A97
HOT BOYS CHICKEN
5427 N SHARON AMITY RD, Charlotte, NC 28215
Mobile Food · NC permit/State ID 2060031453
Latest gradeA (97)
Last inspectedFeb 17, 2026
Inspections on record10
On record sinceNov 9, 2022
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Nov 9, 2022Higher is betterFeb 17, 2026
Inspections & violations
Feb 17, 2026 A 97 · 4 violations
Inspector comments: MFU inspected at UNCC Student Union
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked wings being held in low boy cooler without a date mark. CDI: PIC date marked wings as they were prepared two days prior. REPEAT.
#37 · Food properly labeled: original container −1
Repeat violation
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 working squeeze bottles of condiments and sauces in prep reach in cooler and individually portioned cups of wing sauce being stored unlabeled. Label all working bottles of food. REPEAT.
#49 · Non-food contact surfaces clean −0.5
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on hood vent and outside surface of fryer. Clean as needed.
#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 sweatshirt being stored on top of a package of single use to go cups on storage shelf. Store employee clothing in designated area away from food supplies.
Oct 17, 2025 A 97.5 · 5 violations
Inspector comments: MFU inspected at 307 W Tremont Ave. (PIns Mechanical Parking lot.
EHS suspects MFU is partially cooking wings at commissary and being cooled before being placed on MFU for cooking in fryer and serving. Per conversation with PIC, Wings are baked at 325F for approximately 15 minutes before placed in walk in cooler to cool down. PIC was stated he does not take temperatures of wings before cooling. EHS observed wings being held on prep counter of MFU at 62F. PIC stated they were cooked 3 or 4 hours ago and cooled briefly before bringing on MFU. PIC voluntarily discarded wings. EHS educated PIC that wings must be fully cooked to at least 165F prior to cooling at commissary or approval must be obtained from Health Department for partially cooking wings. PIC stated he understood.
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed PIC operating food unit with an expired food protection manager certificate. A CFPM shall be present during all hours of operation. REPEAT.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw ground beef being stored on top shelf of prep reach in cooler above containers of sauces. CDI: PIC re-arranged items to proper storage order.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two large containers of wings being stored at 62F on top of low boy cooler. CDI: PIC voluntarily discarded wings.
#23 · Proper date marking & disposition
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked wings being held in low boy cooler without a date mark. CDI: PIC date marked wings as they were prepared yesterday.
#37 · Food properly labeled: original container
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 several working bottles of wing sauces and condiments being held on prep counters unlabeled. Label all working containers of food.
Jun 27, 2025 A 93.5 · 10 violations
Inspector comments: Facility not permitted to cool cooked foods on truck, and has been discouraged to cool prepped foods on truck.
Any day truck is operating, employees should ensure to stop at commissary for complex preparations.
#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. PIC had servsafe that expired in February.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#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. Observed half used tobacco product under grill on truck. EHS discussed tobacco use with PIC.
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed opened soda can stored on sheet pan holding fries. CDI- PIC discarded food on sheet pan and personal drink.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.11 Keep hands and arms clean. -P. Observed sink on truck not plugged in, no soap for handwashing. PIC had been operating in location for 50 minutes. CDI- PIC plugged in mechanism and had soap placed in attachment.
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC fail to wash hands before donning gloves to engage in food preparations for customers. CDI- EHS discussed when to wash procedures, PIC stopped preparations to properly wash hands.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled equipment and utensils stored in handsink. CDI- PIC removed items.
6-301.11 Provide soap for handwashing at each handsink. -Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no soap for handwashing and no paper towels for hand drying at or near sink. CDI- PIC had soap replenished and paper towels relocated to area.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of raw marinated chicken temping above 41F after being prepped and placed in low 2D RIC to cool. CDI- PIC voluntarily discarded items. EHS discussed facility not being permitted to cool items outside of commissary.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings being held at room temperature after being cooked on fryer. CDI- PIC reheated wings to above 165F due to being within 2 hour parameter.
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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine sanitizer in unlabeled spray bottle. CDI- PIC labeled bottle. *REPEAT*
#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 TCS food not properly cool through parameters. Items were being cooled while not permitted on truck in deep densely packed containers with tight fitting lids. All cooling and advanced preparation should be done at commissary. CDI- see item #20.
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 .
#40 · Personal cleanliness −1
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. Ensure all employees preparing food has head covering. *REPEAT*
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed under and behind equipment.
Jan 3, 2025 A 99.5 · 2 violations
Inspector comments: Inspected at Pins Mechanical Company 307 w Tremont. According to permit, “This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods. Installed refrigeration shall be reserved to maintain temperatures as specified in Chapter 3 of the NC Food Code Manual.” EHS told PIC to not cool new menu item, chicken wings, from 135F to 41F on MFU. Cooling from 135F to 41F must be done at commissary.
#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 chlorine sanitizer in unlabeled spray bottle. CDI- PIC labeled bottle.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food with no head covering. Ensure all employees preparing food has head covering.
Aug 23, 2024 A 99.5 · 1 violation
Inspector comments: Unit inspected at Hendricks Northlake - 10830 Northlake Auto Plaza Blvd
#55 · Physical facilities installed, maintained & clean −0.5
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 cardboard as floor lining by prep top and low boy units. All floor coverings should be non absorbent. - 0.5
May 29, 2024 A 97 · 7 violations
Inspector comments: Inspection occurred at 150 W 32nd St, Charlotte, NC (NoDa Brewing Parking Lot)
Location provided by StreetFoodFinder.com
Observed no food prep until PIC return at approximately 5:45 p.m. MFU was supervised by food employee at start of inspection; PIC returned with disposable paper towel and hand soap. Prior to PIC return, handwashing by EHS and food employee was done via provided paper napkins and dish/hand soap.
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened roll of ground beef and one (1) bin of pattied burgers stored above brioche buns in prep unit and cut fries in prep RIC, respectively. CDI - Storage order was reorganized to prevent contamination. EHS provided PIC with reach in storage order chart.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) servings of overstacked TCS foods in prep top (sliced tomatoes and white American cheese) with portions above 41F. CDI - Overstack portions of food were disposed.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 no date marks on TCS food in prep top. Per conversation with PIC, these items were prepared at commissary and are to be used within 24 hours. However, EHS observed one (1) bin of pre cooked chicken wings in Prep table RIC; per conversation with PIC, these were cooked more than 24 hours prior. CDI - Date mark was placed on cooked chicken wing bin. Date mark TCS food that is to be held for more than 24 hours.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed allergen statement on menu including phrasing implying raw animal food (‘We cook in peanut oil and our food may contain raw egg’) Per conversation with PIC, no animal foods are served raw from MFU.
CDI - Word ‘raw’ in allergen statement was covered via tape. Remove wording implying food from MFU menu may be served raw or undercooked.
#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 active cooling of cooked onions in prep top at the start of inspection. Per conversation with food employee, PIC cooked and stored onions prior to departure to the store for supplies. EHS observed effective cooling of cooked TCS food; however, cooling is disallowed by MFU permit. CDI - EHS reviewed permit conditions with PIC; should PIC seek to actively cool items, permit and permit conditions must be reviewed and amended with Mecklenburg County Health Department.
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 .
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 various (approximately fifteen (15)) squeeze bottles, (mayo, sweet burger sauce, oil, etc.) shakers, (lemon pepper) and bins (ranch cups, panko breading, flour, etc.) of condiments lacking labels. CDI - Labels were added to via station labeling. REPEAT.
#38 · Insects & rodents not present; no unauthorized animals
6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed torn insect mesh at server window. Observed no insect entry at time of inspection. Repair or replace any damaged insect control devices or screens.
Jan 31, 2024 A 99 · 4 violations
Inspector comments: Per employee present, facility offers burgers medium or undercooked. EHS spoke with owner, Biland Khan, via phone call while on site. Owner stated no items are offered raw or undercooked and that all burgers are cooked to at least 155F. Ensure items are cooked fully or include consumer advisory on menus. EHS also observed raw chicken tenders being prepped on unit such that marinated chicken tenders are breaded on the unit. EHS discussed this with owner via phone call as well and then again in person once owner arrived on site at end of inspection. EHS spoke with permitting senior, Chris McKenzie, to discuss possibility of allowing breading on unit. EHS and permitting senior agree this can be accomplished once a dedicated prep table to be used only for breading chicken be installed in available space between fryer and 3 compartment sink. Bus tubs with lids, or similar set up, can be used for breading chicken as needed on unit. PIC agreed to send EHS photo of this set up once installed. EHS will approve set up once photo is received and update permit. EHS unable to obtain a second cooling temperature due to chicken tenders having been cooked when EHS went back to temp them a second time.
Inspection completed at UNCC Student Union located at 8845 Carver Rd, Charlotte, NC 28262.
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - PIC present during inspection lacks food protection manager certification. - CDI - PIC with CFPM arrived while EHS going over report with present employee. Ensure present PIC holds CFPM at all times unit is in operation.
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health poster on MFU but no signed copies or a signed acknowledgement of policy present on MFU. - CDI - EHS discussed requirements with PIC. Present employees signed employee health policy poster as acknowledgment of understanding policy.
For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container
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 various squeeze bottles and shakers of condiments lacking labels.
#55 · Physical facilities installed, maintained & clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed walls in need of cleaning, with emphasis above prep table. Clean and increase cleaning frequency to maintain clean.
Oct 31, 2023 A 98.5 · 2 violations
Inspector comments: Inspection took place on UNCC campus @ the prospector location.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw hamburgers and eggs stored above RTE food items (sauces, hot sauces, etc.). CDI - Storage order rearranged. - 1.5 -
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#33 · 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 Observed pattied raw burgers cooling tightly covered in reach in cooler. See temp chart. CDI - Items uncovered for rapid cooling. - 0 -
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 .
May 18, 2023 A 97 · 3 violations
#24 · Time as a Public Health Control; procedures & records −1.5
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 PIC using TPHC for the tomatos/lettuce in the prep unit. PIC had time stamp but no written procedures. CDI-EHS gave TPHC paperwork, they filled out together and if they continue to use TPHC they must keep paperwork on MFU.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used −1
Repeat violationFollow-up verification required
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 sanitizer bottles, they use QAC PIC said, and they bottle had less than 50PPM. VR REQUIRED 5/28/2023
#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 . Observd only a dial thermometer on MFU. VR REQUIRED 5/28/2023.
Nov 9, 2022 A 99 · 1 violation
Inspector comments: During inspection EHS noticed they had unpattied hamburger meat, due to permit restrictions they are not allowed to prepare raw meat inside MFU. EHS explained this to PIC and they will not be doing this procedure in the future,
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer they were using at 0PPM of QAC, Bleach and sink/surface cleaner. PIC said it was from a vendor that makes their own. CDI-PIC voluntarily discarded cleaner, got bleach from the Pins and Mechanical restaurant and EHS/PIC made the correct strength cleaner (50PPM CL).
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HOT BOYS CHICKEN” or State ID 2060031453). Inspection type (routine vs. follow-up) is not published in the county's data.