Restaurant · Wake County, NC

El Amigo Mexican Restaurant

404 W Chatham St

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

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Score 98

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was El Amigo Mexican Restaurant last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 8 inspections on record, from Oct 3, 2023 to Nov 6, 2026.
Has El Amigo Mexican Restaurant ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 3, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Nov 6, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 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) Observed pico stored directly on top of another container of food in the sandwich unit holding at 50f preventing cold air to reach the container. Maintain tcs food items at 41F or below. CDI; food item voluntarily discarded.

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 3-501.13 Thawing (Pf) Observed beef tribe thawing in preparation sink at room temperature without submerging under running water. TCS FOOD shall be thawed: (A) Under refrigeration at =41FFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 Thawing (Pf) Observed beef tribe thawing in preparation sink at room temperature without submerging under running water. TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F. CDI; water turned on to properly thaw food item.

In Plain English

More about food kept at an unsafe temperature

notedCode —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) Observed water dripping in the center of the walk in cooler where no food is stored. Equipment shall be in good repair. 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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11 Intensity - Lighting (C) Observed three lights out above the cookline. Lighting intensity shall be at least:(C) 50 foot candles at work surfaces. Replace bulb.

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, Nov 6, 2026 · Original Source

1 - Inspection

Jul 9, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 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)observed raw steak being stored above cooked chicken and cooked chorizo in the lower storage portion pf prep unit. CDI by placing cooked meats on top shelf and placing raw beef beneath on bottom of prep unit.

In Plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Chemical dish machine is registering 0-10 ppm of chlorine. EC tested dish machine to trouble shoot with quat test strips and a concentration of 300ppm displayed on test strip. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria of 50 ppm per the data plate. CDI - PIC troubleshooted machine by priming the sanitizer in the machine; readjusted the feeding lines; and adding a new container of chlorine concentrate etc.; and was able to achieve 50 ppm. Note dish machine was not in use and had to start up prior to testing.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Two damp wiping cloth was not stored in sanitizing solution. Wet wiping cloths shall be stored in sanitizer in between uses. CDI-A chlorine solution was put into the cloth container.

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 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Chemical dish machine is registering 0-10 ppm of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria of 50 ppm per the data plate. CDI - PIC troubleshooted machine by priming the sanitizer in the machine; readjusted the feeding lines; etc.; but was unable to achieve 50 ppm. For now facility may wash and rinse using the dish machine; and sanitize using the 3-compartment sink. PIC will notify inspector once machine has been fully repaired.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; The walk-in cooler is leaking condensate. PIC to place large containers underneath where the leak is coming from to catch the condensate. Food shall be protected from contamination by storing the food in a clean; dry location where it's not exposed to splash. Call in for repair and in the meantime; replace containers as needed to prevent the contamination of food.

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 4-904.11Equipment and utensils

Official Wording

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

Inspector’s Notes

4-904.11; Core; Utensils in the front area stored with the food-contact surface exposed. Store with the handles up (food-contact surface facing down) to prevent contamination of lip-contact surfaces.

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 light shield soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 10, 2026 · Original Source

1 - Inspection

May 7, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chemical dish machine is only registering 0-10 ppm of chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation shall meet the criteria of 50ppm as per the data plate. Corrected During Inspection - PIC troubleshooted machine by priming the sanitizer in the machine; readjusted the feeding lines; etc.; but was unable to achieve 50ppm. For now the facility will wash; rinse and sanitize all dishes in the three compartment sink until dish machine can be assessed. Use of dish machine has been discontinued. PIC will notify inspector once machine has been repaired.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Common Name - Working Containers (Pf) Bottle of bleach was not properly labeled at time of inspection. Working containers of chemicals shall be properly labeled to identify the contents of the container. Corrected During Inspection - PIC properly labeled container.

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 —Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-304.13 Tortillas were wrapped in linen towel inside metal storage container underneath grill. Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.

In Plain English

More about food not protected from contamination

notedCode 6-501.11 Repairing - PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Small leak coming from ceiling inside walk in cooler directly in center of unit. Make proper repairs to eliminate leak.

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 7, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Oct 30, 2024 · Original Source

1 - Inspection

Jun 25, 2024

Score 100

Official score: 100 · Understand This Area’s Scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jun 25, 2024 · Original Source

1 - Inspection

Feb 23, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The dish machine had no measurable chlorine. Chlorine sanitizing solutions shall measure 50-200ppm. CDI-Facility had 100 ppm chlorine solution at the 3-comp sink; and will use it for sanitizing until dish machine sanitizer solution has been serviced. ; 4-601.11 (A); Priority Foundation; The meat slicer stored as clean had food residues on it. PIC states it is debris from prep table. Food contact surfaces of equipment shall be clean to sight and touch. CDI-Slicer was cleaned. EC advised to cover slicer when not in use to prevent debris from falling on it.

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, 2024 · Original Source

1 - Inspection