A90.5
SUYA KING RESTAURANT
3701 STATESVILLE AV, Charlotte, NC 28206
Restaurant · NC permit/State ID 20600111634
Latest gradeA (90.5)
Last inspectedSep 16, 2026
Inspections on record2
On record sinceJun 11, 2026
Score history
Jun 11, 2026Higher is betterSep 16, 2026
Inspections & violations
Sep 16, 2026 A 90.5 · 6 violations
#8 · Hands clean & properly washed −4
Corrected during inspectionRepeat violation
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee touch phone, and handle soiled dishes with gloves, then remove gloves and don clean gloves without hand wash. CDI- Hands washed. EHS observed employees not wash hands unless prompted. More training needed on hand washing.
#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 hookah ashes covering the bottom of the hand sink near the register. CDI- Removed. Do not use the hand washing sink for any other purposes. -REPEAT
#22 · Proper cold holding temperatures −3
Repeat violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in prep top unit holding above 41F. Employee stated that items were taken from the cooler at 10am. CDI- Items placed back into the reach in cooler to cool. -REPEAT. VERIFICATION REQUIRED WITHIN 3 DAYS, 9/19/26. EHS will visit prior to weekend.
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 .
Facility only has 1 prep top unit, 1 single door tall reach in cooler and 2 single door reach in freezers. Facility does not have the capacity to remain open without prep top unit holding below 41F. Facility voluntarily closed. Owner called maintenance to come fix the unit immediately. Owner will call EHS when facility perp top unit is fixed.
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken wings thawing in a non-functional unit. CDI- Wings removed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Repeat violation
4-903.11 (A) Store cleaned equipment, utensils, linens 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 dishes piles up in high traffic area. More dish storage areas needed. Additional storage is a condition of the permit.
#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 side of prep sink in need of cleaning. Observed bottom of tall reach in freezers in need of cleaning.
Jun 11, 2026 A 93 · 15 violations
Inspector comments: Per permit conditions facility may not cool hot foods. Today facility cooked and was cooling pepper sauce. The FOOD ESTABLISHMENT is prohibited from cooling hot foods due to insufficient/improper cooling equipment. All hot items will be cooked, held hot, and discarded at the end of the day. Failure to adhere to permit conditions will result in permit action including but not limited to suspension or revocation.
Today, facility was storing items for the food truck. Per discussion during permitting and based on permit application, this facility is not the commissary for the food truck. No food truck preparation, storage, or activities may occur at this location. Facility is not large enough and does not meet the requirements to accommodate a second permit.
Facility has an outside storage area that is locked. PIC stated that the bartender has the key and she will not be here until 8pm. Per owner outside storage has cups and other single service items. EHS advised that all areas used for storage must be available at all times.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without handwashing. CDI: EHS educated employees on proper handwashing and when to wash. Hands washed.
#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. Observed hand sink to right of the register is inaccessible and blocked by items on the floor and by coolers slid close to it. CDI: Access provided to the sink.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rice in hand sink to right of register. Observed debris in the hand sink at entrance to the kitchen. CDI: Sinks cleaned.
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees using gloves for multiple tasks including working the register, handling food items, and wiping off head/clothing. CDI: Gloves changed. EHS advised that gloves must be changed between tasks and hands washed prior to donning gloves.
#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 cooked beef suya at 90-106F in hot hold unit. PIC stated that it was cooked this morning for an order and the person never came to pick it up. They had left it in the warmer but the warmer was turned off. CDI: Product 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 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 Observed prep cooler holding items at 45F. Prep cooler top was open and there were not pans in the top leaving a large air gap and the unit is not functioning properly this way. Pans were placed in the top and cooler came down. All items in prep top cooler were raw, except pepper sauce (See#33) Items relocated to another cooler. Unit is functioning but the improper use lead to improper holding.
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 .
#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 pepper sauce cooling in open prep top cooler in plastic bins. Product in cooler was above 41F. CDI: Pepper sauce voluntarily discarded.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pepper sauce that PIC cooked and was cooling in the prep top today. CDI: Item voluntarily discarded. See general comment note.
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 .
#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. Observed fish in ROP thawed in reach in part of prep cooler. CDI: Bags cut open.
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles at grill. PIC identified items as water and oil.
#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 employees preparing food with no hair restraint.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted.
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed large amount of dishes, pots, and pans stored service side up on a dunnage rack in a high traffic area. Observed many of the containers are stored with other items inside of them and some had debris. This is a condition of the transitional permit to provide more shelving for air drying. Observed pot with some water remaining not stored inverted for proper air drying. Based on today’s inspection, shelving for storage is necessary as well.
#45 · Single-use & single-service articles: properly stored & used
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 case of to go containers stored directly on the floor.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent
cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic covering on top of prep table peeling off and no longer smooth and easily cleanable. Remove plastic covering to reveal stainless steel table.
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice warmer labeled household use only being used for holding rice. Replace with a commercial piece of equipment.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Observed hand sink piping not connected/aimed at floor drain at hand sink to right of register. CDI: Plumbing fixed.
#55 · Physical facilities installed, maintained & clean −0.5
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 ceiling vent and AC unit with heavy dust accumulation. Clean and maintain clean.
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed many employee items and food stores throughout various coolers. EHS advised that a specific area for employee items must be provided.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SUYA KING RESTAURANT” or State ID 20600111634). Inspection type (routine vs. follow-up) is not published in the county's data.