A93
HONEY PIES BBQ & SMOKEHOUSE
4400 SUNSET RD, Charlotte, NC 28216
Restaurant · NC permit/State ID 20600111648
Latest gradeA (93)
Last inspectedOct 21, 2026
Inspections on record2
On record sinceJun 5, 2026
Score history
Jun 5, 2026Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 93 · 11 violations
Inspector comments: Permit Conditions:
This FOOD ESTABLISHMENT is approved for cooling hot foods using approved methods and equipment (blast chiller, walk-in cooler/freezer located inside the building). If cooling cannot be conducted safely, it will be prohibited until further evaluation occurs. Outside walk-in coolers are approved for storage of bulk packaged foods only.
Observed facility using outdoor walk in freezer to cool rack of smoked brisket that came from smoker room. Told PIC racks must be rolled in the interior walk in freezer only. No cooling allowed in outdoor coolers. PIC had one outdoor cooler turned off since they do not need it for storage currently.
- Permitted space includes existing main building, existing supplemental cooking room with CMU walls, and 2 outdoor walk-in units. Newly constructed metal frame structure, new tank offset smokers, located at back of the premises (to be new supplemental cooking room) are NOT approved for use at this time. Plans for this structure must be submitted to Mecklenburg County Code Enforcement and Health Department for approval. Written approval from MCHD is required prior to use of this structure
PIC mentioned submitting information to begin use of outdoor smokers for an upcoming event. Told PIC prior to use they must wait until plans/corrections are reviewed and approved by a regulatory authority. Told PIC to reach out to permitting team to follow up on information
#8 · Hands clean & properly washed
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee put on gloves prior to washing hands to prepare food. CDI hands washed and gloves changed.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed handsoap missing at back approved smoker room. CDI soap provided. Repeat.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at handsink in back smoker room. CDI paper towels provided. Repeat.
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed pork ribs, beef brisket, green beans, pinto beans, and yams that did that were reheated at 1030 and not reach 165F. Facility was reheating in hot cabinets instead of stove and steam wells then storing in hot cabinets. Reheat in ovens and steam wells prior to storing in hot cabinets. Suggest using smaller containers to reheat food for service.
#20 · Proper cooling time & temperatures
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 tall container of yellow rice from the evening before at 45F. CDI product discarded.
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 sausage and peppers that were at 128F on serving line. CDI moved to steamer to reheat.
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 briskets in outdoor walk in freezer from Sunday and not dated. CDI items dated. Observed whole garlic clove containers that have oil manually added to containers in unit since 5/18/2026. CDI containers discarded. Observed beans (10/3), collard juice (10/10), turkey juice (9/25), and cheese sauce (10/10) that was held past 7 days. PIC stated items were prepped between Monday -Tuesday and stickers were not taken off containers when refilled. CDI PIC relabeled with proper dates.
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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 facility cooling yellow rice in deep plastic container in walk in. CDI item discarded. Suggest spreading out in shallow pans and placing in blast chiller to cool items quickly. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 employees working with food while wearing bracelets and watches.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Follow-up verification required
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no thermometer to check high temp dish machine. Verification required.
#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 racks, interior of cold units, and shelving in need of cleaning.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks, phone, keys and other personal items stored on countertops, prep surfaces, or storage racks used to store items for the facility and not properly separated.
Jun 5, 2026 A 96 · 5 violations
Inspector comments: Smokers are being constructed outside, need plan for that supplemental cook room. Need plan for future inside bar and outside bar. Pots should not be washed in the outside can wash. Use pots that fit in the sink or high temp dish machine.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at outside pit room hand sink. A dispenser is need at the sink. CDI (corrected during inspection). Soap dispenser provided.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at the kitchen cook area hand sink. CDI paper towels provided.
6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at all hand sinks. CDI hand wash signs provided.
#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 chicken legs in pit room cooler at 50F. CDI by moving to outside WIC. Employee had chicken legs sitting out and placed them in there upon my arrival. Other chicken in 2 door cooler was 40F
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 −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 6 1/3 pans of collard greens at 50-52F covered in the WIC. Collard greens were made today less than about 4 hours ago. CDI They were uncovered and moved to the blast chiller where they cooled to 40F before I completed the inspection.
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 .
#36 · Thermometers provided & accurate −0.5
Corrected during inspection
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Single door flip top prep cooler in the kitchen cook area was missing a thermometer. CDI PIC had new air thermometers and put one inside the unit.
#55 · Physical facilities installed, maintained & clean −1
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing baseboard where you leave the kitchen cook area and enter the front service area. Observed bare wood wall studs next to front area service hand sink. Observed large hole in the wall behind the fountain drink machine and on the other side of the wall in the Men’s restroom.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HONEY PIES BBQ & SMOKEHOUSE” or State ID 20600111648). Inspection type (routine vs. follow-up) is not published in the county's data.