A96
HAMPTON INN & SUITES CHARLOTTE ARROWOOD
9110 SOUTHERN PINE BV, Charlotte, NC 28273
Restaurant · NC permit/State ID 20600110642
Latest gradeA (96)
Last inspectedMay 29, 2026
Inspections on record7
On record sinceApr 13, 2023
Score history
Apr 13, 2023Higher is betterMay 29, 2026
Inspections & violations
May 29, 2026 A 96 · 5 violations
Inspector comments: Establishment serves breakfast from 6AM - 10AM
However, establishment is in 2 year contract with CMS and MEPS program to allow students joining the military to stay one night at
the hotel before they are sent to the military. Establishment serves them dinner at the buffet which is Pasta with a side salad.
Establishment serves them breakfast as well at 5AM. Therefore, breakfast is technically open from 5AM - 10AM.
Update: Contract extended into 2028
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Men’s Restroom without paper towels or drying alternative. *CDI - PIC provided paper towels.
*REPEAT* 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed - 2/3 handsinks in men’s restroom unable to dispense hand soap during inspection. *CDI - PIC replaced soap in dispensers.
#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 written on log for today’s breakfast items held on TPHC. Food employee stated they had run out of copies of the log and was going to print off more after breakfast concluded. *CDI - EHS observed all breakfast foods discarded and breakfast area closed at 10AM as per their TPHC procedures.
#37 · Food properly labeled: original container −1
Repeat violation
*REPEAT* 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 - 2 Squeeze bottles of salad dressings in 3 Door RIC without labels to properly identify substances within.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. *Observed - All metal containers stored clean without being inverted. EHS observed debris build up in top two metal containers. EHS discussed inverting metal containers with PIC.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Left door of 3 Door RIC with gasket torn. Replace.
Nov 21, 2025 A 95 · 7 violations
Inspector comments: Establishment serves breakfast from 6AM - 10AM
However, establishment is in 2 year contract with CMS and MEPS program to allow students joining the military to stay one night at the hotel before they are sent to the military. Establishment serves them dinner at the buffet which is Pasta with a side salad. Establishment serves them breakfast as well at 5AM. Therefore, breakfast is technically open from 5AM - 10AM.
All establishment renovations are complete and establishment is no longer using room 103 or front desk for temporary kitchen dry food storage.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training regarding employee health policy for foodborne illnesses and symptoms available at time of inspection. PIC showed EHS online learning modules they take but was unable to show training specifically teaching the foodborne illnesses and symptoms. *CDI - EHS provided PIC with employee health policy reporting agreement for all food employees to read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee use phone to check time, leave kitchen and return to engage in food prep. *CDI - EHS educated employee on mistake and employee properly washed hands before engaging in food prep.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - Restrooms without soap available at handsinks. *CDI - PIC had house keeping replace soap in restrooms.
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Hard Boiled Eggs, Yogurt and cut melons above 41F at breakfast buffet area. *CDI - PIC stated all items are voluntarily discarded at the end of breakfast everyday. EHS recommends establishment use TPHC moving forward. EHS provided TPHC procedures via email which PIC printed and had food employees fill out onsite.
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 .
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- *Observed - No thin probe thermometer available during time of inspection.
A verification visit will be conducted within 10 days to verify that establishment is in possession of a digital thin probe thermometer.
#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 - 5 squeeze bottles of different types of salad dressings unlabeled. Please label squeeze bottles so that the contents within are easily identifiable.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Left Gasket to 3 Door RIC in need of replacement.
Jun 9, 2025 A 94 · 9 violations
Inspector comments: - 30 day ITS issued at the time of the inspection for the facilities inability to maintain food at proper temperatures, keep food stored in a safe place so that it is not contaminated, and inability to store food and single service goods in an approved location.
- Facility was observed going through a hotel renovation at the time of the inspection. Renovations included to the dining room and other common areas for hotel guests. Per the GM on site, the buffet area is being moved to the other side of the dining room and the current buffet area (where the kitchen is attached to) will become one larger kitchen space and dry storage area. GM stated since the renovation started the kitchen has been using a makeshift storage area behind the front counter where they had shelves for dry goods and a upright residential freezer that was purchased by Hampton Inn to be used temporarily. Renovations to the offices and area behind the front counter has recently started, within the last week or 2, so the temporary dry goods storage area needed to be moved. The facility has transformed guest room 103 into the new makeshift/temporary dry storage room. EHS observed the room in use as a dry storage room with canned goods, boxes of food/single service items, and the upright residential commercial freezer in the room. Door to the room was observed not fully closed at the time of the inspection. GM stated they do not have an exact time frame for when the renovations will be complete or when they will no longer have to use a guest room as their dry storage room.
- Facility has recently signed a 2 year contract through CMS for the MEPS program where they serve breakfast and dinner to MEPS program individuals. Program is for students recently out of high school or older (all 18+ as per PIC/GM) and are going into the military. GM states that the hotel is basically used as a processing center where an individual will come and stay for only one night, before they are sent to their specific branch of military/military base. The breakfast that is served to them is served at 5am and before the hotel guest breakfast begins at 6am. The breakfast menu is whatever the hotel is serving on that particular day. For dinner, it is only MEPS program individuals who get served (they require a specific ticket to get served) and the meal is always the same as the individuals are not there for longer than one day. Dinner served is always pasta with meatballs or chicken Alfredo pasta with a salad and a small prepackaged dessert. All items are precooked and is just a heat and serve situation. EHS advises that the facility does not cool down leftovers from dinner as they were unable to do it safely and instead to just discard all leftovers and start fresh each day.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a bag of shredded cheddar cheese with mold on the food inside stored in the 3 door RIC.
CDI - Voluntarily discarded.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed insert containers of tomato sauce, pasta noodles, and corn in the 3 door RIC at temperatures of 49F, 51F, and 47F, respectively, after cooling overnight as per the PIC.
CDI - All items voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 - Observed single portion containers of cream cheese, fruit mixture (containing cut melons), hard boiled eggs, and a bowl of cupped yogurts at temperatures of 52-68F at the breakfast buffet line. PIC stated that breakfast runs from 6am-9am currently due to ongoing hotel renovations, with the previous hours being 5am-9am, and that the fruit and hard boiled eggs are always discarded but she sometimes saves the yogurt and cream cheese. EHS advised the facility utilize TPHC for the entire breakfast buffet going forward, keeping less stock out at the buffet, and the discarding all leftovers at the end of breakfast.
CDI - All items voluntarily discarded.
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 .
#23 · Proper date marking & disposition
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 insert containers of precooked chicken, Alfredo sauce, and precooked meatballs that were served at dinner the night prior and were not dated marked. PIC stated they intended to keep them until dinner tonight to be used again.
CDI - PIC date marked insert 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 .
#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 - Observed insert containers of tomato sauce, pasta noodles, and corn that were cooled overnight in the 3 door RIC with plastic wrap tightly over the top of the containers and stacked on top of one another, which does not allow for cold air to flow around the product. Facility does not cool down anything from breakfast and only saves items from the dinners to be re-served to the MEPS program individuals the following night (see general comments). EHS strongly advised facility not to cool any product down going forward and to start fresh every night for the MEPS program as they did not properly/safely cool the product and they do not have adequate refrigeration for proper cooling.
CDI - All items voluntarily discarded.
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 −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of unprotected apples stored on a step stool beneath the 3 compartment sink and directly adjacent to the floor drain/drain pipes.
- Observed boxes of single service food/water stored directly on the floor of the makeshift dry storage room in guest room 103.
3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a makeshift dry storage room in guest room 103 (containing boxes of food, canned goods, and a large upright freezer with bagged food in it) in use while current hotel renovations are being done and the door to the room was not locked and propped open at the time of the inspection.
CDI - Door closed and locked when not in use.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - A scoop used to scoop ice out of a bucket in the RIC was observed stored with the handle in direct contact with the ice inside.
CDI - Scoop removed so that the handle is not longer in contact with the ice.
#45 · Single-use & single-service articles: properly stored & used −0.5
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 boxes of single service cups and bowls stored directly on the ground of the makeshift storage room in guest room 103.
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed a large stack of coffee filters to be stored on top of the coffee brewer without any protective packaging.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a upright 1 door freezer in use to store bags of precooked chicken, meatballs and Alfredo sauce in the makeshift storage room in guest room 103 that is not ANSI certified.
4-501.11 Maintain equipment in good repair. - Observed the door gasket to the left door of the 3 door RIC to be torn/detached from the door in the middle.
Aug 16, 2024 A 94.5 · 3 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quaternary sanitizer dispensing at 0PPM. PIC and EHS manually mixed quat sanitizer in cold water to achieve approximately 200PPM. Maintenance team member was able to fix hose system for dispenser to achieve approximately 200PPM.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three clear spray bottles with quaternary sanitizer at 0PPM. PIC was able to replace solution in three spray bottles after dispenser was fixed on site.
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 Observed open 2% milk in walk in cooler without date marking. CDI - PIC voluntarily discarded milk
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 .
Feb 12, 2024 A 94 · 5 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager during inspection.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
6-301.14 Post a handwash sign at each handsink. Observed no handwash signs in men’s and women’s restrooms. EHS provided signs.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer dispensing at 50 ppm and dispensing system only worked when running with hot water. PIC and EHS manually mixed quat sanitizer in cold water to achieve 200 ppm. Establishment to contact ecolab to correct dispensing system concentration and cold water connection for sanitizer. VR within 3 days.
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
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut fruit, yogurt, and boiled eggs above 41F. CDI-PIC voluntarily discarded items. Repeat.
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 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired quat test stripes that did not accurately test sanitizer concentration. VR for quat test stripes with 10 days.
Oct 12, 2023 A 97.5 · 4 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 Observed cut fruit and Boiled eggs above temp. See Temp chart CDI. PIC voluntarily discarded items
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 .
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraints. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use plates, bowl and cups stacked to high and in a device that doesn’t protect the rim of the plates, bowls and cups.
#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 build up under cabinets in dining area in need of cleaning.
Apr 13, 2023 A 98.5 · 4 violations
#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 time on TPHC log for boiled eggs. CDI - Correct holding time stamp was added to the TPHC log.
#40 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering or hair restraint. CDI - Employee put on hairnet.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment using sink & surface test strips to test Quat sanitizer. No Quat test strips could be located at the time of inspection. EHS 10 day VR required.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of garbage on the ground inside the dumpster area.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HAMPTON INN & SUITES CHARLOTTE ARROWOOD” or State ID 20600110642). Inspection type (routine vs. follow-up) is not published in the county's data.