Restaurant · Wake County, NC

Dos Taquitos

6101 Glenwood Ave

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Dos Taquitos last inspected?: The most recent inspection on record was on Oct 29, 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: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from May 1, 2024 to Oct 29, 2026.
Has Dos Taquitos ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 1, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 29, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Handwash sink int he prep area did not have a handwash sign postedHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Handwash sink int he prep area did not have a handwash sign posted; CDI: Signage was provided for hand sink. 6-301.14 Handwashing Signage (C) A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees.

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

Food separated & protected

Inspector’s Notes

Observation: Raw shell egg flats being stored on ready to eat food items in the wlak in refrigerator; CDI: Trays of raw shell eggs were moved with raw meats; additional boxed shell egg products. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. A)(2) Except when combined as ingredients; types of raw animal FOODS (such as beef; FISH; lamb; pork; and POULTRY) must be separated from each other during storage; preparation; holding; and display by using separate EQUIPMENT or arranging FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and preparing each type of FOOD at different times or in separate areas. P

In Plain English

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

More about other finding

notedCode Observation: The rear entrance door is gapped allowing for the entrance of insects or verminPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The rear entrance door is gapped allowing for the entrance of insects or vermin; Seal door with weather stripping; door sweep to prevent entrance of pests. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: Cooking pots/pans heavily dented creating areas where accumulation of food can occur and are no longer cleanableCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Cooking pots/pans heavily dented creating areas where accumulation of food can occur and are no longer cleanable; The plastic crate that produce is delivered in is not approved for reuse due to extended folds; areas that cannot be cleaned; CDI: Pots/pans removed from service and crate removed for use. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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 29, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Enamel pan observed peelingCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Enamel pan observed peeling; Spatula used for stirring/baking edging deteriorated CDI: Utensils removed from service and discarded. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Maintain utensils in good repair.

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

criticalCode Observation: The hose connected to the exterior spigot does not have a backflow prevention device as requiredWater, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

Observation: The hose connected to the exterior spigot does not have a backflow prevention device as required; A verification for correction for installtion of backflow device by 2/26/26. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: Refuse container does not have a drain plug in place. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place. Observation: Plastic delivery containers and other refuse items stored in dumpster corral. These conditions create harborage areas for pests. 5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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 Observation: Plan for grout replacement for the tiled floors in the rear dish areasCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Plan for grout replacement for the tiled floors in the rear dish areas; entrance to the mop sink area (tiles missing) 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

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

Oct 13, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

notedCode Observation: Rice being reheated in microwave was observed at 137FFood temperature

Official Wording

Proper reheating procedures for hot holding

Inspector’s Notes

Observation: Rice being reheated in microwave was observed at 137F; 141F; 112; 89F. Cooked pork was not reheated to 165F in microwave - 116F; Queso cheese in hot holding cabinet observed at 117F; 123F - CDI - All products were within the last two hours and were moved to the stove for reheating; The methods used for reheating were not sufficient; Rice reheated to 192F; 189F; pork reheated to 187F; queso reheated to 178F; Plan to work on reheating measures for food products under various conditions to meet critical limit of 165F within 2 hours. Train staffing to modify reheating measures supported by equipment choice/processes as noted. 3-403.11 Reheating for Hot Holding (P) (A);(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P (B);(D) 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

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: A working container of chemical cleaner in the dish pit were not labeled with the chemical contentsChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: A working container of chemical cleaner in the dish pit were not labeled with the chemical contents; Other spray bottles in faiclity were observed labeled with contents. CDI: Operator labeled bottles during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The rear entrance door is gapped allowing for the entrance of insects or verminPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

In Plain English

More about signs of rodents or insects

notedCode Observation: Observed equipment bins stacked wet in the rear storage shelving area: Bins were removed and placed apart to air dry - Disucssed with staffing proper requirements of air drying. Educational materials provided. 4-901.11 Equipment and UtensilsEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Observed equipment bins stacked wet in the rear storage shelving area: Bins were removed and placed apart to air dry - Disucssed with staffing proper requirements of air drying. Educational materials provided. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (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

notedCode Observation: Plan for grout replacement for the tiled floors in the rear dish areasCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

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: Areas where prep rproductoin are taking place at the tortilla warmerFacility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Areas where prep rproductoin are taking place at the tortilla warmer; ic ebins need additional lighting at a minimum of 50ftc for these areas. Plan for additiona lighting for these areas. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

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, Oct 13, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 97.5

Official score: 97.5 · 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); Unwashed produce was found being stored above produce that PIC stated had been washed. In order to prevent potential contamination; all washed produce shall be stored above unwashed produce. CDI- Produce was rearranged 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 3-501.15 Cooling Methods (Pf)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods (Pf); Pico and rice were found cooling in stacked containers with tightly fitted lids. In order to facilitate proper cooling and cool air flow; potentially hazardous food shall be cooled with loose or no covering. CDI- Coverings were partially removed during the inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Multiple fine food ingredient containers were found with no labels. Food ingredients removed from their original container shall be labeled with their common name. Ensure all fine ingredients that are not immediately recognizable.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Repeat; Tongs were found being stored inside of a food container with the handle touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.

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 Good Repair and Proper Adjustment - Equipment (C)Cleaning 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); Coverings on prep top units are not flushing to the coolers and are unable to stay open without being completely removed in some instances. Prep bottom cooler gasket is torn and needs to be replaced. Equipment shall be maintained in a state of good repair.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C); Walk-in freezer floor is accumulating soil buildup and should be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean 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, Mar 12, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

7 recorded violations

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Ice is falling from the condenser above food in the walk-in freezer. Food shall be stored in a clean; dry area where it is protected from potential contamination.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; While improvements have been made since last inspection; washed avacado ready to be prepared had sticker residue remaining. Raw fruits and vegetables shall be washed (and stickers removed) before preparation. CDI- Avocados were taken back to be rewashed.

In Plain English

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

More about other finding

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.

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 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); House made ranch was being stored too highly above its fill line in a prep top cooler and was up to 52F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Ranch was taken to a freezer to be cooled before a 4 hour period elapsed. Do not store food above container's fill line.

In Plain English

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); Opened container of milk was found with no date marking. After being opened; cooked; or prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Milk was dated during the 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 7-201.11 Separation - Storage (P)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (P); Adhesive material was found being stored above tortillas in the kitchen. Poisonous or toxic materials shall be stored below and separated from food items. CDI- Adhesive was removed from the area during the 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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning 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); Exterior plate on ice machine is broken/missing. Walk-in freezer condenser is freezing up with ice forming and falling. Equipment shall be maintained in a state of good repair.

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, 2024 · Original Source

1 - Inspection

May 1, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

8 recorded violations

minorCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; Outdoor waste receptacle did not have a drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Ceiling vents above the prep top area have dust buildup. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Heated cheese and tomatoes were found being cooled in closed containers that were stacked on top of each other. Potentially hazardous foods shall be cooled with loose/no covering to facilitate cool air flow.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Wet wiping cloths were being stored in sanitizer buckets (quat) at a concentration less than 200ppm. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Washed avocados had stickers remaining on them. Raw fruits and vegetables shall be washed (and stickers removed) before preparation. CDI- Avocados were taken back to be rewashed.

In Plain English

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

More about other finding

minorCode 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 cups were found with splash residue on them. Single service utensils shall be protected from contamination. CDI- Cups were voluntarily discarded.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Lids on prep top unit are loose and difficult to keep upright during service. Equipment shall be maintained in a state of good repair.

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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; Sanitizing basin at the 3 compartment sink is leaking and does not hold liquid. Plumbing systems shall be maintained in a state of good repair. Have this repaired to hold sanitizer without unapproved stoppers.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, May 1, 2024 · Original Source