Restaurant · Wake County, NC

Lil' Hombre

535 S White St

Last inspected Oct 2, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 Lil' Hombre last inspected?: The most recent inspection on record was on Oct 2, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
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?: 3 inspections on record, from Dec 9, 2025 to Oct 2, 2026.
Has Lil' Hombre ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Dec 9, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 2, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

minorCode —Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

Observation: Certified food protection manager was not at the establishment upon arrival. 2-102.12 (A) Certified Food Protection Manager (C)

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 Observation: All cold hold foods in the drawer coolers were not being maintained at 41F or below. Examples: bbq pork 60Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: All cold hold foods in the drawer coolers were not being maintained at 41F or below. Examples: bbq pork 60; beef 59F; chicken 58F. The gfci had tripped and the cooler was not functioning at all. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: All cold hold foods were discarded. The gfci was reset and the drawer cooler is holding at 41 or below at this time.

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

minorCode Observation: Dust is starting to build up on ceiling vents in the kitchen. A small amount of debris is behind equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: Dust is starting to build up on ceiling vents in the kitchen. A small amount of debris is behind equipment. 4-601.11 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 2, 2026 · Original Source

1 - Inspection

Mar 3, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode Observation: Raw pork was stored above ready to eat chili in reach in cooler. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw pork was stored above ready to eat chili in reach in cooler. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Chili was moved and stored away from ready to eat foods.

In Plain English

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

More about other finding

notedCode Observation: Beside the three comp sink their is a hole in the wall that needs repair. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: Beside the three comp sink their is a hole in the wall that needs repair. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 3, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

1 recorded violation

notedCode Observation: PorkFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: Pork; beef; and chicken were all holding at 60F in prep cooler. Cooler was turned off. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: All three meats were discarded.