A97.5
BARRINGTON`S
7822 FAIRVIEW RD, Charlotte, NC 28226
Restaurant · NC permit/State ID 2060013796
Latest gradeA (97.5)
Last inspectedOct 15, 2026
Inspections on record38
On record sinceDec 16, 2013
Score history
Dec 16, 2013Higher is betterOct 15, 2026
Inspections & violations
Oct 15, 2026 A 97.5 · 6 violations
#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 all shellstock tags from the previous 90 days void of last sold date during inspection. Ensure all shellstock tags are properly labeled with the date the last specimen is sold.
10 day VR required.
1 pt.
#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.
Observed roasted garlic cooling since 10/14/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details.
CDI - Garlic voluntarily discarded.
1.5 pts.
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 .
#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.
Observed PIC unable to provide TPHC procedures during inspection.
CDI - REHS provided form.
0 pts.
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 roasted garlic cooling while submerged in approximately three inches of confit oil. Garlic did not reach 41F within 6 hours.
CDI - PIC voluntarily discarded. REHS and PIC discussed alternative cooling methods.
0 pts.
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
Repeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. REPEAT
Observed various hotel pans being stored as clean while wet stacked together. PIC stated they are working on acquiring more drying space.
0 pts.
#49 · Non-food contact surfaces clean
Repeat violation
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. REPEAT
Observed food debris at bottom of RIF during inspection. More thorough or cleaning necessary to preclude pest harborage.
0 pts.
Jun 9, 2026 A 98 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed various pasta strainers being stored as clean with visible food debris caked on.
CDI - PIC voluntarily discarded strainers.
0 pts.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspectionRepeat violation
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf
Observed various dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - PIC marked dented cans so that they may be identified and returned to purveyor.
Repeat. 1 pt.
#44 · Utensils, equipment & linens: properly stored, dried & handled
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 a multitude of hotel pans and cambro containers being stored as clean while wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
4-502.11(A) Maintain utensils in good repair.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed gasket in RIF torn. Repair or replacement necessary. Observed various pasta strainers heavily damaged during inspection. Ensure all in use utensils remain in good repair. Observed various damaged cutting boards being stored as clean during inspection. Repair or replacement necessary.
0.5 pts.
#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 heavy food debris build up in RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed various employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods.
0.5 pts.
Jan 12, 2026 A 96.5 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled utensil then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up pitcher in hand sink. CDI: Item was removed.
#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 chicken stock at 93F with 35 mins left in 2 hour cooling window. CDI: Stock was split and put in ice baths, stocked reached below 70F before end of window.
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 inspectionRepeat violation
REPEAT
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 house made tomato jam with a prep date of 1/3. CDI: Item was voluntarily discarded. Points not increased due to improvement from last inspection.
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 −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 chicken stock cooling in a large container inside walk in cooler. CDI: Stock was split into smaller containers and placed in ice bath.
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 .
Sep 29, 2025 A 96.5 · 4 violations
#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 boar sauce, reduced heavy cream and heavy cream sherry sauce hot holding below 135F. Items were being held in pan of hot water, not inside a hot holding unit. CDI: Items were reheated to 165F.
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 2 containers of tomato sauce for tuna (9/20) and 1 container of onion chutney (9/18) held past 7 days. CDI: Items were voluntarily discarded. All other dates were correct.
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 (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. Observed multiple items such as roasted garlic, onion chutney, roasted onions and tomato sauce for tuna being held on TPHC without written procedures. CDI: Written procedures were filled out at end of inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety.
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed roasted garlic, roasted onions, onion chutney, tomato sauce for tuna being held on TPHC without time labels. CDI: Onion chutney and tomato sauce were voluntarily discarded, time labels were placed on other items.
#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 seared tuna on menu without an asterisk. According to PIC, tuna is offered under cooked. VERIFICATION REQUIRED.
Jun 25, 2025 A 98 · 3 violations
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of beets and sliced tomatoes being held in prep flip top cooler and several TCS food items being held above 41F in walk in cooler. See temp chart. EHS observed ambient air temperature of walk in cooler at 54F. PIC stated food temperatures in walk in cooler were at 41F or below at 2pm today and may have elevated due to large containers of soups cooling in cooler and employees entering and exiting. EHS shut door and observed temperature not decrease after 20 minutes. PIC moved all raw meats to reach in freezer as they were 45F or below and moved out other items to prep coolers. PIC contacted a service technician who will be on-site in a few hours according to PIC. EHS determined facility can safely operate tonight as they are open from 5pm - 10pm and have only 6 reservations. EHS explained to PIC that if walk in cooler is not holding proper temperature by tomorrow, facility will be unable to operate tomorrow evening. VERIFICATION REQUIRED
#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 hole inside walk in cooler where handle used to be. Replace missing handle. REPEAT. Points not escalated due to facility correcting previous violation.
#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 build up on wire storage racks used to store clean equipment and utensils. Clean as needed.
Feb 17, 2025 A 99.5 · 2 violations
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of peeled tomatoes being stored on dry storage shelf amongst non dented cans. CDI: PIC segregated dented can from others.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed door handle removed from reach in cooler due to being broken and hole covered with tape. Remove tape and replace missing door handle or replace tape with a material that is smooth, easily cleanable and durable.
4-502.11(A) Maintain utensils in good repair. Observed two silicon spatulas with deep cracks and chips hanging from clean storage rack. Replace worn spatulas.
Oct 24, 2024 A 99.5 · 3 violations
#37 · Food properly labeled: original container
Corrected during inspection
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 a container with four working bottles of various oils not labeled. CDI: PIC labeled bottles.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee using cloth towel to dry equipment after cleaning and sanitizing before storing as clean. Allow equipment and utensils to air dry after cleaning and sanitizing.
#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 sunglasses and car keys being stored on top of a can of peeled tomatoes. CDI: Employee removed personal items from dry storage shelf.
Jun 6, 2024 A 99 · 2 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspectionRepeat violation
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 a container of clams being held in prep reach in cooler with no tag. CDI: PIC voluntarily discarded clams. REPEAT.
#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 is not been labeled, or if the label is incorrect. -P 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 . Observed containers of vegetable stock, cauliflower cream sauce and clam juice all date marked 5/29 being held in prep reach in cooler and containers of mascarpone and tomato based steak sauce in WIC date marked 5/30, all held past their expiration. CDI: PIC discarded all items.
Dec 20, 2023 A 99.5 · 3 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
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 shell stock tags being retained not in chronological order. CDI: Employee re-arranged tags into chronological order.
#43 · In-use utensils: properly stored −0.5
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop being stored in large container of flour in which handle was resting in flour. CDI: Employee removed scoop and placed on holder.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed broken handle on reach in freezer. Replace broken handle.
Sep 20, 2023 A 98.5 · 3 violations
Inspector comments: Menu has chicken with an asterisk indicating it is offered undercooked/cooked to order, however PIC assured EHS that this is a typo and chicken is definitely not offered undercooked/cooked to order. Recommend correcting typo during next menu change.
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
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 open employee beverage being stored on prep counter. CDI: PIC discarded beverage.
#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 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 Observed sanitizer bucket containing quat sanitizer with less than 200ppm concentration level. CDI: PIC discovered there was a kink in the line leading from sanitizer to sanitizer dispenser at 3 compartment sink and was able to straighten hose which allowed for sanitizer to feed through line to dispenser. Bucket was refilled with quat sanitizer with concentration level of 400ppm.
#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 an employee handling clean equipment without a hair restraint and another employee handling food without the use of a beard guard. Use head coverings and beard guards to protect exposed food, equipment and utensils.
Mar 22, 2023 A 96 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after hand washing before proceeding to tasks of handling clean equipment. CDI, employee rewashed hands. Improvement made since previous inspection. Points not escalated today.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
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 dates sold not recorded on last few shellstock tags. CDI to ensure dates are recorded.
#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 shrimp stored over RTE foods and sauces in walk in cooler. CDI, foods relocated for proper storage.
For more information on food storage order please visit: http://meck.co/FoodSafety
#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 TCS foods in walk in cooler between 42-43 degrees F. CDI, thermostat adjusted in walk in cooler and observed foods drop after several minutes of monitoring. Observed unsalted butter over stacked recently cut in prep refrigerator. CDI, butter relocated to rapidly cool in walk a in cooler.
For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 2 cleaning chemical bottles not labeled by common name of chemical agent. CDI, bottles labeled.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturers fish containers being reused for food storage in direct contact with food. Use proper materials for multi use container if in direct contact with food or line container with food grade packaging.
Dec 20, 2022 A 95.5 · 7 violations
#2 · Certified Food Protection Manager −1
Corrected during inspection
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC not certified. CDI by instruction.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed several employees turn faucet off with bare hands. Observed another employee pick item up off ground, change gloves and not wash hands before putting on new gloves before proceeding to food preparation. CDI, employees rehashed hands.
#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 For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a plate of undercooked veal stored above blue cheese in prep cooler. CDI, foods relocated for proper storage.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink residue on interior baffle of ice machine.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed plates stored as clean accumulating water and debris and soil inside prep refrigerator. CDI, plates relocated for cleaning.
#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 is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed chutney Not dated properly with date of preparation of 11/19 according to PIC, Observed mixed vegetables with date of preparation of 12/10 and cooked meat with date of preparation of 12/10. CDI, foods voluntarily discarded.
#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 For more information please visit: http://meck.co/FoodSafety 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 . Observed sausage cooling in tightly covered container. Sausage cooling temperature 1 at 4:23 was 47 degrees F. At 5:11 sausage was at 46 degrees F. Observed pasta cooling in tightly covered containers as well as veal stock cooling in deep covered containers. CDI, foods transferred to shallow uncovered pans and placed in walk in cooler to rapidly cool. Covers of pasta were vented to facilitate heat transfer.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wiping cloths stored on counter surfaces.
Jul 12, 2022 A 98 · details not yet loaded
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Apr 7, 2022 A 99.5 · details not yet loaded
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Dec 29, 2021 A 100 · details not yet loaded
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Aug 18, 2021 A 97.5 · details not yet loaded
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May 27, 2021 A 100 · details not yet loaded
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Mar 24, 2021 A 98.5 · details not yet loaded
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Nov 12, 2020 A 98.5 · details not yet loaded
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Jun 10, 2020 A 98.5 · details not yet loaded
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Sep 26, 2019 A 98.5 · details not yet loaded
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Mar 12, 2019 A 96.5 · details not yet loaded
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Sep 20, 2018 A 97 · details not yet loaded
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Mar 27, 2018 A 97 · details not yet loaded
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Dec 21, 2017 A 98 · details not yet loaded
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Sep 27, 2017 A 97.5 · details not yet loaded
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May 23, 2017 A 98 · details not yet loaded
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Jan 26, 2017 A 99 · details not yet loaded
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Dec 7, 2016 A 99 · details not yet loaded
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Aug 17, 2016 A 97.5 · details not yet loaded
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May 17, 2016 A 97.5 · details not yet loaded
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Mar 22, 2016 A 98 · details not yet loaded
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Dec 17, 2015 A 98 · details not yet loaded
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Aug 3, 2015 A 97 · details not yet loaded
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Mar 12, 2015 A 98.5 · 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.
Oct 13, 2014 A 98.5 · 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.
Jun 12, 2014 A 99.5 · 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 16, 2013 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BARRINGTON`S” or State ID 2060013796). Inspection type (routine vs. follow-up) is not published in the county's data.