Charlotte’s 10 Worst Restaurant Health Scores in July


Even though Charlotte’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). You can see exactly what the inspectors look for on this blank copy of an inspection report.

These are the top 10 worst currently standing inspection scores in Mecklenburg County (some restaurants scored lower in July but were reinspected with higher scores before August 9thth):

#10 La Unica Supercenter Taqueria

Scored 89.5 (B) on 7/20/2018

They had the following critical violations;

  • Observed employee water bottle being stored on food preparation surface without a lid and food stored there as well.
  • Observed food employee cutting potatos and onions at time of inspection. Items were to be cooked but not immediately.
  • Observed raw pork, steak, and chicken being stored above corn, queso and cooked meat.
  • Observed corn, chicken franks in walk in cooler without a date marking.
  • Observed chemical bottles being stored above shelving of single service and along.

#9 Carniceria Y Taqueria Jalisco

Scored 88.5 (B) on 7/12/2018

They had the following critical violations;

  • Observed food employee rinsing hands off afer handling raw pork in the same sink over the rinsed pork.
  • Observed same food employee rinse hands off with pre-rinse nozzle and wipe on apron.
  • Observed lettuce showing signs of spoilage and milk in walk in cooler expired.
  • Observed raw eggs over raw chiorize in prep unit.
  • Observed one large pot of salsa verde made yesterday in the walk in cooler and opened sliced ham in the prep unit without date marking that is more than 24 hours old.

#8 Red Sea Ethiopian Cuisine

Scored 88.5 (B) on 7/19/2018

They had the following critical violations;

  • Observed employee water bottle being stored on top of food preparation surface.
  • Observed food employee going from dirty to clean at ware washing without washing hands.
  • Observed food employee washing hands at 3 compartment sink without soap.
  • Observed hand sink with knife and scrub brush being stored there with significant food debris.
  • Observed back hand sink past ware washing with significant food debris in it.
  • Observed no hand soap at hand sink past ware washing.
  • Observed raw beef being stored in reach in unit above cooked chicken and lamb.
  • Observed in walk in cooler chicken and lamb being stored on top of shelving above containers of uncovered peppers and vegetables.
  • Observed cutting boards, knives and other utensils that were significantly soiled.
  • Build-up in ice machine was present during the inspection.
  • Observed butter and tomato paste cold holding on counter at time of inspection above 45 degrees.
  • Observed beets, chicken, lamb, cabbage, collard greens, eggs, crushed tomato, two containers of beef, beets, and milk at the bar without date marking.

#7 Hokkaido Japanese Express

Scored 88 (B) on 7/18/2018

They had the following critical violations;

  • Observed employee food stored with facility food.
  • Observed food employee handle food, such as shrimp after returning in to the kitchen without washing hands.
  • Observed food employee re-contaminate hands by closing faucet without using barrier.
  • Observed hand washing sink near sushi station with dirty plates stored in them.
  • Observed hand washing sink at sushi station used to rinse a wet towel.
  • Observed raw shrimp stored above ready to eat onion, carrots, and peppers.
  • Observed sushi rice on TPHC without end time marked, or logged.

#6 La Wan’s Soul Food Restaurant

Scored 87 (B) on 7/19/2018

They had the following critical violations;

  • Observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrier.
  • Observed food employee wash hands for less than 10 seconds total.
  • Observed mac n cheese cooling since 10:30am, from ambient temperature above 45F.
  • Observed majority of TCS foods in walk in cooler holding temperatures above 45F.
  • Observed several foods such as tuna, hot dogs and pasta salad held past the expiration date mark.
  • Observed sanitizer concentration above 200ppm.

#5 Bojangles` #446

Scored 87 (B) on 7/12/2018

They had the following critical violations;

  • Observed ‘Person in charge’ without certification.
  • Observed cashiers handling payments and plat food for to-go orders without handwashing.
  • Observed cook hand dispensing food for order after handling soiled handles on equipment.
  • Observed buildup on the probe of food thermometer.
  • Observed fries on TPHC on prep table without time stamp, per approved procedure.

#4 United House of Prayer Cafeteria

Scored 85 (B) on 7/27/2018

They had the following critical violations;

  • Observed ‘Person in charge’ put on gloves numerous times without washing hands first.
  • Observed dish washer handle soiled utensils and then handle clean without washing hands first.
  • Observed 3 compartment sink being utilized for utensil washing without sanitizer in the third bay.
  • Observed macaroni and cheese mixed this morning at 9am (macaroni cooked yesterday) cooling in refrigerator at 54F in a large, plastic tub with a lid.
  • Observed numerous foods sitting out until they are needed for the steam table.
  • Observed raw chicken holding 53-59F in reach-in cooler, raw pork at 47F.
  • None of the foods made yesterday had date marks including macaroni, greens, cooked turkey legs, baked chicken, and rice.

#3 Godavari Authentic Indian Cuisine

Scored 82 on 7/18 (B) – rescored an 85 on 8/8 (B)

They had the following critical violations;

  • Observed dishwashers handle soiled equipment and soiled towel then proceed to handle clean equipment without washing their hands in between.
  • Observed soiled equipment stored on handwashing sink at dishwashing area.
  • Observed raw chicken removed from commercial packaging stored over fish and cooked lentil in tall reach in freezer.
  • Observed unwashed peppers and raw shell eggs stored over ready to eat food in tall reach in prep refrigerator.
  • Observed detergent vat at 3 compartment sink at 103 degrees F while staff washing equipment.
  • Observed deep plastic container of cooked lentil cooling in tall reach in freezer from night before according to staff and at 51 degrees F.
  • Observed rice left in warmer according to staff from night before at 50 degrees F.
  • Observed cut cabbage and egg held in flip top prep unit at 51 and 53 degrees F in unit that was not functioning.
  • Observed staff following TPHC on buffet items but raita not identified on time chart.

#2 Sithara

Scored 84.5 (B) on 7/17/2018

They had the following critical violations;

  • Observed worker washing hands in prep sink, not use soap or towels and available handwash sink was blocked with utensils and had no towels.
  • Only kitchen handwash sink was blocked with dirty utensils in it. Workers could not properly wash hands.
  • Observed raw tilpia, raw chicken, and raw lamb stored above prepped RTE veggies and cooked meats in fridge.
  • Observed a few pans of foods in walk in cooler not covered.
  • Observed large number of date mark required foods held more than 24 hrs ago in walk in cooler and prep cooler that were not date marked or had incorrect old date marking on them including but not limited to: fried chicken bites, cooked onion sauce, lamb and rice, white rice, cooked lamb, cooked chicken, and veggie sambar.
  • Observed onion sauce date marked for 8 days ago in walk in cooler.

#1 Los Reyes Supermarket #4 Deli

Scored 74.5 (C) on 7/18/2018

They had the following critical violations;

  • Observed no certified food protection manager on site at time of inspection.
  • Observed no paper towels at rear meat department hand sink.
  • Observed raw chorizo stored over ready to eat salsa.
  • Observed no measurable concentration of chlorine in water being used for the sanitization of dishes.
  • Observed yellow rice, white rice, steak all reheated to less than 165 degrees for hot holding.
  • Observed two pans of yellow rice and two pans of beef cooled from last night at greater than 45 degrees.
  • Observed pork , pork carnitas and pork ribs held at less than 135 degrees.
  • Observed ham , beef milanese held between 41-45 degrees and held more than 4 days.
  • Observed salsa verde, salsa rojas and crema packaged on site with no date labels .

As of August 9th, the above scores have not changed, but they can be increased (or decreased) at any time, as soon as they have a re-inspection.

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.