Restaurant · Wake County, NC

Tacos Mexico

1430 N Main St

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Tacos Mexico last inspected?: The most recent inspection on record was on Nov 10, 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: 4 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 Feb 6, 2024 to Nov 10, 2026.
Has Tacos Mexico ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Feb 6, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Nov 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-301.11(C)Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11(C); Priority Foundation; Employee making fresh tortillas and using bare hands to remove cooked tortillas from grill top. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready-to-eat form. Gloves donned during inspection once asked.

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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Large tall container of heavy cream stored on top part of make line cooler at 45-48F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Heavy cream is kept at bottom of cooler; but brought to top during busy times when used more frequently. Educated to keep this large container in bottom; where it can maintain 41F or below. Food product above fill lines and double container will not maintain at 41F or below. Heavy cream moved to bottom of reach-in cooler during inspection.

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 3-501.13 (A)-(D) ThawingFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A)-(D) Thawing; Priority Foundation; Fish thawing in prep sink in container of water; without water running. Fish still at 30F when checked. Food shall be thawed under refrigeration at 41F or below or submerged under running water; at water temperature of 70F or below so thaw raw animal food are not above 41F. Cold water turned on during inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.19Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.19; Priority Foundation; Employee washing dishes and hot water at 98F in sink basin. The wash solution in manual Warewashing equipment shall be at 110F or the temperature specified on the manufacturer's label. Dawn dish soap being used and no wash temperature specified. Hot water added during 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, Nov 10, 2026 · Original Source

1 - Inspection

Jun 17, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Upcoming ServSafe classes reviewed with employee during inspectionPermits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Upcoming ServSafe classes reviewed with employee during inspection; not limited to Sevsafe other ANSI approved certifications can be obtained. Food protection manager must show certification and be onsite when food is being prepared and sold.

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 6-301.12 Hand drying provisionHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Hand drying provision; Priority Foundation; Handsink in kitchen next to three compartment sink did not dispense paper towels. Each handwash sink shall be provided with paper towels or an approved air drying device. The soap dispenser at this handsink did not dispense soap. Pump of dish soap located on shelf next to sink used as soap during inspection. Each handsink shall be provided with soap. Napkins added to top of dispenser during inspection; and roll of paper towels provided from front bar area. Ensure soap is readily available from soap dispenser.

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 separated & protected

Inspector’s Notes

3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - Priority; Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods from ready-to-eat foods during storage and preparation. Plate of portioned raw chicken and raw beef stored on top of ready-to eat foods in make line cooler. Raw foods must be below ready-to-eat. The make line contained salsa and cut bell peppers on the side with the raw foods. Raw foods moved to bottom of make line during inspection.

In Plain English

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

More about other finding

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Large tall container of heavy cream stored on top part of make line cooler at 44F. TCS (Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Heavy cream is kept at bottom of cooler; but brought to top during busy times when used more frequently. Educated to keep this large container in bottom; where it can maintain 41F or below. Food product above fill lines and double container will not maintain at 41F or below. Heavy cream discarded during inspection.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 17, 2026 · Original Source

1 - Inspection

Dec 3, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B);Core; Several dry and wet wiping cloths stored on prep tables and counters throughout facility. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths shall be in hand or in sanitizer bucket. Reviewed dry cloths are okay to be on counter if remaining dry; and wet cloths shall be in sanitizer bucket. Bucket obtained from three compartment sink during inspection and solution at 50ppm.

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 4-101.11 (A) - (E )Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.11 (A) - (E );Core; Squeeze bottle holding butter flavored oil melted and no longer smooth and easily cleanable. Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Employee discarded squeeze bottle and replaced with clean squeeze bottle from clean dish area. The new bottle is in good condition. Ensure all equipment and utensils are smooth and easily cleanable and replace when cracked; melted or broken.

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 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; Minor food debris along gasket and shelving inside reach-in cooler with fish and seafood. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee removed food from cooler and moved to another cooler; and moved cooler shelving to three compartment sink and began cleaning during 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, Dec 3, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness; Priority; Chlorine sanitizer solution at dish machine not dispensing and tested at 0-10ppm. Machine ran several times and detergent primed and still no reading of sanitizer. When looking at hoses inside of machine; EC noted the pink detergent solution was dispensing when the sanitizer button was pressed to prime. Solutions may be mixed up. Manager called company to correct machine and facility agreed to use three compartment sink to sanitize until machine can be repaired.

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 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Ground beef in walk-in cooler cooked day previous at 44-45F in large container. Ground beef did not cool properly from night previous. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Shrimp was cooked during inspection and ice added to container to rapid cool before placing into the cooler. Shrimp at 60F after draining ice. Educated about proper cooling methods to meet cooling time. No points deducted; employee voluntarily discarded beef during inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Several items in make line cooler at 44-47F. Maintain TCS (Time/Temperature Controlled for Safety) foods in cold holding at 41F or less. Items are stacked over fill lines of the containers and cooler display showed 48F at the beginning of the inspection. Cooler closed and checked at the end of the inspection and temperature reading 40F and items rearranged. Educated about keeping containers inside cooler with no open spaces and keeping food products below fill line.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling MethodsFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Cooling Methods; Priority Foundation; Ground beef in walk-in cooler from yesterday at 45F in large deep container. Food shall be cooled using one or more of the following methods; smaller; thin portions; rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Cooling methods stickers left for employees and cooling methods reviewed. Cooked shrimp observed cooling properly using ice; and under 70F in about 15 minutes.

In Plain English

More about food kept at an unsafe temperature

notedCode 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; Minor grease and dust accumulation on shelving near grill and back dry storage shelves. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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, May 29, 2025 · Original Source

1 - Inspection

Jan 2, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

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; Rusty wire shelves above 3 compartment sink and on right side walk in cooler. Equipment shall be kept in good repair. 4-502.11 Serving spoon at steam table being used has handle severely melted. Utensils shall be maintained in a good state of repair or shall be discarded. Disposed of at time of 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

notedCode 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; Some cleaning needed on exterior equipment surfaces such as small reach in cooler with fish and gaskets on coolers. Non-food contact surfaces shall be clean to sight and touch.

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

minorCode —Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17 Covered receptacle needed in ladies restroom. No points 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 2, 2025 · Original Source

1 - Inspection

Jun 7, 2024

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

minorCode 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; Walk in cooler gasket torn. Equipment shall be kept 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 7, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

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; Some cleaning needed on walk in cooler shelves. Non-food contact surfaces shall be clean to sight and touch.

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

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Black beans in walk in cooler are over 7 day hold time. Food that was properly date marked but had exceeded the time/temperature limit. Foods that are maintained at 41F or below may be held no more than 7 days. Foods were discarded 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.

More about food source, dating, or labeling problems

minorCode 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; Walk in cooler gasket torn. Equipment shall be kept 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 6, 2024 · Original Source