Mobile Food · Wake County, NC

Zona Viva (Wcid# 1011)

3501 Capital Blvd

Last inspected Oct 12, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 Zona Viva (Wcid# 1011) last inspected?: The most recent inspection on record was on Oct 12, 2026. The result listed by Wake County Environmental Services was “Score 97” (official score 97).
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?: 4 inspections on record, from Jun 10, 2025 to Oct 12, 2026.
Has Zona Viva (Wcid# 1011) ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 10, 2025.

The Full Inspection History

4 inspections

1 - Inspection

Oct 12, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Priority: Sanitizer is less than 50ppm of chlorine in a spray bottle. Chlorine sanitizer shall be mixed to 50-200ppm. CDI-The sanitizer was remixed to the correct concentration.

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) Priority : Salsa is 45F in the prep refrigeration unit. Except during preparationFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) Priority : Salsa is 45F in the prep refrigeration unit. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-The salsa was moved to the upright refrigeration unit.

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

Official record from Wake County Environmental Services, Oct 12, 2026 · Original Source

1 - Inspection

Apr 8, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode —Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Leaking water pump on the mobile food unit. Maintain a plumbing system 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.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Apr 8, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode —Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204.112 (B) Priority foundation: No thermometer in prep refrigeration unit. Provide and position correctly an air thermometer in refrigeration unit. A thermometer was placed in the refrigeration unit once REHS spoke to PIC.

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, Nov 13, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

1 recorded violation

notedCode —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11Prioririty foundation. Unlabeled spray bottle of sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. This bottle was labeled once REHS spoke to PIC. 7-204.11 Priority: Sanitizer is over 200ppm of chlorine. Sanitizer shall be mixed to within the tolerance range(50-200ppm for chlorine). The sanitizer was remixed to the correct concentration once REHS spoke to PIC.

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

Official record from Wake County Environmental Services, Jun 10, 2025 · Original Source