Restaurant · Wake County, NC

Torchy's Tacos

Name: Torchy's Tacos
Address: 505 Dr. Calvin Jones Hwy, Wake County, NC

505 Dr. Calvin Jones Hwy

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

Jul 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Employee drink was stored on open prep cooler with no lid. 2-401.11 (A) EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on open prep cooler with no lid. 2-401.11 (A) Eating; Drinking; or Using Tobacco - C Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI: Employee drink was discarded.

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: Chicken on hot hold line was holding at 116F. 3-501.16 (A)(1) Time-Temperatures Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken on hot hold line was holding at 116F. 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 was removed from line and reheated.

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 Observation: Spinach on ice was holding at 67FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Spinach on ice was holding at 67F; chicken in prep cooler 2 was holding at 52F. 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: Chicken was placed in walk in cooler to cool. Spinach was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Emplyee medicine and phone were sitting on the cutting board of the prep cooler. 3-307.11 Miscellaneous Sources of Contamination (C) CDI: Employee phone and medicine were moved away from food contact surfaces.

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, Jul 15, 2026 · Original Source

1 - Inspection

Mar 2, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Employee did not wash hands after touching his hair and putting on a hat. 2-301.14 When to Wash (P) CDI: Spoke with manager and employee about hand washing and employee washed hands.

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

Observation: Dishes were stacked before they were air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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, Mar 2, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Multiple hot hold foods were holidng below 135F. Examples: steak 107FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Multiple hot hold foods were holidng below 135F. Examples: steak 107F; chicken 110F; chicken 124F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Foods were reheated and hot hold unit was turned up.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Jalapenos had a discard date of 12/16/25 and were still in the walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Jalapenos had a discard date of 12/16/25 and were still in the walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Jalapenos were 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 Observation: Dishes were stacked before they were airdried. 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 airdried. 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, Dec 17, 2025 · Original Source

1 - Inspection

Aug 18, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ice machine has a small amount of microbial growth in it. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: 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: Multiple hot hold foods were holding below 135F. examples: chicken 118FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Multiple hot hold foods were holding below 135F. examples: chicken 118F; beef 126F; burger 122F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Foods were reheated.

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Dishes were stacked before airdried. 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 airdried. 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, Aug 18, 2025 · Original Source

1 - Inspection

May 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode Observation: Dishes were stacked before airdried. 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 airdried. 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

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when responding to vomiting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode Observation: Date mark stickers were still on dishes after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Date mark stickers were still on dishes after being washed; rinsed; and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes were placed in three comp sink 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

Official record from Wake County Environmental Services, May 23, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In one prep cooler on the makeline; observed containers of raw salmon and raw chorizo stored on shelving above pre-cooked bacon and shredded cheese. In another prep cooler on the makeline; observed containers of raw shrimp and raw chicken on shelving above churros. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Food was re-arranged during the inspection.

In plain English

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

More about other finding

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; One spray bottle of cleaner found stored on shelf above food scale. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemical was relocated to approved storage area.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One wiping cloth found stored in a bucket of detergent solution. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration. CDI- Wiping cloth was removed and placed in soiled linen container. Store wiping cloths in sanitizing solution once they become wet.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Clean food containers found stacked while still wet in dish area. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them together. This was a general comment on the last routine 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

Official record from Wake County Environmental Services, Nov 21, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 97

Official score: 97 · 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; Several dishes found stored as clean and stacked together with food or sticker residue remaining on them. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken 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 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; Found some clean inverted 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, Feb 8, 2024 · Original Source

1 - Inspection

Oct 11, 2023

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Several containers of raw chicken found stored above multiple containers of cooked brisket. Arrange each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI: PIC moved the chicken.

In plain English

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

More about other finding

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 containers found stored as clean and stacked together with sticker debris remaining on them and transferring onto the inside of other containers. A few lids found stored clean with greasy residue. Food contact surfaces shall be clean to sight and touch. CDI: Dishes were taken 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

Official record from Wake County Environmental Services, Oct 11, 2023 · Original Source