A98.5
FLY KID FLY
15119 BOWL ST, STE 101, Charlotte, NC 28277
Restaurant · NC permit/State ID 20600111120
Latest gradeA (98.5)
Last inspectedMay 12, 2026
Inspections on record4
On record sinceOct 10, 2024
Score history
Oct 10, 2024Higher is betterMay 12, 2026
Inspections & violations
May 12, 2026 A 98.5 · 4 violations
Inspector comments: PIC stated during inspection that facility receives various breakfast burritos and salsa from sister facility “HEX COFFEE”. EHS verified that permittee is different for both establishments. EHS notified PIC that this is not allowed due to permits being different, even if facility is under same ownership; the LLC’s have to also be the same. EHS provided education on wholesaling and the regulations and requirements. PIC stated a decision will be made on this issue and will notify EHS on plan moving forward.
#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 EHS observed hand sink by coffee make line without paper towels. CDI - PIC supplied hand sink with paper towels. (1)
#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. EHS observed various containers of syrups and flavors without proper labels, EHS observed shaker bottles with various toppings and powders without proper labeling. EHS provided education to PIC on labeling requirements. (0)
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed two fruit flies near can wash area. EHS advised to increase pest control to avoid increase in pest activity. (0)
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employees preparing food without proper hair restraints. (0.5)
Nov 21, 2025 A 97.5 · 5 violations
Inspector comments: EHS observed almond milk at 60F during inspection. PIC stated container had just been opened prior to inspection. PIC stated that almond milk comes in shelf stable but once opened facility will refrigerate product to cool down quickly for storage. EHS advised to place only necessary amounts of almond milk in cooler prior to opening to ensure product remains under 41F once opened.
After discussion with PIC, facility does not have procedure for employee health training. EHS observed signage detailing illnesses/symptoms but PIC stated nothing is signed as acknowledgment of training. PIC and food employees were able to correctly answer all of EHS questions regarding employee health and when to report. EHS is confident employees are being properly trained but is advising to have signed copies of training. EHS will email PIC employee health policy to distribute to employees to sign and retain on site.
Facility did not have any sandwiches or burritos available onsite during inspection.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. EHS observed food contact surface of thermometer accumulating residue and debris. EHS observed thermometer stored as clean next to oven. CDI - PIC wash, rinsed, sanitized thermometer prior to placing back in storage. (1.5)
#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 EHS observed bottle of sanitizer and window cleaner stored on surface counter of hand sink. CDI - PIC moved bottles to below hand sink. (1)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed missing handle to reach in unit under make line. Repair.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed two AC vents above three compartment sink and 2-door RI accumulating large amount of dust. Increase cleaning frequency to avoid accumulation. (0)
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. EHS observed employee drinks being stored above single service items and food. CDI - PIC rearranged storage area for employee drinks (0)
May 22, 2025 A 95 · 5 violations
Inspector comments: -Oatmilk onsite is opened at an ambient temperature and used entirely before the cooling window expires. EHS discusses with PIC that if Oatmilks are not entirely used within the cooling window, they must be disposed of. TCS items (once opened) starting from ambient temperature may not be placed on TPHC.
-Example of “lollipop” style high temp dish machine thermometer: https://www.amazon.com/Deltatrak-12214-Dishwasher-Thermometer-Waterproof/dp/B01LBLLMDK?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3CN2NTE52JFKP&gQT=1
-Air curtain/Fly fans: https://berner.com/restaurant/air-curtain/
-Written procedures for TPHC: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
-EHS discussed placing milks in cold drawer and possibly burritos in lowboy on TPHC. Process of TPHC was explained and temporary procedures provided so TPHC for milk/heavy creamer in cold drawers can begin immediately. PIC should fill in permanent procedures sheet provided and retain onsite at earliest opportunity.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
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.
Observed dish plater thermometer not exceeding 155F after 5+ cycles in high temp dish machine. Dish machine sensors display rinse temp of 183F on screen, but there may be a blockage or other malfunction preventing proper circulation of the water inside.
CDI- Facility will temporarily use 3 compartment sink with Quat sanitizer for food contact surfaces and EHS will make a return visit to assess dish machine with other verification items. (-3)
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed heavy creamer in cold drawers and burritos in lowboy above 41F.
CDI- Items returned to RIC for rapid cooling. EHS discusses TPHC and alternate storage options going forward with PIC. (-0)
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspectionRepeat violation
REPEAT.
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed door held open by sign to prevent customers crowding main counter.
CDI- PIC closes door. (-1)
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several small flys in front kitchen area behind counter. EHS discusses pest control with PIC and suggests air curtain or other fans at door if being propped open.
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed food handler with bangle bracelet.
CDI- EHS discusses with PIC, who has employee remove bracelet. (-0)
#48 · Warewashing facilities: installed, maintained & used; test strips −1
Repeat violation
REPEAT. TEN DAY VR.
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 Min/Max registering thermometer for use in high temp dish machine, which was already in use to sanitize dishes upon start of inspection. (-1)
Oct 10, 2024 A 96 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI - Paper towels provided. - 0 -
#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. Observed dish machine reading max temperature of 153.3F after multiple attempts. It appears that dish machine has a non-working wash cycle and is skipping to the rinse cycle only. Facility has less than 50 seats and is approved to hand wash all multi-use utensils until the dish machine has been repaired. EHS will follow up within 3 days to verify machine is working. - 1.5 -
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 .
#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 wrapped burritos prepared at facility commissary with no dates marked. PIC stated items were prepared and brought in on Tuesday. Facility marked date of prep on all burrito containers. Have commissary kitchen date mark items before they are brought to facility for service. - 1.5 -
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 −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thick probe dial thermometer on site. EHS discussed need for thin probed, digital thermometer. EHS will make a return visit within 10 days to verify thin probed digital thermometer is on site. - 0.5 -
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open. Maintain door closed to protect against pest entry. EHS recommends installing an air curtain above doorway if the door is to remain open. - 0 -
#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 high temperature thermometer for high temperature dish machine. EHS will return within 10 days to verify thermometer has been purchased. - 0.5 -
#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 belongings stored on top of facility items on dry storage rack. Designate separate area for food employees to store their belongings. - 0 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FLY KID FLY” or State ID 20600111120). Inspection type (routine vs. follow-up) is not published in the county's data.