A92
NAZOS TURKISH KITCHEN
8318 PINEVILLE-MATTHEWS RD, STE 710, Pineville, NC 28226
Restaurant · NC permit/State ID 20600111214
Latest gradeA (92)
Last inspectedJun 25, 2026
Inspections on record5
On record sinceFeb 25, 2025
Score history
Feb 25, 2025Higher is betterJun 25, 2026
Inspections & violations
Jun 25, 2026 A 92 · 8 violations
Inspector comments: USING TPHC:
1. Ensure food starts at 41F or below.
2. Label foods for no more than 6 hours (if the food will not exceed 70F- 4 hours if it will)
3. Dispose all remaining at the end of the time window. Do NOT cool and reheat.
4. Full out and retain these procedures onsite: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed no posted hand sink signs.
CDI- EHS provided county signs at both hand sinks. (-0)
#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 one container of white rice in WIC cooked yesterday at 45F, which failed to cool. EHS provided education to both present staff members about cooling methods.
CDI- Rice which failed to cool on time voluntarily disposed. (-1.5)
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed cooked potatoes at 103F in steamwell.
CDI- Potatoes reheated above 165F and returned to steamwell with lid. All other steamwell items in compliance. (-0)
#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 sliced spinach, lettuce, couscous, chorizo, feta cheese, diced tomato, and mayo in cold well/lowboy above 41F. See temp chart.
CDI- Items rapidly cooled in WIC. EHS advises that lowboy was overfilled past its capacity, and cold air cannot circulate if fans are blocked. Ambient air in unit observed at 40F. Work order should be placed and TPHC should be used while awaiting repair. Open lid make top should be maintained with cabinet air between 35F-38F to maintain TCS foods at 41F or below.
*Risk Control Plan or permit action may be taken if cold holding is out of compliance at the next inspection, due to repeat violations.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT.
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).
Observed several undated pans of rice cooked today or yesterday in WIC. Observed multiple containers of shredded lettuce cooling, sliced tomato, and TCS bottled dressings prepped yesterday or today without date marks.
CDI- EHS confirmed prep date with chef who prepared. Items with unknown prep date voluntarily disposed. Rice and sliced lettuce dated. (-1.5)
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT.
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 numerous containers of rice cooling in WIC with parchment placed on top of rice, followed by lids, and contains stacked 3-4 high. Lower containers are not able to cool in these conditions. Provide shallow, uncovered, well spaced containers for cooling TCS foods.
CDI- Cooling methods discussed with PIC. Failed cool rice voluntarily disposed.
#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 unlabeled oil mixture (non-TCS confirmed) in squirt bottle at make top, and small containers of decanted herbs on dry storage rack without labels. Label all spices and herbs with working name. (-1)
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few fruit flys in back of kitchen near mop sink. Increase pest control service frequency. No contamination to food or equipment observed. (-0)
Feb 9, 2026 A 96 · 5 violations
Inspector comments: EHS observed TCS foods in maketop not able to maintain 41F and below despite ambient temp in unit of 35F. Maketop near heat-producing cooking equipment and steamwells which is not a flip lid (but a lid requiring full removal to access the foods, and stays off during service) is not adequate to house TCS foods, as it does not maintain items in compliance at 41F and below.
EHS thoroughly explained TPHC for PIC’s consideration. A return visit to assess long term compliance will be conducted.
PIC is also advising against any type a cooling in this maketop. All items must reach 41F in a walk in- no other equipment onsite is observed to have suitable cooling capacity.
USING TPHC:
1. Ensure food starts at 41F or below.
2. Label foods for no more than 6 hours (if the food will not exceed 70F- 4 hours if it will)
3. Dispose all remaining at the end of the time window. Do NOT cool and reheat.
4. Full out and retain these procedures onsite: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT. See general comment.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottled tzatziki sauce, feta humus, chorizo, and stuffed grape leaves in fliptop above 41F. PIC states items have been in fliptop overnight and were not checked for temperature this morning.
CDI- Top layer of tzatziki sauce (above fill line) and grape leaves voluntarily disposed of.
#23 · Proper date marking & disposition
Corrected during inspection
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).
Observed several items prepped today or yesterday in lowboy without date mark.
CDI- PIC dates items. EHS noticed overall good date marking process onsite. One items without date mark is said to be for employee meals, and EHS advises labeling/segregating the items for employees going forward. Employee food and food for the operation should have distinct spaces. (-0)
#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 foods cooling in maketop where cold holding is not effective.
CDI- All cooling items complete cooling in WIC. (-0.5)
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
Observed fish thawing in WIC since Saturday with ROP still intact. EHS pointed out label on individual filets and explains how and why ROP fish must not be thawed without the introduction of oxygen.
CDI- Fish voluntarily disposed of. (-0.5)
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
Observed unpacked single service trays on bottom rack below register, not protected from contamination.
CDI- Top item disposed of, remaining inverted to protect food contact side. Leave single service items in their protective sleeve going forward. (-0)
Oct 22, 2025 A 94.5 · 10 violations
Inspector comments: Avocado Sauce is not longer being sold.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures or vomit diarrheal clean up kit. CDI - EHS gave out written procedures.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented #10 can of red sauce on storage shelf. CDI - PIC voluntarily discarded item.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up inside ice chute of soda machine. Increase frequency of cleaning.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of cooked potato balls at dry steam unit below 135F at 12:30PM. CDI - PIC stated food was cooked at 11:00AM. EHS allowed PIC to reheat to 165F.
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 .
#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 in WIC 5 pans cooked Mediterranean chicken and 1 pan of cooked lamb from 10/21/ above 41F. See temp chart. CDI - PIC voluntarily discarded food and will educated staff on how to cold holding items properly.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of hummus, red feta spread, and garlic sauce in secondary squeeze (yogurt based) above 41F in flip top unit. CDI - PIC voluntarily discarded foods.
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 .
#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 employee preparing food without any form of hair covering. Employee will obtain hair covering.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
REPEAT
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 clean cutting boards stored in splash zone of 3 compartment sink. CDI - PIC removed cutting board.
#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 bottom shelf in need of adjustment behind counter where clean items stored. Observed stand up refrigerator no longer needed or in-use per PIC. Remove if no longer necessary to operation.
#49 · Non-food contact surfaces clean
Corrected during inspection
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 a few plastic containers stored clean with stickers flaking off above prep table. CDI - PIC moved containers to 3-comp-sink.
#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 ceiling tiles near bathroom with black build up. Increase frequency of cleaning.
Jun 20, 2025 A 96 · 9 violations
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed PIC on site upon arrival not certified. Facility newly permitted and has 210 days from date of permit issuance or 1 point deduction. CDI by instruction.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 some RTE TCS prepared food items prepared on Monday per operator not date marked. Observed some foods frozen and thawed but did not include frozen and thaw date and some date marked from 5/30. CDI, foods voluntarily discarded. Repeat. Ensure foods which are prepared, frozen and thawed include up to 3 dates to capture prep, freeze and date of thaw.
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 .
#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 spray bottle of sanitizer not labeled. CDI, bottle labeled.
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed cooked TCS RTE lentil and other foods thawing at ambient room temperature in kitchen. CDI, foods transferred to thaw under refrigeration.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lamb stored in aluminum pan on floor in walk in freezer. Repeat.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 clean cutting boards stored in splash zone of 3 compartment sink.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused. Observed single-use cardboard boxes used to store raw animal food being reused for other food storage in freezer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed bottom shelf in need of adjustment behind counter where clean items stored. Observed stand up refrigerator no longer needed or in-use per PIC. Remove if no longer necessary to operation.
#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 missing ceiling tile in kitchen. Observed stained ceiling tile near restroom.
Feb 25, 2025 A 94 · 13 violations
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed manager did not have ANSI accredited certified food protection manager certification. CDI by instruction. Facility recently permitted and has 210 days from date of permit issuance to meet requirements or 1 point deduction .
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 not knowledgeable regarding reportable symptoms and illnesses. Staff could not locate written policy. Observed handout posted but missing information such as reportable symptoms and illnesses. CDI, information emailed to PIC.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed food employee not wash before donning gloves for food handling. CDI by instruction.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap supplied at front handwashing sink. CDI, soap supplied.
6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front handwashing sink. CDI, sign provided.
#15 · Food separated & protected −1.5
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 raw chicken stored over container of garlic sauce.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures
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 deep covered container of rice cooling at 129 degrees F at 12:58 pm. At 1:41 rice was at 111 degrees F. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, rice relocated to shallow uncovered pans to rapidly cool in walk in cooler and freezer. Cooling handout provided to operator.
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 sun dried tomato, grape leaves, yogurt and hummus cold held between 43-45 degrees F on top of prep refrigerator. CDI, items relocated to cool. TPHC discussed as possible option for top of prep refrigerator and TPHC procedures emailed to operator .
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
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed some items not date marked prepared within 24 hours. Discussed date marking requirements with PIC. Ensure effective date marking procedures in place. CDI, labels provided .
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 .
#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 deep covered container of rice cooling at 129 degrees F at 12:58 pm. At 1:41 rice was at 111 degrees F. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, rice relocated to shallow uncovered pans to rapidly cool in walk in cooler and freezer. Cooling handout provided to operator.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door wedged open . CDI, door closed during inspection.
#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 container of garlic sauce stored on ground in walk in cooler.
#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 min/max testing device for dish machine. Vr required.
#55 · Physical facilities installed, maintained & clean
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items no longer necessary to establishment accumulating on floors near back door.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “NAZOS TURKISH KITCHEN” or State ID 20600111214). Inspection type (routine vs. follow-up) is not published in the county's data.