A99.5
PANDA EXPRESS #3876
10329 CANE CREEK DR, Huntersville, NC 28078
Restaurant · NC permit/State ID 20600111546
Latest gradeA (99.5)
Last inspectedSep 8, 2026
Inspections on record2
On record sinceMar 19, 2026
Score history
Mar 19, 2026Higher is betterSep 8, 2026
Inspections & violations
Sep 8, 2026 A 99.5 · 3 violations
Inspector comments: Commercially prepared garlic/oil mixture with citric acid as a preservative is non TCS food. The container says refrigerate after opening may just be for quality. Facility sets out a small container on the cook line with the other sauces and spices. 2 grade cards posted, 2nd card at drive thru. Facility has an enclosed used oil tank. All food is discarded at the end of the day.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin of sugar with open lid in dry storage area. CDI - Lid was closed to protect against contamination. -0 points-
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee at hot line engaged in food preparation while wearing a wrist watch. -0 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed quat sanitizer mixing valve unable to dispense quat sanitizer at correct concentrations. PIC was aware of issue and has called a technician for repair prior to inspection. PIC hand mixed quat sanitizer at three compartment sink and obtained a quat sanitizer concnetration of 200ppm. -0.5 points-
Mar 19, 2026 A 98.5 · 2 violations
Inspector comments: Commercially prepared garlic/oil mixture with citric acid as a preservative is non TCS food. The container says refrigerate after opening may just be for quality. Facility sets out a small container on the cook line with the other sauces and spices. 2 grade cards posted, 2nd card at drive thru. Facility has an enclosed used oil tank. All food is discarded at the end of the day.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Orange chicken on the main line steam table at 116F. CDI (corrected during during) by reheating to 167F in the wok.
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 .
Observed Orange Chicken on the hot line at 116F. CDI corrected during inspection Chicken was reheated to 167F in the wok and the hot line temperature was increased from 180F to 200F. 1.5 pts
#48 · Warewashing facilities: installed, maintained & used; test strips
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 3 comp sink wash vat at 93F. PIC stated employee who was washing utensils was needed up front to help cook/serve food. CDI by draining wash water and sink will be refilled once utensil washing resumes. Hot water from faucet was 136F
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PANDA EXPRESS #3876” or State ID 20600111546). Inspection type (routine vs. follow-up) is not published in the county's data.