Charlotte’s 10 Worst Restaurant Health Scores in January 2020


Even though the Charlotte region’s restaurant selection continues to grow, so does our population, and some restaurants are taking advantage of this growing customer base by letting their health standards slide.

Some of the most common reasons for low scores were food handlers not washing their hands properly, contaminated food containers, and improper food temperatures (many restaurants are starting to use infrared thermometers to avoid this). To prevent this in your restaurant, and achieve high scores, you should ensure every employee has to go through a food handling course. You can see exactly what the inspectors look for on this blank copy of an inspection report.

These were the top 10 worst inspection scores in Charlotte for January, 2020;

#10 Lempira

Scored 90.5 (A) on 1/22/2020

They had the following violations;

  • Observed no certified food protection manager onsite at the start of the inspection.
  • Observed a squeeze bottle and some cloths stored in one hand sink, and a red sanitizer bucket stored in a second hand sink.
  • Observed raw shrimp and raw beef stored in the same container in the walk in cooler.
  • Observed several pans with food buildup stored on the clean equipment rack.
  • Observed beef that did not fully cool to 41F or below from the night before. CDI-The product was discarded.
  •  Observed plantains hot holding below 135F under the heating shelf. CDI-The plantains were discarded.
  • Observed cheese dip with a date of 1/13/2020.

#9 Chin Garden 

Scored 90.5 (A) on 1/2/2020

They had the following violations;

  • Observed dishes stored as clean with build up on them.
  • Observed cut cabbage prepped at 12pm holding at 45F in the bottom reach in.
  • Observed pork ribs cooling at room temperature at 108F.
  • Observed shrimp eggroll prepared the day before holding at 42F-43F in the bottom reach in of flip top cooler.
  • Observed general tsu chicken with a date mark of 12/25 in the bottom reach in of flip top.

#8 Hickory Tavern Raw Bar & Grill

Scored 90.5 (A) on 1/24/2020

They had the following violations;

  • Observed open employee coffee stored on prep table in kitchen.
  • Observed date of last shellstock sold not recorded on multiple shellstock tags.
  • Observed raw shell eggs stored over lettuce in walk in cooler.
  • Observed all TCS foods held over 41 degrees F in prep unit 1 along line and multiple TCS foods held on top compartment in 2nd prep cooler on line over 41 degrees F.
  • Observed build up on shelving in walk-in cooler.

#7 Kung Poa Express

Scored 87 (B) on 1/27/2020

They had the following violations;

  • Observed no paper towels at handsink.
  • Observed knives, tongs, and other utensils stored clean with old food debris.
  • Observed eggs cooked at 71 and 59, 2 containers of rice at 90F, PIC explained they were cooked at 11am.
  • Observed mushrooms, corn, water chestnuts from a can above 41F
  • Observed rehydrated garlic sitting next to grill at 82F.
  • Observed beans sprouts and rehydrated garlic with no datemark.
  • Observed bottle of fabuloso with no label.

#6 4 Points by Sheraton

315 E WOODLAWN RD, Charlotte NC 28217
Scored 88 (B) on 1/22/2020

They had the following violations;

  • Observed no paper towels at the bar hand sink.
  • Observed 2 dirty glasses stored in bar hand sink.
  • Observed container of tomatoes stored directly on top of opened, ready to eat sausage patties.
  • Observed opened container of raw chicken and raw burgers above rolls in freezer.
  • Observed raw burgers in freezer outside of a package.
  • Observed employee washing utensils in the middle bay without a rinse bay or sanitizing.
  • Sanitizer in the 3rd bay of the 3 compartment sink is at 0ppm Quat. The container is empty.
  • Observed opened bag of pretzels in the freezer with frozen liquid directly on them. The liquid is coming from the freezer and it’s unkown what it is.
  • Observed sausage and potatoes on the hot line holding below 135F.
  • Observed melon and cheddar on cold bar above 41F.
  • Observed opened spinach bag, sliced tomatoes, opened ham container, and opened ready to eat sausage without date marks.
  • Did not observe date marking anywhere in the facility.

#5 B Good

Scored 87.5 (B) on 1/8/2020

They had the following violations;

  • Observed no certified food protection manager on site during inspection.
  • Observed no paper towels at line handsink.
  • Observed unwashed lemons, limes, and apples stored over ready to eat greens in front cooler.
  • Observed employee crack a raw, shell egg, and then prepare a smoothie with no glove change.
  • Observed bottle of sanitizer solution and line were empty for dish machine.
  • Observed quinoa and super grain at 2 hours from cooling beginning and still above 70F.
  • Observed lettuce cooling in walk in at .02F/min.
  • Observed whipped feta and almond milk above 41F.
  • Observed several containers of food in prep top with no date marking. Pans in prep top had other pans to “trace back to”.
  • Observed many bins of blanched potatoes with no date. PIC stated potatoes were done yesterday.
  • Observed no times marked for items held on TPHC.
  • Observed items that are held on TPHC still on line after 4 hours.
  • Observed no written procedure for products held on TPHC.
  • Observed catering menu only has reminder part of consumer advisory. No disclosure is on the catering menu.

#4 La Belle Helene

Scored 87.5 (B) on 1/9/2020 (rescored to 92.5 on 1/17)

They had the following violations;

  • Observed overall lack of control over food processes including cooling, date marking, cold holding, and TPHC.
  • Observed employee wash hands and turn off water with bare hands.
  • Observed employee touch chicken while plating salads with bare hands.
  • Observed no shellstock tag with cape cod oysters in front prep top.
  • Observed no tag in pan of oysters in walk in.
  • Observed employee crack a raw, shell egg with gloved hand and then handle ready to eat items and plates.
  • Observed raw shell eggs behind butter in prep top.
  • Observed 0ppm chlorine at dish machine.
  • Observed multi portion flank steaks cooked to below required final cook temperature (per staff and temp log). Product was then taken to blast chiller for cooling.
  • Observed whole quiche cooling for more than 2 hours and still above 70F.
  • Observed chicken cooling in walk in cooler at a rate of .04F/min.
  • Observed gruyere cooling at a rate of 0F/min.
  • Observed blue cheese stuffed olives, cream, egg halves, farro, and provolone holding above 41F in various coolers.
  • Observed French cocktail sauce from 12/31, squash purée from 1/2, in house made marmalade from 12/31, and burger sauce from 12/30.
  • Observed cooked lobster date marked 12/31.
  • Observed feta cheese with no date mark.
  • Observed no written procedure for croque sandwiches and eggs held on TPHC.
  • Observed no time written for croque sandwiches.

#3 Sabor Latin Street Grill

Scored 86.5 (B) on 1/15/2020

They had the following violations;

  • Observed employee equipment with gloved hands then changing gloves to work with RTE foods without performing handwash.
  • Observed PIC wash hands and recontaminate hands by using bare hands to turn off faucet.
  • Observed inside of ice machine (shield and side walls) in need of cleaning.
  • Observed tomatoes and shrimp cooling in cold holding draws not meeting cooling parameters; see temp chart.
  • Observed guacamole, pico de gallo, empanadas, and other TCS foods cold holding in flip top unit. Flip top unit providing 51F ambient temperature.
  • Observed shredded chicken cold holding at 55 and 48F in walk in cooler.

#2 Harris Food Mart

Scored 85.5 (B) on 1/24/2020

They had the following violations;

  • Observed no one CFPM on site during visit.
  • Observed no paper towels at handsink.
  • Observed handsink in womens restroom only reaching 92F.
  • Observed moldly lime stored in prep unit.
  • Observed raw bacon stored over RTE flour and mac &cheese.
  • Observed tomatoe sitting on plastic container with no wrapping.
  • Observed eggs sitting on counter at 64F, pIC said they were preparing sandwhiches at 6am. Cheese in prep unit was at 45F.
  • Observed 2 containers of beans, mac and cheese, livermush all without dates and prepared more than 1 day ago.
  • Observed turkey stored in WIC with mold on box, with manufactuers date expired.
  • Observed 5 bottles of degreaser, windex, and fabulouso in containers with no labels.
  • Observed stainless steel cleaner on a top shelf above to-go boxes.
  • Observed full gas can sitting next to powerades.

#1 Holler & Dash

Scored 81.5 (B) on 1/13/2020

They had the following violations;

  • Observed employee beverages on surfaces at the hot hold and at the prep table next to bread and above granola.
  • Observed employees turning off handle of faucet after washing, recontaminating hands.
  • Observed PIC changing gloves numerous times without washing hands.
  • Observed wet towel stored in hand sink.
  • Observed raw eggs stored on top of radish box in walk-in cooler.
  • Observed raw chicken and raw pork stored over milk and pasteurized eggs in refrigerator.
  • Observed the majority of all pans and containers with sticker residue left on them after the warewashing process.
  • Observed open container of milk, overnight oatmeal with almond milk, and opened kale without date marks.
  • Procedures were not provided and the creamers were improperly labeled. They were holding at 41F.

If you’d like to monitor health scores or do a quick search for a restaurant you’re about to eat at, check out North Carolina’s health inspection database here.