A93
POPEYES LOUISIANA KITCHEN #11520
3318 WILKINSON BV, Charlotte, NC 28208
Restaurant · NC permit/State ID 20600111633
Latest gradeA (93)
Last inspectedSep 21, 2026
Inspections on record2
On record sinceMay 20, 2026
Score history
May 20, 2026Higher is betterSep 21, 2026
Inspections & violations
Sep 21, 2026 A 93 · 13 violations
Inspector comments: If all of the items on the non compliant list on the transitional permit are not completed (repaired, replaced, etc.) in the 180 days of the transition period (last day is October 21, 2026), the facility will loose it’s permit and will have to immediately close.
Non Compliant Checklist:
1. REPAIR ALL CRACKED, DAMAGED FLOOR TILES NEAR COOK LINE AND NEAR 3-COMP SINK TO MAKE FLOOR SMOOTH AND EASILY CLEANABLE.-NOT COMPLETE
2. REPAIR FAUCET AT PREP SINK THAT CAME OFF DURING WALK-THROUGH.
3. REPAIR DRAIN PIPE UNDER 3-COMP SINK THAT IS SEPARATING WHEN WATER IS DRAINING FROM SINK.
4. PERFORM MAINTENANCE ON DRAIN UNDER 3-COMP SINK AND PREP SINK TO PREVENT SEWER BACKUP.-Complete
5. INSTALL STRAINER BASKETS UNDER 3-COMP SINK AND PREP SINK TO CATCH SOLID WASTE BEFORE IT ENTERS FLOOR DRAINS.-NOT COMPLETE
6. REPAIR LEAK AT CONDENSER IN WI FREEZER AND WI COOLER.-NOT COMPLETE
7. REPAIR REPLACE WALL-MOUNTED HAND AIR DRYERS IN RESTROOMS. THEY ARE RUSTING.-NOT COMPLETE-RUSTED AIR DRYERS STILL IN PLACE
8. REPAIR OUT OF SERVICE MEN'S RESTROOM WITH SIGN POSTED TODAY.-Complete
9. FILL IN HOLES IN WALLS IN DINING ROOM WHERE WALL-MOUNTED EQUIPMENT WAS MOUNTED.
10. REPAIR DOORS UNDER CUSTOMER SELF-SERVICE DRINK STATION TO ENSURE THEY CLOSE TIGHTLY.-Complete
11. SECURE WALL PANEL OVER PIPING BEHIND HANDSINK ADJACENT TO DRIVE-THRU WINDOW.-Complete
12. REPAIR HOOD SYSTEM ADJACENT TO CHICKEN FRYER STATION TO ENSURE LIGHTS AND FAN WORK.-NOT COMPLETE
13. REMOVE BROKEN MICROWAVE FROM FACILITY.-Complete
14. REMOVE GRASE STRAINER USED FOR TRANSPORTING USED FRYER OIL TO RENDERING TANK THAT HAS A HOLE IN THE BOTTOM
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed three employees turn the faucet off with no barrier after washing hands in a handwashing sink. CDI- EHS intervened and employees rewashed hands.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at the handwashing sink in the dish area. CDI- PIC placed towels at the sink. Repeat.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the dish area handwashing sink blocked by a cart at the beginning of the inspection. CDI- PIC moved cart without intervention from EHS.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed substantial food debris on the inside of the microwave.
#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 a large covered plastic container of rice at 45F in the WIC. According to PIC, the rice was cooked the night before and placed in the WIC to cool. EHS determined that the rice failed to cool properly. CDI- PIC voluntarily discarded the rice.
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 fried chicken stored as hot at 113F. PIC was unable to confirm when the chicken was cooked. CDI- PIC voluntarily discarded the chicken.
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 .
#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 Cole slaw cooling at 53F in a RIC. After 18 minutes, there was no change in temperature. CDI- PIC uncovered the Cole slaw and transferred it to the WIC for rapid cooling.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies at the raw chicken station.
#40 · Personal cleanliness
Corrected during inspection
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed one employee handling food with artificial fingernails. CDI- EHS provided education.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a sanitizer bucket at 100ppm. Repeat.
#43 · In-use utensils: properly stored
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a flour scoop with the handle touching the food.
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed in-use scoops held under a dripping faucet. The running water needs to be of a greater intensity to be compliant.
#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 multiple touch screens, and shelving with residue. Observed multiple fries in the compartment under the french fry station. Clean with more frequency.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed many cracked/broken/missing floor tiles throughout establishment. All cracked/broken floor tiles need to be replaced.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on the prep table at the raw chicken prep station.
May 20, 2026 A 96.5 · 9 violations
Inspector comments: Today, EHS reviewed non compliant items from transitional permit. Two items were corrected. The remaining items shall be corrected no later than the end of business on 10/21/2026 to maintain permit to operate. Transitional permit may neither be extended nor renewed.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no papertowels available at the hand washings sinks in the ware washing area and in the chicken prep area. CDI- PIC had paper towels placed in the paper towel dispensers during inspection.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf). Observed a container of cole slaw prepared on 5/19 not date marked. CDI-PIC properly date marked the item.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed flying insect killer spray for household use in the chemical storage box. CDI-PIC voluntarily removed the spray from the facility.
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wiping cloth stored in a sanitizer bucket below the required concentration for quat sanitizer. CDI- PIC emptied and refilled sanitizer bucket at proper concentration.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 clean pans stacked together while still wet. Ensure clean pans are air dried before stacking.
#52 · Sewage & wastewater properly disposed
5-403.12 Other Liquid Wastes and Rainwater (C). Condensate drainage and other nonsewage liquids and rainwater shall be drained from point of discharge to disposal. Observed standing water in the ground outside the back door of the facility.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no lids on the waste containers in the female restrooms. Waste containers in the female restrooms need a lid.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease from the outside used grease receptacle leaked onto the ground in the outdoor dumpster area and into the parking lot. The grease needs to be cleaned off the ground and the area needs to be kept clean and free of grease.
#55 · Physical facilities installed, maintained & clean
6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C). Observed several cracked/broken floor tiles in the fryer area. All cracked/broken floor tiles need to be replaced. Also observed the walk-in freezer door not closing completely. It needs repaired.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “POPEYES LOUISIANA KITCHEN #11520” or State ID 20600111633). Inspection type (routine vs. follow-up) is not published in the county's data.