A97.5

VAVELA COFFEE

Name: Vavela Coffee
Address: 440 E Mccullough Dr Ste A-210, Charlotte, NC, 28262, US

440 E MCCULLOUGH DR, STE A-210, Charlotte, NC 28262

Restaurant · NC permit/State ID 20600111213

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Latest gradeA (97.5)

Last inspectedJul 17, 2026

Inspections on record3

On record sinceFeb 13, 2025

Score history

Feb 13, 2025Higher is betterJul 17, 2026

Inspections & violations

Jul 17, 2026 A 97.5 · 5 violations

Inspector comments: Per conversation with PIC, facility serves food that is cooked within a different facility under a different LLC permit name. PIC stated french dip contains cooked onions, which are cooked within adjacent restaurant’s kitchen (Chex Grill & Wings), then brought up to Vavela for preparation in french dip. - All food preparation, storage, and cooking must occur within premises of Vavela Coffee, given current permit conditions. -PIC agreed and stated onions will no longer be cooked in adjacent facility under different permit name. EHS also observed frozen breads and bakery items stored within adjacent restaurant, Chex Grill & Wings, under a different LLC permit name. No food storage may occur within facility under different restaurant permit. -No points taken during current inspection. If same violation is observed during future inspection, points will be deducted. PIC stated facility is expanding to include space downstairs for additional food preparation and storage (freezers, coolers, prep tables, sinks). EHS observed Mecklenburg County building permit posted on building door. PIC stated facility is only storing frozen food within Chex Grill & Wings until new storage area is ready. PIC stated new storage area is intended to be added to same permit as Vavela Coffee, Inc.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. -Observed sliced turkey, pastrami, and tuna miss cooling parameters after cooling for over 4 hours in low reach-in cooler. Observed turkey, pastrami, and tuna above 41F after cooling in low reach-in cooler overnight. Observed the listed foods stored within deep plastic containers covered tightly with lids. All other foods in the cooler were properly cold holding below 41F. -CDI- PIC voluntarily discarded the turkey, pastrami, and tuna. -REPEAT- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat 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 sliced turkey, pastrami, and tuna miss cooling parameters after cooling too slowly in low reach-in cooler. Observed the listed foods stored within deep plastic containers covered tightly with lids. -CDI- PIC voluntarily discarded the turkey, pastrami, and tuna. For efficient, rapid cooling, EHS recommended cooling in shallow containers, small portions, and uncovered, within the tall reach-in cooler or reach-in freezer. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 boxes of food stored directly on the floor. -CDI- PIC raised food off the floor. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed boxes of coffee syrups stored underneath a sink plumbing line, exposed to potential leaking/drips. -CDI- PIC removed box from underneath the sink.

#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 in-use wiping cloths stored directly on cutting board surfaces, not within a sanitizer solution. -CDI- PIC moved all wiping cloths into a properly concentrated chlorine sanitizer bucket.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee coffee drink stored above customer food in the tall reach-in cooler. -CDI- PIC removed employee drink. -Ensure employee belongings are stored in designated area (below customer food) to prevent contamination. -REPEAT-

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Jul 14, 2025 A 93 · 23 violations

Inspector comments: EHS educated PIC on ensuring cutting boards at prep units and on counters in-use utensils are W/R/S every 4 hours. Ensure that prep sink is maintained clean (free of dirty dishes and other items) and being used to wash fruits and other items before use. ‘ Ensure cold smoked salmon is being stored as raw. No violations marked today. EHS educated PIC on not filling containers in prep units past the fill lines to assist with maintaining temperatures and covering items when not in use. Ensure no TCS items, such as milk, are being left out on counter unless facility would like to use TPHC. EHS provided TPHC form and explained process. EHS emailed EHP that includes restrictions and exclusions. Observed pistachio milk (made with whole milk), mozzarella cheese, and marinara sauce prepared or opened prior day per PIC with no date marks. -CDI- PIC properly date marked items. Per PIC, most items are prepared prior day/less than 24 hours ago. Ensure that items being held for more than 24 hours follow proper date marking systems per: 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. 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).-Pf-/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) 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 . No violations marked today. At beginning of inspection, no one with CFPM was present. PIC with CFPM arrived later. Ensure that CFPM is present during all hours of operation. **FACILITY STILL WITHIN 210 DAYS OF PERMIT ISSUANCE. NO VIOLATIONS MARKED TODAY** EHS recommended facility organize facility by removing any items not necessary for facility’s operation, ensuring that dirty and clean dishes are separated, ensuring that space is cleared for proper air drying, ensuring that prep sink is used only for prep and not for storage of dirty dishes.

#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 employee health policy that did not include restrictions and exclusions. -CDI- EHS provided handout per email. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#8 · Hands clean & properly washed

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -Pf- Observed food employee wash hands at 3-comp sink. -CDI- EHS educated food employee on where to wash and food employee properly washed hands at appropriate sink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food. -P- Observed food employee begin to don new gloves to initiate food prep. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee touch phone and return to food prep without washing hands. Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handsink at BOH. -CDI- PIC replenished soap supply. **REPEAT** 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at FOH handsink. -CDI- PIC replenished paper towel supply. **REPEAT** -2- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of handsink at BOH blocking access. -CDI- PIC relocated items. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at handsinks in bathrooms. -CDI- EHS provided signage.

#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 food debris on dishes stored as clean. Observed food employee drop clean dishes on the floor and pick them up and stored them back with clean dishes. -CDI- PIC moved items to dish pit to be W/R/S. -0- 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 .

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed cut lettuce prepared more than 4 hours ago above 41F. Observed chicken salad prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display cooler at FOH above 41F. Observed ambient air of unit at 48F. Observed some items in other units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED FOR DISPLAY COOLER** **FACILITY TO NOT USE UNIT OR ONLY STORE NON TCS ITEMS UNTIL REPAIRS HAVE BEEN MADE** -1.5- 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no CA for cold smoked salmon. **10 DAY VERIFICATION REQUIRED** -0.5-

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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottles with no labels. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed two bottles of raid. -CDI- PIC voluntarily discarded. -1-

#33 · Proper cooling methods used; adequate equipment for temperature control

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 cut lettuce that did not meet cooling parameters. Observed chicken salad that did not meet cooling parameters. Items were found cooling in large Cambro containers in RIC with lids, stacked on top of other items. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. -0- 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 .

#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 no thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

#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 multiple squeeze bottles with no labels. **REPEAT** -1-

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH area, especially near mop sink. Per PIC, facility does not currently have any pest control. Strongly recommend that facility implements pest control services. -0-

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple food employees with no protective head covering. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with bracelets and wrist watches. -0-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed food employees using unwashed blueberries, blackberries and other fruits to prepare consumers’ orders. Observed unwashed avocados with stickers still intact. Ensure berries, avocados and other fruits are being washed at prep sink prior to use. -0-

#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. Observed cup with no handle being used as an ice scoop. -CDI- PIC voluntarily discarded items. -0-

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water with dishes stored as clean. -0- 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 slicer stored as clean on floor. Observed clean utensils hanging at 3-comp sink touching surface of wall with a lot of food splash and debris. Observed electric cords stored inside of clean multi-use bowls.

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

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use containers in clean area at dish pit. -CDI- PIC voluntarily discarded items. -0-

#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 display cooler not ANSI certified or equivalent. Observed fruit ninja blenders and other items not ANSI certified or equivalent. Remove any non-ANSI certified or equivalent equipment. -0-

#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 chlorine test strips for dish machine or 3-comp sink. **10 DAY VERIFICATION REQUIRED** -0.5-

#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 food debris on NFCS of equipment such as blenders and mixers. Observed food debris in bottoms of lowboys, RIC, RIF units. Increased and more thorough cleaning frequency recommended. -0-

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed loose hot water handle at FOH handsink. Repair. -0-

#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 food splash on walls, especially at BOH near handsink at mop sink area. Increased and more thorough cleaning frequency recommended. -0- 6-501.16 Store mops for air drying after use. Observed mops not being stored to air dry. 6-501.114 The premises shall be free of items that are unnecessary to the maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some equipment and multi-use containers that per PIC, are no longer in use. Observed multiple single-use containers that per PIC are trash. Remove items.

#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 phones stored on food prep areas. -0-

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Feb 13, 2025 A 99 · 3 violations

Inspector comments: 30 day ITS issued for use of multi-use utensils. PIC will discontinue use of multi-use utensils.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 2 hand sinks without soap and towels. CDI by adding soap and towels.

#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 unlabeled containers of dry food.

#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 boxes of single service items stored on the floor.

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “VAVELA COFFEE” or State ID 20600111213). Inspection type (routine vs. follow-up) is not published in the county's data.