A92
ALICIA'S KITCHEN
6301 SOUTH BV, Charlotte, NC 28217
Restaurant · NC permit/State ID 20600111333
Latest gradeA (92)
Last inspectedMar 30, 2026
Inspections on record3
On record sinceJun 18, 2025
Score history
Jun 18, 2025Higher is betterMar 30, 2026
Inspections & violations
Mar 30, 2026 A 92 · 10 violations
Inspector comments: REHS provided Food Safety Checklist in Spanish during inspection. Facility is strongly recommended to fill one out daily to work towards long term compliance.
#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 handyman’s in kitchen during inspection.
CDI - Employee provided.
0 pts.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed heavily molded ginger and jalapeños in WIC during inspection.
CDI - PIC voluntarily discarded.
1 pt.
#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 above other trough of raw meat in meat WIC and RIFs.
CDI - Storage reordered
Repeat. 3 pts.
REHS observed improvement since previous inspection. Further improvement at next inspection. necessary to avoid Risk Control Plan.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine dispensing at 0ppm chlorine during inspection.
CDI - New reservoir of chemical connected. Dish machine dispensing at 100ppm chlorine.
0 pts.
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
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
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 various foods cooling from hot miss cooling window. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
Repeat. 3 pts.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all foods in salad prep holding above 41F during inspection. See temperature chart. Ambient in unit 45F.
CDI - All out of temperature foods voluntarily discarded. Maintenance on site during inspection. Ambient in unit maintaining proper temperatures by end of inspection.
0 pts.
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 .
#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 cooked rice, cooked vegetables, and sauce containing cooked vegetables being held outside of temperature control while actively in the cooling process during inspection. All items had missed cooling window. REHS and PIC discussed proper cooling methods and times, as well as the distinction between foods being held on time and foods being held on temperature.
CDI - All items voluntarily discarded.
Repeat. 0.5 pts.
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 .
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P
Observed cucumbers being washed in a solution of bleach and water during inspection. Concentration of bleach was over the safe threshold for sanitizing food contact surfaces.
CDI - Cucumbers and any produce suspected to have gone through this process voluntarily discarded. REHS and PIC discussed approved vegetable washing methods.
0.5 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed plastic grocery bag being used as a lid for cooked rice. Grocery bag was in direct contact with food.
CDI - REHS coached PIC on proper food contact surfaces. Grocery bag removed and replaced with appropriate lid.
0 pts.
#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 large hole through divider wall leading to dump sink from installation of previous dish machine. Repair necessary.
0 pts.
Oct 15, 2025 A 93.5 · 9 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 floor fan blocking handsink in kitchen during inspection.
CDI - Fan moved.
0 pts.
#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
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 cilantro being stored below raw proteins in RIC. Observed raw chicken being stored above other various raw proteins in meat WIC. Observed raw, repackaged proteins being stored above RTE foods in RIFs.
CDI - PIC reordered storage.
Repeat. 3 pts.
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(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 cooked yucca and cooked pasta cooling since 10:30am still holding above 70F by 12:20pm. Observed rice, chicken, and beans cooked and placed into cooling on 10/14 holding above 41F during inspection. See temperature chart. Cooling methods not sufficient to support proper cooling. See violation 33 for details.
CDI - Cooked pasta, rice, chicken, and beans voluntarily discarded. Cooked yucca reheated to over 165F to restart cooling process.
1.5 pts.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed bottle of rubbing alcohol being stored above customer foods and utensils. Observed sanitizer at three compartment sink over safe limit.
CDI - Rubbing alcohol moved to appropriate location. Sanitizer diluted.
0 pts.
#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 cooked pasta and yucca sitting out of temperature control for over an hour during the cooling process, barring the ability to achieve 70F within two hours. Both items moved to WIC while in deep, covered containers. Observed cooked rice and cooked beans cooling since 10/14/25 while in deep, covered containers in veggie WIC. Observed cooked chicken being cooled since 10/14 while covered in meat WIC. All items had missed cooling window.
CDI - Pasta, rice, chicken, and beans voluntarily discarded. Yucca reheated to over 165F to restart cooling process. EHS coached PIC on more sufficient cooling methods.
0 pts.
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 .
#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 various squeeze and shaker bottles not baring label indicating their contents. Ensure all working containers are properly labeled to identify what they are storing.
Repeat. 1 pt.
#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 rusting shelf in meat WIC. Vast improvements observed from previous transitional visit.
Repeat. 0.5 pts.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-301.12 Ensure three compartment sink is provided and used within its capacity.
Observed three compartment sink in use as sole method to wash/rinse/sanitize dishes. Facility has capacity of 118 per permit. Dish machine on site is not in dish pit area and was not observed in use, though PIC stated employees do use it at night. Dish pit observed overwhelmed with dirty dishes during inspection. Per transitional permit, dish machine must be relocated to dish pit area to assist with cleaning capacity. More frequent use of appropriate machinery necessary.
0 pts.
#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 holes in walls from previous equipment. Observed cracked floor tiles in loading dock area. Observed tile missing behind three compartment sink. Repair and replacement necessary.
Repeat. 0.5 pts.
Jun 18, 2025 A 93 · 11 violations
Inspector comments: Establishment uses Swai for Civiche - Parasite destruction letters present.
Transitional items to complete:
1) Remove rusted pole from produce walk-in cooler. Replace rusting shelves.
2) Add additional light fixture in the meat walk-in cooler. Replace rusting shelves.
3) Repair tiles and floor of the loading dock entrance.
4) Repair tiles inside of the mop sink.
5) Re-caulk the 3-compartment sink to the wall.
6) Replace missing tile on the walk behind the 3-comp sink.
7) Add 4-shelf drying rack in the dish washing area.
8) Remove any pots too big to clean in the 3-comp sink.
9) Install cove tiles or coved baseboard along the front wall of the kitchen.
10) Fill the holes in the kitchen walls where equipment was removed.
11) Install a splash guard on both sides of the handsink closest to the rotisserie oven.
12) Seal or paint raw wood behind the check-out counter and server station.
13) Repair women’s bathroom door so that it is self-closing.
14) Walk-in freezer: Add additional light fixture to provide 10ft candles of light. Repair the entrance floor.
15) Relocate under counter dish machine from the baking area to the dish washing area.
#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 one dented can in dry storage. CDI - Item was voluntarily discarded.
#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
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.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed raw chicken stored above raw fish in the walk-in cooler. Observed raw chicken above cooked meat in the prep cooler. CDI - Items were moved to the correct order. Observed unwashed produce stored above ready-to-eat items in the produce walk-in cooler.
#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 10ppm chlorine sanitizer in the 3-compartment sink. CDI - Chlorine was added to bring it to the correct concentration.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed microbial growth inside of the ice machine.
#22 · Proper cold holding temperatures −1.5
3-DAY VERIFICATION
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed all foods in the meat walk-in cooler above 41 degrees (see temperature chart) All cooked items were voluntarily discarded. All raw meats were moved to the produce walk-in cooler and stored correctly.
#23 · Proper date marking & disposition −1.5
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
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 Tamale's, cooked frozen chicken and an open package of hot dogs without date marks. Observed cooked chicken, tamales and choclo past their 7-day date marks. CDI - All items were voluntarily discarded.
#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 containers of salt and sugar without labels.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed packages of meat on the floor of the shared walk-in freezer.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed rusting shelves in the walk-in coolers. Observed broken handle on the meat walk-in cooler.
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed missing caulk for the 3-compartment sink.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
6-202.14 Restroom doors shall be self-closing.
Observed missing covered trash cans in the women’s restroom. Observed a non-self closing door to the women’s restroom.
#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 cracked tiles near the back loading dock and inside of the mop sink. Observed holes in the wall in the main kitchen where equipment was removed. Observed missing tile behind the 3-compartment sink. Observed damage floor entrance to the walk-in freezer.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Walk-in coolers require 10ft candles of light.
Observed 5ft candles of light in the meat walk-in cooler and walk-in freezer.
Permits at this address
Other businesses at this address
- A94.5Kauza Peruvian CuisineMobile Food · Sep 2026 · 1 inspection
- A92La Romero MarketFood Stands · Oct 2016 – Jul 2026 · 31 inspections
Matched by street address. Each permit has its own grade and history.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ALICIA'S KITCHEN” or State ID 20600111333). Inspection type (routine vs. follow-up) is not published in the county's data.