A94.5
MEZEH GRILL @ OPTIMIST
1115 N BREVARD ST, STE 201, Charlotte, NC 28206
Restaurant · NC permit/State ID 20600110151
Latest gradeA (94.5)
Last inspectedOct 22, 2026
Inspections on record18
On record sinceJul 15, 2021
Score history
Jul 15, 2021Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 94.5 · 7 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employees fail to wash hands for at least 20 seconds. CDI- EHS discussed with PIC, PIC had employees properly wash hands before continuing.
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employees fail to use barrier or paper towel to turn off sink after handwash. CDI- EHS discussed with PIC and demonstrated proper handwashing procedures.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no hand soap at handsink nearest fryers. CDI- PIC provided soap in area.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed food thermometer stored unclean across from flat top grill. CDI- PIC removed item to be cleaned and sanitized after discussion with EHS. *REPEAT*
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of shredded cabbage temping above 41F. Item had been maintained in prep unit for more than 24 hours. CDI- PIC voluntarily discarded item.
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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf. Observed right side of holding wells storing salads and dressings without start and discard time. PIC stated employees are expected to maintain items from 11-5 as written on TPHC form. Ensure items are properly labeled and updated throughout the day to remain in compliance. CDI- PIC provided time stamps. *REPEAT*
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf.
Observed prep line food items not being held on time or monitored as approved. CDI- EHS discussed with PIC, PIC retrieved logs and updated due to being aware of start time. Ensure that logs are maintained daily and are updated as required. *REPEAT*
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed sheet trays being stacked wet. EHS discussed spacing out items to allow for proper air drying and prevention of accidental residue accumulation.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in tearing and in disrepair. Replace gaskets. *REPEAT*
Jun 29, 2026 A 96 · 7 violations
Inspector comments: Establishment uses computer onsite to hold V&D cleanup procedures, EHS provided physical copy.
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees fail to properly wash their hands prior to donning gloves to work with food after working eating personal food, and returning from working the register. CDI- EHS discussed with PIC, PIC had employees discard gloves and properly wash hands before replacing. *REPEAT*
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P.
Observed food thermometer stored unclean. CDI- PIC voluntarily discarded due to screen glitch.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf
3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf.
Observed prep line food items not being held on time or monitored as approved. CDI- EHS discussed with PIC, PIC retrieved logs and updated due to being aware of start time.
#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. Observed TCS food cooling in active reach-in with cold air leaking out. CDI- PIC removed items to rapidly cool due to being within parameters.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
Observed multiple flying insects in kitchen food prep areas. Keep premises free of insects and increase pest control as needed.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed box of cucumbers stored on floor of walk-in. CDI- PIC removed items to shelf.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in tearing and in disrepair. Replace gaskets. Observed flip top lid needing repair. *REPEAT*
Jan 5, 2026 A 95 · 8 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. *REPEAT*
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees fail to properly wash their hands prior to donning gloves to work with food after working with unclean dishes, and returning from being outside of establishment. CDI- EHS discussed with PIC, PIC had employees discard gloves and properly wash hands before replacing.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in front handsink. Back handsink being used to store unclean dishes. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning sink and removed dishes from sink. *REPEAT*
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed grilled chicken temping below 135F in hot box due to being held out on prep table. CDI- PIC removed item to be reheated due to being within parameters. *REPEAT*
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 .
#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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed date labels missing on container of shredded lamb in grill drawers, PIC stated item was prepped 1/3. Dates missing on bottles of feta dressing and Caesar dressings in prep top, PIC stated items were prepped on yesterday morning. CDI- PIC had correct date labels marked on containers.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles unlabeled with unknown chemicals in each. CDI- EHS discussed with PIC, PIC had labels updated.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.
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 4 metal containers with heavy liquid debris accumulation holding single-use utensils that had been exposed to unknown liquid debris. CDI- PIC voluntarily discarded items and replaced containers.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed gaskets of 3D low Reach-in and grill drawers tearing and in disrepair. Replace gaskets.
Aug 12, 2025 A 97.5 · 7 violations
Inspector comments: Facility had a TPHC log however, there were no procedures for log. Log has a start and end time only. EHS left filled out TPHC procedure sheet with PIC. Facility will use TPHC 6 hours 11:00am until 5:00pm and 4 hours 5:00pm until 9:00pm. Facility will start first TPHC from 11am-5pm checking temps at 4 hour mark (3pm) to ensure food will not reach 70F. If food reaches 70F at 4 hour mark food will be voluntarily discarded. Facility will discard food regardless of time placed on cold line during the first TPHC holding at 11pm until 5pm. Tape with date, start and end time is how facility will label cold line. EHS went over this with PIC, PIC understood and agreed. At the end of night all food on cold line will be discarded.
EHS spoke with Manager over phone and per manager TPHC was not being used at facility. Facility had a TPHC log as stated in above notes.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#10 · Handwashing sinks supplied & accessible −2
Repeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI.. Hand sink was cleaned out. REPEAT
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed falafel filling cooling since 335pm per container. Didn’t meet 2 hour cooling time. CDI.. Falafel filling was voluntarily discarded.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 falafel below 135F..CDI.. Items were voluntarily discared
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Facility was using a TPHC log to log times. Last logged time was 1039am. There were no written procedures on how items would be labeled, starting temps, discarding procedures or how long items would be held out of temp. CDI.. EHS left filled out TPHC procedures sheet with PIC.EHS went over sheet with PIC.. Please read general comments.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 Observed plastic tub of falafel filling cooling covered in WIC. Tub was packed tightly and covered with lid. CDI.. Filling was discarded didn’t meet cooling time requirements.
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 .
#42 · Washing fruits & vegetables −0.5
3-302.15 Wash fruits and vegetables prior to use. Observed avocado in prep unit stored as clean
Apr 23, 2025 A 98 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed pot stored in handwashing sink. Observed a jar filled with water, stored on top of handwashing sink. -CDI- PIC removed items.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. OBSERVED a container soap spray bottle with no label. CDI. PIC labeled.
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored in 3 comp sink with soapy water in the other sinks. CDI. PIC removed
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones, drinks stored directly by prep line CDI. PIC removed.
Jan 27, 2025 A 96 · 7 violations
Inspector comments: Note:
Facility was using time in the past but have decided to use temperature since they no longer discard the remaining food items but keep it for the next day.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee left from using the phone to direct food prep without washing hands. CDI. Employee washed hands and education provided on handwashing.
#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 towel at one of the sinks during inspection. CDI. PIC replaced.
#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 all the items on the hot holding unit upfront to be out of temperature. CDI. PIC indicated that they forgot to turn the unit on and items were reheated since they were taken to the unit less than an hour ago as per PIC. Food items were reheated to the required temps and also unit was turn on and temperatures were as expected.
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 .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cabbage, beef from previous day without dates. CDI. PIC date marked.
****all other items were properly dated.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#40 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist bands while working with food. Repeat
#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 in use wet wiping cloths stored in quart solution at 30ppm. CDI. PIC replaced the solution to 200ppm quart.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored directly on dry goods CDI. PIC removed.
Oct 7, 2024 A 98.5 · 5 violations
#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. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. OBSERVED a container of chemical spray bottle with no label. CDI. PIC labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed in use sanitizer bucket stored directly by food. CDI.PIC removed
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while working with food.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoons stored with handle touching food. -CDI- PIC removed scoop.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed uncleaned wash and rinse solution. CDI. PIC changed it.
May 13, 2024 A 98 · 5 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef stored directly by cooked one. CDI. PIC changed the storage.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed beef in the drawer with no dates. CDI PIC dat 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed food held on time without time stamps on them. CDI. PIC labeled.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee dispensing ready to eat food without wearing a hair restraint.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -. Observed no test kits in the facility to measure sanitizer concentration. CDI. PIC ordered new one.
Nov 29, 2023 A 95.5 · 6 violations
#2 · Certified Food Protection Manager −1
Repeat violation
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1-
For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food debris. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3-
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 .
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed items cooling at a rate of less than 0.12. Refer to temperature chart. -CDI- EHS educated PIC on proper cooling methods and PIC vented lids. -0-
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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- Observed items prepared today cooling tightly packed and with lids. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -0-
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking and standing water in dishes stored as clean. **REPEAT** -0.5-
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed handwashing sink not properly functioning. Per PIC, a work order has been placed and repairs will be made on Friday. -0-
Aug 11, 2023 A 95 · 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.
Apr 3, 2023 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.
Jan 13, 2023 A 96.5 · 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.
Dec 5, 2022 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.
Jul 22, 2022 A 95.5 · 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.
Apr 29, 2022 A 96.5 · 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.
Jan 21, 2022 A 96 · 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 7, 2021 A 96.5 · 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.
Jul 15, 2021 B 88 · 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 “MEZEH GRILL @ OPTIMIST” or State ID 20600110151). Inspection type (routine vs. follow-up) is not published in the county's data.