A95

HOMESTYLE KITCHN

Name: Homestyle Kitchn
Address: 314 N College St Ste a, Charlotte, NC, 28202, US

314 N COLLEGE ST, STE A, Charlotte, NC 28202

Restaurant · NC permit/State ID 20600110971

Directions Open in Google Maps What else is nearby

Latest gradeA (95)

Last inspectedJun 25, 2026

Inspections on record7

On record sinceMay 10, 2024

Score history

May 10, 2024Higher is betterJun 25, 2026

Inspections & violations

Jun 25, 2026 A 95 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed opened raw fish stored above waffles in tall reach in freezer. CDI- Waffles removed and placed above. Observed opened bagged raw fish stored with cooked turkey legs in tall reach in freezer. Turkey legs were unpackaged and stored in a container with bagged fish. CDI- Fish removed from turkey legs and placed below. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 sliced tomatoes, oxtails and milk in tall reach in cooler without a date. CDI- Items dated. Once prepared or opened keep items dated. 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 .

#28 · Toxic substances properly identified stored & used −1

Repeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 spray bottle of sanitizer without label. CDI- Labeled. No pt escalation based on improvement.

#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 shelving throughout in need of cleaning. Observed bins housing seasoning and flour in need of cleaning throughout.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged tiles under prep table near fryers. Observed cove base missing from wall under prep sink. Observed corner guard missing from wall across from hand sink. Paneling is pulling away from the wall where the corner guard is missing.

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Feb 6, 2026 A 93.5 · 8 violations

#10 · Handwashing sinks supplied & accessible

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 hand sink blocked with linen bin.CDI- Removed.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper and robo coup soiled with old food debris. CDI- Items taken and re-cleaned. 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 .

#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 oxtail and tomato jam (housemade) holding above 41F. CDI- Items placed in tall reach in to cool. Items were sitting out near oven. 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 −3

Follow-up verification required

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 collards and macaroni without dates. CDI- Mac dated. Collards discarded. Observed ground chicken removed from freezer 2 days ago without date. Chef did not know when it was made or pulled from cooler. CDI- Dated with date pulled from cooler along with thaw date. 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 .

#28 · Toxic substances properly identified stored & used −1

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottles without labels. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed steel cleaner stored with dry storage items. CDI- Removed and relocated. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm. CDI- Sanitizer placed at sink to be re-made.

#37 · Food properly labeled: original container −1

Repeat violation

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 flour containers and seasonings without labels. Keep items labeled REPEAT

#55 · Physical facilities installed, maintained & clean

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage under prep table near fryers. Observed cove base missing from wall under prep sink. Observed paneling pulling from wall. Affix to wall.

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout. Keep employee items separate

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Sep 26, 2025 A 95 · 8 violations

Inspector comments: Ambient temp of walk in cooler is 47F. Walk in cooler has stayed above 41F during duration of the inspection. Facility has a huge event for today for customers. EHS found that there are only wings and sweet potatoes in the walk in cooler (2 containers of sweet potatoes and 5 containers of wings). Facility has enough space to fit wings into the reach in units. PIC has received chicken wings that were stored in the walk in cooler today prior to EHS coming in. EHS told PIC to move wings to tall reach in freezer to cool back down and then the move to the tall reach in cooler after reaching 41F. All items pulled from walk in for use were within time/ temp parameters. The sweet potatoes left overnight were discarded. The other container of sweet potatoes will be reheated and used for the night. EHS spoke with supervisor, Aimee L. Facility will be on an emergency temporary limited menu for the weekend ONLY. Unit must be fixed in order to operate long term. Facility shall NOT cool any cooked foods until the walk in cooler is fixed. No cooking sweet potatoes or oxtail until walk in cooler is fixed. Other meats are to be cooked to order. Side dishes that need to be cooked will be, held hot, and served for that day ONLY. Food items as needed may be cooked to order (ie: fries, chicken wings).

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings holding above 41F in walk in cooler. Observed beef holding above 41F in tall reach in. Observed cream holding out at room temp. CDI- Cream heated for service. 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 −1.5

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 empanadas dated 8/30. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of WD 40 stored with food items in dry storage. CDI- Removed.

#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 no label on flour containers.

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sugar and flour on floor.CDI- REMOVED

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-502.11(A) Maintain utensils in good repair. Observed broken bin used for raw meat. Bin is no longer usable DISCARD

#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 shelves above grill and housing dry storage in need of cleaning. Observed flour bins in need of cleaning.

#55 · Physical facilities installed, maintained & clean

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May 15, 2025 A 97 · 5 violations

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage on food preparation table and top of oven upon entry. CDI removed

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored over raw shrimp in RIC. CDI- PIC placed raw ground beef below raw shrimp in RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed no label for sanitizer. CDI- Labeled. REPEAT

#43 · In-use utensils: properly stored −0.5

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. Observed quart containers stored in dry goods. Use scoops with handles if they are to be stored in the product.

#45 · Single-use & single-service articles: properly stored & used −1

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 single service items stored on the floor. REPEAT

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Feb 13, 2025 A 94 · 9 violations

#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 no paper towels at handwashing sink. PIC stated that they did not ave anymore for the hand sink. CDI- Paper towels for customers placed at sink.

#13 · Food in good condition, safe & unadulterated

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed moldy cheese. CDI- Discarded.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with Old meat residue. Observed dishes with tape on them. CDI- Items taken back to be cleaned. 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 .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label for sanitizer. CDI- Labeled.

#36 · Thermometers provided & accurate −0.5

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed non-functional thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

#37 · Food properly labeled: original container −1

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 several containers of seasonings, flour, oils without labels.

#45 · Single-use & single-service articles: properly stored & used −0.5

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on dry storage rack.

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Oct 31, 2024 A 93 · 7 violations

#2 · Certified Food Protection Manager −1

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC does not have food safety certification. Does not qualify as certified food protection manager. EHS explained to PIC SHA Chat chat how do I spell your name with a QRACK I’m sorry how do I spell your name with ACK CK,that facility needs to have at least one person with food safety certification at the manager level on duty at all times food is in preparation For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

#10 · Handwashing sinks supplied & accessible −2

Repeat violation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed automatic paper towel dispenser, not operating. This is a repeat violation for not having towels at hand wash sink. CDI towels provided.

#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 no sanitizer ready for use. Food employee attempted to prepare sanitizer for testing. Testing revealed 10 ppm chlorine. 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

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/BOPsSNU 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 pan of cooked oxtail at 39°, two pans of empanadas at 40°, and pan of crabcakes with pasteurized crab at 40° where all of seven days prior to today CDI 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#36 · Thermometers provided & accurate

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility be able to provide thin diameter probe, however, probe not operational 10 day VR

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observe box of raw uncooked yams stored on floor in kitchen CDI removed from floor

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May 10, 2024 A 97 · 8 violations

#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 Observed no papertowels at handsink. CDI: Papertowels provided.

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed mac and cheese reheated to less than 165F and then moved for hot holding. CDI: Mac and cheese placed back in the oven to finish reheating.

#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 steak empanadas and ox tail empanadas in reach in cooler from 5/2. CDI: Product 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on prep table where wing sauces are. CDI: Medication removed.

#43 · In-use utensils: properly stored

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed gasket on single door reach in damaged.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine sanitizer. VERIFICATION REQUIRED

#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 baseboard tile missing near entry way. Observed baseboard missing near fryer area and unsealed baseboard near fryer area. Observed unsealed wood where drying rack is hanging above 3-comp sink. Observed corner guard missing near prep sink, sealing needed in corner to right of prep sink. EHS and PIC walked with maintenance person to show all areas of concern during inspection.

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HOMESTYLE KITCHN” or State ID 20600110971). Inspection type (routine vs. follow-up) is not published in the county's data.