Restaurant · Wake County, NC

Esmeralda Grill

748 E Chatham St

Last inspected Oct 20, 2026 · View Map ↗ · Compare ↗

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Score 96

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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 Esmeralda Grill last inspected?: The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 9 inspections on record, from Oct 18, 2023 to Oct 20, 2026.
Has Esmeralda Grill ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 18, 2023.

The Full Inspection History

9 inspections

1 - Inspection

Oct 20, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

notedCode 2-103.11(A-P) - PIC (Person in Charge) Duties - Priority FoundationPermits, training, and postings

Official Wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s Notes

2-103.11(A-P) - PIC (Person in Charge) Duties - Priority Foundation; PIC is not ensuring equipment; utensils; and dish ware are clean and sanitized; as evidenced by repeated violations in this area. The PIC must ensure: A)Operations not conducted in home or room used for living/sleeping B)Unnecessary persons not in kitchen except for brief visits C)All persons in the kitchen comply with Food Code D) Employees wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper cleaning and sanitizing of food contact surfaces of equipment and utensils L)Sign for clean tableware when returning to buffet line M)No bare hand contact on RTE (Ready to Eat) without prior approval N)Employees trained in food safety & food allergy awareness O)Employees informed of illness reporting requirements P)Written procedures and plans maintained and implemented when required CDI-PIC duties explained to PIC.

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 4-501.114 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 (Priority); There was no measurable chlorine in the sanitizing solution in the dish machine. Ensure dish machines have a 50-200ppm solution of chlorine to sanitize utensils and equipment. CDI-Solution was adjusted to 50ppm. Facility also had a 3-compartment sink that was set up with 400ppm quaternary ammonium sanitizer for larger equipment. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The interior of the ice machine had a small amount of black residue on the interior white panel. The can opener had food residues on it. One plate on the make line had seasonings on it. Maintain food contact surfaces of equipment and utensils clean. CDI-Items were moved to the dish pit for cleaning.

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 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (Core); A few to go containers stored on the make line had spillage. Store these items to prevent contamination. Recommend keeping them inside the manufacturer packaging to keep them clean during storage. CDI-Soiled items 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

Official record from Wake County Environmental Services, Oct 20, 2026 · Original Source

1 - Inspection

Apr 23, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

1 recorded violation

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); A few stacks of plates stored as clean at the service line had food residues on them. Ensure food contact surfaces of equipment and utensils are maintained clean. CDI-Plates were moved to dish pit for cleaning.

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 23, 2026 · Original Source

1 - Inspection

Nov 10, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; The PIC was not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. CDI-Information on food protection manager course in Spanish was sent to PIC email; and PIC agreed to sign up.

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) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); A stack of plates stored as clean at the service line had food residues on them. The ice machine had a significant build up of black residue on the interior panel. The can opener has dried food residue on it from last use. Food contact surfaces of equipment and utensils shall be maintained clean. CDI-Items were cleaned and sanitized.

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 7-201.11 Separation - Storage (Priority)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (Priority); There was a bottle of bleach missing a lid stored next to drink mixes on a lower shelf in the entrance to the kitchen. Store chemicals so they can't contaminate food products. CDI-Bleach was moved to the chemical storage area.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; There was some food residue on the exterior of the dish machine. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-The dish machine was cleaned.

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 10, 2025 · Original Source

1 - Inspection

Jul 1, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Three pans of beans did not cool after being cooked last night. Beans cooked last night were 45F today. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI-Beans were voluntarily discarded. EC provided cooling logs in Spanish via email to PIC.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods (chicken; lettuce; beans) were holding 45-52F in the prep cooler. Foods were moved to this unit this morning at about 10 am. TCS foods must be held cold at 41F or below. CDI-Foods were voluntarily discarded. Unit will be serviced.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Foods to be cooled were stored in deep pans and wrapped with plastic wrap. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Leave foods uncovered; if you can protect them from splash. CDI-Educational materials on cooling methods in Spanish provided to PIC via email. Plastic wrap was removed from cooling pico di gallo. Beans cooked yesterday and stored in deep pans were voluntarily discarded. .

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 1, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-304.12 (A) Spoon Handle is stored on the Flan. Spoon handle is stored on the food inside the refrigerated drawer. In-use utensils in TCS foodEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) Spoon Handle is stored on the Flan. Spoon handle is stored on the food inside the refrigerated drawer. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Keep handles off the food. Consider using a small pan inside the refrigerated drawer for the spoon. Do not store the spoon inside the flan; a clean spoon may be needed each time. Spoons were removed

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 4-205.10 Food EquipmentCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10 Food Equipment; Certification and Classification (C) Both True Glass Front Display Refrigerators used in the kitchen for open food (including salsa; corn and flan) are NSF approved for the storage and/or display of packaged or bottled products only. They are not being used as intended by the manufacturer.

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 4-204.113 Warewashing MachineCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-204.113 Warewashing Machine; Data Plate Operation Specifications (C) Dish Machine is washing at 87 degrees F. Allow the hot water to run to bring temperature into range specified on the sticker on the dish machine (120F; 140F for wash water). Pre wash hose was used to bring hot water to the area and wash temperature increased.

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 17, 2024 · Original Source

1 - Inspection

Aug 27, 2024

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

9 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish Machine is not sanitizing. Use test strips daily to verify presence of sanitizer. Manager replaced tubing and dispensing system component during today's inspection and dish machine is sanitizing by the end of today's inspection.; 4-602.11; Core; Ice Machine contains accumulated slime inside. Empty for a detailed cleaning.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Pan of chunky; mostly cut; firm vegetables is held on the grill at 105F. If vegetables are not maintained at 135F and hotter; they should be held according to the rule: Time as a Public Health control that requires labeling; written procedures and disposal of all food that remains at 4 hours (or bring home to pigs). discussed today

In Plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core; Employees wear jewelry on their wrists. Except for a plain ring such as a wedding band; while preparing food; food employees may not wear jewelry including medical information jewelry on their arms and hands.

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 issues

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Tongs are stored on the splash guard at the handwashing sink. These tongs will be reused and are often stored on the guard to the left of the fryer. Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.

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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Several cutting boards are in bad condition with black areas or deteriorated rough surfaces. Discard cutting boards that can no longer be effectively cleaned or restored to a smooth surface.

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 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; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. . Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.

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; Floor needs more frequent cleaning. Wall at ice machine needs cleaning.

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

majorCode 3-301.11Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11; Priority Foundation; Employee used her bare hand to hold the rotisserie chicken with her right hand and cut with her left hand. She reheated the rotisserie chicken on the grill with a lid to 127 degrees F. Employee should wear a glove on the hand holding the cooked chicken to prevent bare hand contact. A clean hand in contact with the cooked chicken is acceptable when the chicken is reheated to at least 145F. Discussed and redirected today

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 issues

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Towel dispenser is broken; not dispensing towels. Dispenser was ordered but not received. Replace broken towel dispenser. Assure towels are available at each handwashing sink. Roll of towels is stored on the very high shelf above the sink.

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.

May 29, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish Machine is not sanitizing. Bucket of chlorine is empty. Use test strips to verify presence of sanitizer. Dish machine was run several times today and bucket of concentrated bleach was replaced.

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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; House Flies are active in the kitchen. Maintain kitchen free of insects.

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

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Small pan is stored inside pan of black beans inside the walk in cooler (used as a scoop or utensil). Do not leave pan inside the food. Utensil with a handle should be available. . . Tongs are stored on the splash guard at the sink. These tongs will be reused and are often stored on the guard to the left of the fryer (but it is too hot today). Do not use the handwashing sink for anything other than handwashing and this includes storing utensils on the splash guard. Tongs were taken to the ware washing sink to clean and sanitize.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-502.11(A) and (C); Core; Gasket on the top Refrigerated Drawer under the grill is not attached; badly torn. Replace refrigerator gasket. . . Ice Bucket is cracked. Replace ice bucket. . Green and white cutting boards are in bad condition with deep nicks and black surfaces. Discard cutting boards that are rough (not smooth) or can no longer be effectively cleaned. . . Towel dispenser is not gripping towels and not dispensing properly. Replace paper towel dispenser. Maintain these items in good cleanable condition.

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 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; Can Opener mount is heavily soiled and blue plastic insert cannot be removed today for cleaning. Entire can opener mount should be removed from the table for deep cleaning (and can be replaced after cleaning). . . Equipment above the steam table and above the make line refrigerator are soiled. Shelves are not clean. Dish machine is unusually soiled; not clean. Fan mounted outside the walk in cooler is not clean. Maintain equipment and items in the kitchen clean and free of build up.

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 29, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

1 recorded violation

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Several stacks of plates stored as clean on the serve line had food splash on them. The can opener had black residue on it. Several pans stored as clean had sticker and food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.

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 15, 2024 · Original Source

1 - Inspection

Oct 18, 2023

Score 96

Official score: 96 · Understand This Area’s Scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Several stacks of plates stored as clean on the serve line had food splash on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-Dishes were moved to dish machine to be cleaned again. Reviewed need to keep dishes clean for service with PIC.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; The spray bottle containing degreaser was not labeled. Working containers of chemicals shall be labeled with the common name of the material. CDI-Bottle was labeled.; 7-201.11; Priority; One spray bottle of degreaser was stored on the clean dish shelf. Chemicals shall be stored so they cannot contaminate equipment; utensils; or food. CDI-Bottle moved to under 3-compartment sink.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; One wet wiping cloth was stored on a rolling rack in between uses. Wet wiping cloths must be stored in a sanitizing solution in between uses. CDI-Cloth was moved to a sanitizer bucket.

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 18, 2023 · Original Source