A97
SMOOTHIE KING #2034
6816 MATTHEWS MINT HILL RD, STE 103, Mint Hill, NC 28227
Food Stands · NC permit/State ID 2060024341
Latest gradeA (97)
Last inspectedMar 26, 2026
Inspections on record4
On record sinceDec 31, 2024
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Dec 31, 2024Higher is betterMar 26, 2026
Inspections & violations
Mar 26, 2026 A 97 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer basin full of QUAT sanitizer at the 3-compartment sink reading 100ppm. Manufacturer's label states QUAT sanitizer is deemed effective between 150 and 400ppm.
CDI: Sanitizer basin was dumped and refilled with properly concentrated QUAT sanitizer (200ppm).
REPEAT VIOLATION.
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
#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 .
Observed no properly working thin probe thermometer available at the facility.
VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.
#41 · Wiping cloths: properly used & stored −1
Repeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed one sanitizer bucket full of QUAT reading 0ppm.
Ensure sanitizer buckets with in-use cloths are measuring proper concentration levels.
REPEAT VIOLATION.
#55 · Physical facilities installed, maintained & clean
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 drop ceilings in food prep areas of the facility.
PIC stated that the ceilings were damaged due to a fire that occurred next door (Penn Station) and the operator is currently in the process of having the drop ceilings replaced.
Aug 11, 2025 A 98 · 5 violations
Inspector comments: PIC mentioned that the facility's operator is planning on serving light breakfast fare soon. EHS observed bread and commercially-made avocado packets stored inside the standing RIF that would be used for this, and no other food was observed. PIC stated the only equipment that he knows of will be added for the breakfast menu will be a toaster. EHS reminded PIC to contact Mecklenburg County Public Health at (980) 314-1620 once facility has a menu for the projected breakfast menu so EHS can assess whether facility's category would stay the same or change, and if the current cold holding units would be sufficient with the amount of food items being ordered/stored/cooked/cooled.
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM at the facility during time of the inspection. PIC present is a shift lead who stated he recently took the ServSafe course through school, but is for Food Service Handler and not Manager. PIC did not have a hardcopy of it and was unable to find it on his email; the email from ServSafe he was able to find just stated that he was scheduled to take the course.
Ensure there is a CFPM present during all hours of operation.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the QUAT sanitizer at the 3-compartment sink reading 50ppm. Manufacturer's label stated that the sanitizer shall be at 150ppm minimum to be deemed effective.
CDI: PIC dumped out the sanitizer basin and refilled with QUAT sanitizer dispensing at the 3-compartment sink reading 400ppm.
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
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed sanitizer bucket full of QUAT sanitizer, stored at the make line, reading 50ppm.
CDI: PIC dumped out sanitizer bucket and refreshed with QUAT sanitizer reading 400ppm.
REPEAT VIOLATION.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a few plastic pans wet-stacked and stored at the clean dish rack.
Ensure all multi-use equipment and utensils are completely air-dried before stacking together.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing.
Observed rinse basin at the 3-compartment sink empty and with visible food debris, while wash basin and sanitizing basin were full.
Ensure 3-compartment sink is always set up for all 3 basins during active warewashing to ensure employees are properly washing, rinsing, and sanitizing all multi-use equipment and utensils.
May 15, 2025 A 99.5 · 3 violations
#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 one sanitizer bucket full of QUAT sanitizer reading 50ppm, stored at the make line.
CDI: PIC dumped out the bucket and refreshed with properly concentrated QUAT sanitizer that was reading above 100ppm.
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed one sanitizer bucket full of QUAT sanitizer stored above clean utensils on the clean dish rack next to the 3-compartment sink.
Keep sanitizer containers stored below any clean utensils to prevent possible contamination.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed one out of the two unisex restrooms without a covered waste bin.
Obtain one more covered waste bin for the proper disposal of sanitary napkins so that both unisex restrooms are in compliance.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.15 Provide dumpster, waste containers that are of sound construction.
Observed one out of the two sliding doors on the dumpster completely missing on one side. Observed the in-tact dumpster sliding door damaged and not easily moveable.
EHS advised PIC to contact their waste company, Waste Pro, to have dumpster doors replaced or repaired so that pests do not have complete access to get inside the dumpster.
*Facility shares waste containers with entire shopping center.
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place.
Observed missing drain plug in cardboard waste container.
Contact Waste Pro to have drain plug replaced.
Dec 31, 2024 A 99 · 4 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee food stored over food for the public in reach in cooler. Re-organized. Cdi
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food, employee wash hands, and then immediately rec contaminate on handle instead of immediately using hand towel. Coached CDI hands rewash.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf observed rear hand not to have any soap present. Soap provided.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observed wash solution to be 98°. Food employee not in the act of washing utensils at the time. Coaching CDI.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SMOOTHIE KING #2034” or State ID 2060024341). Inspection type (routine vs. follow-up) is not published in the county's data.