A100
FIVE GUYS #211
9826 GILEAD RD, Huntersville, NC 28078
Restaurant · NC permit/State ID 2060019079
Latest gradeA (100)
Last inspectedJul 27, 2026
Inspections on record23
On record sinceFeb 22, 2018
Score history
Feb 22, 2018Higher is betterJul 27, 2026
Inspections & violations
Jul 27, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 16, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 3, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Jul 2, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 17, 2025 A 99.5 · 3 violations
Inspector comments: EHS provided updated V&D written procedure handout.
#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 pan of shredded lettuce temping at 44F in flip top. PIC stated that item was prepped this morning and removed from WIC before reaching 41F or less. CDI- PIC removed pan from flip top and prep unit to WIC.
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 .
#49 · Non-food contact surfaces clean −0.5
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 two seasoning containers and three plastic pans with dust and residue. Observed area underneath racks in WIC with food debris accumulation. Increase cleaning frequency.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug in place. Replace drain plug.
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both waste containers with sliding doors held open. Keep opening covered when not in-use.
Dec 12, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 15, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 17, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 15, 2023 A 99 · 1 violation
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottle labeled as glass cleaner/multi surface cleaner, filled with purple chemical. EHS discussed with PIC, found that bottle was mislabeled, has degreaser inside. EHS discussed risk with improper label, ensure labels are accurate to avoid confusion among employees when using chemical cleaners. CDI- degreaser poured out, bottle refilled with glass cleaner. Labels are accurate after correction.
Jul 18, 2023 A 99 · 2 violations
#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 a couple of products holding above 41F during inspection at prep line, see temp chart. EHS found that tomato’s and lettuce were above 41F, PIC closed unit doors and lid for extended period and unit is holding at proper temp. CDI-product swapped with walk in cooler backups, products holding at 41F or below by end of 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#37 · Food properly labeled: original container −1
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 metal seasoning shakers (filled with Cajun seasoning, salt) with no label at cook line.
May 5, 2023 A 99.5 · 2 violations
Inspector comments: 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P When EHS inquired about the process of cleaning the soft serve ice cream milkshake machine. The PIC explained that the machine is cleaned every Monday and Thursday.
Monday, leftover soft serve ice machine that is in the machine is discarded, however on Thursday leftover soft serve ice cream is run through the machine and into a bucket, which is called rerun and then stored in the walk in cooler for the next day. The PIC was able to show the training video for this process. Provided education to the PIC and that this is called rerun and is prohibited and that the rerun is to be discarded on both cleaning days.
Explained to PIC when re-run is identified, this is considered a violation of 15A NCAC 18A .2608 sources of food/food handled in a manner to prevent contamination, adulteration and spoilage. Rerun shall not be reused. I will conduct a verification visit next week.
#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 sanitizing bucket under the cash register at 50 ppm of quat. CDI - PIC remade the sanitizer.
#55 · Physical facilities installed, maintained & clean
6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mops store improperly. Store with the handle up to prevent contamination.
Nov 17, 2022 A 98.5 · 1 violation
#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 grilled onions and mushrooms being held below 135F in steam well. Product prepared between 9-9:30am. CDI: Education provided, steam well temperature raised, and PIC reheated product(165F).
Aug 4, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 11, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 9, 2021 A 100 · 1 violation
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. Facility does have cleanup kit. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.
Aug 6, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 4, 2021 A 99 · 1 violation
#35 · Food properly labeled: original container −1
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels. CDI PIC labelled.
Sep 25, 2020 A 99 · 3 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and turn faucet with hands without using a wipe cloth. CDI. Employee rewashed hands.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13 Use approved thawing methods. Observed fries thawing in the prep sink with no running water. CDI. PIC ran water on it.
#39 · Wiping cloths: properly used and stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of sanitizer at 50ppm. CDI:
buckets were dumped and refilled with quat sanitizer at proper strength. REPEAT.
Dec 9, 2019 A 99 · 4 violations
#31 · 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 lettuce in containers inside walk-in cooling with lids on. CDI: PIC removed lids so that product could cool quicker.
#35 · Food properly labeled: original container
Corrected during inspection
General Comment:
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on salt and cajun seasoning shakers.
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in buckets of sanitizer at 50ppm. CDI: buckets were dumped and refilled with quat sanitizer at proper strength.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
General Comment:
4-501.11 Maintain equipment in good repair. Observed one torn gasket on prep cooler cook line.
Jul 15, 2019 A 98 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P
Observed two employees washing hands for less than 20 seconds. CDI. PIC immediately rectified the situation and instructed the employees to wash their hands for 20 seconds and use paper towel to turn off faucet. Employees washed hands properly. PIC to provide more training.
#22 · Time as a Public Health Control: procedures and records
Follow-up verification required
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
COMMENT: Procedures for timed fries (2 hour hold time) vague and hard to understand. Spoke with manager about time procedures and will email procedure. I will verify procedure is being followed within ten (10) days.
Feb 18, 2019 A 96 · 4 violations
#6 · Hands clean and properly washed −4
Corrected during inspectionRepeat violation
2-301.14 When to Wash - P. Wash hands when switching between working with raw food and working with ready-to-eat food. Observed employee use gloved hands to place raw hamburgers on the grill then remove gloves and reglove without washing hands. Employee then pulled out foil onto table and said she was ready to handle the buns and get the toppings ready. CDI - employee was stopped; had her remove gloves, wash hands, and then put on new gloves to work with ready-to-eat foods. Explained to PIC and showed him the rule in the NC Food Code.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large pieces of lettuce (lettuce wraps) measuring 42F in bottom portion of prep cooler. CDI - explained rule to PIC and reminded him that points could be taken for TCS foods in storage and measuring above 41F beginning with next inspection.
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled shakers of salt and Cajun seasoning and BBQ sauce.
#43 · Single-use and single-service articles; properly stored and used
4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed six stacks of unsleeved single service cups on counter between customer ordering space and production. Keep cups protected with plastic sleeves or dispensers.
Aug 24, 2018 A 97 · 3 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P
Observed employee handle raw burger and continue making sandwich without handwashing. CDI handswashed.
2-301.14 Wash hands after activities that contaminate them.-P
Observed employee wash hands and not use a barrier to turn off faucet. CDI hands washed.
#22 · Time as a Public Health Control: procedures and records −1
Corrected during inspection
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf
Observed first batch of fries not labeled nor the timer started. CDI batch labeled with time. Facility must read over procedures and follow what was approved by state.
#31 · 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 tomatoes that were covered and stacked and lettuce wraps covered and stacked inside reach in unit cooling. SLow temperature drop. CDI items uncovered and unstacked and placed in reach in.
Feb 22, 2018 A 99 · 2 violations
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes over stacked in flip top unit and above 45F. CDI-voluntarily discarded.
#22 · Time as a Public Health Control: procedures and records −1
Follow-up verification required
3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility not following procedure using carabiners for first dropped batch of blanched fries to start timer. Verification required.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FIVE GUYS #211” or State ID 2060019079). Inspection type (routine vs. follow-up) is not published in the county's data.