Charlotte’s 10 Worst Restaurant Health Scores in December 2023

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 starting to use infrared thermometers to avoid this).

These were the top 10 worst inspection scores in Charlotte for December 2023;

#10 Leos Italian Social

Scored 91 (A) on 12/13/2023

They had the following violations;

  • No written procedures for vomiting and diarrheal events.
  • Observed a numerous stacked metal food pans with sticker and plastic residue. Pans moved to dish machine to be rewashed.
  • 2 large bowls of Caesar salad cooling 1 hour in walk in at 50F.
  • Bagged shredded mozzarella in prep top above 41F.
  • Observed metal pans wet stacked on clean dish shelf in kitchen.

#9 Doza Sushi & Ramen

Scored 90 (A) on 12/7/2023 

They had the following violations;

  • Observed pic failure to ensure proper cold holding, date marking no bare hand contact of ready to eat foods.
  • Observed pic failure to demonstrate sufficient employee health management.
  • Observed multiple employee beverages stored above food or clean utensils.
  • Observed food employee immediately recontaminate hand on handles following hand washing.
  • Observed food employees peeling soft boiled eggs with bare hands and no understanding why it was a violation PIC also did not understand the violation.
  • Observed unwashed produce over ready to eat foods.
  • Observed all sashimi cold held in table top unit 1 above 41 f.
  • Observed multiple TCS cooked meats prior today and all ready to eat sashimi not date marked in facility.
  • Observed sushi rice with no date mark, tphc designation.
  • Observed sashimi not disclosed with asterisk.
  • Observed multiple spray bottles of a blue cleaning solution unlabeled.

#8 Taqueria San Miguel

Scored 89.5 (B) on 12/13/2023

They had the following violations;

  • Observed no CFPM present. Facility allowed a time period of up to 210 days from permit date to comply with the above referenced CFPM requirements.
  • No written procedures available for bodily fluids clean up during the inspection.
  • Observed no paper towels at hand sink.
  • Observed no hand washing signage at 3x hand washing stations.
  • Observed improper storage order of foods such as cases of raw shelled eggs over bag of shredded mozzarella cheese, packaged uncooked burger patties over packaged french fries and container holding raw chicken over packaged fully cooked shrimp.
  • Observed food debris on can opener blade that was not used today, according to PIC.
  • Observed compliance with exception of rice hot holding between 129-130 F at the stove top. PIC advised that the rice had been prepared 30 minutes ago.
  • Observed multiple TCS foods cold held above 41 F inside of prep top I.
  • Observed multiple TCS date mark applicable foods such as: Shredded mozzarella cheese, american cheese, milk and cut cabbage with no date mark.
  • Observed freshly made sanitizer at 3rd compartment sink basin with concentrations exceeding 200 PPM Chlorine.
  • Observed multiple small flying insects in facility.

#7 Sheraton Hotel Social Kitchen

Scored 88.5 (B) on 12/7/2023 (rescored to 95.5 on 12/15)

They had the following violations;

  • Observed raw, cold smoked salmon stored over ready to eat items in the reach in part of the prep cooler.
  • Observed raw burgers stored over raw fish in walk in cooler.
  • Observed tomato soup cooling in the walk in cooler from yesterday above 41F.
  • Observed grilled chicken cooling in the reach in cooler on the line from yesterday still above 41F.
  • Observed mashed potatoes holding below 135F in steam table. CDI: Mashed potatoes rapidly reheated to over 165F.
  • Observed right side of prep top cooler holding items above 41F.
  • Observed reach in cooler holding one level of items above 41F.
  • Observed chicken breast overstacked in prep top cooler holding above 41F.
  • Observed marinara (11/30), gravy (11/28), garlic confit (11/30), and Humboldt Fog soft cheese (11/28) held past 7 days.
  • Observed garlic confit in prep top labeled 12/5 but it was from the 11/30 batch.
  • Observed one live roach on floor to left of WIC #4.

#6 Dakshin Indian Grill

Scored 88 (B) on 12/15/2023

They had the following violations;

  • EHS observed 6 risk factor violations 2 of which are repeat violations.
  • PIC certification expired February 2023.
  • Observed food employee grabbing samosas (Made of RTE items) with barehand and placing in new container.
  • Observed utensils stored inside the hand sink near the make line.
  • Observed raw shrimp and chicken stored above batter for breakfast bread dish.
  • Observed QUAT sanitizer, actively being used to sanitize, inside 3 compartment sink at 0 PPM.
  • Observed chicken, chickpeas, grilled onion sauce, lamb and tikka sauce being held above 41F due to overfilling containers inside the prep unit.
  • Observed 2 containers of biryani rice and 1 container of sambal, made the previous day with date marking.

#5 Riceblossom

Scored 88 (B) on 12/14/2023 (rescored to 93.5 on 12/21)

They had the following violations;

  • Observed food employee donning gloves and prep dumplings without washing hands.
  • Observed belt fish in walk in freezer. Item approved source could not be verified.
  • Observed raw beef over cooked vegetables in low boy.
  • Observed stored clean plates and other cooking utensils along with several white food buckets soiled to sight and touch, also observed veg slicer stored clean according to PIC with food debris.
  • Observed 3 containers of cooked chicken, cut cabbage, crab Rangoon in walk in cooler with no date marking.
  • Observed one in use sanitizer bucket without label.

#4 Be Em Asian Kitchen

Scored 87 (B) on 12/19/2023

They had the following violations;

  • Observed open employee beverages on prep table and over prep unit.
  • Observed employee eating from sauté pan on stove top where other food prep was occurring.
  • Observed employee improperly wash hands as they washed hands, turned off soiled faucet with bare hands, then dried hands, their hands were recontaminated.
  • Observed employee texting on personal cell phone, walk into the kitchen, don gloves, then begin food prep. EHS confirmed observation with employee.
  • Observed employee touch long hair on head, not wash hands, begin to prep food.
  • Observed unwashed avocados and unwashed strawberries stored over RTE sauces and tofu in WIC.
  • Observed blade and food mount portions of large slicer soiled with food debris.
  • Observed PIC use thermometer to check food temperatures and not clean or sanitize probe.
  • Observed spring rolls at 78F after 2 hours of cooling, per employee.
  • Observed cooked mushrooms at 53F. Observed cut filet and brisket at 43F. All items listed were stored in prep unit that had frozen over. Unit thermostat was reading 53F.
  • Observed no written TPHC procedures on site at time of inspection.
  • Observed 3 large bins of salad held on TPHC since 11am, not discarded at 3:27pm.

#3 Jerk Joint

Scored 86.5 (B) on 12/13/2023 (rescored to 91 on 12/20)

They had the following violations;

  • PIC stated the employee health policy is only communicated verbally. PIC was unable to discuss all aspects of the employee health policy.
  • Observed two employees wash hands for less than 10 secs. One employee used bare hands to turn the faucet off this action recontaminates the hands.
  • Observed trash can and metal tables blocking the hand sink in the back.
  • Observed two handsink without paper towels.
  • Observed one employee filling a pitcher of water up in the hand sink.
  • Observed several knives, plastic containers, metal container, and can opener blade stored clean according to pic with food debris and grease residue left on them.
  • Observed metal pans and plastic pans stored with sticker residue left on them and said to be clean.
  • Observed a large container of cooked noodles for mac n cheese at 90-95F and said to have been cooling since 11AM.
  • Observed veg patties, beef patties and chicken stew below 135F.
  • Observed heavy cream, sour cream, cut lettuce, fish, shredded cheese, and mac n cheese above 41F in a flip top and reach in cooler.
  • Observed ox tail, cut tomatoes, and cut lettuce without a date mark.

#2 Pho at NoDa

Scored 83.5 (B) on 12/21/2023

They had the following violations;

  • Observed PIC return from toilet room without washing hands
  • Observed food employee return from outside and not wash hands.
  • Observed food employee return to work station without washing hands.
  • Observed PIC pick something up off the ground without washing hands.
  • Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands.
  • Observed food employee fill up a pitcher at handwashing sink.
  • Observed unwashed mushrooms stored over RTE chicken.
  • Observed food debris on dishes stored as clean.
  • Observed rice in RIC below prep unit #1 prepared this morning above 41F.
  • Observed large container of noodles in WIC prepared this morning above 41F.
  • Observed items in prep units, RICs and WIC above 41F.
  • Observed ambient air of RIC under prep unit at 53F.
  • Observed tofu in RIC with no date.
  • Observed boiled eggs and shredded lettuce in prep unit # 2 with no date.
  • Observed cut cabbage in RIC near waiter station with no date.
  • Observed beef being held on TPHC with no time stamp.
  • Observed noodles being held on time with a time stamp of 11am (discard time 3p).
  • Observed spray bottle at front of house with no label.

#1 House of Leng

Scored 80 (B) on 12/04/2023 (rescored to 92.5 on 12/14)

They had the following violations;

  • Observed the facility had many priority and priority foundation violations.
  • Observed new employees had not been trained on employee health.
  • Observed uncovered drink on the line.
  • Observed employees touching raw chicken and not washing their hands before working with other items, walking to the walk-in and touching the doors
  • Observed a staff scooping raw beef where it was touching his hands and then go to work with ready to eat food.
  • Observed employee touching raw chicken and then touching raw beef without a hand wash.
  • Observed staff wiping their hands on towels when they should have been washing them.
  • Observed employees touching their face and then work with food without washing their hands.
  • Observed the rear hand sink had the trash can pushed in front of it several times.
  • Observed a container with soap and a mettle scrubber was in the hand sink later in the inspection.
  • Observed raw beef sitting with broccoli and cooked chicken.
  • Observed a container of raw chicken on a shelf with dry goods.
  • Observed cold holding containers of chicken that were not covered.
  • Observed staff was not discarding gloves after working with raw meats and before beginning other tasks.
  • Observed raw chicken and beef being worked with on the same sink and prep surface by the slicer.
  • Observed dirty knives, containers, utensils, ect throughout the kitchen.
  • Observed the ice machine with black build up on the inside.
  • Observed the soda nozzles with black build up.
  • Observed containers of rice at 118 and 123F. Rice was not being held in a warmer or on time.
  • Observed raw shrimp and beef and bean sprouts in the top of the prep cooler on the line were 42-52F.
  • Observed several containers of noodles and cooked chicken being held out for use on the line with no time/temperature control.
  • Observed containers of cooked chicken in the walk in, ribs in the single door reach in, and noodles had not been date marked.
  • Observed facility is holding many items out of temperature such as noodles, a couple types of cooked chicken, dumplings, pork.

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.



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