Restaurant · Wake County, NC

Torero's Mexican Restaurant V

Name: Torero's Mexican Restaurant V
Address: 1207-C Kildaire Farm Rd, Wake County, NC

1207-C Kildaire Farm Rd

Last inspected Jun 24, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

7 inspections

1 - Inspection

Jun 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment (A)The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4 602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed interiors of microwaves with some food debris located inside and in the cavities and seals of microwave door. PIC stated the microwaves are cleaned daily but deep cleaned once a week. Recommend a more effective cleaning process daily

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed metal pan of shrimp stored on the floor in the walk in cooler. CDI by placing pan on shelf

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

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Wash fruits and vegetables prior to use. Wash avocados and remove stickers prior to slicing.CDI by discarding sliced avocado.

In plain English

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

More about other finding

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Observed utensils stored in metal containers that had some splash and food debris inside.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service/single-observed containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging. CDI by flipping containers

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors under equipment and walls in dish area and prep area soiled with food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls more frequently.

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, Jun 24, 2026 · Original Source

1 - Inspection

Feb 11, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared pico cooling in a prep cooler on the cook line. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; use ice baths; and rapid cooling equipment (walk-in cooler/freezer). Prep coolers are designed to keep foods cold; not to cool them. CDI - Bag of ice added to pico to facilitate 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A sanitizer bucket stored on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.

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) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards and ceiling soiled with dust and debris. Cooler drawer gaskets and interiors on the cook line soiled with accumulation and debris. The tall reach-in cooler stored near the ware washing area has soiled interior shelving and soiled interior fans. Exterior sides of cooking equipment soiled with old food; grease deposits and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 11, 2026 · Original Source

1 - Inspection

Aug 18, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 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) Pan of salsa and portioned salsa in two door reach in cooler at entrance of kitchen observed at 45 F. Chicken taquitos; milk; and boiled eggs observed at 45 F inside reach in cooler. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - The ambient temperature of both reach in coolers was maintaining 41 F or less. Salsas were stored at the front of the reach in cooler; which was opened frequently throughout service; therefore these items were relocated to cool back down to 41 F. Chicken taquitos; milk; and boiled eggs were stored on the bottom shelf of the reach in cooler; therefore was not receiving enough air circulation to the products to maintain 41 F or less. These items were relocated to the walk in cooler to cool back down to 41 F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Two large containers of cooked tamales observed with a prep date of 8/3/25. Temperature control for safety; ready to eat foods shall be immediately discarded once the 7 day shelf life has been met. Corrected During Inspection - PIC voluntarily discarded these items at time of 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 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) All sanitizer buckets were being stored directly on floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Top of ice machineCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Top of ice machine; around the ice shield; is beginning to show signs of wear.

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 5-501.114 Using Drain Plugs (C) Both dumpsters are missing drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.13 Receptacles (C) Trash dumpster is rusted out on the bottom creating a hole in the unit. Receptacles for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Using Drain Plugs (C) Both dumpsters are missing drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.13 Receptacles (C) Trash dumpster is rusted out on the bottom creating a hole in the unit. Receptacles for refuse; recyclables; and returnables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and non-absorbent.

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, Aug 18, 2025 · Original Source

1 - Inspection

Dec 2, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Cooling Methods; PF; Foods prepared today; and needing cooling; were stored wrapped in plastic and lids; and stacked over other cooling foods. 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-Plastic wrap was removed. Stacked salsa was moved to walk in cooler to allow better airflow. Educational materials in Spanish and English were provided to give guidance for cooling methods. .

In plain English

More about food kept at an unsafe temperature

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; Pans were tightly stacked after washing and sanitizing; while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying.

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 2, 2024 · Original Source

1 - Inspection

Aug 19, 2024

Score 97.5

Official score: 97.5 · 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; Many pans; lids; and other utensils stored as clean had food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Pans and utensils were moved to dish pit for 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

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; Pans were stacked together while still wet after cleaning. Cleaned utensils were stored in soiled containers and shelves. Utensils and equipment shall be arranged to allow air drying; and shall be stored on clean shelves and containers. CDI-Dishes were rearranged to allow air drying. Containers and shelves were cleaned; and soiled utensils were cleaned again.

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 19, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 98

Official score: 98 · 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; Tomatoes; pico de gallo and sour cream in reach-in cooler at 43-45F. TCS (Time/Temperature Controlled for safety) foods shall be held at 41F or below. Cooler display shows it is in defrost mode. Waited until end of inspection for cooler temperature to adjust down; cooler ambient went down two degrees; but snowflake light for defrost mode still on at end of visit. Ensure this cooler comes out of defrost mode and does not allow food to go above 45F. Move items to walk-in cooler if remains at this temperature and setting.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One container of cooked chicken in walk-in cooler dated 3/10. TCS ready-to eat foods shall be held for maximum of 7 days excluding time in freezer. Chicken was voluntarily discarded during inspection and all other items dated within 7 days. No points deducted.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal containers and clear containers stacked with water nested in-between the containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Dishes moved during 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, Mar 20, 2024 · Original Source

1 - Inspection

Nov 7, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Whole fish thawing in prep sink at 50-60F. According to manager; fish is thawed then cleaned and cut into portions; seasoned and placed back into walk-in cooler. Food shall be thawed for a period of time that does not allow thawed portions of raw animal food requiring cooling to be above 41F for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature to 41F. Sink was half full of whole fish needing to be cleaned and prepared. Explained when thawing and preparing large portions of fish; its best to thaw under refrigeration; and only take out a few fish at a time when cleaning and cutting; so that fish is not out for longer than required. Half of the fish placed into a container in the walk-in cooler and other half was in sink and employee began cutting the fish during inspection.

In plain English

More about food kept at an unsafe temperature

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; Some gaskets along drawer coolers and some reach-in coolers have some food debris and black residue buildup. Non-food contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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, Nov 7, 2023 · Original Source