Dead roach & ‘brownish liquid:’ Latest Charlotte area restaurant inspections
A north Charlotte restaurant received a “B” grade from the Mecklenburg County Health Department for numerous health violations, including the presence of insects and dirty dishes.
Kosei Teki Sushi (12007 Sam Roper Dr. in Charlotte) received an 82.5% score during an inspection on Monday, Dec. 15.
The restaurant was cited after inspectors found a “dead roach” on the floor by the kitchen entrance, county documents show.
Other violations the restaurant was cited for include:
- Raw chicken stored behind cooked diced chicken in a flip top cooler
- “Heavy black build up” on the ice shoot of the drink machine
- Two knives stored as clean on a knife block with build up of soil and residues
- Prep cart contained unlabeled containers of cooking ingredients
- Large sack of flour and a large sack of sugar stored on the floor in the dry storage area
- Cutting boards throughout the establishment with deep gouging and heavy discoloration
- Two floor drains in the kitchen backing up with “brownish liquid”
This is the restaurant’s first “B” grade.
Mecklenburg County sanitation scores
The Mecklenburg County sanitation grades database shows that at least 150 restaurant inspections were completed Dec. 12-18.
▪ Most restaurants received an A grade, or a score of at least 90%.
▪ Four restaurants received B grades, or scores of at least 80% but lower than 90%.
▪ Cafe Brundavan (3130 Driwood Ct.) received a score of 81.5% during an inspection on Thursday, Dec. 18.
- The restaurant was in violation of 23 standards, including raw proteins stored above ready-to-eat foods and sauces with no food labels.
- Some violations were corrected during the inspection.
- The restaurant previously scored 96% in September 2025.
▪ Mezeh Mediterranean Grill Strawberry Hill (4920 Old Sardis Rd.) received a score of 87% during an inspection on Wednesday, Dec. 17.
- The restaurant was in violation of 16 standards, including a container of hand soap stored with customer foods and food debris crusted on clean utensil shelving.
- Some violations were corrected during the inspection.
- The restaurant previously scored 95.5% in September 2025.
▪ Bojangles (11137 E. Independence Blvd.) received a score of 84.5% during an inspection on Monday, Dec. 15.
- The restaurant was in violation of 14 standards, including buildup on dishes and food debris on the floor throughout the kitchen.
- Some violations were corrected during the inspection.
- The restaurant previously scored 95.5% in July 2025.
How to search NC restaurant inspection scores
Sanitation scores and their corresponding letter grades are used in North Carolina to assess restaurants’ adherence to rules and standards intended to mitigate and prevent the spread of food-borne illnesses.
You’ve likely seen sanitation grade cards at restaurants you’ve visited, and The News & Observer previously explained what those scores mean and how they’re calculated. According to state law, permits are immediately revoked if a restaurant receives a score of less than 70%.
You can search all restaurant inspections in Mecklenburg County at public.cdpehs.com.
Most common restaurant violations
The Charlotte Observer previously spoke to Adam Dietrich, a local food safety expert, about five of the most common food safety violations restaurants get dinged for during health inspections:
- 1. Handwashing lapses are common: Inspectors frequently cite workers for skipping required handwashing or recontaminating hands, a major risk for spreading illnesses like norovirus, Salmonella and E. coli.
- 2. “Performative” glove use causes problems: Gloves are often misused, either by not changing them between tasks or worn instead of washing hands, which can spread bacteria just as easily as bare hands.
- 3. 41°F is the cold-holding cutoff: The North Carolina Food Code requires cold foods to be held at 41 degrees or below, since bacteria multiply rapidly above that threshold and can reach dangerous levels within hours.
- 4. Improper storage leads to cross-contamination: Limited space and poor organization can result in raw food juices dripping onto other foods, a known cause of outbreaks, prompting strict storage rules in the food code.
- 5. Lack of food safety training costs points: Restaurants are often penalized for missing certifications or inadequate staff training in hygiene, allergens and safe food handling, issues experts say are preventable with proper education.
