A96.5
SHELLIE D'S KITCHEN
11943 RAMAH CHURCH RD, Huntersville, NC 28078
Mobile Food · NC permit/State ID 2060031856
Latest gradeA (96.5)
Last inspectedApr 15, 2026
Inspections on record1
On record sinceApr 15, 2026
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Inspections & violations
Apr 15, 2026 A 96.5 · 7 violations
Inspector comments: Inspection was completed in parking lot of 3321 Freedom Dr in front of the Boost Mobile.
Permit condition was violated as follows: This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. Observed raw chicken and fish being breaded inside food tubs on site. Advised PIC to discontinue process and bread food items at the commissary moving forward. Permit action may be taken on next inspection if violation occurs again.
Mobile food unit does not have a food protection manager’s certificate. Facility has 210 days from permit issuance to comply before points are deducted and violation occurs.
#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
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
Observed employees with inadequate knowledge of Employee Health Policy and what symptoms and illnesses to report. CDI: training provided and gave PIC another copy of employee health pamphlet.
#5 · Procedures for responding to vomiting & diarrheal events −0.5
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 vomit or diarrheal procedures. CDI: gave another copy of procedures to PIC.
#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 shell eggs stored above ranch dressing cups. CDI: storage order was corrected.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
Observed raw chicken stored above raw fish inside reach-in cooler. CDI: storage order was corrected.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 green beans holding inside hot box at 113F. CDI: green beans reheated to proper temperature. It was determined that the hot box was not turned on.
#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 ranch dressing sitting out on counter at 85F, raw chicken, raw fish, raw bacon, and shredded chicken inside reach-in cooler > 41F (see temp chart). Some products were left sitting on the counter prior to placing inside the cooler. CDI: all food products removed for reach-in cooler and stored inside the other cooler and ice was placed on top of products to rapid chill; ranch cups discarded due to time frame out of temperature. Advised PIC to limit time food products stay out of the cooler on the counter.
#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 some spices/seasonings not labeled.
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed ziplock and to go bags stored in containers on the floor of unit. CDI: moved off of the floor.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SHELLIE D'S KITCHEN” or State ID 2060031856). Inspection type (routine vs. follow-up) is not published in the county's data.