A97.5
RANCHOS TACOS
5427 N SHARON AMITY RD, Charlotte, NC 28215
Mobile Food · NC permit/State ID 2060031578
Latest gradeA (97.5)
Last inspectedJun 11, 2026
Inspections on record7
On record sinceNov 3, 2023
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Nov 3, 2023Higher is betterJun 11, 2026
Inspections & violations
Jun 11, 2026 A 97.5 · 2 violations
#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 shredded lettuce in the prep top unit and assorted cooked meats in 2 door low boy unit holding above 41F. PIC stated lettuce had been prepped that morning and units are not powered during transit. CDI - TCS items were moved to remaining cold holding unit that was holding at 41F or below. EHS recommended placing TCS items in freezer ( to cool further down) or in ice chest before/during transport. - 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 .
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair.
Observed faucet assembly leaking at hot/cold water valves. REPAIR - 1 -
Jan 13, 2026 A 99.5 · 1 violation
Inspector comments: Inspected at commissary, 5427 N. Sharon Amity Road.
#55 · Physical facilities installed, maintained & clean −0.5
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. Clean walls around grill line.
Sep 20, 2025 A 95.5 · 6 violations
Inspector comments: MFU inspected at 6300 albemarle rd. (Parking lot of Shell gas station)
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures on MFU for responding to vomiting or diarrheal events. CDI: EHS provided a copy.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed both staff members donning gloves to begin to handle food without first washing hands. CDI: Both employees washed hands and donned new gloves before working with food.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
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 ziplock bags of steak that were prepared yesterday being held above 41F in 2 door low boy cooler. All other TCS foods in unit were at 41F or below. CDI: PIC voluntarily discarded steak. REPEAT.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 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 . Observed a large plastic bag of individually portioned plastic containers of salsa cooling in low boy cooler. Salsa measured 79F. PIC stated they were prepared at commissary right before arriving at location and were placed in unit to cool. Salsa would not have met cooling parameters without EHS intervention. CDI: PIC procured bags of ice from gas station and placed salsa in ice bath to rapidly cool. REPEAT.
#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 a container with several working bottles of sauces being held on floor. CDI: PIC placed container of bottles on prep counter.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single use to go containers being stored outside of their original packaging right side up on shelving. CDI: PIC inverted containers to protect against contamination.
Jun 6, 2025 A 95 · 5 violations
Inspector comments: Inspected at 4300 Albemarle Rd. Facility’s water tank was observed to be 80% empty when just opening up. Fill water tank up more.
#8 · Hands clean & properly washed −2
Corrected during inspection
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. Observed the hand sink had not been used and was filled with stuff. Hands had not been washed. CDI - Water was turned on, hand sink emptied and hands washed.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed hand sink full of lots of stuff and not acceptable for employees. CDI - all items removed and hand sink made available.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels on the truck. Facility had sturdy napkins they could use and put them at the hand sink.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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. Observed facility is gone from the commissary more than 4 hours and has no sanitizer or way to make sanitizer. CDI - bleach bought at store. Facility has the proper test strips to make bleach sanitizer.
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 .
#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 cheese 55F and cut lettuce 48F on the counter. CDI - put into cooler to cool and were cooling down properly. Both were in small enough quantities and at such a temp where cooling as a correction was possible.
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
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 a thick and closed bag of beef cooling in a cooler at 133F. Facility is prohibited from cooling hot foods on the truck and this is an improper method. CDI. Beef was moved to the grill to hot hold.
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 .
Feb 12, 2025 A 98.5 · 3 violations
Inspector comments: Inspection occurred at 5427 N Sharon Amity RD, Charlotte, NC 28215 (Halal Mobile Kitchen).
Preparation times (Wednesdays, 2p-4p at commissary) and location and hours of operation (6:30p to 1a, Thursdays through Sundays, 6300 Albermarle RD, Charlotte, NC 28212) were provided to EHS Maddie Denoncour by PIC.
Per conversation with PIC and food employees, mobile food unit was undergoing minor mechanical work at time of inspection and was not available for observation during commissary preparations. EHS provided new Sanitation Ratings Card and advised PIC to replace card currently on MFU.
Note: EHS observed food safe, NSF digital thermometer in establishment supplies which was calibrated under running hot water with EHS thermometer. However, EHS observed thermometer without thin, tapered probe. Due to lack of thin, TCS foods (shredded lettuce, sliced meats and cheeses, broths, etc.) available thermometer is sufficient. EHS advises MFU to provide thin tip probe thermometer
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) crates of unwashed produce (bagged limes, tomatillos, jalapeño peppers) stored above ready to eat foods (packaged tortilla, hot dogs, etc.) in WIC. EHS provided Spanish language storage order guide.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
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 one (1) portion of TCS food (heavy cream) in WIC with no date mark. Per conversation with PIC, heavy cream was opened on 02/09, alongside properly date marked salsa verde. CDI - EHS wrote date mark directly on heavy cream container.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily pitted vegetable slicer with onion debris and dull blades. Per conversation with PIC, slicer was to be disposed of and replaced.
Sep 5, 2024 A 98.5 · 3 violations
Inspector comments: Conducted inspection at Halal Mobile Kitchen.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed PIC touch door handle of walk in cooler and don new gloves to prepare steak and did not wash hands in between. CDI- PIC washed hands and donned new gloves.
#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 salsas in single serve covered cups inside of a plastic bag about to be cooled. Observed corn on the cob cooling in sealed plastic bags. CDI- PIC put single serve salsas inside of bin and put in freezer to cool rapidly, PIC also opened plastic bags to allow corn on the cob to cool rapidly.
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 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 chili peppers and seasonings in unlabeled containers. Label secondary containers.
Nov 3, 2023 A 98 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on utensils and equipment stored as clean in dry storage cage. CDI sent back to wash.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed utensils stored wet in dry storage cage.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
Chlorine test strips were not provided today during inspection.
VR required within 10 days.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “RANCHOS TACOS” or State ID 2060031578). Inspection type (routine vs. follow-up) is not published in the county's data.