Restaurant · Wake County, NC

Empanadas And More

2107 Grace Park Dr

Last inspected Oct 8, 2026 · View Map ↗ · Compare ↗

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Score 95

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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 Empanadas And More last inspected?: The most recent inspection on record was on Oct 8, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Dec 18, 2023 to Oct 8, 2026.
Has Empanadas And More ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 18, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 8, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw shell eggs stored directly above cooked sausage and cheese RTE foods inside tall reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed tomatillo salsa; shredded and block queso cheese; cheese wraps holding above 41F in display unit. Observed raw beef holding above 41F inside reach in cooler on the line. TCS food shall be held at 41F or below. Items discarded. Tall reach in unit turned down to 36F during 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 temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed tika empanadas and other types of empanadas holding with date marking 9-27- 26 and 9-28-26. Observed Cuban sandwich prepared on 10-1-26. Wing sauce holding with prep date 5/27/26.No date marking for red salsa. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 7-203.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-203.11 ; Priority; Observed sanitizer spray bottle of quat mixed with beach. EHS attempted to test the solution; neither test paper registered. A container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. P sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Solution discarded. EHS provided training. Do not mix chemicals or re-use chemical bottles for a different type of chemical.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority foundation; Observed chicken empanadas wrapped in layers of saran wrap while cooling; slowing the cooling rate. Observed recently cut lettuce and tomato cooling inside cold top unit. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Discussed better cooling methods with PIC. Covers removed- items placed in reach in.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-904.11 Observed several spoonsEquipment and utensils

Official Wording

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

Inspector’s Notes

4-904.11 Observed several spoons; knives forks stored with food contact surface exposed. Utensils shall be stored in a manner to protect the food contact surface. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided.

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 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11; Priority Foundation; Chipping plastic on a few spatulas and thin cutting board is no longer cleanable. Items discarded. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf

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 8, 2026 · Original Source

1 - Inspection

May 21, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; No paper towels available at all kitchen hand sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. P

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 in good condition; safe & unadulterated

Inspector’s Notes

3-101.11 3-101.11; Priority; Observed spoilage on green onions in tall reach in. . Food shall be safe; unadulterated; and honestly presented- item discarded.

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 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed raw shell eggs stored directly above RTE foods inside tall reach in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In Plain English

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

More about other finding

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; Observed beef and cheese empanadas; chicken empanadas; and cheese stuffed bread holding above 41F. TCS food shall be held at 41F or below. Items discarded. Monitor unit temps; call for maintenance. EHS will return to verify unit temps.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; No date marking for rice housemade flan; wings; open packages of mozzarella; milk; heavy cream. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; Observed ninja blender and other household items stored in the prep area. Food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove items from facility. Observed ambient air above 41F inside tall reach in cooler. Observed tall freezer not operational. Repair units ASAP.

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 21, 2026 · Original Source

1 - Inspection

Jan 29, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

2-201.11 (A); (B); (C); and (E); Priority; Policy unavailable onsite today. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager

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

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed a buildup of sticker residue on several pans stored as clean on drying racks. Observed rusted/ soiled can opener blade. Observed a buildup of crumbs inside scoops stored in line drawer. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-501.114; Priority; Observed quat sanitizer less than 0PPM at 3 comp dispenser. Quat sanitizer shall register 200-400PPM. Manager changed bottle of solution 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

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed pico; plaintains; sausage holding in containers with expired dates. Ensure that containers are washed and new dates are placed on TCS foods on the day that they are prepared. Observed not date marking for open containers of liquid eggs; milk and heavy cream- items date marked. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. 3-501.18; Priority; Observed plantains; sausage; pureed garlic onion ginger; housemade broth; holding with preparation dates 1/7/26 through 1/13/26.Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Clorox multi-purpose cleaner in spay bottles is used for sanitizing tables. This is not an approved method for sanitizing. Team member prepared chlorine solution to use on tables ; residual 100PPM.

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

majorCode 3-204-112 Functionality 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

3-204-112 Functionality 4-204-112; Priority Foundation; Ambient air Thermometer is missing inside dessert display unit. A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Obtain ambient air thermometer.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed scoops held in water at steam table; water temperature 127F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored: -In running water of sufficient velocity to flush particulates to the drain; if used with moist food such as ice cream or mashed potatoes; -a container of water if the water is maintained at a temperature of at least 135F or greater.

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, Jan 29, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority foundation; Observed cooked ground beef cooling in deep containers; slowing the cooling rate. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective methods. CDI - Discussed better cooling methods with PIC and cooling ground beef was stirred.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority foundation; The available QT test strips for the 3-compartment sink sanitizing solution had expired in Oct. 2022 and the chlorine test strips expired in 2024; therefore they are no longer effective at providing accurate concentration readings of sanitizing solutions. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC ordered new test strips and are due to be delivered.

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 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; One of the dumpsters had lids that were missing; appearing to have been torn off at some point. Receptacles for refuse; recyclables; and returnables shall be maintained in good repair. Contact waste company to replace damaged dumpster lids before the next inspection.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Observed dust accumulation around the ceiling vents in the back kitchen area and grease accumulating on hood above the stove and fryers. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas 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, Sep 15, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed peru chicken empanada; steak empanada; rice; boiled eggs holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed columbia beef holding with date of preparation 11/18/24. According to owner; item was frozen and thawed yesterday. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Implement changes discussed for items that are frozen then placed in coolers to thaw. 3-501.18; Priority; Observed no date marking for cut lettuce; pico; cut tomatoes. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Observed label missing on spray bottles Windex and sanitizer. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.

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 3-305.12Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.12; Core; Observed bulk sugar; raw potatoes stored directly under hand sink pipe in backroom. The handsink is equipped with a one-sided splash guard; exposing the food below to potential drip contamination on one side. Food may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination. Remove food from this area.

In Plain English

More about food not protected from contamination

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

1 - Inspection

Apr 15, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Facility did not have a certified food protection manager present. A certified food protection manager shall be present at all hours of operation. CDI: Provided list of ANSI-approved courses.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; One package of raw chicken was stored directly on top of a container of steak. Cross-contamination shall be prevented by separating raw food according to final cook temperature during storage. CDI: Food was rearranged by a food employee. Repeat; half points deducted due to noted improvements.

In Plain English

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

More about other finding

minorCode 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; Exhaust hood had an accumulation of grease. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust hood.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Dust was accumulating on vents and surrounding tiles near back reach in coolers. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean 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 problems

Official record from Wake County Environmental Services, Apr 15, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw in-shell eggs were stored above ready-to-eat foods within tall refrigerator. Cross-contamination shall be prevented by separating raw food from ready-to-eat foods during storage. CDI - Food was rearranged by a food employee.

In Plain English

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

More about other finding

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Found a plastic bowl inside the rice warmer. Food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food. Use scoop with a handle instead of a bowl.

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; Observed that both gaskets on the tall freezer (closest to the entrance) were damaged. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the gaskets.

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 18, 2023 · Original Source