A98

TACO BELL #27667

14300 STATESVILLE RD, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060017296

Latest gradeA (98)

Last inspectedOct 27, 2026

Inspections on record44

On record sinceAug 13, 2013

Score history

Oct 31, 2014Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 2026 A 98 · 5 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one an establishment with food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked metal containers on the clean dish rack. CDI - PIC re stacked dishes to allow for air drying. Ensure equipment is properly air dried prior to stacking.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use contaners stored by fryer with visible food and slash debris on contaners.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hot holding cabinets, PU, ventilation on PU, shelving, and cook line with foods debris and residue. Ensure that non- food contact surfaces are cleaned and maintained as clean.

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls underneath equipment and throughout establishment with visible buildup and food debris. Increase cleaning frequency.

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Jun 18, 2026 A 96.5 · 6 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed an employee cough into their hand and then go to re-engage with working with food. -CDI- EHS and PIC discussed hand washing and proper handwashing procedures and practices, and food employee was directed to wash hands, along with PIC educating staff on proper when to wash methods.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed men’s bathroom hand sink have no paper towels or alternative means to dry hands. Ensure all sinks have paper towels present. -CDI- PIC replaced paper towels.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several wet stacked metal containers on the clean dish rack present in the facility. Ensure equipment is properly air dried prior to stacking.

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hot holding cabinets handles, gaskets, and interiors present with foods debris and residue. Ensure that non- food contact surfaces are cleaned and maintained as clean.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed prep sink in the rear of the facility all the way turned off and still having a slight drip. Ensure all drips and leaks are repaired and plumbing system is maintained in good repair.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on the dumpster in the dumpster area open. Ensure that all dumpster doors are closed when not in use.

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Dec 29, 2025 A 95 · 6 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to assist in food prep operations. CDI- EHS discussed when to wash with PIC, PIC had food employee discard gloves before properly washing hands.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after adjusting headset. Observed food employee fail to discard gloves after contacting unclean equipment on prep line. CDI- EHS discussed with PIC, PIC had employees discard and replace gloves after washing hands.

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed TCS foods held on TPHC without time to indicate discard. CDI- PIC had correct discard times marked on white board. EHS observed TCS food temp above 41F. Failure to maintain procedures and proper temperatures should result in corrective actions to prevent foods being maintained in temperature danger zone. *REPEAT*

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed sprinkler system in disrepair, gaskets of prep units on side of hot box torn and in disrepair. PIC stated that sprinkler system has work order already in place.

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving above prep tops, areas between cold holding units, handles on hotbox, and racks inside of hot box with debris, food debris, and heavy food residue accumulation. Increase cleaning frequency.

#55 · Physical facilities installed, maintained & clean

6-501.11 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. Observed soap dispenser sensor in disrepair. Repair or replace dispenser to allow for ease of use when food employees properly wash hands.

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Jul 21, 2025 A 97 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two handsinks in kitchen area being used as dump sinks for foods and liquids. CDI- EHS discussed handsink usage with PIC, PIC to w/r/s sinks.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 metal containers stacked with food debris, 2 tongs with food residue accumulation, stored as clean on rack above 3-comp. CDI- PIC removed items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat solutions for sani buckets above 400ppm. CDI- EHS discussed diluting with PIC, PIC diluted solutions to below 400ppm. Ensure solutions are maintained per manufacturer instructions.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed TCS pico and Mexican pizza sauce cooling at rates below .12F/min. Pico being held in a deep densely packed container with tight fitting lid, pizza sauce being double bagged and stored to prevent effective cooling. CDI- EHS discussed effective cooling methods with PIC, PIC removed lid from pico and transferred to shallow pan, PIC had pizza sauce placed in ice baths in WIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored −0.5

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths held in quat solutions not properly concentrated. CDI- see item #28.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed handsink near office in disrepair. Repair system to prevent potential contamination by food employees and to allow for ease of use.

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Mar 20, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Dec 17, 2024 A 98 · 5 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspections -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried potatoes hot holding at 99F in hot holding area. PIC stated that potatoes are fried and then held for no more than 15 minutes before discarding. Time is kept via digital timer. All other TCS foods were 135F or above. CDI - PIC has been given TPHC procedural template to hold potatoes on time control. Procedures were reviewed. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shredded chicken and box of cut fries stored on floor of walk in freezer. -REPEAT- -1 point-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed hot holding unit not working. All TCS foods had been removed by PIC and placed in alternate hot holding unit prior to inspection. Repair/replace unit. -0 points-

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris and residues in bottom of hot holding units. Recommend higher frequency and more thorough cleaning. -0 points-

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Oct 10, 2024 A 99.5 · 2 violations

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of fried potatoes stored on floor of freezer. Observed box of sauces stored on floor in kitchen. -0 points-

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on wall behind three compartment sink. Recommend higher frequency and more thorough cleaning. -0.5 points-

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May 3, 2024 A 99.5 · 3 violations

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils, metal food containers, and plastic food containers with pooled water on drying rack. Avoid wet stacking utensils and equipment. -0.5 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep line with deep gouges and discoloration. PIC stated that replacement has been ordered. -0 points-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door open on dumpster. Keep sliding doors and lids closed to prevent rodent or insect infestation. -0 points-

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Dec 5, 2023 A 99 · 3 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed BIB container stored in back hand sink. CDI: PIC removed.

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of 2-door reach-in freezer and chips warmers soiled with food waste. Observed gaskets on 2-door reach-in freezer soiled with food waste. Observed sticky residue on clean dish shelving above 3-vat sink.

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Sep 11, 2023 A 99 · details not yet loaded