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 March but were reinspected with higher scores before April 2nd):

#10 Tavern on The Tracks

😎🍔🍺

A post shared by Juan Alberto Agudelo (@juanchitoagudelo) on May 3, 2017 at 3:26pm PDT

1411 S. Tryon St., Charlotte, NC
Scored 90 (A) on 3/5/2018

They had the following critical violations;

• Observed employes working with food entering and leaving walk in and back door of restuatant while wearing gloves and then not changing them.
• Observed immersion mixer with soiled blade and blade housing.
• Observed cooked whole meat loaf at 84F prepared one hour prior in a double wrapped pan in walk in cooler. Product temperature had not changed after 15 minutes.
• Observed meat balls above liquid line in steam wells holding at 110F.
• Observed an entire reach in unit holding at almost 60F ambient temperature, as well as the salad dressing flip top holding at 50F. Observed ham overstacked in functional flip top holding at 50.

#9 Wus Cajun Seafood

Birthday. Dinner. . . . . . .#queencityeats #dinnertime #cajun #timetoeat

A post shared by Errica (@eisforerrica) on Dec 13, 2017 at 5:57pm PST

1714 S. Blvd., Charlotte, NC
Scored 90 (A) on 3/1/2018

They had the following critical violations;

• Found live mussels stored over cooked crab legs in walk-in.
• Found sheet tray of portioned pulled pork with baggged portions measuring 50 F from previous day cooking.
• Observed several items in tops of prep coolers over 45 F.
• Observed employee placing TPHC labels on gourmet butter upon arrival.
• Observed crawfish and rice on menu served with fried egg. This item is lacking Consumer Advisory.
• Found house made kimchi dated 2/17. Current recipe states to date mark after prep for seven days, hold for for seven days, and then serve.

#8 Rock Bottom Brewery

Pre concert beer and grub!

A post shared by Chris Yde (@cdyde) on Oct 26, 2017 at 2:14pm PDT

401 N. Tryon St., Charlotte, NC
Scored 87.5 (B) on 3/28/2018

They had the following critical violations;

• Observed employee w/ brace not washing braced hand.
• Observed cook inadvertently adjust cheese slices w/ bare hands.
• Observed several pans/containers, stored as clean, that had food debris.
• Observed tortilla soup at 80-90F (from 2:30 to 4:30p.m.).
• Observed mashed potatoes in hot cabinet=128.
• Observed numerous products throughout all flip top units>45F.

#7 Pho Plus

Get the V-4.

A post shared by 🇬🇾 S. Kehinde 🇬🇾 (@charlottewineman) on Mar 30, 2017 at 10:37am PDT

128 Brevard Ct., Charlotte, NC
Scored 87.5 (B) on 3/13/2018

They had the following critical violations;

• Observed employees were not able to name any food borne illnesses or symptoms they should not come to work with or where to find out the information. Facility does have a paper copy of employee health policy.
• Observed employees in street level kitchen wash hands for less than 15seconds.
• Observed employee handle raw beef with gloves, remove gloves, and don new gloves to handle RTE foods with no handwash.
• Observed no papertowels at street level kitchen handsink.
• Observed employee touch raw beef with gloved hand and then handle ready to eat onions with no glove change.
• Observed noodles for pho cooling in prep top cooler in large, covered bucket at rate of 0F/min.
• Observed bowls of noodles below 135F stored on shelf, at room temperature. Employee stated that noodles are still hot and will be used in the next 15 min. Bowls of noodles still present for most of inspection.
• Observed summer rolls and sprouts stored above 45F at server stations, at room temperature. PIC stated that items are only there for 15 minutes. Observed items there during entire inspection.
• Observed spray bottle labeled “sanitizer” with no quat or chlorine sanitizer present. Employee stated it was sanitizer and when told that the concentration was 0ppm, employee then said she was unsure what the chemical was.

#6 Lotus Buffet

Pre-thanksgiving #nightbefore #yum #spicy

A post shared by Ivy Tsai 孟孟 (@menglunt) on Nov 23, 2017 at 2:51pm PST

9605 N. Tryon St., Charlotte, NC
Scored 87.5 (B) on 3/13/2018

They had the following critical violations;

• Observed employee beverages stored above food and work surfaces.
• observed raw chicken stored over raw fish, raw beef over raw fish, raw chicken over RTE crabs. observed raw chicken stored over dumplings in walk-in freezer.
• observed sanitizer in 3rd compartment of 3 comp sink testing 0ppm.
• observed build-up on can opener.
• observed garlic and oil mixture stored on cart on cook line.
• observed multiple ready-to-eat TCS food items in upright cooler without date mark. (prepared yesterday per PIC).
• obserevd medications stored on top shelf of line shelving.

#5 Red Lobster

Bar Harbor Lobster Bake Yummmmm 🤗

A post shared by Antwoin Bryant (@twoinb) on Nov 4, 2017 at 1:42pm PDT

9415 Pineville Matthews Rd.
Scored 87 (B) on 3/23/2018

They had the following critical violations;

• Observed food employees not wash hands after contaminating them.
• Observed food employee touch face but not wash their hands.
• Observed dishwasher handle soiled equipment then handle clean equipment on clean drainboard without washing their hands in between.
• Observed food employee filling white tub up at handwashing sink near hand washing area.
• Observed a box stored on top of handwashing sink behind front counter.
•  Observed unwashed produce stored over washed produce and ready to eat pasta in walk in unit 2.
• Observed several scoops stored as clean but soiled.
• Observed knives stored behind the bar as clean, glassware and blender pitcher for beverages stored as clean but soiled.
• Observed plates stored along prep line as clean and containers stored below prep table as clean but soiled.
• Observed 3 pans of salad lettuce, tomatoes, and cheese stored in flip top prep refrigerator that operator stated facility turns off at night held above 45 degrees F.
• Observed open bags lettuce and cabbage not date marked along prep line in refrigerators and PIC did not know when product was prepared.

#4 La Romero Taqueria and Juice Bar

Gazpacho y Carpaccio, en compañía de Pancho!!!! #gazpacho #carpaccio #pancho #laromero

A post shared by sandra romero (@laromeroypancho) on Jun 8, 2017 at 5:57am PDT

6301 South Blvd., Charlotte, NC
Scored 86.5 (B) on 3/8/2018

They had the following critical violations;

• Towel dispenser in employee restroom inoperable.
• Found raw eggs in fruit display case at juice bar. Staff stated they are for customers who request raw egg to drink.
• Found carrot / potato soup reheating on stovetop for 2.5 hours at 131 F.
• Found lamb stock from overnight above 45 F.
• Found tomatoes and papusa filling in prep top cooler above 45 F.
• Through conversation with juice bar staff, discovered customers may order a raw egg in a cup. No consumer advisory present.

#3 Your Pie

😍😍😍🍕🍕🍕

A post shared by Fire Archer Nizzy (@the_golden_pope_) on Dec 29, 2017 at 11:22am PST

2400 S. Blvd., Charlotte, NC
Scored 86 (B) on 3/15/2018

They had the following critical violations;

• Observed Employee food/drinks stored above and amongst establishment food throughout establishment.
• Observed food employees re-contaminate hands by closing faucet with bare hands, not using a barrier.
• Observed food employees handle food after handling cash register, and cleaning equipment without washing hands first.
• Observed no paper towels at sink near walk in cooler.
• Observed stickers, and sticker residue on pans.
• Observed several TCS foods at pain prep line holding temperatures above 45F.
• Observed foods in walk in cooler such as sliced fresh mozz, and ham dated 3/11 holding temperature at 42F. Observed sliced turkey dated 3/7 holding at 42F.
• Observed cut tomatoes without date mark, tomatoes prepared more than 24 hours prior to inspection.

#2 Gleiberman’s Kosher Mart & Restaurant

Falafel

A post shared by Itzik Benisti (@itzikbenisti) on Apr 16, 2013 at 5:40pm PDT

5668 International Dr., Charlotte, NC
Scored 86 (B) on 3/20/2018

They had the following critical violations;

• Observed employee soap hands and wash in vegetable prep sink adjacent to handsink.
• Observed raw ground beef stored over vegetables in refrigerator.
• Observed uncovered food containers in refrigerator.
• Observed band saw significantly soiled after cleaning.
• Observed microwave in kitchen with soiled interior.
•  Found mushroom barley soup dated 3/13. Opened container of hummus not dated. Falafel with incorrect date. Stock dated 3/11. Two containers of mashed potatoes with no date. Brisket dated 3/11.
• Observed vaccum sealed ribeyes in freezer not labeled as required by approved HACCP plan SOP for labeling.

#1 Cheddar’s

A post shared by Bryant Sampson (@2bcomedy_imback) on Mar 1, 2018 at 11:08am PST

620 University City Blvd., Charlotte, NC
Scored 84.5 (B) on 3/19/2018

They had the following critical violations;

•  Observed employee food stored on rack in walk in with food for the facility on top rack.
• Observed employees go to handle soiled walk in cooler handle, go from raw to RTE food, and touch garbage can and change gloves without handwashing.
•  Observed employee bagging cheese curds with bare hands that would be fried for later use.
• Observed raw shrimp stored above raw vegetables.
• Observed employee use gloves to go in and out of walk in, handle trash and wipe gloves on clothes and continue working with food.
• Observed employee use thermometer and store without cleaning each time.
• Observed plates, ramakins, bowls, metal racks, metal pans, and utensils covered with food debris on line, back storage area, dish area, and by wait station.
• Observed grilled chicken that was cooked to 158F and a second time from 165-148F.
• Observed pico, tomato vinigarette, pasta, sliced chicken, spring mix, cut lettuce, shredded lettuce, corn salsa, pineapple pico, bags of mozzerella, cole slaws, milk, grilled chicken, spinach dips, and portioned taco meat not dated.

As of April 2nd, 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.