A97
KOS BAR
8829 E WT HARRIS BV, STE 110, Charlotte, NC 28227
Restaurant · NC permit/State ID 20600111385
Latest gradeA (97)
Last inspectedJan 28, 2026
Inspections on record2
On record sinceAug 14, 2025
Score history
Aug 14, 2025Higher is betterJan 28, 2026
Inspections & violations
Jan 28, 2026 A 97 · 2 violations
Inspector comments: All items on transitional permit were completed.
#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 Bowl of raw eggs stored above sauces in sandwich cooler. Raw chorizo also stored above sauces in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved items to bottom of cooler. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 Lettuce measured 53F in sandwich cooler top. PIC stated it was prepared 1 hour ago and placed there. Use upright cooler, freezer or ice to cool TCS foods to 41F. before placing them in sandwich cooler. CDI - PIC moved lettuce to upright cooler and left it uncovered to continue cooling. 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 .
Aug 14, 2025 A 97 · 4 violations
Inspector comments: 3-303.12 (c) whole, raw fruits or vegetables: cut, raw vegetables such as celery or carrot sticks or cut potatoes: and tofu may be immersed in ice or water.
This applies to the cut cabbage and cut lettuce which can be stored, immersed in water.
Items that have been accomplished on transitional non compliant list:
2. Caulk all water using fixtures
3. Replace hand sink with box sink in kitchen
5. Change acoustic tiles to vinyl tiles in kitchen
8. Ensure prewash does not dip below lip of sink
Items still on non compliant list
1. Increase lighting in kitchen
4. Remove plastic curtains and carpet and install door
6. Ensure bathroom doors are self closing
7. Remove wood or epoxy paint
Observed cooked yucca at facility that PIC stated was cooked and cooled at facility. EHS reminded PIC no items can be cooked and cooled at this facility per permit conditions.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC has expired manager certification but facility is in transitional window. No points taken
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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 cooked yucca stored below raw meat and raw steak stored below raw chicken. CDI PIC switched order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 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 queso fresco with date mark of 8/3. Queso fresco is not date mark exempt. CDI Cheese was 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 .
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 cabbage prepared yesterday with no date mark. CDI PIC date marked.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly flying around in kitchen.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “KOS BAR” or State ID 20600111385). Inspection type (routine vs. follow-up) is not published in the county's data.