Kitchen bugs, expired food: Worst Charlotte restaurant inspections of 2025
Of the 7,367 inspections Mecklenburg County conducted in 2025, only two resulted in “C” grades, both issued within a week of each other.
One restaurant was cited for insects in food-preparation areas, while the other was placed on a strict plan after inspectors found expired food.
Here’s a roundup of the restaurants that received some of the lowest ratings in 2025.
Harris Food Mart (8400 Old Statesville Rd. in Charlotte)
Harris Food Mart had an inspection on Wednesday, Oct. 1 and got a score of 78%.
- An inspector found flies in the food prep and kitchen areas, county documents show.
- The restaurant was also dinged after an inspector noticed there was no soap at the employee handwashing sink and a slicer stored as clean contaminated with food debris.
- The restaurant has not yet been reinspected, as of Dec. 30 records.
- Note: This address is listed as a bp gas station, according to bp’s website.
Runaway Whiskey & Wine (8400 Old Statesville Rd. in Charlotte)
Runaway Whiskey & Wine had an inspection on Monday, Oct. 6 and got a score of 78.5%.
- An inspector discovered the restaurant was “improperly date marking items, not putting date marks on everything, and using/holding onto items that were past their date marks,” meaning it was keeping and using food that had expired or was too old to be served safely.
- Inspectors placed the restaurant on a Risk Control Plan (RCP) due to repeatedly failing to follow date-marking rules, county documents show.
- The restaurant scored 99% upon reinspection on Friday, Oct. 31.
Brookdale Carriage Club Restaurant (5800 Old Providence Rd. in Charlotte)
Brookdale Carriage Club Restaurant had an inspection on Wednesday, Sept. 17 and got a score of 80%.
- An inspector noticed multiple dishes, pans, lids, deli slicer and utensils visibly soiled with food debris and residue and multiple wet stacked pans and containers.
- The restaurant was also dinged when inspectors found tuna salad and lima beans kept past their date marks in the walk-in cooler and a food employee with no head covering.
- The restaurant scored 90% upon reinspection on Wednesday, Oct. 15.
Double Tree By Hilton South Tyvola Restaurant (5624 Westpark Dr. in Charlotte)
Double Tree By Hilton South Tyvola Restaurant had an inspection on Friday, Jan. 31 and got a score of 81%.
- An inspector found raw salmon in the same container as raw beef and a tall white ice bucket, metal pans, plastic containers and spatulas soiled with leftover food debris.
- The restaurant was also dinged when inspectors found cheese crumbles, wings, sausage crumbles, pulled pork and pasta noodles in reach in the freezer without prep date and food employees without hair restraints.
- The restaurant scored 93% upon reinspection on Monday, Jun. 30.
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.
