Mobile Food · Wake County, NC

Paco's Tacos (Wcid #703)

5490 Apex Peakway

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Paco's Tacos (Wcid #703) 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: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 17, 2023 to Oct 28, 2026.
Has Paco's Tacos (Wcid #703) ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 17, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 28, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.19(A) If TPHC is used written procedures shall be prepared in advanceOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(A) If TPHC is used written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify the methods of compliance with TPHC and Cooling requirements. Pf -Observation: Person in Charge (PIC) was keeping cooked rice on Time Control for 4 hours but written procedure was not available. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) sent written procedure to be filled out by the Person in Charge (PIC).

In Plain English

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

More about other finding

notedCode 2-402.11 FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11 FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: Person in Charge (PIC) was cooking fish without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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

notedCode 6-501.12 FloorsCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observation: make sure to keep adequate paper dispenser to make it easier for employees and incentivize handwashing. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: floor had accumulation and dry food debris in corners under equipments. Make sure to include these areas in cleaning schedule. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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, Oct 28, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

6 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Staff member using hand sanitizer after eating and before engaging in tasks in the kitchen. CDI- Staff member was educated on requirements for when to wash hands. Staff member washed hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.

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

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; No hot water at handsink as the hot water heater was not functioning properly. Provide at least 100F water at handsinks. CDI- PIC repaired tankless heater during inspection to provide 100F.

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

4-601.11(A); Priority Foundation; Multiple food containers stored with food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC pulled soiled dishes and will take back to commissary to wash rinse and sanitize.

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) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Pico de gallo; lettuce; tomato; salsa verde; and cabbage above 41F in the prep cooler. Maintain TCS foods in cold holding at 41F or less. CDI- PIC states the prep cooler top was open and cooler was at temp before lunch rush. Cooler top was closed and cooler went back down to ambient 40F. To expedite the foods back to 41F; bagged ice was placed on top of the product. Keep the lid closed as much as possible and use ice when appropriate.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Multiple meats pulled from freezer missing pull-thaw dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC was able to confirm the dates they meats were pulled (2/8/26)and labeled them.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; In service avocados with stickers. Wash fruits and vegetables prior to use. Per permit conditions; produce should be washed in the commissary. Discussed with PIC.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Feb 10, 2026 · Original Source

1 - Inspection

Feb 25, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The gasket on the one door reach in refrigerator is in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: The cutting board on the production line at the steam well is heavily scored. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively 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

Official record from Wake County Environmental Services, Feb 25, 2025 · Original Source

1 - Inspection

Oct 1, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Staff member using hand sanitizer after eating and before engaging in tasks in the kitchen. CDIHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Staff member using hand sanitizer after eating and before engaging in tasks in the kitchen. CDI; Staff member was educated on requirements for when to wash hands. Staff member washed hands. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P

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

Observation: The rear screen door is torn and is being left standing open during operation; CDI; Operator closed door during inspection. Discussed alternatives for repair of door or screening for doorway to allow air flow. FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: The presence of flies are throughout mobile truck due to leaving door open. Ensure font and rear door are kept closed and eliminate the presence of flies during operation. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

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 Observation: Wiping clothes in use for wiping surfaces are not placed in a sanitizer between use. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: Wiping clothes in use for wiping surfaces are not placed in a sanitizer between use. Ensure that wiping clothes are stored in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Obervation: When turning on hand sinkOther

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

Obervation: When turning on hand sink; hot nor cold water was supplied. CDI: Operator turned on hot water heater and both hot and cold water was available. Hot water at 100F is required to be supplied at hand sink; water cannot be cut off to hand sink during operation. 5-103.11 Capacity - Quantity and Availability (Pf) Water is not available to sink in sufficient quantity when hot water generator is cut off. Ensure tht hot water heater is turned on during operation so that hot water is supplied to hand sink and water is available to wash hands.

In Plain English

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

More about other finding

Official record from Wake County Environmental Services, Oct 1, 2024 · Original Source

1 - Inspection

Jun 11, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

majorCode Observation: Working bottle of detergent hanging from rear handle in back of mobile unit was not labeled with contents. CDIChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: Working bottle of detergent hanging from rear handle in back of mobile unit was not labeled with contents. CDI; Operator labeled during inspection. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

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 Observation: The rear screen door is torn and is being left standing open during operationPests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

Observation: The rear screen door is torn and is being left standing open during operation; CDI; Operator closed door during inspection. Discussed alternatives for repair of door or screening for doorway to allow air flow. 6-202.15; Core; FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.; Observation: The presence of flies are throughout mobile truck due to leaving door open. Ensure font and rear door are kept closed and eliminate the presence of flies during operation. 6-501.111; The PREMISES shall be maintained free of insects; rodents; and other pests.

In Plain English

More about signs of rodents or insects

minorCode Observation: Staff not wearing hair restraints during production tasks. Ensure all staff performing tasks are wearing hair restraints. CDI: Staff put on hair restraints during inspection. 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staff not wearing hair restraints during production tasks. Ensure all staff performing tasks are wearing hair restraints. CDI: Staff put on hair restraints during inspection. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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 Observation: Exterior trash cans do not have lids. Ensure that refuse cans are covedered when in use. 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: Exterior trash cans do not have lids. Ensure that refuse cans are covedered when in use. 5-501.113; Core;

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, Jun 11, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Small amount of rice in pot on steam well holding between 129F-132F. TCS food shall be maintained at 135F or above for hot holding. CDI- Rice was reheated to a temperature of 192F prior to placing back in holding unit. This was the only food holding in steam well at an incorrect temperature.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; Test kit was provided for quat. sanitizer kept in bucket but lacking a color chart. Another quat. test kit with color chart showed that concentration was below 200ppm and was not reading accurately. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- New quat. test kit was ordered during the inspection.

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, Feb 19, 2024 · Original Source

1 - Inspection

Oct 17, 2023

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; Observed cooked rice stored directly in contact with plastic "Thank You" bags. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. CDI- Employee transferred rice to a Ziploc bag during the inspection.

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

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; Fryer baskets have thick accumulation of encrusted grease. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean fryer baskets more frequently.

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 17, 2023 · Original Source