A97
RUDYS SOUL FOOD
9545 PINNACLE DR, Charlotte, NC 28208
Food Stands · NC permit/State ID 2060024583
Latest gradeA (97)
Last inspectedJul 17, 2026
Inspections on record1
On record sinceJul 17, 2026
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Inspections & violations
Jul 17, 2026 A 97 · 6 violations
Inspector comments: While onsite during inspection, EHS noticed WIC-A was reading at an ambient temp of 50F, with food temps reading anywhere from 46F-52F. It was determined WIC was not functioning correctly. Rudys Soul Food had just brought TCS items to facility for prep. These items were moved to a secondary working walk in cooler. If any items were kept over 4 hours, they were voluntarily discarded. ITS issued to Commissary Kitchen. Utilize secondary walk in cooler until WIC-A is fixed.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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. Observed employee food stored on-top of prep tables. Maintain items off prep tables at all times. - 0.5 -
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beans cooling ontop of the prep table for 30 minutes with 0F temp change. CDI - Items placed into WIC. Items cooling by the end of inspection. - 0 -
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 mac n cheese and burgers holding under 135F. CDI - Items were rapidly reheated to 165F and placed back into hot holding. - 1.5 -
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 .
#33 · 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 beans cooling ontop of the prep table for 30 minutes with 0F temp change. CDI - Items placed into WIC. Items cooling by the end of inspection. - 0.5 -
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#43 · In-use utensils: properly stored −0.5
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water holding in-use utensils holding at room temp. Maintain water above 135F. - 0.5 -
#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 employee phones stored on prep tops throughout. Maintain items in designated locations. - 0 -
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RUDYS SOUL FOOD” or State ID 2060024583). Inspection type (routine vs. follow-up) is not published in the county's data.