A97
THE SALTY DONUT
1515 S TRYON ST, STE 105, Charlotte, NC 28203
Restaurant · NC permit/State ID 20600110781
Latest gradeA (97)
Last inspectedApr 17, 2026
Inspections on record5
On record sinceOct 6, 2023
Score history
Oct 6, 2023Higher is betterApr 17, 2026
Inspections & violations
Apr 17, 2026 A 97 · 4 violations
Inspector comments: - Complaint investigation was conducted simultaneously. SR#220193.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −2
Corrected during inspectionRepeat violation
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the only signed employee health agreements on site from 2023 (with all 6 illnesses) but were for all employees that are not on site/no longer working here as the PIC stated all the onsite kitchen employees are new. REPEAT. Previous inspection was with the old kitchen manager who is no longer working here and current onsite PIC is unsure where the employee health agreement that was given to her on the previous inspection ended up.
CDI - EHS provided new employee health agreement. PIC had onsite new employees sign.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the dishwashing area to be obstructed from use by 2 bowls placed in its basin.
CDI - Bowls removed.
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed the handwash sink adjacent the opentop and the handwash sink at the dishwashing area to not be provided with soap at the time of the inspection. The soap dispenser adjacent the opentop was out of soap and the soap dispenser at the dishwashing area was noted to be broken, not allowing for soap to be dispensed.
CDI - Soap refilled at the handwash sink adjacent the opentop. Soap dispenser to be repaired at the dishwashing area and a pump bottle of soap was left at the dishwasher handwash sink in the meantime.
#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed the insert container of house made hot honey chicken salad to not be provided with a date mark in the opentop refrigerator. Chicken salad is from the bulk batch kept in the lowboy portion of the same unit and was observed with a proper 4/11 date mark.
CDI - Chicken salad container date marked to match bulk supply.
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 .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed a wiping cloth bucket to be testing at <50ppm of quaternary ammonia at the time of the inspection.
CDI - PIC emptied and refilled sanitizer bucket with proper 150ppm quaternary ammonia solution.
Oct 23, 2025 A 98.5 · 3 violations
Inspector comments: - Facility was previously on C status due to menu changes back in February 2025 that removed items that required a permit from this department. As per the kitchen and front of house managers, the facility updated their menu approx. 2 months ago to now include more lunch offerings such as ham & cheese croissants, egg & cheese croissant, egg white & avocado brioche roll, hot honey chicken salad croissant sandwich, a BLT, pistachio pesto Caesar salad, grilled cheeses, and a hot honey ricotta toast. Current permit restricts the facility to receiving only precooked proteins and prewashed vegetables. The only protein observed in the facility that is stored raw is the bacon, which they are approved to cook from raw. Eggs used for sandwiches are pasteurized liquid eggs. Facility does have flats of raw shelled eggs for the pastry aspect of the business and are never used for the sandwiches offered. Chicken comes in pre cooked. Romaine lettuce and tomatoes are currently being washed in house as per the kitchen manager, Bailey, and not received prewashed. EHS informed the kitchen manager that they MUST receive all produce prewashed and precut due to the facility not having a prep sink. All vegetable packages must state “pre-washed” on them.
- If the facility wishes to add a prep sink for the washing of produce and vegetables in the kitchen down the line they must first go through plan review in this department.
- PIC can email a picture of the irreversible high temperature dishwasher thermometer to Eric.oakley@mecklenburgcountync.gov or text it to 980-416-9924.
#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 - Observed no signed employee health agreements on site for review at the time of the inspection. PIC stated they do have some documents on the digital onboarding that she believes go over the reportable symptoms and illnesses but does not have a way of pulling them up in the facility.
CDI - EHS provided paper employee health policy at the time of the inspection and all onsite employees signed.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener blade to have an accumulation of food debris.
CDI - Placed at dishwasher to be W/R/S.
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf - Observed no irreversible high temperature dishwasher thermometer on site to test the temperature of the rinse cycles in the dishwasher. 10 day VR to observe facility acquire irreversible high temperature thermometer.
Jul 18, 2024 A 99 · 3 violations
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket measured less than 150 ppm quat. Wet wiping cloth buckets must be stored in sanitizer solution at the appropriate concentration (150-400 ppm for quat).
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gasket on reach-in cooler door. 0 pts.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No quat test strips at establishment. VR - Verification required within 10 days that establishment has test strips.
Mar 6, 2024 A 97 · 7 violations
Inspector comments: Establishment is buying cooked brisket from Midwood Smokehouse. PIC was instructed to discontinue buying cooked meat from other establishments until sourcing information can be reviewed and approved by health department.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC's food protection manager certification is expired. PIC must have active ANSI food protection manager certification. Establishment is still within 210 days of permit date so 0 points taken. 0 pts.
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 −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Dish machine final rinse temperature only reached 155F on EHS thermometer. VR - Verification required within 3 days that dish machine is repaired. Use 3-compartment sink to wash, rinse and sanitize utensils until the dish machine is repaired.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies observed in establishment. Contact pest control and keep food covered and protected to prevent potential contamination from flies. // 6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf Customer with dog observed in dining room. No employees asked if it was a service animal. Pets are not allowed in food establishments. CDI - PIC educated on requirements for animals in establishment. 0 pts.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employees preparing food with watches on wrists. Food employees must not wear jewelry on their hands or wrists. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gasket present on reach-in cooler door. 0 pts.
#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. Cell phone and Bluetooth speaker observed on prep table. Do not store personal items on prep tables.
Oct 6, 2023 A 98.5 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee bottle of water half empty stored on shelf next to food items. CDI: drink was discarded.
#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
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 . Observed cooked brisket filling missing date received and cooked from Midwood. Ensure date product was cooked/made, date removed from freezer, and discard date is written on product as not to exceed 7 days. CDI: dates were corrected and written in properly.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sink and surface sanitizer coming from 3-comp sink dispenser > required levels. CDI: concentration was diluted and Ecolab will be called out for service and calibration.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet and soiled wiping cloths on counter and hanging on employee apron. CDI: cloths put in sanitizer bucket and in soiled basket.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed no thermometer available for testing dishmachine sanitizing temperatures. CDI: gave PIC information on what type of thermometer to purchase for compliance.
#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 sticker residue on outside of plastic food containers.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “THE SALTY DONUT” or State ID 20600110781). Inspection type (routine vs. follow-up) is not published in the county's data.