A98
DIXIE GRILL
9115 DIXIE RIVER RD, Charlotte, NC 28278
Restaurant · NC permit/State ID 2060019661
Latest gradeA (98)
Last inspectedAug 13, 2026
Inspections on record14
On record sinceNov 5, 2019
Score history
Nov 5, 2019Higher is betterAug 13, 2026
Inspections & violations
Aug 13, 2026 A 98 · 9 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed employee use hand washing sink to fill up cup with water. Also observed employee use hand washing sink to dump sanitizer. CDI EHS educated employee purpose of hand washing sink.
6-301.14 Post a hand-wash sign at each hand-sink. Observed no signs for hand washing sink. CDI EHS left 2 hand washing signs
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cucumber stored over RTE food. CDI.. Cucumber was moved.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#36 · Thermometers provided & accurate −0.5
Follow-up verification required
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility has a thermometer however it’s not a thin probe. EHS will return in 10 days or facility can text or email picture of thin probe thermometer. EHS left business card.
#37 · Food properly labeled: original container
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 several squeeze bottles without labels to identify content
#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 food employee wearing bracelet while preparing food.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items stored on floor in back storage.
#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 hood vents in need of cleaning . Per PIC it will be cleaned in coming weeks.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
Repeat violation
5-501.17 Provide a covered waste bin in female restrooms.Observed female restroom without a covered waste bin. REPEAT
#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 personal food stored with facility food.
Mar 23, 2026 A 99 · 4 violations
Inspector comments: Exact Verbiage for head covering violation:
NC Food Code
2-402.11 (A) Except as provided in (B) of this section, Food Employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. (B): This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
Exact verbiage for vomit and diarrhea rule:
2-501.11- Clean-up of Vomiting and Diarrheal Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
#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 several TCS items in RIC and ambient holding above 41F. CDI Open containers of Mac and potato salad were voluntarily discarded. All other items were moved over to other RIC. PIC stated they believe it is due to item in RIC that was placed in RIC less than 4 hours prior, was blocking good air floor. PIC stated they would move item and call repairman.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two personnel preparing food with no head covering.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed crockpot that is for household use only. Repeat.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Provide a covered waste bin in female restroom.
Oct 31, 2025 A 99.5 · 1 violation
Inspector comments: Observed 23 seats during visit at the facility. Notify management they need to remove seats to comply with their permit conditions.
• This FOOD STAND is prohibited from providing more than nine (9) seats for customer dining on the premises due to septic system limitation.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed crockpot that is for household use only.
Feb 10, 2025 A 98 · 2 violations
#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 is not been labeled, or if the label is incorrect. -P - Observed an opened package of hot dogs stored in the lowboy refrigerator with a date mark of 2/3/25 (8 days), an opened package of cheese sauce in the RIC with the date 1/29/25 (12 days).
CDI - PIC voluntarily discarded hot dogs and cheese sauce.
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 .
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one employee who was cooking at the flattop grill not wearing a head covering. REPEAT. No increase in points due to no increase in severity.
Nov 13, 2024 A 98.5 · 3 violations
Inspector comments: Observed more than 9 seats during visit at the facility. Notify management they need to remove seats to comply with their permit.
• This FOOD STAND is prohibited from providing more than nine (9) seats for customer dining on the premises due to septic system limitation.
#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 bottle of sanitizer that was not labeled. CDI bottle labeled.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. Repeat.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed toaster oven that was labeled as household use.
Feb 21, 2024 A 98.5 · 2 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed opened bag of hotdogs with no date label. Also observed bag of sliced ham with no frozen/thaw date. CDI- dates added to hotdogs and sliced ham.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened bag of sliced turkey with date 2/13 and opened bag of sausage with date 2/9. CDI- both items voluntarily discarded by PIC.
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 .
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with watches.
Oct 20, 2023 A 98.5 · 2 violations
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P. Observed commercial chili being reheated in steam well at less than 135 degrees greater than 2 hours and at 119 and 122 degrees . CDI PIC discarded.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets on reach in freezers in need of replacement.
Jun 29, 2023 A 98 · 4 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P. Observed employee discard gloves after handling raw beef patty and then proceed to don new gloves and handle fries without washing hands. EHS reminded employee to wash hands between glove changes when going from raw to ready-to-eat food. CDI - employee washed hands before continuing.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken in ziploc bag stored over onion rings in reach in freezer. CDI - PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed bologna in ziploc bag in reach in freezer with no date mark. PIC stated that bologna is immediately frozen after opening. EHS reminded PIC to add a open/freeze date because this counts as one day. The food has six days remaining once thawed. CDI - PIC added date mark.
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 .
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single-service cups and box of single-service cup lids stored on floor in dry storage shed.
Nov 4, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 16, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 27, 2021 A 99.5 · 2 violations
#21 · Proper date marking and disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed sliced lunch meats being sliced and frozen and dated for the day frozen items taken out still bear date mark for freeze date. CDI advised that thaw date must be added to deli meats so that proper date marking evaluation can be done. -0 points -
#34 · Thermometers provided and accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have thin probe digital thermometer. 10 day verification required.
Feb 11, 2021 A 99 · 3 violations
#33 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 Use approved thawing methods. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. Observed a pack of bologna thawing at room temperature at 3-comp sink. CDI- PIC placed bologna in refrigerator to further thaw.
#38 · Personal cleanliness −0.5
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without a hair restraint. CDI- employee put on hair restraint. REPEAT (half points do to improvements in this area).
#53 · Physical facilities installed, maintained and 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. Clean small amount of debris from floor behind grill area.
Aug 27, 2020 A 99.5 · 1 violation
#38 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without hair restraint. CDI- Employees put on hair restraint.
Nov 5, 2019 A 97.5 · 5 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P
Observed employees did not know all the reportable symptoms/illnesses when questioned and no educational materials posted. CDI - Employee health policy was reviewed and signed and educational handout was posted during the inspection.
#20 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed upright reach in cooler with ambient temperature of 55F and contained bbq pulled pork(47F),sliced turkey (45F) and other deli meat (43F-45F. Pulled pork was discarded.
VERIFICATION VISIT REQUIRED WITHIN 10 DAYS
#26 · Toxic substances properly identified, stored, and used
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer was above 1000ppm and no chlorine test kit. Prepare sanitizer at chlorine concentration between 50-200ppm. Always use test strips to ensure requires concentration.
7-201.11 Store toxic materials to avoid contamination. -P Observed chlorine saitizer spray bottle was stored on the countertop and the self service beverage area. Always store sanitizer separate and beneath food and beverages.
#33 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 Use approved thawing methods. Observed sliced cheese thawed at room temperature on 2 comp drain board. CDI - discussed proper thawing procedure from freezer to cooler; the cheese was discarded.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed no test kit for chlorine sanitizer.
VERIFICATION VISIT REQUIRED WITHIN 10 DAYS.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DIXIE GRILL” or State ID 2060019661). Inspection type (routine vs. follow-up) is not published in the county's data.