A97
MOTHERS COMFORT FOOD & COCKTAILS
4271 PARK RD, STE B, Charlotte, NC 28209
Restaurant · NC permit/State ID 20600111389
Latest gradeA (97)
Last inspectedJun 15, 2026
Inspections on record3
On record sinceAug 21, 2025
Score history
Aug 21, 2025Higher is betterJun 15, 2026
Inspections & violations
Jun 15, 2026 A 97 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
EHS observed raw beef stored above ready-to-eat foods in the walk in cooler.
CDI- PIC corrected storage order
-0-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
EHS observed a few dishes with visible food residue present. EHS observed several plastic containers with visible sticker residue present. Dishes were stacked so that sticker residue was touching the food contact surface.
CDI- Dishes were taken to dish area to be w/r/s.
**REPEAT** -1.5-
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed a few flying pests in the kitchen.
-0-
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed a dented can stored with non-dented cans in dry storage area.
CDI- PIC voluntarily discarded the can.
-1-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
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 dishes that were wet nested.
**REPEAT** -0.5-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed a few flip tops on the line with tops in disrepair. Observed a lowboy unit with a large amount of standing water at the bottom.
-0-
#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 low grout in several areas of the kitchen and a few cracked floor tiles.
-0-
Jan 5, 2026 A 94 · 5 violations
Inspector comments: During inspection EHS observed that the walk in cooler was not able to maintain temps of 41F or below. Items in the unit ranged from 41-46F. Ambient air temp of the in unit was 39-40F. EHS asked that the unit stay closed for about 30 minutes to see if temperatures would drop. After 30 minutes there was not temperature change in food found above 41F and ambient temperature in the unit raised to 43-44F. EHS and PIC went through unit to take temperatures and determine what could be moved into WIC #1. Facility was about to move all raw proteins to WIC #1 as well as any food that temped at 41F or below. All other food was voluntarily discarded.
Facility will continue to use WIC #1 until WIC #2 is repaired. Once the unit is able to maintain temperatures of 41F or below facuility may use the unit again. EHS will return within 3 days to verified the unit has been repaired.
During inspections EHS found meatloaf and spaghetti squash to be above 41F. Spaghetti squash was in a deep container with a lid and heavy condensation in the container. EHS could not determine if products failed to cool or were out of temperature because the WIC was down. Facility voluntarily discarded the meatloaf and the spaghetti squash. EHS advised facility to continue to monitor cooling practices, especially when they are not utilizing an ice bath and the ice wands.
#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 multiple pans with visible sticker residue present. Pans were stacked so that sticker residue is touching the food contact surface. CDI- Items were taken to dish area to be w/r/s. -0-
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 −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy, marinara, hollandaise sauce, and meatloaf gravy holding below 135F (see temperature chart). CDI- Items were reheated to 165F and placed back into the warmer. **REPEAT** -1.5-
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 −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of prep tops cold holding above 41F. Some lids had been removed, and some lids have been left often during service. Lid was closed and temps began dropping during inspection. Maintain all lids in place and maintain lids shut when not in use. Observed walk in cooler unable to maintain temperatures of 41F or below. See comments. Item that were found to be out of temperatures in the prep units were voluntarily discarded, the Alfredo and meatloaf were cooled to 41F. -3- **REPEAT** 3-DAY VR
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 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 2 pans of cooked pasta without date marks. CDI- Items were allowed to be date marked using larger portions in the WIC. EHS advised that all items must be dated. **Points not escalated due to improvement** -1.5- **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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee dry dishes with a cloth.
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 dishes that were wet nested. -0-
Aug 21, 2025 A 95 · 9 violations
#15 · Food separated & protected
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 produce stored below raw bacon and raw sausages. CDI - Storage order was rearranged. - 0 -
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 meatloaf, chicken wings, and bulk grits cooling from overnight at 45-51F. Observed hush puppy mix cooling tightly covered and reflected 0/F after 30 mins. Observed grits and gravy cooling in ice baths with ice wands in them with no active stirring. Each item reflected a few degree change. See temp chart. CDI - Items were voluntarily discarded. - 1.5 -
* Facility was equipped with a blast chiller during permitting. Blast chiller is currently throwing error codes. EHS will make a return visit to make sure blast chiller is repaired. *
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 .
#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 one container of marinara sauce hot holding at 110F. All other food items are hot holding above 155F. CDI - Item was reheated and placed back into hot holding. - 0 -
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 items inside of prep tops cold holding above 41F. Some lids had been removed, and some lids have been left often during service. Lid was closed and temps began dropping during inspection. Maintain all lids in place and maintain lids shut when not in use. - 1.5 -
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 several items across all prep units and grill drawers with no date marks present. PIC date marked items that were know. If any items were unknown, they were voluntarily discarded. EHS will return to check on date marking system. - 1.5 -
#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 items cooling in deep batches in walk in cooler and in ice baths. Ice baths do not currently surround the entirety of food items. Meatloaf was cooling on sheet pan fully intact. Observed items cooled tightly packed together in WIC. CDI - Discussion was had with PIC regarding cooling procedures. Blast chiller will be serviced and EHS will verify. Any items improperly cooled were voluntarily discarded. - 0.5 -
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
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 several bottles of oils/water without labels. Label as needed. - 0 -
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few flies present in facility. - 0 -
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed soiled wiping cloths on cook line that need to be laundered. Observed few wet wiping cloths present. - 0 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MOTHERS COMFORT FOOD & COCKTAILS” or State ID 20600111389). Inspection type (routine vs. follow-up) is not published in the county's data.