A94
SHUFFLETOWN GRILL
10220 ROZZELLES FERRY RD, Charlotte, NC 28214
Restaurant · NC permit/State ID 20600111387
Latest gradeA (94)
Last inspectedSep 23, 2026
Inspections on record4
On record sinceSep 4, 2025
Score history
Sep 4, 2025Higher is betterSep 23, 2026
Inspections & violations
Sep 23, 2026 A 94 · 9 violations
#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 beef stored in the same container as roast beef in a refrigerated drawer. CDI- PIC separated the meats. Observed raw beef stored over sliced cheese in the WIF. CDI- PIC corrected storage order. Observed raw beef stored over raw pork in the WIC. CDI- PIC corrected storage order.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue buildup in the ice machine. CDI- PIC submitted a service request to have the ice machine cleaned.
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 .
#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 a container of baked chicken sitting on the counter at 109F. According to PIC, the chicken remains on the counter until it needs to be reheated for a customer order. The chicken was baked that morning. CDI- PIC voluntarily discarded and told PIC to maintain chicken at 135F then they can cool it down at 3pm to use later. Can’t leave product out from 11am then cool after 3pm for later use.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a container of shredded cheese at 55F in a RIC. PIC stated that the cheese was placed in the cooler that morning. CDI- PIC voluntarily discarded the cheese. Observed raw shrimp that was in an ice bath at 44F. Ice level was below level where food was in the pan. CDI top portion moved to walk in to cool down and more ice added to bath.
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 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 many TCS items throughout the facility missing date labels. Roast beef, pulled chicken, pasta, marinara sauce, and sliced tomatoes were prepared the day before and missing a date label. PIC was unable to recall when one container of grits with no label was prepared. CDI- PIC dated all items and voluntarily discarded the grits.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back dining area door missing a seal where you can see from the outside at the top of the door.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the food preparation area. Repeat.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of wet-nested containers stored as clean at back prep area
#49 · Non-food contact surfaces clean −1
Repeat violation
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 residue buildup on cook line equipment and inside cooling unit gaskets. Repeat.
#55 · Physical facilities installed, maintained & clean −1
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 a leak from the ceiling in the prep area but did not contaminate food or food contact surfaces. Repeat.
Apr 14, 2026 A 98 · 3 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed flying insects in bathroom and back kitchen areas. Per PIC, back door was briefly open prior to EHS arrival for a delivery and to take out trash. Facility has monthly pest control services. Consider more frequent pest control visits as well as installation of a screen or insect exclusion device at back door.
#49 · Non-food contact surfaces clean −1
Repeat violation
-REPEAT-
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 build-up in interior back corners and gaskets of cooling equipment. PIC to address cleaning frequency.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
-REPEAT-
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 debris and splash residue in floor corners and on walls behind 3-comp sink and prep area. PIC to address cleaning frequency.
Feb 16, 2026 A 97 · 4 violations
#23 · Proper date marking & disposition −1.5
Follow-up verification required
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).
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 .
Observed container of cooked ribs in WIC with date 2/8. Per PIC, ribs were prepared and frozen on 2/8 and a portion was taken out of the freezer on 2/14. PIC was able to show EHS container of ribs in WIF with date 2/8. EHS educated PIC on updating date marking when items come out of the freezer. CDI - PIC updated date marking on rib container in WIC to 2/14 with a discard date of 2/19.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed mesh sieve torn at area near handle. PIC voluntarily discarded sieve.
#49 · Non-food contact surfaces clean −1
Repeat violation
-REPEAT-
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 splash and food debris buildup on exterior and interior bottom surfaces of equipment and gaskets throughout facility. PIC to address cleaning frequency.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
-REPEAT-
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 grease and food debris buildup in corners and under equipment. PIC to address cleaning frequency. Points not escalated due to improvement in cleaning in high splash areas and along the cook line walls.
Sep 4, 2025 A 96.5 · 11 violations
Inspector comments: Facility is changing hours to include dinner. Facility will be open until 9:30 pm beginning next week.
Facility will be applying to have the facility as a commissary for the owner’s food truck. EHS advised owner to call the main office at 980-314-1620 and ask to speak with someone in plan review when he is ready to move the truck to this facility.
Menus have chicken, fish, pork chops and shrimp items asterisked. These items are not served raw or undercooked. EHS strongly recommends removing these asterisks from the menu. Menus also have asterisks at the end of the description of the dish with undercooked product. Menus need to be changed to ensure customers know that the undercooked item is the eggs. Facility is in compliance as it says “Eggs and hamburgers are cooked to order. Consuming raw..”. EHS recommends owner to provide draft of updated menu prior to printing.
All transitional items complete. EHS will be monitoring back ceiling for clean ability over the next couple of months. Status to remain U until further evaluation.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Through discussion with employees, they were unaware of employee health requirements. EHS provided employee health documents in Spanish and employees then recognized the information and that they had signed a full policy which was provided by the owner. Ensure that staff are aware of requirements and where to find the information they need.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee turn off faucet with bare hands after washing them and then begin to don gloves and work with ready to eat food. CDI: Employee educated on proper handwashing, rewashed hands and donned gloves. All future hand washes completed properly.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#10 · Handwashing sinks supplied & accessible −1
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 back handsink with storage of scrubbies and a bottle. CDI: Sink cleaned out.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee dumped in front handsink. CDI: Sink properly cleaned.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce over ready to eat items in the walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken stored in thank you bags. CDI: Thank you bags no longer used for unpackaged food.
#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 sausage patties cooling in reach in cooler with 10 min left in the cooling window still at 93F. CDI: Product moved to sheet pans and cooled in remaining time to 70F.
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 .
#23 · Proper date marking & disposition
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 hot dogs in reach in cooler from 8/25. CDI: Hot dogs voluntarily discarded. All other date marking in facility was in compliance.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for items that are held on TPHC. PIC was able to describe process to EHS. CDI: Procedures written during inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on shell eggs and hasbrowns. PIC indicated that he pulled them out at 6am when they opened. CDI: Time marked on product. Ensure time is marked each time that product is brought from the cooler.
#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 sausage patties cooling while tightly packed in a 1/3 pan cooling in a reach in cooler. CDI: Product was moved to sheet pans and cooled in the walk in cooler.
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
Corrected during inspection
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed slicer with cracked enamel coating that is no longer smooth and easily cleanable. CDI: PIC removed slicer from use during inspection and will be removing it from the facility today. Observed sieve damaged with loose mesh. CDI: Sieve voluntarily discarded.
#49 · Non-food contact surfaces clean −0.5
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 build up on gaskets and outsides of equipment throughout including doors, sides, around wheels, and other hard to reach areas. Ensure more frequent cleaning.
#55 · Physical facilities installed, maintained & clean −0.5
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 several areas throughout facility where there is food debris and grease build up particularly in cracks and crevices of piping permanently attached to the walls, in high splash zones, and around equipment in hard to reach places. Observed dry storage shelving with build up.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SHUFFLETOWN GRILL” or State ID 20600111387). Inspection type (routine vs. follow-up) is not published in the county's data.