A100
HOPEWELL HIGH SCHOOL
11530 BEATTIES FORD RD, Huntersville, NC 28078
Public School Lunch · NC permit/State ID 2060110149
Latest gradeA (100)
Last inspectedAug 28, 2026
Inspections on record38
On record sinceOct 23, 2013
Score history
Oct 23, 2013Higher is betterAug 28, 2026
Inspections & violations
Aug 28, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 10, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 24, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 10, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 4, 2025 A 99 · 2 violations
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Molded tomato in WIC. *CDI - PIC voluntarily discarded item.
#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 - Marinara sauce in HH Steam Table below 135F, see temp chart for details. *CDI - PIC reheated item to 174F and placed it back into HH Steam Table.
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 .
Dec 17, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 4, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
May 3, 2024 A 98 · 3 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one service line handsink. CDI - Food handler provided
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the warewashing area handsink. CDI - Food handler provided
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed the heat sanitizing dishmachine only reach a temp of 145F. CDI - PIC will set up sanitizer in the 3-compartment sink. Facility uses single service trays/plates and utensils. Equipment/trays/pans/serving utensils will be washed rinsed and sanitized in the warewashing sink. Call for repair.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the max/min thermometer not functional, battery needs to be replaced.
Dec 19, 2023 A 99.5 · 1 violation
Inspector comments: Note: no hot holding today, very limited service as this is last day before vacation- only pre packed lunchables available for lunch.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls that are bowed in the walk in cooler, large gaps between floor/wall tiles and walk in cooler stainless steel walls. Observed broken tile near cooking equipment. Observed several areas where water is pooling, not going to floor drains. REPEAT.
Oct 3, 2023 A 98.5 · 4 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 inside of a couple of scoop utensils with food debris buildup, stored as clean but in need of cleaning. CDI- scoops removed from clean dishes, re run through wash/rinse/sanitize process.
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 .
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine not hitting 160F surface temp, EHS ran plate thermometer through machine at least 10-15 cycles, used facilities thermometer as well, neither thermometer hitting 160F surface temp. EHS thermometer ranged from 155-157F, facility thermometer ranging from 152-153F when tested. CDI- sanitizer bay set up, facility will use dish machine for wash/rinse but will sanitize dishes in 3 bay sink before drying and storing until machine is fixed. EHS will conduct compliance visit to ensure machine is fixed and properly sanitizing.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2x sanitizer buckets at service line at 50ppm quat range. CDI- buckets refilled.
#49 · Non-food contact surfaces clean
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 minor buildup on shelving in walk in cooler.
#55 · Physical facilities installed, maintained & clean
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 areas of flooring throughout kitchen with low grout, in need of grout between tiles to avoid water being trapped between floor tile.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls that are bowed in the walk in cooler, large gaps between floor/wall tiles and walk in cooler stainless steel walls. Observed broken tile near cooking equipment. Observed several areas where water is pooling, not going to floor drains.
May 24, 2023 A 98.5 · 5 violations
Inspector comments: Anglecia lead the inspection
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC used the sink to obtain water for thermometer calibration. CDI- provided education.
#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 sloppy joe mix in both steam tables below 135F. CDI - PIC reheated the to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer.
For more information please visit: http://meck.co/FoodSafety 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
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken tenders not date marked, served yesterday and cooled. CDI - PIC properly dated marked.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed hot holding cabinet and upright reach in cooler not properly functioning in one of the serving lines not in use. Repair or replace.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster with either the lid open or the door open. CDI - PIC closed to prevent attracting pests.
Feb 2, 2023 A 97 · 2 violations
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottles was over 500 ppm QAC sanitizer. CDI - Sanitizer was diluted. REPEAT.
#38 · Insects & rodents not present; no unauthorized animals −1
Repeat violation
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects. REPEAT.
Oct 28, 2022 A 97.5 · 5 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored over ready to eat foods (cut lettuce) in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety
#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 marinara sauce temped below 135F in the hot holding cabinet and on the steam table. CDI - PIC reheated the sauces to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer.
For more information please visit: http://meck.co/FoodSafety 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 .
#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 under the prep table bleached out the test strip and was in a quat santizing bucket. CDI - PIC discarded the sanitizer and discussion with PIC above labeling to prevent misuse.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine is currently not sanitizing CDI - PIC stated they have a work order and that they are running the equipment through and sanitizing in the 3-compartment sink. Repair the dishmachine
Oct 28, 2022 A 97.5 · 5 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored over ready to eat foods (cut lettuce) in the walk in cooler. For more information on food storage order please visit: http://meck.co/FoodSafety
#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 marinara sauce temped below 135F in the hot holding cabinet and on the steam table. CDI - PIC reheated the sauces to 165F. Ensure you are temping multiple areas of the product to ensure proper heat transfer.
For more information please visit: http://meck.co/FoodSafety 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 .
#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 under the prep table bleached out the test strip and was in a quat santizing bucket. CDI - PIC discarded the sanitizer and discussion with PIC above labeling to prevent misuse.
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in the light shields in the kitchen and in the dry storage room. Remove the dead insects.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed the heat sanitizing dishmachine is currently not sanitizing CDI - PIC stated they have a work order and that they are running the equipment through and sanitizing in the 3-compartment sink. Repair the dishmachine
May 20, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 12, 2022 A 100 · 1 violation
#49 · Non-food contact surfaces clean
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 underside of ice machine panel where the ice is dispensed under the ice machine accumulation of pink residue. Clean and maintain.
Aug 31, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 22, 2021 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Secure disinfectant being used on tabletops and other food prep surfaces, PIC explained. Written on the bottle it says "DO NOT USE FOR FOOF CONTACT SURFACES" PIC explaiend it's quat sanitizer that they make strong. The test strip was 600PPM. CDI-PIC will only use the spray for High touch surfaces like door knobs.
#26 · Toxic substances properly identified, stored, and used
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of spray with no label, the label had been ripped off. CDI-PIC labeled bottle.
Jun 18, 2020 A 99 · 4 violations
#14 · Food-contact surfaces: cleaned and sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer reading less than 50PPM in a santizer bucket. CDI-PIC added sanitizer and it reached 200PPM.
#33 · Approved thawing methods used
Corrected during inspection
3-501.13 Use approved thawing methods. Observed turkey and ham slices, frozen in a package, sitting in stagnant water. CDI-PIC turned on water slightly to allow for flow.
#36 · Insects and rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area.
PIC did not sign due to new Covid protocols.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tile in kitchen area, looks like the other one maybe pushed back.
Jan 10, 2020 A 98.5 · 2 violations
#19 · 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 marninara and mashed potatoes in hot box and steam well that were below 135F. PIC explained they had been informed that marninara did not have to stay warm on line. CDI-Food employees re-heated items to above 165F.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ice build-up in the walk-in freezer floor.
Apr 4, 2019 A 98.5 · 4 violations
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed gravy in walk in cooler with date mark of 3/21. CDI - PIC discarded gravy.
#37 · Contamination prevented during food preparation, storage and display
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans stored with other cans. PIC stated they normally discard dented cans and no designated area observed.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked in clean dish area.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelving in dish area. Replace shelving as necessary.
Feb 22, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 16, 2018 A 98.5 · 3 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed canteloupe in temperature danger zone stored in a refrigerator on prep line. Refer to temperature chart. CDI - voluntarily discarded product. Educated to prepare, cool, then store in refrigeration at proper temperature.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up on walkin cooler gasket. Advised to keep non-food contact surfaces clean.
#53 · Physical facilities installed, maintained and clean
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed substaintial amount of water damage to the kitchen bathroom's door. Advised to replace door.
May 10, 2018 A 100 · 1 violation
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed one light bulb out in the freezer. Work order has been placed for the repair with the head custodian. The walkin freezer has more than 10 ft candles of light.
Jan 29, 2018 A 97 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −3
Repeat violationFollow-up verification required
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf REPEAT VIOLATION. Observed hot water sanitizing dish machine not properly sanitizing food contact surfaces. Facility carries single service articles such as paper plates and plastic cutlery. CMS will be making a work order to fix the dish machine. Educated to sanitize in the 3 compartment sink. Facility has quat test strips and sanitizer solution is currently at 200 ppm quat. VR on hot water sanitizing dish machine.
#19 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles and burger patty in the temperature danger zone. Refer to temperature chart. CDI - educated to use thermometers to verify temperature of product. Reheated items in steamer to proper temperature. Stored items back in hot holding box.
Oct 12, 2017 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionFollow-up verification required
4-501.112(A)(2) For hot water sanitizing temperatures, mechanical warewashing equipment shall provide a minimum of 180F rinse water for sanitizing. -Pf Observed that the dish machine final rinse temperature guage is reading 188F, but the hot water sanitizer test strip is not turning black indicating that the final rinse temperature on the food contact surface is reaching 160F. Facility is using paper plates and plastic cutlery as single service articles for service. Quat sanitizer at 3 compsink is at 200 ppm. EHS will verify that the hot water sanitizer dish machine will be working next Friday, 10.20.17.
May 25, 2017 A 99 · 3 violations
#26 · Toxic substances properly identified, stored, and used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets not labeled. CDI - PIC and food employee labeled the sanitizer buckets. Educated to label all sanitizer buckets.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean items wet stacked on storage rack. Educated to allow items to air dry.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. The data plate states 'minimum pressure' for the hot water sanitizer dish machine should read 20 psi. The pressure guage read below 20 psi for 4 cycles. On the 5th cycle, the pressure guage read 20 psi. PIC placed a work order for the dish machine. Dish machine properly sanitizing; thermolabel sticker indicates 160F on food contact surface.
Dec 19, 2016 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 20, 2016 A 99 · 4 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one handsink does not have a soap dispenser. CDI- provided soap for the handsink during the inspection.
#36 · Insects and rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen. Advised to keep flies out of kitchen; advised to hang fly tape in safe area where it can not contaminate food.
#46 · Warewashing facilities: installed, maintained and used; test strips −0.5
4-203.13 Pressure measuring devices that display the pressures in the water supply line for hot water sanitizing rinse shall be accurate in the range indicated on the manufacturer's data plate. Observed the hot water sanitizing dish machine date plate state at least 20 psi for the pressure of the final finse. Observed the final rinse pressure only reach 10 psi. PIC has already placed a work order. Whaley Foodservice is scheduled to come in the morning of September 21, 2016, to fix pressure guage.
#51 · Toilet facilities: properly constructed, supplied and cleaned −0.5
Repeat violation
6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed the bathroom for food employees does not have a self-closing attachment. Advised to provide self-closing attachment for the door.
May 3, 2016 A 97.5 · details not yet loaded
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Jan 4, 2016 A 99 · details not yet loaded
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Jul 14, 2015 A 99.5 · details not yet loaded
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Jun 9, 2015 A 99.5 · details not yet loaded
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Feb 5, 2015 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 15, 2014 A 98.5 · details not yet loaded
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May 27, 2014 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jan 24, 2014 A 99.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 23, 2013 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HOPEWELL HIGH SCHOOL” or State ID 2060110149). Inspection type (routine vs. follow-up) is not published in the county's data.