B87
SPICE CHARLOTTE
515 NORTH ELLIS LN, STE 101, Charlotte, NC 28202
Restaurant · NC permit/State ID 20600110826
Latest gradeB (87)
Last inspectedOct 27, 2026
Inspections on record7
On record sinceJan 11, 2024
Score history
Jan 11, 2024Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 B 87 · 9 violations
Inspector comments: Facility is cooking and cooling multiple items such as rice, wings, brussel sprouts, peppers. Permit conditions states “ - No cooling (from hot) may be conducted in this establishment due to the lack of a walk-in cooler or blast chiller.”. Facility has added a small blast chiller but it is not enough to meet cooling needs of what facility is doing. Facility must adhere to permit conditions by adding a WIC, utilizing current blast chiller in a manner that will support their needs, add additional blast chillers or cease cooling all together.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Cart for food was blocking access to handsink. CDI - Cart moved.
#14 · Required records available: shellstock tags, parasite destruction −2
Repeat violationFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Date of last use not recorded on tag. Record date last used on tag. VR to ensure compliance. REPEAT
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded at 0ppm chlorine. All 3 chemical buckets were empty and facility did not have a backup bucket on site. Facility will switch to 3 comp. Sink and limit tonight’s dinner to 40.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#20 · Proper cooling time & temperatures −1.5
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.
Brussel sprouts were placed in blast chiller then sat on cart to finish cooling. Cooling rate was 0 on counter. Observed at 52F, CDI - 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 −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Rice sitting on shelf above grill recorded at 76F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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
Raw eggs, Cooked peppers, brussel sprouts, wings, rice, and cut lettuce recorded above 41F. CDI - All 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 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
Wings and sushi rice held on TPHC not marked with begin Time. CDI - PIC knew time of start and marked as such. REPEAT.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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
Improper cooling method of Brussels sprouts (see # 20). CDI - Discarded.
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 .
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Multiple employees prepping food without a hair restraint.
Feb 12, 2026 A 96 · 4 violations
Inspector comments: Facility shellfish is preshucked and whole. Buy pre shucked oysters as they only have one prep sink
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed no date of last use on shellfish tags. VR to ensure compliance.
#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
Raw eggs stored over RTE Brussels sprouts in reach in cooler. CDI - Storage order reversed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
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 rice and fries recorded with date greater than 7 days. CDI - Products discarded. REPEAT.
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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Rice from yesterday on 4 hour TPHC was not discarded yesterday.CDI - Discarded.
Sep 11, 2025 A 95.5 · 4 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
Employee did not turn faucet off with a barrier. CDI - Stopped and directed to re wash hands.
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 .
#16 · Food-contact surfaces: cleaned & sanitized −3
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed dish machine recorded at 0ppm chlorine. REPEAT. EcoLab Called for repair. Facility will use 3 comp. Sink for dinner tonight (30 seats). VR.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#20 · Proper cooling time & temperatures −1.5
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.
Prepped lettuce cooling in large gallon size bag in reach in cooler. CDI - Moved to freezer for cooling. Cooling in reach in dropped 0 degrees in 15 minutes.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
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.
Roasted Brussel sprouts cooling in reach in drawers. Cooling dropped 0 in 15 minutes,. CDI - Moved to reach in freezer.
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 .
#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)
Garlic cream sauce recorded past 7 days. CDI - Discarded.
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 .
Jun 3, 2025 A 97.5 · 3 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF
No indication of staff trained on Foodborne illnesses and symptoms. Policy given to PIC. VR to ensure compliance.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Dish machine recorded 0ppm chlorine. CDI - Unit primed and ran again and tested 100ppm chlorine.
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Crab cakes recorded at 61F. CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Feb 18, 2025 A 97.5 · 3 violations
#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
Raw eggs stored on shelf above RTE roasted peppers and commercial mashed potatoes. CDI - Storage order reversed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
ROP tuna instructions state to thaw while removed from packaging but did not see any proper thawing of ROP tuna. CDI - Discarded.
#36 · Thermometers provided & accurate −0.5
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .
No thin probe thermometer on site. VR.
Jun 4, 2024 A 98 · 2 violations
#23 · Proper date marking & 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 crab (5/27) and eel (5/21), exceeding the 7 days of datemarking. PIC stated that the eel was frozen, however the pull date from the freezer was not written on the label. CDI - PIC discarded.
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 .
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths on the cutting boards. Store in sanitizer buckets.
Jan 11, 2024 A 98.5 · 3 violations
Inspector comments: Permit conditions:
- Permits issued may be suspended or revoked by the REGULATORY AUTHORITY for failure to comply with the requirements of the North Carolina General Statutes and rules regulating this FOOD ESTABLISHMENT.
• The PERMIT HOLDER shall not add equipment prior to obtaining approval from the REGULATORY AUTHORITY and Replacement equipment or equipment added to the FOOD ESTABLISHMENT shall meet the requirements of 15A NCAC 18A .2654.
• Plans and specifications must be submitted for review and approval before remodeling of a FOOD ESTABLISHMENT. This includes a change in the type of food establishment or food operations if determined by the REGULATORY AUTHORITY to be necessary to ensure compliance with 15A NCAC 18A .2600.
• The PERMIT HOLDER shall obtain written approval from the REGULATORY AUTHORITY prior to beginning specialized methods of food processing.
• A PERMIT HOLDER shall immediately discontinue operations and notify the REGULATORY AUTHORITY if an IMMINENT HEALTH HAZARD such as a fire, flood, interruption of electrical or water service, SEWAGE backup, misuse of POISONOUS OR TOXIC MATERIALS, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health occur.
• This FOOD ESTABLISHMENT is prohibited from catering operations due to limited space provided for food preparation, cold/hot/dry food storage.
• The PERMIT HOLDER shall obtain prior written approval from the REGULATORY AUTHORITY before the addition of customer self- service food or addition of buffet style dining.
- This FOOD ESTABLISHMENT, when providing an open air atmosphere by use of garage doors, open wall or other means to a dining area must in operation effective measures in to prevent the presence of insects, rodents or other public health pests.
- This FOOD ESTABLISHMENT shall separate the processing of raw vegetables from the processing ofraw animal food due to the limited approved food preparation space and/or available sink. If the operation cannot be supported safely, additional equipment will be required. - 17”x17”x12” 3-compartment sink is provisionally approved. Ensure all utensils will fit in the bays. If not, a 3-compartment sink with larger bays will need to be installed.
- Facility must receive cold holding deliveries 3 days per week due to limited refrigeration. If this becomes inadequate, additional refrigeration shall be installed or deliveries increased to daily.
- No cooling (from hot) may be conducted in this establishment due to the lack of a walk-in cooler or blast chiller.
- Hand sink in dish area is approved for use for the ice machine area. If handwashing violations occur due to this hand sink being in the dish was area, a hand sink shall be installed next to the ice machine.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks (open water bottles) in the food prep area over equipment and clean utensils.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed Ahi Tuna Tacos missing the disclosure on the menu. Provide at Asterisk next to this menu item. Verification visit required to ensure compliance in 10 days.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed this facility cooling rice. Per permit conditions: “No cooling (from hot) may be conducted in this establishment due to the lack of a walk-in cooler or blast chiller.” CDI - PIC voluntarily the rice.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SPICE CHARLOTTE” or State ID 20600110826). Inspection type (routine vs. follow-up) is not published in the county's data.