Neighbourhood
Charlotte33948
Restaurants96
Spotless inspections10%
Ordered shut8
Fines$10k
A 44B 14C 7D 12F 13Not rated 6
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the three compartment sink quaternary solution exceeded 500ppm. The operator diluted the solution to 200ppm.
High priorityUNCLE NICK'S PIZZA & HALLOWBEAN COFFEE CO →Aug 21, 2026
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed an employee washing a metal serving spoon dip the spoon in quaternary sanitizer for less than 30 seconds. The employee rewashed and properly sanitized the spoon.
High priorityBURGER KING #9810 →Aug 21, 2026
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed the chlorine solution in the three compartment sink exceeded 200ppm. The operator diluted the solution to 100ppm.
High prioritySAKURA JAPAN →Aug 19, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the chlorine wiping cloth solution exceeded 200ppm. The operator diluted the solution to 100ppm.
High prioritySAKURA JAPAN →Aug 19, 2026
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed the three compartment sink chlorine sanitizer solution at 0ppm. The operator added bleach. Observed chlorine solution at 100ppm.
High priorityASIA CAFE →Aug 19, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handle a raw onion while slicing. The onions are not cooked before service. Educated the employee on when bare hand contact is permitted.
High priorityATHENS GRECIAN DELIGHT →Aug 19, 2026
Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic bag used to store and in direct contact with cut lettuce.
High priorityATHENS GRECIAN DELIGHT →Aug 19, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed spanakopita (53F - Cold Holding) in the top portion of the reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the spanakopita.
High priorityATHENS GRECIAN DELIGHT →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed spanakopita (53F - Cold Holding) in the top portion of the reach in cooler behind the front counter. The operator stated the potentially hazardous foods had been held overnight. The operator discarded the spanakopita.
High priorityATHENS GRECIAN DELIGHT →Aug 19, 2026
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Observed no signed employee health agreements. The operator was emailed an agreement form.
High priorityINKA GRILL PERUVIAN CUISINE →Aug 12, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
High priorityINKA GRILL PERUVIAN CUISINE →Aug 12, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked chicken, cooked potato, and cooked yellow pepper causa (51F - Cooling) in the walk in cooler. The operator stated the causa was prepared the day prior to inspection. The operator discarded the above food.
High priorityINKA GRILL PERUVIAN CUISINE →Aug 12, 2026