A97
LA REINA DE LAS FRUTAS
1024 MONTANA DR, Charlotte, NC 28216
Mobile Food · NC permit/State ID 2060031847
Latest gradeA (97)
Last inspectedMar 3, 2026
Inspections on record1
On record sinceMar 3, 2026
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Inspections & violations
Mar 3, 2026 A 97 · 3 violations
Inspector comments: Permit condition was violation: This MOBILE FOOD UNIT is prohibited from the process of cooling hot/cooked foods. Observed multiple foods cooked on unit and being cooled down inside reach-in. All cooling must be done at commissary. Permit action may be taken on subsequent inspections if this remains a violation.
Inspection completed at Xpressmart on 3601 N Sharon Amity Rd. Parking lot.
Mobile food unit may need to reduce menu or reduce amount of food brought onto unit for service at one time.
#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
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw chicken stored above flour tortillas inside reach-in cooler and raw shell eggs stored above sauces inside prep cooler. CDI: storage order was rearranged and corrected.
#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 inside reach-in cooler cooked beans, cooked ribs, cooked pork, raw chicken, pico, chorizo, and cut cabbage > 41F(see temp chart) and cut cabbage and crema > 41F(see temp chart) inside prep cooler. CDI: cooked ribs, pork, and beans were able to to be reheated on stove and held hot hold; ice bags were placed on pico, raw chicken, and cut cabbage due to temperatures in 4 hour time range.
#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 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 pork, beans, and ribs that were cooked on unit and placed inside reach-in to cool still in metal deep pans. CDI: these items were removed and reheated to above 165F and hot held.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LA REINA DE LAS FRUTAS” or State ID 2060031847). Inspection type (routine vs. follow-up) is not published in the county's data.