Restaurant · Wake County, NC

El Sazon De Mama

9629 Bitter Melon Dr

Last inspected Oct 13, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 99

Get the Next Inspection, Free.

We'll email you when El Sazon De Mama has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

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

Quick Answers

When was El Sazon De Mama last inspected?: The most recent inspection on record was on Oct 13, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from May 13, 2024 to Oct 13, 2026.
Has El Sazon De Mama ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 13, 2024.

The Full Inspection History

5 inspections

1 - Inspection

Oct 13, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 2-102.12 (A) Certified Food Protection ManagerPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager; Core; Manager stepped out for appointment and came back by the end of the inspection. A designated person in charge shall be onsite when food is being prepared or sold. Other manager onsite is scheduled for ServSafe class; but does not have certification yet.

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

Official record from Wake County Environmental Services, Oct 13, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; A couple of cleaned dishes with minor sticker residue left on the outside of the container. Neither of these containers were stacked with the sticker portion on the food-contact surface of the container. Nonfood-contact surfaces of equipment shall be free of any buildup or residues. Ensure stickers are completely removed. Two containers moved to three compartment sink 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

Official record from Wake County Environmental Services, Jan 16, 2026 · Original Source

1 - Inspection

Aug 26, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

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; Core; Tongs hanging on door handle of ovens. In-use utensils; must be stored in a clean and protected location. These may brush against pants or the floor if oven door is opened while tongs are on the door handle. Tongs 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

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing; Core; Cleaned plates stacked on shelf with water nested on the plates. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Plates moved and stored vertical 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, Aug 26, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11(C ) Reach in freezer has food build-up in bottom interior. 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 ) Reach in freezer has food build-up in bottom interior. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or 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, Dec 16, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

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; Several items in the top of the prep cooler were measured at 44-45F. TCS (time/temperature control for safety) foods held cold shall be held at 41F or below. Items were in the top left area of the cooler. Items on the right side and in the lower section were all measured at 41F or below. If one side of the cooler continues to have temperature issues; have cooler serviced and repaired. CDI-PIC had items switched to deeper pans so the items would be held lower in the cold temperatures and would not be filled so high.

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

Official record from Wake County Environmental Services, May 13, 2024 · Original Source

More Restaurants Nearby

No matching records are available. Try another search.