ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was La Taberna Mexican Bar Grill last inspected?
The most recent inspection on record was on Oct 20, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?
Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from May 20, 2024 to Oct 20, 2026.
Has La Taberna Mexican Bar Grill ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated May 20, 2024.
4-602.12 Cooking and Baking Equipment - C The interior of the microwave is soiled with food debris and sauce splatter. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. PIC cleaned the microwave.
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.
notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this sectionContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (3) At least 6 inches above the floor.
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.
notedCode 4-501.12 Cutting Surfaces Replace or resurface deeply scratched and scored cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZEDCleaning and sanitizing
4-501.12 Cutting Surfaces Replace or resurface deeply scratched and scored cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. PIC has been advised.
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Outer surfaces of equipment are soiled with sauce and grease splatter. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) Outer surfaces of equipment are soiled with sauce and grease splatter. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dust; food residue; and other debris. PIC was advised to increase the cleaning frequency of these surfaces.***REPEAT VIOLATION***
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.
notedCode Violation: 5-205.11 - Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink in the prep area was observed to contain food debris and was blocked by a large trash canHandwashing
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
Violation: 5-205.11 - Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink in the prep area was observed to contain food debris and was blocked by a large trash can; making it inaccessible for proper handwashing. A handwashing sink shall be used only for handwashing and must be maintained in a manner that ensures it is accessible at all times for that purpose. The Person in Charge (PIC) immediately had the sink cleaned and the trash can relocated to restore access. ***CORRECTED DURING INSPECTION (CDI)**
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.
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 (Pf) Several knives with visible food residue were stored in the clean utensil area; indicating they had not been properly cleaned. Food-contact surfaces of equipment and utensils must be clean to sight and touch to prevent contamination.PIC removed the soiled knives and placed them in the dishwashing area for proper cleaning and sanitizing. ***CDI***
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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Several food containers were observed wet stacked while being stored as clean. After cleaning and sanitizing; equipment and utensils must be stored n a self-draining position that allows air drying. ***CDI***
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Lowboy coolers were observed to be pooling condensate inside the units. Equipment must be maintained in good repair and properly adjusted to prevent the accumulation of moisture. PIC was informed and will arrange for maintenance or repair to eliminate the pooling condensate and ensure the units operate properly.
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) Prep surfaces remained soiled with food debris during inspection and walk in cooler shelving has residue accumulation. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) Prep surfaces remained soiled with food debris during inspection and walk in cooler shelving has residue accumulation. Nonfood contact surfaces of equipment shall be kept clean to prevent the accumulation of dust; food residue; and other debris. These surfaces must be cleaned at a frequency necessary to maintain cleanliness and prevent potential contamination. PIC was advised to increase the cleaning frequency of these areas. Surfaces were scheduled 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.
3-501.14(A); Priority; Observed cooked chicken cooling from last night in the walk-in cooler at 48F. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Use appropriate cooling methods to achieve proper cooling time. CDI- chicken voluntarily discarded.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Cooked chicken failed to cool within the proper time frame due to ineffective cooling methods. Chicken was placed in a large stock pot with a lid. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths or ice wands and active stirring. Cold air must flow around product to remove the heat. CDI- chicken was discarded and cooling methods were reviewed with 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed frozen condensation accumulating on a box of open corn near the entrance of the walk-in freezer. Frozen condensation observed on other food boxes as well. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- box of corn was closed. Keep freezer door shut all the way to avoid ice accumulation near the entrance. This item was marked out for standing water inside the reach-in unit on last inspection. Full points may be taken for repeat violations in the future.
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.
3-304.12 (A); Core; A plastic bowl was being used as a scoop in an open box of frozen corn. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Use appropriate dispensing utensils with handles that can be kept out of the food. CDI- bowl removed. No point taken.
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.
4-201.11; Core; Metal wire shelving in the walk-in cooler was spray painted with a silver coating. It is now starting to peel off which inhibits cleanability and may contaminate food. Equipment and utensils shall be designed and constructed to be durable and to maintain their characteristic qualities under normal use conditions. Replace shelving to avoid full point demerit in the future.
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.
4-601.11 (C); Core; Inside of grill cooler drawers have food residue accumulation. Shelving in the walk-in cooler has residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.14; Core; The ceiling vents in the prep area and near chip/salsa prep area are coated in heavy dust accumulation. Ventilation systems shall be cleaned and filters changed so they are not a source of contamination by dust; dirt and other materials. Please clean these vents. Full point taken for repeat violation.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed standing water in the bottom of the reach-in cooler next to the steam table. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust or other contamination. CDI- excess moisture wiped up. No point taken.
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.
3-302.15; Core; Observed avocado cut on the makeline with the produce stickers still on the skin. Raw fruits and vegetables shall be thoroughly washed in water to remove dirt and other contamination prior to being cut; combined with other ingredients; or served in ready-to-eat form. CDI- remaining avocado sent to be washed.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 4-903.11 (A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C); Core; Stacks of single-use to-go containers were stored with the food contact portion exposed on the serving line. Single-service articles shall be kept in the original protective package or stored by using other means that protect from contamination until used. CDI- containers were inverted. Full point will be taken on next inspection for a repeat violation.
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.
4-201.11; Core; Metal wire shelving in the walk-in cooler was spray painted with a silver coating. It is now starting to peel off which inhibits cleanability and may contaminate food. Equipment and utensils shall be designed and constructed to be durable and to maintain their characteristic qualities under normal use conditions. Replace shelving to avoid future demerits.
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.
4-601.11 (C); Core; The exterior of the glass door reach-in cooler has residue accumulation especially near the gaskets. Fan cover inside this unit is dusty. The right side fan cover in the walk-in cooler is dusty as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.14; Core; The ceiling vent in the prep area is coated in heavy dust accumulation. Ventilation systems shall be cleaned and filters changed so they are not a source of contamination by dust; dirt and other materials. Please clean this vent.
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.
3-302.11; Priority; Raw shrimp stored above vegetables in cooler drawers. Raw burgers stored above bread in glass-door reach-in cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged in coolers.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-501.16(A)(1) ; Priority; White rice and queso dip holding below 135F. Time/Temperature Control for Safety (TCS) foods shall be held at 135F or above for hot holding. CDI - rice and queso reheated to 165F before replaced in steam table. Ensure hot foods are fully submerged in steam table and stirred often to maintain temperature above 135F.
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.
3-302.12; Core; One container of salt and one container of flour missing labels of the food. Containers of foods that are not immediately recognizable shall be labeled with the common name of the food. Containers labeled during 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.
3-304.12; Core; Scoops stored in ice and powdered foods with handle below the surface of the ice/food. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure scoops are properly stored.
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.
minorCode 4-903.11(A) and (C)Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Several stacks of single-use to-go containers stored with the food contact surfaces exposed. Single-service items shall be stored to prevent their contamination. Ensure to-go containers are stored inverted 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.