Restaurant · Wake County, NC

Vallarta Tacos & Seafood

Name: Vallarta Tacos & Seafood
Address: 3177 Capital Blvd., Wake County, NC

3177 Capital Blvd.

Last inspected Jul 9, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 9, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-403.11(A) (D) Reheating for hot holding P 3-403.11 (B)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11(A) (D) Reheating for hot holding P 3-403.11 (B);(D) Time/temperature control for safety (TCS) food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P - Observed yellow rice reheated in a microwave at a temperature of less than 165F before placing it in the hotwell. Corrected during inspection (CDI) - reheat the yellow rice in the microwave the correct way to 165F; stand for 2 minutes; then return the yellow rice to the hotwell. Educational provided.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) TCS food commercially prepared or made in-house; unpacked/prepared; and stored longer than 24 hours shall be date marked; with the production date counted as day 1; and consumed within 7 days. The TCS food without a date mark shall be discarded. - Observed the cooked pork and its soup; chopped lettuce prepared today; but with the previous day's date mark. Discussed with the person in charge (PIC) that the operation has 24 hours before the date marked on the TCS food; an incorrect date mark causes confusion and needs to be corrected. - Observed whipped cream open since Monday (7/6/26) with no date mark. CDI - the whipped cream date mark. Repeat.

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 7-102.11 Common NameChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name; Working Containers. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed multiple cleaner solutions and glass cleaner in a spray bottle labeled as sanitizer. CDI - the cleaner solution and glass cleaner bottle with corrected label provided.

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (C) (A) and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed cabinet adjacent to the ice machine: found the floor cleaner stored on the same-level shelf with a sleeve of cup lids. Discussed the matter with PIC. CDI - the sleeve of the cup's lid restored away from the floor cleaner.

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 4-501.11 Maintain equipment in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe PCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. 4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-101.17 Wood; Use Limitation (C). (B) Hard maple or an equivalently hard; close-grained wood may be used for:(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks - Observed a few dry goods bins' lids with tape off on plastic as a temporary repair - Observed wood use as a non-food-contact surface heat pad; but the wood has the quality of an absorbent material. Repeat - Observed yellow rice stored in a grocery bag without a bag liner. CDI - the yellow rice removed from the grocery bag and stored in a bag with a liner. - Observed non-food-grade (no NSF seal) bin being used to store chopped lettuce and chips. Discussed the matter with PIC regarding approved food contact and non-food contact equipment.

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. - Observed grease accumulation on the ceiling surface of the dishwasher. Discussed the matter with PIC.

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 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Cleaning; Frequency and Restrictions.(A) Physical facilities shall be cleaned as often as necessary to keep them clean - Food expo area: Observed ceiling tiles with absorbent material and dust accumulation that need cleaning. - Dishwashing area: Ceiling with peeling paint. Discussed the matter with PIC.

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, Jul 9, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf).Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 TCS Food; Disposition (P) 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 - Walk-in cooler: the chopped lettuce and yellow rice with date mark (1/19/26) are longer than 7 days. The food employee stated it was prepped yesterday; but the date mark was with an old sticker. Corrected during inspection (CDI) - the old date stickers were removed; and the date mark was updated to reflect yesterday. - The whip cream opened yesterday with no date mark. CDI - whip cream date mark. Repeat.

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

majorCode 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as rawFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Menu observed with corrected disclosure and reminder note; but missing the asterisk on the raw or undercooked items (eggs; hamburger; oyster; and steak). Verification due by 3/5/26

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Beverage mixed (cold) in a working container with no label. CDI - label provided.

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 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food Storage; Prohibited Areas (C) Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination. - Observed basement storage area: food cans and dry goods stored under the unshielded sewer lines. Discussed the matter with the person in charge (PIC)

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 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non food-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-101.17 Wood; Use Limitation (C). (B) Hard maple or an equivalently hard; close-grained wood may be used for:(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks - Observed a few dry goods bins' lids with cracks and crevices that need to be replaced. - Observed a few dry goods bins' lids with tape and plastic as a temporary repair - Observed wood with no trace of maple wood equivalent used as a food contact surface - Observed wood use as a non-food contact surface( heat pad); but the wood has the quality of an absorbent material. - Food prep sink (near standing cooler) with a cracked surface under the faucet that needs to be sealed. Discussed the matter with PIC regarding approved food contact and non-food contact equipment.

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 4-601.11(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

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. - Observed multiple old stickers from previous production; but they were not removed during the cleaning step. See line 23. Discussed the matter with PIC.

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 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. (C) 5-501.113(B) Keep dumpsterFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. (C) 5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. (C) - Observed unnecessary items around the dumpster that need to be removed; and the dumpster door is open. CDI - dumpster door closed.

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

notedCode 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Cleaning; Frequency and Restrictions.(A) Physical facilities shall be cleaned as often as necessary to keep them clean - Food expo area: Observed ceiling tiles with absorbent material; also with heavy dust accumulation that needs 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, Feb 23, 2026 · Original Source

1 - Inspection

Jul 16, 2025

Score 90

Official score: 90 · Understand this area’s scale

15 recorded violations

notedCode 2-102.12(A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. PIC called manager that arrived at end of inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Cleaning bucket stored in kitchen handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bucket moved during inspection. 6-301.14; Core; Mens restroom handwashing sink lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

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

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Some of the Shellstock tags are lacking added date of when last oyster used. Tags not stored in order of that last-used date. SHELLSTOCK tags or labels shall remain attached to the container in which the SHELLSTOCK are received until the container is empty. The date when the last SHELLSTOCK from the container is sold or served shall be recorded on the tag or label. The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date that is recorded on the tag or label; Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date that is recorded on the tag or label. CDI- Requirement explained. PIC to start recording required use dates on the tags.

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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Some pans stored as clean with sticker residue remaining and some with food residue in the basement dish storage area. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. 4-602.11; Core; Soda machine nozzles with black residue accumulation along the attachment rings. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles replaced during inspection.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: In basement walk-in cooler; cut cabbage dated 6/25; salsa dated 7/3; and blended watermelon dated 6/28; all well past 7-day hold allowed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date products voluntarily discarded by PIC 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on one bucket of sanitizer. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added during inspection.

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 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Dialtop thick-stem probe thermometer with high dimple (so not appropriate for thin foods) off temperature by 8 degrees. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Thermometer recalibrated during inspection. Recommend having spare digital thermometer on hand; and removing the old dialtop 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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few fruit flies observed in the kitchen. A LOT of fruit flies in the basement prep area. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Box of food and loose food item observed stored on the floor in the basement walk-in freezer. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved during inspection. [REPEAT]

In plain English

More about food not protected from contamination

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Hall ice machine scoop stored with handle down in the ice. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). CDI- Ice Scoop rearranged in ice with handle up during inspection. [REPEAT]

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)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 metal pans stored as clean observed stacked wet in the kitchen. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Plastic food storage lid in use observed cracked through to food surface. Plastic pan stored as clean observed cracked through and taped over. Manual painted juice squeezer with paint chipping off. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged items voluntarily discarded by PIC during inspection. 4-205.10; Core; Ninja blender labeled for Household Use Only stored in kitchen. When asked PIC stated is used for salsa items. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blender. 4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 4-501.11; Core; Rusted/peeling wire racks in basement walk-in cooler. Front counter beverage cooler wire rack is rusted; and inner floor plate loose and gaping; not sealed down. Basement walk-in freezer door self-seal mechanisms are not working; door has to be pushed to fully close. Middle door gasket is torn on kitchen middle prep unit. One light out over the cook line. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace the door self-seal mechanisms and counter beverage cooler. Replace the torn gasket; light; rusted racks; and rusted shelving.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Discard items stored in and around dumpster enclosure including discard metal tables; cart; wood boards; bucket; 55 gal drum; damaged chair; 55 gal trash can. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Pooled water in these items can create mosquito harborage. Remove the miscellaneous items from this area.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Caulk has pulled apart and has black microbial growth down into the caulk around the 3-comp sink. Grout between floor tiles worn down in some areas of the kitchen and basement with pooled water and debris; and some floor tile damage. One light out over the grill. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. Replace the burnt out light. Regrout/Repair the floors so smooth and cleanable. [REPEAT]

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, Jul 16, 2025 · Original Source

1 - Inspection

Feb 4, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Observation: Raw oysters were stored with read to eat salsa and other sauces at the bottom of the prep cooler. CDI: Oysters were removed and stored in the standing cooler with other raw meats. Spoke to owner about how and where to stored raw meats and seafood.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observation: Pure clorox was being used to clean prep table. CDI: Clorox was removed from area and chlorine sanitizer ranging from 50 to 200 ppm was placed in that area. Spoke with owner about how chlorine residue can contaminate food when sanitizer is to strong. All other sanitizer spray bottles and containers were with in the required concentration. 4-601.11 (A) EquipmentCleaning 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 Observation: Pure clorox was being used to clean prep table. CDI: Clorox was removed from area and chlorine sanitizer ranging from 50 to 200 ppm was placed in that area. Spoke with owner about how chlorine residue can contaminate food when sanitizer is to strong. All other sanitizer spray bottles and containers were with in the required concentration. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Observation: Ice machine had microbial growth inside of it. CDI: Ice machine was sanitized. Spoke to manager about placing ice machine on a routine cleaning schedule. Observation: Ice machine had microbial growth inside of it. Explained to manager that ice machine needs to be

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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Observation: Rice and beans were on holding rack and temped at 91F and 111F in kitchen. Owner said food products had been on the rack for less than 30 mins. CDI: Foods were placed in walk in cooler to be cooled. Explained to manager that active cooling methods must be in use when food drops below 135F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food Storage; Prohibited Areas (C) Observation: Food was stored on the floor of the walk in cooler and the freezer. Food was stored below sewage pipes in storage area. CDI: Food was removed from the cooler and freezer floor. Spoke with owner about how and where to store food and food contact items.

In plain English

More about food not protected from contamination

notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Observation: Scoop hand was stored in horacha in the walk in cooler. Scoop handle was stored container of rice.

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 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Observation: Rear door to kitchen is missing the weather strip/bug stop. Ceilings are peeling and need repair in the kitchen. Pipe is leaking behind ware wash machine.

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 4, 2025 · Original Source