Mobile Food · Wake County, NC

J.Rivera's Pupusas (Wcid #828)

12305 Capital Blvd

Last inspected Oct 22, 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 J.Rivera's Pupusas (Wcid #828) last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
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?: 6 inspections on record, from Feb 14, 2024 to Oct 22, 2026.
Has J.Rivera's Pupusas (Wcid #828) ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 14, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 22, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 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; PIC with food protection manager certification was not present. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure CFPM is present during all hours of operation to avoid future points. Owner with CFPM credential arrived after inspection.

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 3-501.13 (A)-(D)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A)-(D); Priority Foundation; Observed raw chicken and beef on the counter thawing at room temperature upon arrival. Except when thawed and prepared for immediate service when ordered; TCS food shall be thawed under refrigeration or under running water with a water temp of less than 70F. CDI- employee placed items back in the refrigerator to thaw.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Open employee beverages were stored on prep table directly next to single-use trays. Areas designated for employees to eat; drink; and use tobacco and employee storage facilities shall be located so that food; equipment; linens; and single-service articles are protected from contamination. CDI- drinks relocated to an appropriate area.

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, Oct 22, 2026 · Original Source

1 - Inspection

May 14, 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, May 14, 2026 · Original Source

1 - Inspection

Jul 17, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Observed avocado in the reach-in cooler with produce stickers still present on the skin. Wash fruits and vegetables prior to use. All produce shall be washed at the commissary. No point taken today.

In Plain English

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

More about other finding

notedCode 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; Plastic bowls stored inside bins of salt and rice flour. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use appropriate dispensing equipment with handles. Full point taken for repeat violations.

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, Jul 17, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 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; PIC with food protection manager certification was not present upon arrival for inspection. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI- manager/owner with ServSafe CFPM credential arrived during inspection. Ensure CFPM is present during all hours of operation.

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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A container of Queso was observed on the counter upon arrival. PIC said it is used to make Pupusas during the day. Queso measured 41 - 53F from bottom of container to top of container and was placed on counter shortly before inspection. Maintain TCS foods in cold holding at 41F or less or use time as a public health control for TCS foods normally kept cold. CDI- explained TPHC form and how to implement time as a public health control. Queso was labeled for time and TPHC form was sent to operator for use. Any unused queso to be discarded by 3:00pm. All other cold holding was observed compliant. No points taken today.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (B)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B); Core; Salt scoop stored inside bin of salt with handle laying in salt. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scop removed. Full point may be taken for repeat violations.

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, Apr 30, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 2-301.12Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.12; Priority; As mentioned below; no soap was used when 'handwashing' was observed at the 3-compartment sink. When the hands are to be washed; a cleaning compound (soap) shall be used. CDI - Education provided. Hands cleaned properly following education; as mentioned in the comments below. 2-301.14; Priority; A gloved employee observed handling bags of raw steak and subsequently handled a clean spatula on the cook line with the soiled gloves intact. No glove change or handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures. 2-301.15; Priority Foundation; When prompted to wash their hands; the food employee used the 3-compartment sink and rinsed their hands with water only. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or ware washing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Employee educated. Hands washed in the 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

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Numerous flies present inside of the MFU (mobile food unit). The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Sanitizer bucket of bleach registered less than the required concentration (50-200 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Bucket dumped and re-filled. 50-200 ppm obtained.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A cup stored inside of rice water (cup used for portioning). Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination.

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 30, 2024 · Original Source

1 - Inspection

Feb 14, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 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; Utensils stored as clean sticky to the touch and soiled with food debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Utensils moved for thorough 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

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee food stored with facility food (food for sale) in refrigeration. There shall be designated areas for the storage of employee food and employee food shall be located so that facility food is protected from contamination. Label all personal food and store separately.

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, Feb 14, 2024 · Original Source