A100
ERNIE'S SMOKEHOUSE BBQ
3500 LATROBE DR, Charlotte, NC 28211
Food Stands · NC permit/State ID 2060022923
Latest gradeA (100)
Last inspectedOct 8, 2026
Inspections on record35
On record sinceAug 8, 2015
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Aug 8, 2015Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 11, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 5, 2026 A 100 · 0 violations
Inspector comments: Chef was only doing brisket today in the smoker.
No violations were recorded for this inspection.
Sep 26, 2025 A 100 · 0 violations
Inspector comments: Inspection occurred at commissary facility.
Hours of preparation were provided at FoodCorridor.com
No violations were recorded for this inspection.
Jun 1, 2025 A 99.5 · 2 violations
#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 approximately ten (10) portions of cold holding, prepackaged TCS foods (cooked ahi tuna mix bowls, smoked brisket portion bowl, smoked turkey bowl) in WIC without date mark. Per conversation with PIC, these foods were prepared on the evening of 05/30. CDI - food containers were placed in single service chafing tray, which was then dated marked for 05/30.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#36 · Thermometers provided & accurate −0.5
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC operating at start of inspection with no thermometer. CDI - PIC utilized thermometer provided by other commissary kitchen tenant.
Feb 23, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 25, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 25, 2024 A 99.5 · 3 violations
Inspector comments: Due to limited operations (smoking previously cooled raw meat for approximately 12 hours) EHS observed no stored food temperatures or dry storage equipment. In future, EHS may arrive at earlier times to observe cooking and storage processes for TCS food.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) damp wiping cloth left on empty dry storage rack. Per conversation with PIC, this was most likely left by another operator within the facility (PIC utilized paper towels and sanitizer spray bottle to clean food and non food contact surfaces). CDI - Used wiping cloth was rotated to used linens area.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC sanitizer in proper concentration (approximately 200 ppm QAC). However, PIC test strips were heavily expired (August, 2020) and failed to display proper concentration. A verification will occur no later than 07/05/2024.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one (1) dumpster lid open at time of inspection. CDI - EHS closed dumpster lid prior to returning to interior premises.
Nov 3, 2023 A 98.5 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Sanitizer bottle registered less than 50 ppm quat. Contents had been used to sanitize prep table surface. CDI: contents discarded and bottle refilled
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bottle labeled as sanitizer did not contain sanitizer. CDI- See # 16 above.
Jul 24, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 19, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 10, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 12, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Jul 23, 2022 A 99.5 · 1 violation
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phones charging on table surface with utensils, packaged seasonings / condiments..
May 3, 2022 A 99.5 · 1 violation
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Single-use plates stored out of packaging with food contact surface exposed to contamination.
Mar 1, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 3, 2021 A 99.5 · 1 violation
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Caterer equipment on assigned shelves but another caterer had soiled equipment stored on same shelves.
Jul 28, 2021 A 96.5 · 2 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties −2
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty not certified as a Food Safety Manager. Certification expired.
#19 · 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: Hot dogs in holding 122 F. CDI reheated on grill to 177 F.
Jun 11, 2021 A 99.5 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
3-501.15 Cooling Methods - PF Observed baked beans double panned, covered in the walk in cooler at 67F after 1 hour. CDI- PIC relocated to blast chiller. Beans reached 41F after 40 minutes.
Mar 7, 2021 A 98 · 1 violation
#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: Employee working at dirty side of dish machine discarded gloves, then donned new gloves without a handwash; before going to toss pork in the blast chiller. CDI- stopped employee before food was contacted, discussion, and hands re-washed.
*** No signature due to Covid-19 precautions.
Nov 10, 2020 A 98.5 · 1 violation
#21 · Proper date marking and 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: Found pulled chicken and pulled pork prepared 2 weeks previous but dated 11/10. Both items had been in freezer but date of prep / freeze date was not recorded. CDI- discussion on proper way to document date marking for items that have been frozen.
Sep 9, 2020 A 99.5 · 1 violation
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone on prep table surface.
Mar 8, 2020 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 8, 2019 A 98 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.14 When to Wash - P: Observed employee cooking burgers at grill, then don gloves to process romaine, without a handwash. CDI- stopped employee and hands were washed. Discussion.
#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: tightly covered sliced tomatoes cooled 1 F in 40 minutes. CDI- uncovered and placed in blast chiller. Dropped to below 41 F in 20 min. Observed romaine cooling in same method. CDI- same
Sep 8, 2019 A 98 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp dish machine in use with sanitizer supply depleted. CDI- new supply connected, primed, and sanitizing correctly. Quat sanitizer in use in 3-comp sink measured 0 ppm. CDI-Stock pots moved to properly sanitizing dish machine.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF: Use an approved testing method to determine sanitizer concentration. Dish machine sanitizing solution was not tested prior to use. Dish machine had no sanitizing solution during use.
Feb 3, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 28, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 8, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 3, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 8, 2017 A 98 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed prepped pans of pulled chicken / sausage from 10/7 on prep table for forty-five minutes with no action. Food was 50-57 F CDI- Food immediately went inot reheating process for Chicken Bog on stove top.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal keys stored in bus tub with food prep utensils, test strips, and cooking oil.
Dec 4, 2016 A 97.5 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspectionRepeat violation
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 PIC recontaminate hands after washing at handsink by turning off faucets without a barrier between faucet and hands. CDI- direction to re-wash hands, and did so correctly.
#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. Observed no test strips for testing sanitizer levels. Correct within 10 days.
Oct 23, 2016 A 98 · 1 violation
#6 · Hands clean and properly washed −2
Corrected during inspection
w2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed hands properly washed but then faucets turned off with bare hand, recontaminating same. CDI - explained issue, hands properly rewashed.
Jun 10, 2016 A 98 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspectionRepeat violation
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: Employee used cell phone several times without washing hands after use. CDI- direction to wash and discussion.
#46 · Warewashing facilities: installed, maintained and used; test strips
Follow-up verification required
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Caterer does not have their own test strips. Obtain testing strips for quat sanitizers at 3-comp sink and prep table bottles, and chlorine strips for use at dish machine. Verification needed.
Feb 28, 2016 A 98.5 · 4 violations
#2 · Management and food employee knowledge, and conditional employee; responsibilities and reporting.
Corrected during inspection
2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employee could not explain Employee Health Policy requirements in full. CDI- emailed Employee Health Policy requirements.
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 Wash hands after activities that contaminate them.-P: Observed employee go outside several times and upon return washed hands. One instance where hands were not washed before handling food contact utensils. Directed to wash and did so correctly.
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed sanitizing of utensils with less than 60 seconds immersion. Directions from manufacturer indicate 60 seconds. CDI- immersed for 60 seconds.
#19 · 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: Hot dogs on prep table 122 F. CDI- Hot dogs placed back on grill for quick reheating.
Aug 8, 2015 A 98.5 · 5 violations
#1 · PIC present, Demonstration - Certification by accredited program, and performs duties
2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observe PIC not certified. Instruction given to PIC that he must be certified with in 210 days of issuing permit to prevent 2 point deduction.
#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 covered stacked pans of sliced tomatoes, 49F and cut lettuce 53F in walk in cooler. CDI by placing in blast chiller. Observed both under 41F before leaving facility.
#34 · Thermometers provided and accurate −0.5
4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial stem thermometer available for use that is not suitable for taking temperatures of thin burger patties. CDI by instructing PIC to obtain thin probe thermometer by next inspection.
#36 · Insects and rodents not present; no unauthorized animals
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to exterior propped open during inspection to help ventilation.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies present throughout facility.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Corrected during inspection
4-903.11 Handle utensils in a manner to prevent contamination. Observed PIC holding tongs (used to handle food) walk outside to get an item and set tongs down on various tables that are unknown if clean and sanitized. CDI by instruction; tongs washed, rinsed and sanitized.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ERNIE'S SMOKEHOUSE BBQ” or State ID 2060022923). Inspection type (routine vs. follow-up) is not published in the county's data.