1 - Inspection
Oct 30, 2026
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, 2026 · Original Source
Restaurant · Wake County, NC
El Taco Market
3800 New Bern Ave
Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was El Taco Market last inspected?
- The most recent inspection on record was on Oct 30, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 7 inspections on record, from Jan 5, 2024 to Oct 30, 2026.
- Has El Taco Market ever been closed by the health department?
- No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 5, 2024.
The Full Inspection History
7 inspections1 - Inspection
Mar 9, 2026
Score 99
Official score: 99 · Understand This Area’s Scale
1 recorded violation
notedCode 3-302.12Food source and labeling
Official Wording
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; Several bottles of dressings; condiments and sauces were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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 problemsOfficial record from Wake County Environmental Services, Mar 9, 2026 · Original Source
1 - Inspection
Aug 7, 2025
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
2 recorded violations
notedCode 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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; all units turned down and properly refrigerated
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 temperaturenotedCode 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; One torn gasket on the walk in cooler.- Equipment shall be maintained in a good state of repair and condition.- Please replace gasket. 4-501.12; Core - Cutting board on steam table make line top had deep cuts and scratches...Cutting boards with deep cuts and scratches that are no longer easy to clean shall be resurfaced or replaced...Resurface or replace damaged cutting board.
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 problemsOfficial record from Wake County Environmental Services, Aug 7, 2025 · Original Source
1 - Inspection
Apr 15, 2025
Score 98.5
Official score: 98.5 · Understand This Area’s Scale
4 recorded violations
notedCode 3-302.12Food source and labeling
Official Wording
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core - (REPEAT) Several bottles of dressings; condiments and sauces were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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 problemsnotedCode 2-402.11Employee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-402.11; Core - One employee had uncovered facial hair (beard)...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by employees...Instruct employee to wear required hair restraint.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesnotedCode 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 - (REPEAT) Some wire shelves were peeling and rusty...Food service equipment shall be maintained in good repair...Replace damaged shelves with similar approved shelving. 4-501.12; Core - Cutting board on steam table make line top had deep cuts and scratches...Cutting boards with deep cuts and scratches that are no longer easy to clean shall be resurfaced or replaced...Resurface or replace damaged cutting board. 4-502.11(A) and (C); Core - (REPEAT) Some serving trays; dispensing tongs and container lid were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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 problemsnotedCode 6-501.11Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - Some grout was missing between floor tiles; and some kitchen and dining room ceiling vents were rusting...Physical facilities shall be kept in good repair...Replace missing tile grout; and repaint or replace rusting vents.
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 problemsOfficial record from Wake County Environmental Services, Apr 15, 2025 · Original Source
1 - Inspection
Dec 17, 2024
Score 97.5
Official score: 97.5 · Understand This Area’s Scale
7 recorded violations
notedCode 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 - Sour cream in bottle in make line top was 48-50F...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating sour cream.
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 temperaturenotedCode 3-603.11Food temperature
Official Wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation - Raw oysters on the half shell are on menu; and the following is posted to right of front large screen menu: *Consumer Advisory - Eating raw; or undercooked oysters; clams or mussels may cause severe illness. People with the following conditions are at especially high risk: liver disease; alcoholism; diabetes; cancer; stomach or blood disorder; or weakened immune system. Ask your doctor if you are unsure of your risk. If you eat raw; or undercooked shellfish and become sick; see a doctor immediately. * Oysters on the half shell (raw oysters)...Raw or undercooked animal foods served to customers shall have an approved consumer advisory with raw or undercooked animal foods identified with an asterisk (*); footnoted to a disclosure statement (*May be served raw or undercooked) and reminder statement (Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness)...CDI by providing correct consumer advisory before end of inspection.
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 temperaturenotedCode 7-102.11Chemicals
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority - A few buckets of wiping cloth sanitizer were not labeled "sanitizer"...Working containers of chemicals; cleaners; sanitizers; etc. shall be labeled with name of product inside...CDI by labeling sanitizer buckets.
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 unsafelynotedCode 3-304.14Cleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - A few wet wiping cloths were on counter tops; and one sanitizer bucket had cloth hanging over the top side of bucket (not submerged down in sanitizer). One bucket of sanitizer was soiled...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
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 problemsminorCode 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 - Some wire shelves were peeling and rusty. Upright freezer had ice accumulation around door interior from warm air leaking inside...Food service equipment shall be maintained in good repair and equipment doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved shelving. Remove ice from freezer interiors and ensure gaskets/doors are closing and sealing completely to prevent warm air from entering and condensing inside unit (creating ice accumulation). 4-502.11(A) and (C); Core - Some bus tubs; containers; dispensing tongs and vinyl liners were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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 problemsnotedCode 4-501.18Cleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.18; Core - Middle rinsing sink had large accumulation of soapy suds...Wash; rinse; and sanitizing solutions shall be maintained clean...CDI by draining soapy water and replacing with clean; clear rinse water. 4-501.19; Priority Foundation - Worker washing utensils used small container of soapy water (97F) to wash utensils before rinsing and sanitizing (Dawn dishwashing liquid used)...During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label...CDI by filling wash sink with soapy water of at least 110F.
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 problemsminorCode 6-501.11Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - Some caulk was damaged between sinks and wall; and a few small holes were in walls...Physical facilities shall be kept in good repair...Replace damaged caulk; ensuring it is smooth and easy to clean; and seal wall holes. 6-501.12; Core - Some ceiling vent grates and ceiling light shields were dusty/soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.
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 problemsOfficial record from Wake County Environmental Services, Dec 17, 2024 · Original Source
1 - Inspection
May 13, 2024
Score 96.5
Official score: 96.5 · Understand This Area’s Scale
6 recorded violations
minorCode 5-501.111Facility maintenance
Official Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.111; Core - Cardboard dumpster had several holes/cracks in it...Trash/recycling receptacles shall be kept in good repair...Replace cardboard dumpster.; 5-501.115; Core - Old tables and other unused equipment/items were in dumpster enclosure...Enclosures of refuse/recycling receptacles shall be kept clean and free of unnecessary items...Remove old equipment from dumpster enclosure and properly dispose of it.
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 issuesmajorCode 4-601.11 (A)Cleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A); Priority Foundation - Cover electric slicer being stored as clean had some dried food debris on it...Food contact surfaces shall clean to sight and touch...CDI by cleaning slicer.
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 problemscriticalCode 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 cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods or putting in ice-water.;
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 temperatureminorCode 3-302.12Food source and labeling
Official Wording
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core - Many squeeze bottles of sauces; dressings; and condiments were not labeled with the names of their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food inside...Properly label food containers to denote contents.
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 problemsminorCode 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 - Some clean utensils were stored in containers with crumbs and debris at bottom...Clean utensils and equipment shall be stored in clean; dry location and protected from contamination...Remove debris; crumbs; etc. from bottoms of storage containers.
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 issuesminorCode 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 - Some wire shelves were peeling. Upright freezer had ice accumulation around door interior from warm air leaking inside...Food service equipment shall be maintained in good repair and equipment doors and seals shall be kept intact and tight...Replace damaged shelves with similar approved shelving. Remove ice from freezer interiors and ensure gaskets/doors are closing and sealing completely to prevent warm air from entering and condensing inside unit (creating ice accumulation).; 4-502.11(A) and (C); Core - Some food containers; lids and dispensing tongs were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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 problemsOfficial record from Wake County Environmental Services, May 13, 2024 · Original Source
1 - Inspection
Jan 5, 2024
Score 99
Official score: 99 · Understand This Area’s Scale
3 recorded violations
minorCode 3-307.11Contamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11; Core; Cilantro being dried with a small fan observed with heavy dust accumulation. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306.
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 contaminationminorCode 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; The shelving in the walk-in cooler has some residue present. The small white fan being used to dry cilantro has dust accumulation. 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 problemsminorCode 5-501.115Facility maintenance
Official Wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.115; Core; Tables and other unused equipment observed in the dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. Remove the items no longer in use.
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 issuesOfficial record from Wake County Environmental Services, Jan 5, 2024 · Original Source