A100
ESCOBAR
2002 WESTINGHOUSE BV, Charlotte, NC 28273
Food Stands · NC permit/State ID 2060024239
Latest gradeA (100)
Last inspectedMar 27, 2026
Inspections on record5
On record sinceJun 13, 2024
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Jun 13, 2024Higher is betterMar 27, 2026
Inspections & violations
Mar 27, 2026 A 100 · 0 violations
Inspector comments: Inspection conducted at commissary - Las Palmas Mexican Grill.
Mailing address updated at owner request.
Permit moved from “C” to “A” status
No violations were recorded for this inspection.
Oct 31, 2025 A 100 · 0 violations
Inspector comments: Permit moved from C to A status
No violations were recorded for this inspection.
Feb 27, 2025 A 100 · 0 violations
Inspector comments: No other food was present during inspection. PIC stated that they normally receive items such as chicken and pork on Monday's but did not have any that this time.
No violations were recorded for this inspection.
Oct 10, 2024 A 99 · 1 violation
Inspector comments: Observed no labeled shelving in commissary WIC for unit. PIC does have designated shelving in facility. Label all designated shelving with trucks name.
#37 · Food properly labeled: original container −1
Corrected during inspection
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 sauce bottles in WIC with no labels. CDI - PIC labeled bottles at time of inspection. - 1 -
Jun 13, 2024 A 99.5 · 2 violations
Inspector comments: Observed un-labeled shelving at commissary kitchen. PIC does have designated shelving in facility. Label.
Observed cabbage stored overnight in lonchera unit. PIC stated these items are discarded at the end of each day, but forgot yesterday. Ensure items are discarded at the end of the day.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. During conversations regarding cleaning, PIC stated that all dishes are hand washed and rinsed at commissary, but not sanitized. EHS did not see any washing of equipment and utensils during visit. EHS discussed with PIC how to set up 3 comp sink, and how to wash, rinse, and sanitize all equipment and utensils. - 0 -
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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#40 · 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 no persons wearing hair coverings during visit. Discussed need for hair restraints with PIC. - 0.5 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ESCOBAR” or State ID 2060024239). Inspection type (routine vs. follow-up) is not published in the county's data.