A91.5
THE LATIN GRILL BY DOSES
12740 LANCASTER HY, Pineville, NC 28134
Food Stands · NC permit/State ID 2060024429
Latest gradeA (91.5)
Last inspectedAug 13, 2026
Inspections on record4
On record sinceAug 1, 2025
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Aug 1, 2025Higher is betterAug 13, 2026
Inspections & violations
Aug 13, 2026 A 91.5 · 13 violations
Inspector comments: A Spanish translation of the inspection report will be sent to all emails on file by end of day, 08/13/26. Owner is encouraged to reach out with any questions or support needs.
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1)
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
REPEAT.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler touch soiled wiping cloth and inside lip of trash can before touching nozzles on sauce squirt bottles and donning gloves to serve customer.
CDI- Dressing bottle emptied, washed/rinse/sanitized, food handler washes hands before donning gloves to serve food. (-2)
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed bags on onions beside RTE foods in lowboy.
CDI- Unwashed produce relocated. (-0)
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed food debris on probe of thermometer when calibrating for inspection.
CDI- Probe cleaned and sanitized before re-storing. (-0)
#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 beef empanada's, chicken quesadilla, and fried chicken in display case for hot holding below 135F.
CDI- Items below 135F voluntarily disposed. Temperature on display case increased. (-1.5)
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
REPEAT.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed bottled TCS dressings (chipotle and pesto mayo) in cold well above 60F. EHS provided education to staff on TCS dressings and proper cold holding temperature.
CDI- Dressings voluntarily disposed. (-1.5)
#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
Observed unlabeled chemical spray bottle on storage rack near 3 comp sink.
CDI- Chemical labeled. (-0)
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken thawing on prep counter at 44F.
CDI- Chicken returned to WIC. (-0)
#38 · Insects & rodents not present; no unauthorized animals −1
6-202.13 Properly locate mechanical insect control devices.
Observed sticky trap for pests hung beneath hand sinks basin behind display case. EHS advised staff to remove. Do not hang pest control devices near food or equipment.
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed more than 30 house flys in kitchen and back prep area. No contamination to food observed. EHS verified Ecolab pest services are performed once a month, but EHS advised they should be increased for pest abatement. A return visit will be made to reassess conditions within the month. (-1)
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
REPEAT.
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed multiple in use wiping cloths throughout kitchen with no sanitizer bucket made for storage.
CDI- Sani-bucket of chlorine made for wiping cloth storage. (-1)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.
Observed raw steak stored in standard, plastic grocery bags inside WIF. EHS advised staff this is not an approved food contact surface and to provide alternate storage containers. (-0.5)
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed missing knob for hot water side of hand sinks basin behind on serving line. Repair at earliest opportunity. Hand sink remains usable. (-0)
#55 · Physical facilities installed, maintained & clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
Observed small openings in wall beneath right side of 3 comp sink. Seal and repair wall. (-0)
Mar 23, 2026 A 93.5 · 9 violations
#2 · Certified Food Protection Manager −1
Repeat violation
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. (-1)
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food handler use cell phone, handle used wiping cloth, and grasp WIC door handle, then return to food prep at fryers. EHS noted gloved hand was making contact with the food.
CDI- EHS intervened and employee washed hands before donning new gloves and returning to food prep. (-0)
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed hand sink difficult to access due to standing shelf and nearby prep sink infringing on space. EHS advises urgently reconfiguring space so the back hand sink is accessible.
CDI- Shelf moved slightly to accommodate access. A long term modification to the equipment layout is advised.
REPEAT.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed empty container with food debris and lid in front hand sink basins.
CDI- Container removed, basin sanitized. (-2)
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at front hand sink.
CDI- Paper towels brought to nearby rack of front hand sink.
#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 grated Parmesan cheese at room temp above prep top. EHS notes product contains milk and is TCS- no date mark required, but cold holding must be maintained once opened.
CDI- Container voluntarily disposed of. EHS advises keeping opened container in fliptop or lowboy going forward. (-0)
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed open package of fresh mozzarella in WIC without date-mark. Substantial improvement noted from last inspection. (-1.5)
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
Observed no time stamp for foods on TPHC placed into hot cabinet this morning.
CDI- EHS verifies proper start temp and allows marking for time. Note: EHS advises staff that hot cabinet is adequate for hot holding, without time, if desired. (-0)
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed chicken wings slacking on prep counter.
CDI- Wings returned to finish thawing in WIC.
REPEAT.
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed various types of improper thawing; tilapia filets in ROP at 55F in container of stagnant water at back hand sink. No breach of water into containers observed. Also observed carnitas at 66F on prep top near fryers, which PIC states is thawing. EHS advises that these items need to thawed overnight in the WIC, not at room temperature on prep counters. Lastly, observed a second container of raw chicken wings thawing at back prep sink, outside refrigeration.
CDI- Carnitas immediately fried for TPHC, remaining returned to WIC. All other items returned to WIC. (-0.5)
#41 · Wiping cloths: properly used & stored −1
Corrected during inspectionRepeat violation
REPEAT.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed multiple soiled wiping cloths on prep counters and hand sink basin throughout.
CDI- Sanitizer bucket made, cloths brought to sani-bucket for storage. (-1)
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.
Observed food handler wash onion over 3 comp sink which was full of dirty dishes, and not recently cleaned/santiized.
CDI- EHS observed the onion did not contact basin. EHS advised staff on proper washing. Produce must be washed in sinks which has been cleaned and sanitized, and where ware-washing is not presently occurring. (-0.5)
Nov 7, 2025 A 92 · 11 violations
Inspector comments: EHS advises that the following needs to be dated marked:
-Raw meats (in refrigeration), including while thawing.
-Shredded cheese
-Sliced lettuce
-Cooked produce (mushrooms, onions, potatoes)
-TCS foods in the lowboy used to restock the make-table above it.
-All ready to eat foods held more than 24 hours onsite.
Items NOT required date marks
-Frozen foods (until thawing begins)
-Items prepped and used or disposed of within 24 hours; such as ground sausage at the make table, which is refilled several times daily.
TRANSITIONAL PERMIT EXPIRES 1/03/2026. PIC must ensure all transitional permit conditions are met by this date.
1. Install hand sink near cook line
2. Install work-top freezer by front line
3. Install under-grill refrigeration units underneath flat top.
4. Install FRP anywhere where wall is painted (behind Prep units)
5. Remove wooden pieces on wall above prep sink that is holding up potato wedge slicer
6. Replace any rusty shelving throughout coolers
7. Repair leak at can wash sink
EHS will return with requested clarification regarding the requirement for hand sink at the cook-line. PIC is welcome to reach out with any questions or support
needs.
#2 · Certified Food Protection Manager
Repeat violation
REPEAT.
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite. No point taken during transitional permit period. PIC states they have taken the course but have been unable to obtain the certificate. EHS advises that points will be deducted for no CFPM if not obtained by the end of transitional permit period. (-0)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
Observed no verification process for staff training on employee health. EHS advises staff to read and sign and the agreement, and retain them onsite. (-1)
CDI- Forms provided here-
Spanish version: https://mecknc.widen.net/s/kwwtzglzzd/food-employee-reporting-agreement---spanish
English version: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement
#10 · Handwashing sinks supplied & accessible −1
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed multiple wiping cloths drying on hand sink basin.
CDI- PIC removed wiping cloths, sanitizes basin. (-1)
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed multiple RTE foods in WIC without date marks- cooked rice, chicken, shredded lettuce.
CDI- PIC dates all items with prep date. EHS advises re-training all staff on the date marks system. See general comment. (-3)
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT.
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC with items held on time in hot box. (-1.5)
CDI- EHS provides TPHC procedures. Extra forms here:
Spanish version here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
English version here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
Observed raw chicken thawing on prep counter above 50F.
CDI- Chicken returned to WIC for rapid cooling while awaiting use. (-0)
#38 · Insects & rodents not present; no unauthorized animals
Repeat violation
REPEAT.
6-501.111 Keep the premises free of insects, rodents, and other pests.
EHS noted a few flies in back of kitchen. No point taken for transitional permit item; improvement noted from last inspection, and pest control service contract is obtained. (-0)
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.
Observed many wiping cloths in use throughout facility without sanitizer containers for their storage. EHS advises obtaining more buckets for wiping cloths storage. (-0.5)
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed broken pressure spray nozzle detached from 3 comp sink.
PIC states a work order has been placed, new fixture to be installed this weekend. (-0)
#54 · Garbage & refuse properly disposed; facilities maintained −1
Repeat violation
REPEAT.
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
Observed large amount of trash bags and recyclables in back of kitchen, blocking access to back door. Remove blockage and
restore access to egress route. Consider increasing trash pickup frequency is not presently adequate to keep trash from accumulating in kitchen. (-1)
#55 · Physical facilities installed, maintained & clean
Repeat violation
REPEAT.
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 untreated wood wall attachments in back of kitchen which are not smooth, cleanable, or nonabsorbent. No points
taken for transitional permit condition item. (-0)
Aug 1, 2025 A 94.5 · 12 violations
Inspector comments: Transitional permit items yet to be completed:
- Install hand sink near cook line
- Install under-grill refrigeration units underneath flat top.
- Install FRP anywhere where wall is painted (behind Prep units)
- Seal wood underneath cash register
- Remove wooden pieces on wall above prep sink that is holding up potato wedge slicer
- Replace any rusty shelving throughout coolers
- Repair leak at can wash sink
- Treat facility for flies and establish a pest-control regimen
Transitional items completed:
- Install work-top freezer by front line (x)
Further comments:
PIC inquires during inspection about potential of cooking raw shell eggs for breakfast on TPHC, as well as treating the wood attachments at with potato slicer attached, as opposed to removal. PIC states slicer is not secure without wood attachments to anchor equipment. EHS will return with a final answer at earliest opportunity.
All hot items in display cases and pizzas on rack are held on TPHC.
EHS should be prepared to use translator during inspection for majority Spanish speaking staff.
FORMS IN SPANISH
Vomit clean up plan: Spanish version: https://mecknc.widen.net/s/jfjpx7lzqs/vomit-and-diarrhea-clean-up---spanish
TPHC: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM onsite during inspection. (-1)
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink.
CDI- Paper towels brought to dispenser. (-0)
#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 white rice in steamwell at 79F.
CDI- Rice voluntarily disposed of. EHS explains dangers of improper HH temperatures; particularly for cooked grains like rice. (-1.5)
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed several TCS foods in WIC without date mark (pork, bottled dressings, garlic mayo, cooked onion, chimichurri)
CDI- Employee dates all items. (-1.5)
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
Observed no written procedures for TPHC. Start temps and time labels were in compliance. (-0)
CDI- EHS provided forms.
Spanish version here: https://mecknc.widen.net/s/jb7hdwsqqk/tphc-template-spanish
English version here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english
#36 · Thermometers provided & accurate −0.5
10 DAY VR.
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
Observed two thermometers onsite- one thick probe, and one thin probe without batteries. Restore thin probe thermometer batteries.
EHS will make return visit within 10 days to verify functional thin probe thermometer onsite. (-0.5)
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed several flies in back kitchen area. No substantial infestation or contamination to food observed. EHS advises establishing regular pest abatement service at earliest opportunity. No points taken for transitional permit item. (-0)
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed bags of uncooked rice on floor.
CDI- Rice brought off floor. (-0)
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
10 DAY VR.
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Observed chrlorine tests strips but none for quat, which is the sanitizer set up at 3 comp sink dispenser.
EHS will make a return visit within 10 days to verify test strips. EHS test kits demonstrates compliant sanitizer concentration during inspection. (-0.5)
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate.
Observed large amount of trash bags and recyclables in back of kitchen, blocking access to back door. Remove blockage and restore access to egress route. (-0.5)
#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 untreated wood wall attachments in back of kitchen which are not smooth, cleanable, or nonabsorbent. No points taken for transitional permit condition item. (-0)
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee cellphones on dry storage racks and prep counter.
CDI- employee phones removed from food storage and prep areas. (-0)
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “THE LATIN GRILL BY DOSES” or State ID 2060024429). Inspection type (routine vs. follow-up) is not published in the county's data.