ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Taco Bell #30930 last inspected?
The most recent inspection on record was on Nov 5, 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?
8 inspections on record, from Jan 24, 2024 to Nov 5, 2026.
Has Taco Bell #30930 ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 24, 2024.
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that dried food debris on the dishes. There were some dishes stored as clean that were greasy to the touch. This is a repeat item from the last two inspections. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. This is a repeat from the last inspection but not severe enough to take full credit. CDI.. The dishes were cross stacked.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the cooking equipment. Clean the storage shelves. Clean physical facilities at a frequency necessary to remove 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the cooking equipment. Clean physical facilities at a frequency necessary to remove 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.
4-601.11(A) There were some dishes stored as clean that were greasy to the touch. There were some dishes that were stored as clean that had dried food debrso on the dishes. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed at the three compartment sink to be washed again.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Clean dishes were stored on air-drying shelves that needed to be cleaned.
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.
4-502.11(A) Maintain utensils in good repair. There was frost on the condenser in the walk-in freezer. All equipment must be in good repair and easy to clean.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying shelves to remove the dust. Clean around the food prep areas. Clean the storage shelves. Clean equipment at a frequency necessary to eliminate 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the walk-in cooler and freezer. Clean the floor on the serving line to remove the debris. Clean physical facilities at a frequency necessary to remove 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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were tacked wet. This a repeat item on the last three inspections.
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 Maintain equipment in good repair. There was some frost build-up on the condenser line in the walk-in freezer. All equipment must be in good repair.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves. Clean the gaskets on the cold hold units. Clean around the food prep areas to remove the debris. Clean the air-drying shelves. Equipment must be cleaned at a frequency necessary to eliminate 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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the walk-in freezer to remove the ice build-up. Clean the floor and walls near the sinks and food prep areas. Clean the physical facilities at a frequency necessary to eliminate debris build-up.
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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were several food containers that were stored as clean that were greasy to the touch. There were several containers that were stored as clean but had wet food debris on the dishes. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked.
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) Ice build-up was observed on the condenser line in the walk-in freezer. All equipment must be in good repair. 4-501.12 Cutting Surfaces (C) The white cutting boards on the serving line had deep cuts on the boards . Resurface or replace the cutting boards if they cannot 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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the pipes in the walk-in freezer to remove the ice build-up.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the walk-in freezer to remove the ice build-up.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Floors under shelving and walls behind equipment need detail cleaning. Observed an accumulation of grime and debris underneath the deep fryer unit and the back floor-to-wall juncture under. Increase cleaning schedule. All floor spaces shall be cleaned as often as necessary to keep them clean.
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.
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf)- Facility missing written procedures for cleaning Vomit and Diarrheal Incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provide PIC Department's written Vomit and Diarrheal Written Procedures template.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11(A)- Noted greasy/soiled plastic containers stored as being clean near the 3 comp sink. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Containers were sent back to the dish pit. Advised employee to soak containers in degreaser to help break down grease prior to cleaning/ sanitizing container.
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.
3-302.12; Core; Working containers of spices were not labeled with the food contents: dry spices; sauces. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI: Operator labeled wo container 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11- Upon arrival; noted boxes of food being stored on the floor in the walk-in freezer unit. Store food in a clean; dry location; not exposed to contamination. Keep 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.
4-901.11; Core; Noted multiple metal containers stacked while still wet. Cross stack or separate containers during air drying process. This is a repeat.
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; Core; Observed ice build-up on the condenser line in the walk-in freezer unit. Discuss having ice build up removed and repair the condensation leak for walk-in freezer. Ensure all equipment is maintained in good repair.
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.
4-602.13; Core; At the self-serve station; noted sticky; tar-like build-up on the interior surface of the soda machine cabinet. Also noted residue build-up on the racks inside the hot hold cabinets; the lower storage shelves at the Drive-thru window and make line station. Develop cleaning schedule that eliminated buildup in these areas. 4-602.13; Core; Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-204.11 ; Priority. Noted Quaternary Ammonium sanitizer solution was reading above 400ppm during time of inspection. Maintain Quat sanitizer between 200-400ppm during time of use. CDI- Education provided; instructed PIC to remix to 200 ppm during time of visit.
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.
4-204-112; Priority Foundation; Noted electronic ambient air thermometer for undercounter prep cooler is no longer working. In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Verification shall be completed by July 18th to ensure thermometer is replaced.
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.
3-302.12; Core; Noted working containers of sugar; cinnamon and other spices were missing labels. This a repeat from the previous inspection. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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.
4-501.11; Core; Observed excessive ice build covering condenser line in the walk-in freezer unit. Discuss having ice build up removed and repair the condensation leak for walk-in freezer. Ensure all equipment is maintained in good repair.; 4-501.11; Core; The epoxy coating utilized at the step up to the walk in freezer in the walk in refrigerator is deteriorated and in poor repair. The epoxy coating can be replaced with a kick plate meeting the definition of smooth; sealed and easily cleanable; The hood system is missing the catch basin for the grease drain from filters. Replace catch pan. 4-501.11; Core; ) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
4-602.13; Core; The area on the front panel of the dining room soda machine and under the cabinet is accumulated with soda syrup buildup and debris. Develop cleaning schedule that eliminated buildup in these areas. 4-602.13; Core; Nonfood-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.
5-205.15; Priority Foundation; At the 3-compartment sink; the end unit to the vertical drain line as broken off. Repair PVC drain line. Keep all plumbing maintained in good repair.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
6-501.12; Core; Floors under shelving and walls behind equipment in need of cleaning. Increase cleaning schedule. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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 Observation: The cutting boards and the rail for preparation of food products at room temperature are not on a 4 hour rotation schedule of washCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
Observation: The cutting boards and the rail for preparation of food products at room temperature are not on a 4 hour rotation schedule of wash; rinse and sanitize. Facility opens at 7am; there is not a set time schedule for these areas as discussed during inspection. 4-602.11; A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: Utensils/equipment used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P CDI: Operator implemented cleaning measures for 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.
minorCode Observation: The drive through window does not have a self-closing device or an air curtain when in use allowing entrance of flying insects. 6-202.15Pests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
Observation: The drive through window does not have a self-closing device or an air curtain when in use allowing entrance of flying insects. 6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3) Solid; self-closing; tight-fitting doors. openings shall be protected against the entry of insects and rodents by: (1) 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; (2) Properly designed and installed air curtains to control flying insects; or (3) Other effective means.
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.
minorCode Observation: Floors under shelving and walls behind equipment in need of cleaning. Increase cleaning schedule. 6-501.12Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: Floors under shelving and walls behind equipment in need of cleaning. Increase cleaning schedule. 6-501.12; Core; (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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.
minorCode Observation: Working containers of spices were not labeled with the food contents: dry spicesFood source and labeling
Official Wording
Food properly labeled: original container
Inspector’s Notes
Observation: Working containers of spices were not labeled with the food contents: dry spices; sauces. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI: Operator labeled wo container 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.
minorCode Observation: Spatula used on food preparation at the panini press machine was stored under the machine which i snot a clean storage place for in use utensils. Store in use utensils in clean place between useEquipment and utensils
Official Wording
In-use utensils: properly stored
Inspector’s Notes
Observation: Spatula used on food preparation at the panini press machine was stored under the machine which i snot a clean storage place for in use utensils. Store in use utensils in clean place between use; store in water held 135F or higher. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (B) In FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed; such as bins of sugar; flour; or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under 4-602.11 and 4-702.11
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 Observation: Excessive cups stored at the dispenser exceeded the lip of the dispenser allowing for hand contact of the mouth portion of the cup when dispensed. Ensure that the mouth contact surface of the single service item is protected from hand contact when dispensing. 4-904.11Equipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
Observation: Excessive cups stored at the dispenser exceeded the lip of the dispenser allowing for hand contact of the mouth portion of the cup when dispensed. Ensure that the mouth contact surface of the single service item is protected from hand contact when dispensing. 4-904.11; Core; (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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 Observation: The epoxy coating utilized at the step up to the walk in freezer in the walk in refrigerator is deteriorated and in poor repair. The epoxy coating can be replaced with a kick plate meeting the definition of smoothCleaning and sanitizing
Observation: The epoxy coating utilized at the step up to the walk in freezer in the walk in refrigerator is deteriorated and in poor repair. The epoxy coating can be replaced with a kick plate meeting the definition of smooth; sealed and easily cleanable; The hood system is missing the catch basin for the grease drain from filters. Replace catch pan. 4-501.11; Core; ) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.
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.
minorCode Observation: The area on the front panel of the dining room soda machine and under the cabinet is accumulated with soda syrup buildup and debris. **REPEAT** Develop cleaning schedule that eliminated buildup in these areas. 4-602.13Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
Observation: The area on the front panel of the dining room soda machine and under the cabinet is accumulated with soda syrup buildup and debris. **REPEAT** Develop cleaning schedule that eliminated buildup in these areas. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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.