A97
QDOBA MEXICAN EATS #8016
16331 LANCASTER HY, STE 101, Charlotte, NC 28277
Restaurant · NC permit/State ID 20600111396
Latest gradeA (97)
Last inspectedAug 24, 2026
Inspections on record4
On record sinceAug 14, 2025
Score history
Aug 14, 2025Higher is betterAug 24, 2026
Inspections & violations
Aug 24, 2026 A 97 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink located on food prep table. Need to assure that employee drinks are located below and away from prep surfaces. CDI by discarding drink.
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with ring that was not a smooth band, and another with a watch on their arm. No watches or bracelets allowed, and only a smooth band ring is allowed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
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 a great deal of wet nested utensils. Utensils must be singularly stored so that they are not wet nested. This is a chronic problem that needs to be remedied by all staff and managers. CDI by taking all utensils and re-washing them.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed drink cups to be stored without proper dispenser or plastic sleeve. CDI by putting cups out in original plastic sleeve.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed woven basket used for salad shells. CDI by removing these from use. Use only approved food contact surfaces.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash sink being filled with wash water at 99F; wash water must be at least 110F. CDI by emptying and re-filled with hot water above 110F.
Apr 7, 2026 A 95.5 · 6 violations
#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 front, cook line hand sink.
CDI- PIC refills dispenser. (-0)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed several dishes (blender, utensils, plastic containers) stored as clean while sticky to touch, and/or with standing water inside.
CDI- Dishes returned to ware-washing for re-w/r/s. (-1.5)
#21 · Proper hot holding temperatures −1.5
Repeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed brown rice at 120F in steamwell and sliced steak at 125F in hotbox. All other TCS foods in steamwells and both portions of hot box (top and bottom) observed >135F. Steam-well and hotbox appears in good repair.
CDI- Rice reheated in hotbox to >165F before returning to steamwell. EHS advises PIC to actively monitor the steamwell throughout service for proper hot holding, especially in the top, left corner. Also advised not to overfill hot box, and ensure items are spread out, not stacked on top of each other. (-1.5)
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed wet stacking of plastic containers stored as clean. (-0)
CDI- Dishes spaces out to facilitate drying.
#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 substantial build up of dust on dry storage racks to left of hotbox and oven, corrosion on wall mount rack above 3 comp sink, and food debris on outside and top of knife box. PIC immediately cleans knife box. Increased cleaning frequency of shelving units is advised. (-1)
#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 substantial dust build up inside paper towel dispenser at cook line, dirt on floor near flattop, and beneath equipment. Increased cleaning frequency is advised. (-0.5)
Nov 14, 2025 A 98 · 5 violations
Inspector comments: Assessment of transitional permit conditions; permit expiring 02/02/2026.
1. Install additional lighting above serve line. > DONE.
2. Repair/replace lowboy cooler next to oven, and low boy cooler at front line. > IN PROGRESS. Item being replaced with grill which was there formerly, but had been removed for the trial of hot box steamer as replacement. Trial has ended, facility opting to return to original layout. Fire Marshall to verify installation of equipment at cook line when complete. Lowboy at front has been successfully repaired. No additional cold holding equipment is needed.
3. Replace/repair any damaged flooring tiles and grout. >DONE.
4. Repair ice machine. > DONE.
5. Install brighter bulbs underneath the hood system.>DONE.
6. Caulk behind hand sinks and can wash.
7. Replace any rusty shelving. >INCOMPLETE.
8. Repair towel dispenser at hand washing sink next to WIC. >DONE.
9. Replace door sweep on exterior WIC door. >DONE.
The only item remaining is replacement or cleaning of dry storage and clean dish racks above and behind 3 comp sink. PIC encouraged to reach out with any questions or concerns.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
PIC uncertain about how verification of employee health policy training is conducted. EHS verifies resources are available and staff is knowledgeable about reportable/excludable illness and symptoms. (-0)
CDI- EHS provided employee health policy for staff to sign. Form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed probe thermometers with significant residue build up. EHS advises increased cleaning frequency.
CDI- Thermometers cleaned and sanitized.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed quat >300ppm in 3 comp sink. EHS advises PIC concentration should be between 150ppm-250ppm.
CDI- Quat diluted. (-1.5)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
REPEAT.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet stacking of dishes on clean rack.
CDI- PIC separates items to facilitate drying. (-0.5)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed clean dish racks and dry storage rack in back of store with rust and dark residue. Restore equipment to cleanable condition, or replace. No point taken for transitional permit item. (-0)
#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 food debris inside far left lowboy at serving line. Increased cleaning frequency is advised. (-0)
Aug 14, 2025 A 98 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed paper towels missing from one hand sink. Observed soap missing from one hand sink. PIC mentioned that they are getting new dispensers soon. Be sure to maintain soap and paper towels at all hand sinks while awaiting new dispensers. CDI - Soap and paper towels provided. - 1 -
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one box of unwashed tomatoes stored above RTE, hermetically sealed sauces. All other storage is perfect. - 0 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested plastic containers in dry storage. CDI - Items separated.
#52 · Sewage & wastewater properly disposed −1
Corrected during inspection
5-402.13 Maintain sanitary sewage system according to Law.-P Observed clogged floor drain at drink dispenser. This caused water to spill out over the drain and onto the floor in the dining room. CDI - PIC unclogged drain and cleaned water during inspection. EHS recommends having drain lines and Coca Cola lines serviced. - 1 -
#55 · Physical facilities installed, maintained & clean
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 general cleaning of floors and walls needed. - 0 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “QDOBA MEXICAN EATS #8016” or State ID 20600111396). Inspection type (routine vs. follow-up) is not published in the county's data.