A98.5
NIGHT SWIM COFFEE LEGACY UNION
620 S TRYON ST, Charlotte, NC 28202
Restaurant · NC permit/State ID 20600110237
Latest gradeA (98.5)
Last inspectedJul 27, 2026
Inspections on record12
On record sinceJan 31, 2022
Score history
Jan 31, 2022Higher is betterJul 27, 2026
Inspections & violations
Jul 27, 2026 A 98.5 · 3 violations
Inspector comments: Facility has a storage area located in the basement.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill up container with water using the hand sink located in kitchen area. CDI: Item was removed.
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some items in prep top/unit in above 41F. Ambient air of unit was 44F during inspection. EHS observed pans in prep top popping up and not sitting in unit properly. EHS observed middle door of prep unit not self closing. Out of temperature items were moved to reach in freezer to cool. VERIFICATION REQUIRED.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects near dry storage area in kitchen.
Dec 16, 2025 A 99.5 · 1 violation
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed speaker stored with dishes on the clean dish rack above the prep line. Keep employee items separate from food and clean utensils/ equipment.
Jul 10, 2025 A 99.5 · 2 violations
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, cinnamon without labels in kitchen area.
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocados washed with stickers still on. CDI-Removed.
Mar 28, 2025 A 99.5 · 1 violation
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Repair/ replace.
Dec 4, 2024 A 96 · 7 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer being pulled at 0ppm. EHS noticed that the container of sanitizer was empty while washing dishes. CDI- New sanitizer bottle was hooked up to the machine.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Repeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed eggs and quiche cooled from yesterday. CDI- Discarded.
Facility is prohibited form cooling due to insufficient equipment, per permit conditions. This is the 2nd time facility has been found to be cooling. If facility continues to cool, an INTENT TO SUSPEND may be issued.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oats stored on the floor in the dry storage area.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored. Replace
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bins housing utensils in need of cleaning.
#55 · Physical facilities installed, maintained & clean
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors not smooth and easily cleanable.
Oct 18, 2024 A 97 · 5 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
No employee health policy on site. CDI - Provided and explained.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Spray bottle of sanitizer recorded below proper concentration. CDI - Exchanged for a new one.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Overnight oats made Monday did not have a date. CDI - Dated.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Egg patties cooling on shelf under oven and in reach in drawers.
Per Permit conditions, Facility is NOT allowed to cool because they lack sufficient equipment. CDI - Discarded. Cooked egg patties must be kept hot or on TPHC.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
One employee drying dishes with a rag. Cease and air dry.
Apr 3, 2024 A 98.5 · 2 violations
Inspector comments: EHS observed TCS items in freezer (sausage, grits, soup, quiche) and in prep cooler (sausage, quiche, egg patties) that PIC stated are cooked and cooled in facility. This amount of items also exceeds facility currently assigned risk category of 3. Per permit condition “Due to improper equipment this establishment is prohibited from cooling TCS foods.“, facility is not permitted to cool TCS items. Eggs and sausage can be cooked and hot held or cooked to order. Soup, quiche, and grits would need to be cooked and hot held. PIC stated that facility is working on a menu change. Changes to menu shall be pre-approved per permit condition “ The PERMIT HOLDER shall not add equipment or change menu prior to obtaining approval from the REGULATORY AUTHORITY.”
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed goat cheese in the reach in cooler from 3/23. Observed sausage in reach in cooler from 3/22. CDI: PIC stated that sausage was pulled from frozen, however no pull date was written on the container. CDI: Product voluntarily discarded. Observed sausage date marked 4/2 in cooler drawer when original container was marked 3/22. CDI: Product voluntarily discarded. EHS reminded PIC to ensure that dates match when products are placed into secondary containers.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bins holding clean utensils and lids with food debris in them.
Nov 29, 2023 A 98 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer in the coffee area at 0ppm quat. CDI: Sanitizer was refilled at proper concentration. Observed sanitizer in 3-comp sink was below 150ppm quat. CDI: PIC remade sanitizer. Sanitizer dispenser is not calibrated properly and PIC must manually add sanitizer and properly dilute.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield with minor black build up. Ensure more frequent cleaning.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer strips on site. CDI: Test strips obtained during inspection.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on gaskets of prep cooler, particularly on cooler drawers. REPEAT VIOLATION
Sep 28, 2023 A 98 · 4 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed feta cheese from 9/20 in reach in cooler. CDI: Product voluntarily discarded. REPEAT VIOLATION Previous violation corrected as all items had the correct prep dates and PFF dates marked on them.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no times marked on items held on TPHC. Procedures stated to mark the date only, which is what was being done. CDI: Procedures corrected and times marked on the milks and alternative milks that are held on TPHC.
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed avocados in cooler drawer with stickers remaining. CDI: Avocado stickers removed and avocados were washed.
#49 · Non-food contact surfaces clean
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor crumb debris in gaskets of 2 door reach in cooler.
Jun 14, 2023 A 96.5 · 4 violations
Inspector comments: Ensure that single service cups and lids remain protected at all times. Currently cups are stored on the counter with no barrier to the public except for space. No potential contamination was seen during inspection today.
Facility is currently cooking and cooling grits, tomato soup, and quiche without approval from MCHD. Facility has installed a vented oven, and has begun renting space in the basement with a reach in cooler without approval from MCHD. Per permit conditions: “FOOD ESTABLISHMENT IS PROHIBITED FROM COOLING TCS FOODS BASED ON INSUFFICIENT OR IMPROPER EQUIPMENT.
NO RAW ANIMAL PROTEINS OR COOKING OF OTHER FOODS THAT CREATE GREASE LADEN VAPORS,BASED ON INSUFFICIENT OR IMPROPER EQUIPMENT. ALL PROTEINS WILL BE RECEIVED IN PRE-COOKED FORM.
THE ADDITION OF A HOOD SYSTEM, COOKING OR COOLING EQUIPMENT MUST RECEIVE PRIOR APPROVAL FROM MCHD” and “Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises.”
Facility has agreed to discontinue cooking of raw proteins until equipment is approved by MCHD. Facility has agreed to discontinue cooking and cooling until SOPs/equipment is approved by MCHD. EHS directed PIC to contact a plans examiner regarding other locations that have vented ovens and are cooking and cooling to ensure that it is approved. Risk category of establishment may change based on cooking and cooling items.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Oatmilk labeled keep refrigerated and milk stored on counter. PIC stated that the products are placed on the counter during the rush time and are then placed back into refrigeration after approximately 1 hour. CDI: Products permanently placed on TPHC today. TPHC form filled out by PIC. REPEAT VIOLATION Previous violation corrected. No issues with cold holding equipment seen today.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed date mark on tofu and chevre cheese for 6/14 when the tofu was prepared yesterday and chevre cheese was pulled from frozen yesterday. CDI: Products date marked 6/13. REPEAT VIOLATION
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for focaccia held on TPHC. CDI: Procedures written by PIC.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no asterisk for poached eggs on menu. VERIFICATION REQUIRED
Sep 9, 2022 A 98 · 3 violations
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed unsalted butter and cream cheese present in reach in cooler at 55F. Ambient temperature of unit reading 54F. CDI - Unsalted butter and cream cheese voluntarily discarded. Only TCS items that are placed in cooler according to PIC are unsalted butter and cream cheese. PIC agreed to keep items in prep unit from now on. EHS to follow up and make sure cooler is working properly. - 1.5 -
#23 · Proper date marking & disposition
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed kitchen not prepping most food items relight now due to short staffing. Old TCS food still present in facility: garlic confit, pesto spread, hummus, etc. PIC instructed to toss items. - 0 -
* Points moved to 0 due to facility not using/serving these TCS food items at this time. *
#45 · Single-use & single-service articles: properly stored & used −0.5
Repeat violation
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of cups stored on floor near to go window. - REPEAT - 0.5 -
Jan 31, 2022 A 98.5 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety
PIC did not provide cleanup procedures for vomiting or diarrheal events. CDI provided link to access procedures and clean up kit needs.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed dish machine testing 0ppm chlorine. CDI adjusted and tested at 100ppm chlorine. Recommend having technician look at machine to ensure its operating correctly.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed open milk containers (opened Friday per PIC) without date mark. CDI by date mark.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service cups stored on the floor.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “NIGHT SWIM COFFEE LEGACY UNION” or State ID 20600110237). Inspection type (routine vs. follow-up) is not published in the county's data.