A91
RED SEA RESTAURANT AND BAR
4301 MONROE RD, Charlotte, NC 28205
Restaurant · NC permit/State ID 20600111332
Latest gradeA (91)
Last inspectedApr 1, 2026
Inspections on record3
On record sinceJun 13, 2025
Score history
Jun 13, 2025Higher is betterApr 1, 2026
Inspections & violations
Apr 1, 2026 A 91 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. REPEAT
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 procedure for a vomit and diarrheal clean up. CDI. PIC was provided a copy.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
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 chicken being stored over raw beef inside walk in cooler. CDI: storage order was rearranged. Repeat
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce, tomatoes on prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. Repeat
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 .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed chicken thawing in the prep sink without running water. CDI. PIC ran water on it.
#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 raw chicken stored directly on the floor on the WI cooler. Repeat
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards (6) with a large amount of discoloration and deep grooves that can not be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair. Observed two RI coolers out of order. Needs to be repaired.
#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 cleaning needed in RI coolers.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed waste bin without cover in female restroom.
Oct 8, 2025 A 90 · 13 violations
Inspector comments: EHS provide the following items to the PIC today:
1. Employee health policy
2. Vomiting/Diarrrhea clean up procedures and discussed purchasing the basic supplies
3. Cooling process flow chart for hot food and room temperature prepared food.
EHS performed a hot water stress test today and all the hot water outlets were over 120F.
Facility was instructed to discontinue dehydrating beef jerky without approval.
The following items from the transitional permit have not been completed. These must be completed before 11-11-25
1. Repair/Replace missing wall tiles in employee restroom
2. Reseal hand sinks, 3 compartment sink, and prep sinks to wall
4. Replace rusted shelving in walk in cooler and at dish area.
5. Repair hole in wall underneath prep sink
9. Seal wood inside wall cutout above small prep unit.
11. Repair leaking spray arm at prewash sink
12. Provide properly sized hot water heater to achieve adequate hot water temperatures at peak demand. Hot water heater must provide a recovery rate of
at least 167 gallons per hour
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. Facility has a new transitional permit and has not surpassed the 180 day deadline.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Package Integrity (Pf) Observed tomato paste stored in an open #10 can. CDI PIC voluntarily discarded.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above produce in the WIC. CDI EHS educated PIC and he corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 chicken above raw beef in the Reach in Freezer. CDI EHS educated PIC and he moved chicken to the bottom shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cooked beef in the Reach in Cooler and red lentils in the WIC above 41F. According to date marking these were prepared on 10/6/25. CDI PIC voluntarily discarded. REPAET
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
Corrected during inspectionRepeat violation
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 diced tomatoes and cut lettuce in the prep unit not date marked. PIC stated that it was put in the unit yesterday. CDI PIC voluntarily discarded because these items were above 41F. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
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 2 aerosol cans of Raid in the kitchen. CDI EHS educated PIC and the Raid was removed form the facility.
#32 · Variance obtained for specialized processing methods
Corrected during inspection
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed the facility is using a dehydrator for jerk chicken without approval from the health department. CDI EHS educated PIC and he removed the dehydrator and will discontinue the process.
For more information on how to request a variance please visit: http://meck.co/FoodSafety
#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 facility does not have a thermometer. VR needed 10-18-25
#37 · Food properly labeled: original container
Corrected during inspection
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 3 squeeze bottles not labeled. CDI PIC labeled with a permanent marker
#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 2 boxes of tomatoes stored directly on the floor in the WIC. CDI PIC put boxes on top of a crate.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed serving spoons inside of multiple containers of cooked food in the RIC and WIC, with the handles touching the food. CDI EHS educated PIC and all the utensils were removed from the foods.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all cutting boards (6) with a large amount of discoloration and deep grooves that can not be effectively cleaned and sanitized.
#55 · Physical facilities installed, maintained & clean
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 large hole in the wall underneath prep sink. Also observed unfinished wood on wall behind the prep unit. This one of the items on the transitional permit. Facility has until; 11-11-25 to complete REPEAT
Jun 13, 2025 A 93.5 · 10 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. Facility has a new transitional permit and has not surpassed the 180 day deadline.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed knife being stored in hand sink closest to cook line. CDI: Knife was removed.
#15 · Food separated & protected −1.5
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 chicken being stored over raw beef inside walk in cooler. CDI: storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#20 · Proper cooling time & temperatures −1.5
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 tomato cooling overnight still above 41F. Observed cut lettuce with 10 mins left in 4 hour cooling window still above 41F. CDI: Tomatoes were voluntarily discarded, cut lettuce was placed in freezer to cool.
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 raw beef, yogurt, lentils, cooked beef, chicken and beets inside one door reach in cooler above 41F. Ambient air of unit was 63F. EHS observed heavy ice build up on inside of unit. Items were voluntarily discarded as they were in the unit overnight. VERIFICATION REQUIRED.
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 is not been labeled, or if the label is incorrect. -P. Observed lamb, lentils, beef and chicken without dates and beets with a date of 6/4. CDI: All items were 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 .
#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 tomatoes and cut lettuce placed directly in to prep top to cool. CDI: PIC and EHS discussed cooling methods, cut lettuce was placed in reach in freezer. Tomatoes were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Observed heavy ice build up in one door reach in cooler. Repair.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VERIFICATION REQUIRED
#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 missing underneath prep sink. Observed damaged floor tiles near cook line. Repair/Replace
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RED SEA RESTAURANT AND BAR” or State ID 20600111332). Inspection type (routine vs. follow-up) is not published in the county's data.