As Charlotte’s restaurant selection continues to grow, many establishments are scrambling to attract customers and really letting their health standards slide in the process.

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 still lacking proper infrared thermometers).

These were the worst inspection scores in Charlotte for February, 2025;

#10 Margaritas 

3818 CORNING PL, CHARLOTTE NC 28216
Scored 88 (B) on 2/6/2025

They had the following violations;

• Waitress observed touching chips with bare hands.
• Pans of raw chicken stored directly on top of raw beef.
• Employee observed grabbing raw chicken from drawer cooler to put on grill with gloved hands.
• Employee then grabbed raw shrimp with same pair of gloves on hands.
• Black beans that were prepared yesterday measured 56F.
• Portioned salsas in upright cooler measured 50-51F.
• Queso in walk-in cooler, horchata in walk-in cooler, mango pico in sandwich cooler, queso fresco in sandwich cooler, cooked shrimp in sandwich cooler and cooked onions in sandwich cooler missing date labels.

#9 Red @ 28th

1315 EAST BV, CHARLOTTE NC 28203
Scored 88 (B) on 2/10/2025

They had the following violations;

• Observed two hand sinks without paper towels or other approved method for hand drying.
• Observed dish machine testing 0 ppm sanitizer.
• Observed several containers stacked clean with sticker residue on outside of one container, stacked and touching inside, food contact surface, of next container. Items moved to dish are for re wash.
• Observed cut tomato and pepperoni in right side of prep top holding over 41F for unknown amount of time.
• Observed cut tomatoes and marinara with no date.
• Observed several working bottles of liquid food substance with no label.
• Observed container of cooking oil, box of condiments and box of dressing stored directly on the ground.
• Observed PIC lacking hair restraint while handling food.
• Observed box of single use cups stored in direct contact with the floor.
• Observed to go boxes stored facing up with customer access.
• Observed food residue exterior and interior of freezer units, cold holding units, on shelving, under equipment, top of oven, and between fryers.

#8 Basil Thai Cuisine

210 N CHURCH ST, CHARLOTTE NC 28208
Scored 87.5 (B) on 2/6/2025

They had the following violations;

• Observed the following non-compliant priority items during the inspection: Handwashing procedures, cooling methods, cooling time and parameters, cold holding, food storage order, date marking, cleansing and sanitizing food contact surfaces and thawing methods.
• Observed no certified food manager during today’s inspection.
• Observed compliance with exception to one food handler who turned the faucet off with their barehands after handwashing.
• Observed plate holding a customer’s order which included a raw shelled egg stored above ready to eat steamed broccoli in the prep top.
• Observed raw chicken stored over raw beef in reach in cooler.
• Observed chlorine sanitizer at low temperature dish machine with a concentration of 0 ppm.
• Observed dried food build-up on blade of can opener and its base.
• Observed multiple TCS applicable foods cold holding > 41 F inside prep unit since 10:30 and overnight.
• Observed no date marking on tomato sauce made yesterday.
• Observed 1 ct of cooked beef and 2 cts of cooked chicken held past the 7 day requirement (1/30-2/5).

#7 Lagz Restaurant 

4119 SOUTH STREAM BV, CHARLOTTE NC 28217
Scored 87.5 (B) on 2/13/2025

They had the following violations;

• Observed no CFPM on duty during inspection.
• Observed original box of whole corn stocks adulterated in WIC.
• Observed black build up on the blue walls inside ice machine. Ice machine is also leaking water from underneath unit and pvc pipes located on the rear.
• Observed a few tongs, two serving spoons and two knifes with food debris and greasy feeling stored clean.
• Observed cooked stewed chicken and pufpuf balls with yesterdays date below 135F in hot holding unit.
• Observed rear door to establishment with visible light coming through lower portion and sides of door which can lead to insect or rodent issues.
• Observed WIC HVAC unit leaking water onto rusted shelving where food was being stored.
• Observed plastic ice scoop used to scoop ice stored on top of rusted beverage overflow tray rack.
• Observed single service containers stored face up on shelves near steam table and prep units.

#6 Sullivan’s Steakhouse

1928 SOUTH BV, CHARLOTTE NC 28203
Scored 87.5 (B) on 2/11/2025

They had the following violations;

• Observed employee wash hands, then turn faucet off with bare hands.
• Observed pitcher in bay of hand sink on front line.
• Observed hand sinks in employee washrooms not functioning.
• Observed salmon that is served undercooked, provided by Gordon Foods.
• Observed multiple items on front line table top cooler holding above 41F, observed all TCS items in WIC holding above 41F.
• Observed unsalted butter still being held out at room temp on shelf.
• Observed multiple items made the day/days before, opened day/days before with no date mark.
• Observed oil and garlic sitting on counter for service with no time stamp.
• Observed unlabeled squeeze bottle of oil at the front line.
• Observed small flies present in dining area.

#5 West End Tavern 

2817 ROZZELLES FERRY RD, CHARLOTTE, NC 28208
Scored 87 (B) on 2/3/2025

They had the following violations;

• Observed container of raw shelled eggs stored over salad dressings, and open bags of shredded cheese in low boy cooler.
• Observed open container of raw chicken breast touching open container of cooked chicken wings in cold drawer.
• Observed black build up inside ice machine walls and panel. Increase frequency of cleaning of ice machine.
• Observed several kitchen knifes stored clean on magnetic strip with food built up on blade and handle.
• Observed container of queso hot holding below 135F in steam table. PIC stated queso was removed from refrigeration around 10:30AM.
• Observed block of slice American cheese, shredded mix cheese, and cooked penne pasta in low boy cooler without any form of date marking
• Observed cooked penne pasta in reach in cooler.
• Observed secondary spray bottle of quaternary sanitizer without any form of identification.
• Observed secondary spray bottle of pure quaternary sanitizer with a solution over 400PPM.
• Observed two prep table lower shelves with rust build up and torn/food built up on aluminum foil.

#4 Waffle House

5100 N TRYON ST, CHARLOTTE NC 28213
Scored 86 (B) on 12/9/2025

They had the following violations;

• Observed food container of adulterated chopped lettuce in reach in cooler.
• Observed a bag of onion and lemons stored on top of raw steak and raw pork along with gallons of milk co-mingled all on the same shelf.
• Observed several stainless steel containers and utensils with built up food debris on food contact services in storage cabinets.
• Observed counter top steam unit with chili and gravy hot holding below 135F from yesterday.
• Observed in C/H cabinet container of mushrooms 2/17/25-2/30/25, four containers of waffle batter 12/22/25-12/25/25 incorrectly date marked.
• Observed 4-hour TPHC board with time stamp of 6:00am-10:00AM.
• Observed scoop handle submerged inside hash browns in flip top unit.

#3 The Imperial Treasure

1826 WINDSOR SQUARE DR, CHARLOTTE NC 28105
Scored 86.5 (B) on 2/24/2025

They had the following violations;

• Observed employee closed beverage containers being stored on top shelf of dry storage shelf above single service items.
• Upon arrival observed employees don gloves without washing hands before attempting to handle food and clean equipment and utensils.
• Observed hand sink being used as a dump sink.
• Observed a container of raw squid being stored behind ready to eat foods in prep flip top cooler.
• Observed a container of raw pork being stored behind raw fish in prep flip top cooler, container of raw chicken behind a container of raw beef in prep flip top cooler and a container of raw beef being held in WIC above raw lobster.
• Observed employee handling raw pork while wearing gloves and touch working bottles and containers with soiled gloves and another employee enter and exit walk in cooler with gloved hands and proceed to handle food items.
• Observed a knife and meat hook with build up hanging on hook as clean and a stack of bowls with residue on outside surface in which bowls were stacked within each other contaminating food contact surface of next bowl.
• Observed containers of chili paste and chili oil with removeable lids being stored on each dining table for continuous use by multiple customers.
• Observed a spray bottle of bleach without a label being stored near 3 compartment sink.
• Observed a large bowl of raw shrimp and a small container of shrimp covered with plastic wrap cooling in prep reach in cooler in dumpling prep area at a rate insufficient to reach cooling parameters.

#2 Charminar Desi Adda

8145 ARDREY KELL RD, CHARLOTTE NC 28277
Scored 84 (B) on 2/19/2025

They had the following violations;

• Observed Multiple Priority and Priority foundation violations were noted during the inspection.
• Observed that PIC had no knowledge of facilities date marking procedures.
• Observed two of the three hands sinks in the facility blocked by trash cans and equipment.
• Observed that two of the three hand sinks in the facility were inoperable.
• Observed no had soap at the one functioning hand sink in the facility.
• Observed table top can opener encrusted with food debris.
• Observed that the facility does not have sanitizer for the 3-compartment sink.
• Observed the dish machine not pulled any chemical sanitizer.
• Observed an overall lack of date marking throughout the facility.
• Observed samosas with a discard date of 02/10 and chicken curry with a discard date of 02/07 in the lowboy unit.

#1 Alicia’s Kitchen

6301 SOUTH BV, CHARLOTTE NC 28217
Scored 75 (C) on 2/5/2025

They had the following violations;

• Observed an employee eat personal food and then place the food on the prep cooler cutting board.
• Observed two employees wash hands while wearing gloves.
• Observed an employee eat food and continue to work without washing hands.
• Observed two employees recontaminate their hands by turning the faucet off with bare hands.
• Observed an employee return from the dish pit with wet gloves and move to continue food prep without washing hands.
• Observed employees done gloves without washing hands.
• Observed an employee touch onions and cilantro in the prep cooler with bare hands.
• Observed an employee wash out a wiping cloth inside of a hand sink.
• Observed missing hand washing sign at the left side kitchen hand sink.
• Observed an employee wash dishes with gloves on and then move to handle food without discarding gloves and washing hands.
• Observed raw chicken stored above beef in the reach-in cooler.
• Observed chopped beef and heart stored above seafood in the walk-in cooler.
• Observed open packages of chicken stored above fries in the reach-in freezer.
• Observed an employee sanitize dishes with chlorine sanitizer for 2-3 seconds before rinsing off with water.
• Observed chicken be reheated to 111 degrees.
• Observed beans hot holding at 119 degrees and chicken hot holding at 111 degrees.
• Observed medication stored on a shelf above a prep surface.
• Observed a detergent bucket stored on top of a prep surface.
• Observed a bottle rubbing alcohol started above a chest freezer.
• Observed one bag of rice stored on the floor of dry storage.
• Observed paper towels stored under cucumbers in the prep cooler.

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.

The North Carolina Restaurant and Lodging Association (NCRLA), the unifying voice of North Carolina’s restaurant, foodservice and lodging industry, proudly hosted its annual Stars of the Industry Awards last night. Held at the Sheraton Imperial Hotel in Durham, the event celebrated 17 outstanding individuals and organizations across 10 categories for their exemplary contributions to the hospitality sector.

“We are thrilled to honor the incredible talent, resilience and innovation of North Carolina’s hospitality professionals,” said Lynn Minges, president and CEO of NCRLA. “This amazing group of individuals and organizations consistently go above and beyond to drive our industry forward, even in the face of challenges.”

Among the honorees were Sen. Michael Lazzara and Rep. Mitchell Setzer, who were named Hospitality Champions for their unwavering leadership and advocacy for the industry. Additionally, several awards highlighted individuals’ outstanding service to the community and NCRLA:

Ken Conrad Award for Service to the Community: Melanie Johnston of Tryon Distributing was recognized for her steadfast support of local communities, particularly in the aftermath of Hurricane Helene. Johnston and Tryon Distributing’s efforts included distributing essential supplies to storm victims and donating proceeds from the Charity Golf Classic to the North Carolina Hospitality Worker Relief Fund.