A98.5

TAXCO MEXICAN RESTAURANT

7106 BRIGHTON PARK DR, Mint Hill, NC 28227

Restaurant · NC permit/State ID 2060017530

Latest gradeA (98.5)

Last inspectedOct 20, 2026

Inspections on record40

On record sinceAug 15, 2013

Score history

Aug 15, 2013Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 98.5 · 1 violation

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lettuce in the WIC above 41F and Cheese in the PT above 41F. All other foods in the facility were properly cold holding at 41F or below. PIC stated that cheese was prepped only 45 minutes prior, and lettuce has been in the WIC. All other lettuce in the WIC was 41F and below. -CDI- 2 food items above 41F were voluntarily discarded. Ensure that foods remain in proper cold holding at 41F and below. EHS is maintaining points at half credit due to large improvements in cold holding between todays inspection and last inspection. Last inspection the entire prep unit was out of temperature, today 2 items were above 41F. Continually work towards maintaining cold holding in compliance. 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 .

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May 7, 2026 A 97 · 5 violations

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- Observed beans 3 large metal pans of beans prepared from the day before, the beans were recorded at 43F. PIC stated that the beans had not been removed from refrigeration. All other foods in the WIC were observed at 41F and below. Ensure that foods are properly cooled from 135F to 70F within 2 hours and 135F to 41F within a total of 6 hours. -CDI- The beans were voluntarily discarded. Ensure that proper cooling methods are used to ensure that food properly cools. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all foods in the prep top/lowboy unit out of temperature. EHS observed all foods above 41F (SEE TEMPERATURE CHART). PIC stated that all foods in the prep top portion of the cold holding equipment came from the WIC and went into the unit at 10:00 AM. EHS and PIC discussed that the facility would use emergency TPHC for the prep top unit until serviced. PIC stated that a service tech would be coming to the facility today to repair the cold holding unit. EHS stated that he will return to the facility tomorrow to ensure that the unit is properly repaired. EHS and PIC discussed further about the foods in the lowboy unit, the PIC stated that all foods in the lowboy unit have been in the unit over night. -CDI- The lowboy TCS foods were all voluntarily discarded. PIC stated that the facility will not use the lowboy for TCS foods until repaired. EHS provided the facility with a TPHC sheet for the emergency TPHC procedures. -3 DAY VERIFICATION REQUIRED- 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 .

#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 beans that were prepared and cooled yesterday not cooled down to 41F or below today. Observed the beans in a large lidded containers present in the WIC. Ensure that foods that are cooling are cooled using methods such as vented pans, active stirring, and smaller portioning. -CDI- Beans that missed the cooling window were voluntarily discarded. 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 .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 metal containers of spices unlabeled and one squirt bottle unlabeled. Ensure that all working containers of foods are properly labeled. -CDI- PIC and food employees labeled all unlabeled food containers.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles resting directly a top seasoning in 2 metal containers. Ensure that all scoop handles are stored so that they are not in direct contact with the food. -CDI- PIC removed scoops from the containers.

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Dec 12, 2025 A 99.5 · 1 violation

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed several pieces of equipment throughout the facility with the accumulation of rust and corrosion. Equipment includes shelving in the WIC, WIF, clean dish racks in ware washing area, and on the bottom legs of the 3 Compartment Sink. Ensure that rust and corrosion is removed from these non food contact surfaces of equipment or replaced.

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Aug 7, 2025 A 100 · 2 violations

#36 · Thermometers provided & accurate

Corrected during inspection

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf 2 out of 3 thermometers were more than 2F off 32F when check in ice bath. Ensure food thermometers are +/- 2 degrees Farenheit. CDI - Inaccurate thermometers discarded. 0 pts. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste on ground in dumpster area. Maintain dumpster area to prevent attracting pests. 0 pts.

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May 6, 2025 A 97 · 6 violations

#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 large trash bin stored directly in front of the handsink at the make line. CDI: Food employee removed the trash bin so that it was not obstructing the accessibility to the handsink.

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bags of unwashed jalapenos and tomatillos stored above cooked, RTE foods on the speedrack inside the WIC. CDI: Food employee corrected the storage order to prevent contamination. REPEAT VIOLATION. *Note: Although a repeat violation, points not doubled since previous inspection report cited three separate violations for food separated and protected, whereas only one violation was observed during today's inspection. Full points will be taken, if this is a repeat violation during the next routine inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-501.11 Maintain equipment in good repair. Observed the partition wall separating the two prep sinks needing to be re-caulked. Re-caulk partition wall.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside the female restroom. Obtain a covered waste bin for disposal of sanitary products.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from the dumpster. EHS advised PIC to contact their waste company, Waste Connections, to obtain a new drain plug.

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

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 one missing ceiling tile above the WIF. Replace ceiling tile so that the ceiling is completely covered, making it smooth and easily cleanable, and to prevent insects/pests entrance into the kitchen.

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Feb 10, 2025 A 96 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed worker rinse gloves, observed another worker with a good handwashing and then re-wiped hands after turning off the faucets, observed worker use gloves with portioned raw chicken, beef, and shrimp and then use those same gloves to open cooler doors and grab the next protein. CDI by rewashing hands, changing gloves with a rewash, and explaining what contaminates hands.

#15 · Food separated & protected −1.5

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in line cooler and freezer raw chicken, fish, shrimp and beef needing further separation by final cook temperature For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro over prepared vegetables. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 2 raw peeled onions lining directly in the cooler bottom. CDI- worker instructed to wash, move to a pan

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed line cooler to have incorrect labels on the pans of food. For example- queso had the crema label Also, the label on the cheese was 8 day window. Labels corrected

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. One sanitizer was well over 200ppm Chlorine, diluted multiple times to get to 50-100ppm

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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 pulled chicken too deep in one pan and both pans lidded and stacked. CDI by pulling the chicken, uncovering and splitting into more pans. Observed tall chicken stock pan in ice bath in cooler. Had to instruct to stir the broth lots to help the broth cool. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Do not wear cloths.

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

4-502.11(A) Maintain utensils in good repair. Observed 2 lime juicers with flecked paint, no longer in good working order, discarded on site.

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Oct 23, 2024 A 98.5 · 4 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee hired six months ago could not be verified as having been informed of reporting responsibilities. CDI- PIC printed out form and employee signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Men’s Restroom with no hand wash sign at sink. CDI- supplied signage for facility.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Build-up beginning behind ice shield in ice machine.

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

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. Cutting utensils stored in crevice between prep cooler and prep table.

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May 15, 2024 A 99.5 · 4 violations

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no beard guard.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers stored clean still wet, stacked one inside the other. Allow to fully air dry before stacking.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.11 Maintain equipment in good repair. Observed damaged gasket at 2-door reach-in at cook line. Repair. Repeat

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cut watermelon for personal use stored with food for service. CDI PIC moved to separate location.

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Nov 28, 2023 A 99 · 7 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shrimp stored over fully cooked chicken inside of the walk-in freezer. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

#21 · Proper hot holding temperatures

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with the exception of black beans hot holding at 126 F in the steam well. Line cook advised that the beans were placed out 45 minutes prior to the inspection. CDI - Product re-heated > 165 F. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

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. For more information please visit: http://meck.co/FoodSafety 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. Observed large metal container of burrito salsa surrounded by ice bath at the prep sink which had been prepared 30 minutes before inspection not properly cooling. Temperatures of product in the center remained > 135 F while sides recorded at < 66 F. CDI - Continuous stirring implemented to promote heat transfer.

#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 sanitizer bucket testing 0 PPM chlorine. CDI - Employee discarded solution and replenished with sanitizer of 100 PPM. -0.5-

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

Corrected during inspection

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers faced up at server side shelving unit. CDI - Containers inverted. -0-

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

4-501.11 Maintain equipment in good repair. Observed damaged gasket at 2-door reach-in at cook line. Repair. 4-502.11(A) Maintain utensils in good repair. Observed 2x deeply pitted and burnt rubber spatulas at utensil storage unit. CDI - Utensils discarded by PIC. -0-

#55 · Physical facilities installed, maintained & clean

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Jul 25, 2023 A 98.5 · 3 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed light bulbs stored on shelving unit above prep sink. Observed Lysol cans stored above drinks on shelving unit in office and methanol gel cans stored on top of packages of coca cola drink syrup. No physical evidence of contamination observed in any of these areas. CDI - All items taken to office in designated area by PIC. -1-

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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed heavily scored cutting board at dish pit. Utensil removed. -0-

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-303.11 Provide required lighting intensity. Observed 5x missing/non-functional light bulbs at hood system. Replace/install new lighting. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal foods stored on top of retail foods inside of reach-in unit. CDI - Foods removed. -0.5-

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Apr 24, 2023 A 98.5 · details not yet loaded