ice scoop and holder were washed; rinsed; and sanitized.

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 Observation: Chicken in the hot hold cabinet was holding at 113FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken in the hot hold cabinet was holding at 113F; all other foods in the hot hold cabinet were holding above 135F. Corn at the corn hot hold station was totally submerged in water. The top of the corn on the cobb was holding at 100 and the lower portion covered in water was hodling at 140F. 3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding P Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI: Chicken and corn were reheated. The water level was adjusted in the hot hold container for the corn.

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

criticalCode Observation: The drawer cooler below the flat top grill is not working properly and is holding in the low 50's. Examples: chicken 51FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The drawer cooler below the flat top grill is not working properly and is holding in the low 50's. Examples: chicken 51F; beef 50F; shrimp 53F. 3-501.16 (A)(2) TCS food Cold holding P Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI: All foods were removed from drawer cooler and placed in a cooler that is functioning correctly. A repair man has been called to fix the drawer cooler.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

May 26, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode Observation: Salsa in the salsa ric is holding at 58F. Multiple foods are holding above 41F in the drawer coolers below the flat top grill. Examples: chicken 57FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Salsa in the salsa ric is holding at 58F. Multiple foods are holding above 41F in the drawer coolers below the flat top grill. Examples: chicken 57F; steak 52F; shrimp 49F. All cold hold foods should be held at 41F or below. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P GC: Technician was called to service coolers during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Scoops were stored with handles in food product in the flour and sugar container. The is scoop was stored in the ice scoop holder that hand micriobial growth building up. 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoops were stored with handles in food product in the flour and sugar container. The is scoop was stored in the ice scoop holder that hand micriobial growth building up. 3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. 3-304.12 (E) In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location.

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, May 26, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode Observation: All foods in the drawer cooler below the grill are holding above 41F. Examoles: shrimp 47Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: All foods in the drawer cooler below the grill are holding above 41F. Examoles: shrimp 47; chicken 48; beef 44. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repair man is currently working on unit.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Debris is building up below equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Debris is building up below equipment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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

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

1 - Inspection

Oct 13, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Several ready to eat foods that are held over 24 hour were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: All ready to eat foods were date marked.

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

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Tortilla shels were stored in plastic bags in a raw chicken box. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) CDI: Tortilla shells were discarded and manager was informed not to use raw chicken boxes to stored ready to eat foods in.

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, Oct 13, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Employee drink ws stored on prep table while food ws being prepred. 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink ws stored on prep table while food ws being prepred. 2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI: Drink was thrown away.

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: Raw chicken was stored on top of ready to eat chicken in walk in cooler #1. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored on top of ready to eat chicken in walk in cooler #1. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw chicken was separated from ready to eat foods.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has microbial growth build up. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

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 Observation: ChickenFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Chicken; beans; and burger were all cooling in large batches; that were over 6 inches deep in large plastic containers. 3-501.15 Cooling Methods (Pf) CDI: Spoke to manger bout placing hot foods in smaller batches to cool more rapidly. He had employee break them down into smaller batches in metal pans.

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were air dried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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 9, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14;Core; Observed handwashing signs missing at two hand sinks in kitchen. Post a handwash sign at each handsink. CDI-Inspector provided handwashing signs.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11;Core; Observed black and pink residue inside of ice machine in kitchen.Enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency of ice machine interior.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17;Priority Foundation; Observed milk; pico de gallo and baked potatoes prepped/opened the previous date but not date marked. Refrigerated ready-to-eat foods TCS(Time/Temperature Control for Safety) foods once opened or prepared and held more than 24hrs shall be date marked for maximum of 7 days. CDI by adding known dates to foods. 3-501.18; Priority; Observed bulk containers of salsa with date of 1/3 in walk-in cooler. Foods that are maintained at 41F or below may be held no more than 7 days. CDI-Containers of salsa were voluntarily discarded by manager during inspection.

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

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11;Priority; Observed chlorine sanitizer in sanitizer bucket with concentration above 200ppm (test strip turned black). Chlorine sanitizer concentration shall be 50-200ppm. CDI-Chlorine sanitizer was re-made to proper concentration during inspection. 7-102.11;Priority Foundation; Observed three chemical spray bottles near dish machine area not labeled. Working containers used for storing poisonous or toxic materials such as cleaners an sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI-Spray 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12;Core; Observed a few bulk container of white dry foods not labeled throughout kitchen. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI-Foods were labeled during inspection.

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

notedCode 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A);Core; Observed clean metal food containers stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.

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, Jan 13, 2025 · Original Source

1 - Inspection

Apr 11, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed handling raw meats and then handling ready to eat tortillas without washing hands or changing gloves. Hands shall be washed during FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI: PIC voluntarily discarded the contaminated tortillas.

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; Sliced tomatoes found stored on top of other foods in prep cooler 2 and maintaining 55F. Server reach in cooler used for salsa found maintaining salsa above 41F (see temperature chart). TCS food shall be maintained at 41F or below. CDI: Salsa was moved to a different walk in and sliced tomatoes were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; A few stacks of single use items and clean plates and bowls found stored with the food contact side up and unprotected. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored where they are not exposed to splash; dust; or other contamination. Store items in a protected location.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Cleaning needed on the outsides of equipment; under the grill; on cooler door gaskets and other areas. Non-food contact surfaces shall be maintained clean. *Improvement noted* Continue to work on improving cleaning.

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, Apr 11, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The interior and handles of microwaves; bottoms of coolers; outsides of various pieces of equipment; outsides of dry storage containers and various shelving units found with food debris and build up. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; One hand sink found out of paper towels. Each hand sink shall be supplied with an approved hand drying method. CDI: Paper towels were replaced at the sink. ; 5-205.11; Priority Foundation; Several hand sinks found with significant food debris in them and employee seen rinsing wiping cloth in hand sink. Hand sinks shall be used only for handwashing. CDI: Spoke to manager and employee about only using hand sinks for handwashing.

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several plates and bowls found stored as clean with significant food debris and grease build up on the make on the make line. Food contact surfaces shall be clean to sight and touch. CDI: Plates and bowls were sent back to be rewashed.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed on various areas of the floors; walls and ceiling in the kitchen. Physical facilities shall be maintained clean. *Improvement noted continue working to improve cleanliness.*

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; One employee beverage found stored above and with food on the make line. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service and single-use articles are protected from contamination. Designate an area for employees to eat/drink. *Improvement noted please continue to work with employees to store drinks in designated areas.*

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 29, 2023 · Original Source