Mobile Food · Wake County, NC

Tacos El Coco Loco (Wcid #956)

404 W Chatham St

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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 Tacos El Coco Loco (Wcid #956) last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?: Yes: 2 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 Feb 24, 2025 to Oct 29, 2026.
Has Tacos El Coco Loco (Wcid #956) ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Feb 24, 2025.

The Full Inspection History

5 inspections

1 - Inspection

Oct 29, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed plastic cups being used to scoop sugar and dry rice and left inside containers of food. Use dispensing utensils with handles that can be kept out of the food. In non-TCS foods; utensil handles shall be kept above the food inside containers. Discontinue use of cups to scoop dry ingredients.

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

notedCode 4-601.11Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11; Core; Observed food residue accumulation on bottom interior of reach-in freezer. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue; and other debris accumulation. 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 29, 2026 · Original Source

1 - Inspection

Jun 10, 2026

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-903.11(A)(B) and (D)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A)(B) and (D); Core; Observed several food containers stacked wet on the clean equipment shelf. Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored in a self-draining position that allows air drying. Separate containers for proper drying.

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, Jun 10, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Observed raw shell eggs above ready-to-eat sauces and containers of milk in the reach-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs relocated to lower shelf.

In Plain English

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

More about other finding

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Sanitizer used with wiping cloths observed with no chlorine residual. Sanitizer used with wiping cloths shall be 50 - 200ppm chlorine bleach. PIC indicated it was made the day prior. Ensure fresh sanitizer is made for each day. CDI- fresh sanitizer prepared.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Observed onions with produce stickers still present on the outer layers in the reach-in cooler. Ensure onions and other produce are washed prior to cutting and storing on the mobile food unit. Wash produce in the commissary before loading onto the truck. CDI - instructed employee to wash onions in commissary prep sink.

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, Dec 16, 2025 · Original Source

1 - Inspection

Aug 19, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 6-301.14Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.14; Core; Handwashing sink is missing a handwash sign. Each handwashing sink shall have a sign directing employees to wash their hands. Post a handwash sign at each handsink. CDI- signage provided

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

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Grill utensils are being stored in a greasy container with visible residue at the bottom. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Clean out and sanitize utensil storage container.

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, Aug 19, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The far-right side door to the prep cooler across from the grill is in disrepair. When opened; the door falls off the hinges and it is not fully secured to the unit. Equipment shall be in good repair and proper adjustment. PIC able to put the door back in place. Cooler maintaining 41 F or less ambient; and all TCS foods holding at 41 F or below. Until full repair; do not open this door unless necessary to maintain proper temperatures. Repair cooler door.

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 24, 2025 · Original Source