ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Campo Taco Co. last inspected?
The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
2 inspections on record, from Jan 20, 2026 to Oct 21, 2026.
Has Campo Taco Co. ever been closed by the health department?
No closure appears in the 2 inspection records we hold for this business. The earliest is dated Jan 20, 2026.
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) Observed pico (44oF); tomato (42oF); and lettuce (43oF) in Prep Unit #1 stored for over 4 hours. Maintain TCS foods in cold holding at 41F or less. CDI: PIC voluntarily discarded the TCS items that were over 41oF for over 4 hours. The PIC found a lid had fallen and was blocking the air flow. The lid was removed air flow restored.
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.
notedCode 4-501.12 Cutting Surfaces 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 SANITIZEDCleaning and sanitizing
4-501.12 Cutting Surfaces 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. Observed damage/peeling cutting boards. CDI: Peeling cutting board was discarded. Other cutting boards will be resurfaced.
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.
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)- Observed raw shelled eggs stored below raw beef in the walk in cooler. Raw beef shall be stored below raw eggs due to the fact that eggs have a lower final cook temp than chicken. CDI- Noted items relocated.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted container of cilantro rice hot holding between 128-126 F during time of inspection. Maintain TCS foods in hot holding at 135F or above. CDI- Noted items reheated and placed back into hot holding.
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.
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) Noted containers of corn; fajita mix (beans and corn) and raw fish were temping between 42-44 F in the right hand side cooler drawer. Maintain TCS foods in cold holding at 41F or less. CDI- Items cooled down during time of inspection. Discussed ensuring cooler drawer are tightly closed in between use to prevent cold air from escaping from noted unit.
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.
notedCode 3-305.11- Noted bulk container of chips stored on the ground near back of the prep kitchen. Store food in a cleanContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11- Noted bulk container of chips stored on the ground near back of the prep kitchen. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Noted serving containers were stacked while still wet. After cleaning and sanitizing; equipment and utensils may not be cloth dried.
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.