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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameTAXCO MEXICAN GRILL
Address9719 SAM FURR RD
 
City/State/ZIP
HUNTERSVILLE NC 28078
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 7/22/2026
Final Score @ Grade
97.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
15 1.50 Food separated & protected Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed boxes of raw tilapia stored above bags of poblano peppers in walk in cooler. CDI - Storage order was corrected. -REPEAT- -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22 0 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sheet pan of cooked whole chickens stored on prep table for long duration of inspection. Cooked chickens had a temperature of 79F and were not being actively prepped. PIC stated that cooked chickens were on prep table to be shredded and returned to walk in cooler to cool. CDI - Cooked chickens were taken to walk in cooler to rapidly cool to 41 or less. PIC has been advised to keep TCS foods under proper temperature control until food is ready to be prepped. -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 .
33 1 Proper cooling methods used; adequate equipment for temperature control Yes Yes No 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 large stock pots of chicken stock and refried beans cooling with lids on and without active stirring. CDI - Lids were removed and spoons were added to frequently stir cooling TCS foods. Proper cooling methods were discussed with PIC. -REPEAT- -1 point- 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 .