Restaurant · Wake County, NC

Gonza Tacos Y Tequila

1849 S Main St

Last inspected Oct 28, 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 Gonza Tacos Y Tequila last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Nov 28, 2023 to Oct 28, 2026.
Has Gonza Tacos Y Tequila ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 28, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 28, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Handwashing sink in warewashing area was used to thaw a container of mango juice. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Container of mango juice was removed from handwashing 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.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Baffle in large ice machine has a buildup of unclean residue along edges. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. Make sure that during the cleaning process; the ice machine baffle is removed so that the ice chute may be cleaned and sanitized. CDI- Cleaning was initiated.

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 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Squeeze bottle of mexican cream (49F) found in a container of ice that only contacted the bottom of the container. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. CDI- Mexican cream was voluntarily discarded. Provided education on how to properly prepare an ice bath for squeeze bottles containing TCS foods.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer buckets observed with a concentration of 0ppm QAC. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration. CDI- Buckets were replenished with sanitizer at the correct concentration.

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)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Wetstacking has improved since last routine inspection; however; there were a few food containers on clean dish rack that were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.

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 28, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 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; At the start of the inspection; cooked macaroni was cooling in the walk-in cooler in a container that was wrapped in saran wrap. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. CDI- Food was unwrapped and placed in the walk-in freezer to rapidly cool.

In Plain English

More about food kept at an unsafe temperature

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); Core; Large; metal hotel pans on clean dish rack were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together. *This was a general comment on the last routine 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, Feb 18, 2026 · Original Source

1 - Inspection

Jun 26, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

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); Core; Metal pans on clean dish rack were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Queso dip (63F) and cooked beef (72F) found in hot box holding at incorrect temperatures. It was determined that food was placed in this unit waiting to be reheated on stove top. TCS food shall be maintained at 135F or above. CDI- Both items were reheated during the inspection and reached a temperature above 165F prior to placing back in holding units.

In Plain English

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; Batches of tortilla soup (6/19); salsa costilla (6/17); mole (6/17); and salsa habanero (6/17) all found holding longer than 7 days in the walk-in cooler. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. Prep day counts as Day 1. CDI- TCS foods held longer than 7 days were voluntarily discarded during the inspection.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Tortillas were being fried at the start of the inspection and a large container of processed chips were stored directly on the floor. Food shall be protected from contamination by storing food where it is not exposed to splash; dust or other contamination and at least 6 inches above floor. CDI- Food was removed from the floor and placed on dunnage rack.

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

Official record from Wake County Environmental Services, Jun 26, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

minorCode 5-501.111Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.111; Core; The lids were broken off one of the garbage dumpsters and one lid was broken off the other garbage dumpster. Dumpsters shall be maintained in good repair. *Email was sent to landlord during 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

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's bottle of water was stored on top of the ice-cream cooler next to bowls and other supplies. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food; equipment; utensils and other supplies. CDI - Water bottle was moved to the bottom shelf.

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, Sep 10, 2024 · Original Source

1 - Inspection

May 14, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

majorCode 3-603.11Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11; Priority Foundation; The consumer advisory is not worded correctly. The reminder statement needs to say: "*This item is cooked to order. Consuming raw or undercooked meats; poultry; seafood; shellfish or eggs may increase your risk of foodborne illness." If ceviche is going to be the only dish served raw or undercooked you may say "*This item may be served raw or undercooked. Consuming raw or undercook seafood or shellfish may increase your risk of foodborne illness." A verification visit will be made no later than Friday; May 24; 2024.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Scoop was laying in the rice at the steam table. Utensils being stored in foods shall be stored with the handle above the food. CDI- Scoop was put in an empty container in steam table.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The black fans have a buildup of dust (dish and pantry area) and the front side of the hood on the inner portion has oil running down it. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these 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 problems

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee's bottle of water was stored on a shelf above clean dishes and food in the bottom section of the pantry cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Bottle of water was moved to the bottom shelf.

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, May 14, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

majorCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority Foundation; A tray of uncovered; cooked beef short ribs (that had completely cooled and was in the process of freezing) was stored below a commercially processed and packaged beef in the walk-in freezer. Frozen foods may be stored in any order in a freezer if all the items are commercially processed and packaged; otherwise foods shall be stored by their final cook temperature and species to prevent cross contamination. CDI- Short ribs were covered and moved to the top rack.

In Plain English

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

More about other finding

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Cooked poblanos dated 11/19 were stored in the bottom section of the taco cooler. TCS foods shall be discarded once they exceed the time and temperature combination of being held for 7 days at 41F or below. CDI - Poblanos were 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

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; The bulk container of flour was not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. Label the container.

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

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; The grate at the beverage dispensing machine in the kitchen is rusting. All equipment shall be maintained in good repair. Request a new grate from your Pepsi representative.

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; The fan in the pantry area has a buildup of dust. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean the fan. ** Points not increased since this is a fan in a different 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 problems

Official record from Wake County Environmental Services, Nov 28, 2023 · Original Source