A96.5

TEQUILERIA

5501 JOSH BIRMINGHAM PY, ATRIUM, Charlotte, NC 28208

Restaurant · NC permit/State ID 2060015021

Latest gradeA (96.5)

Last inspectedOct 21, 2026

Inspections on record42

On record sinceMar 31, 2014

Score history

Dec 15, 2014Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 96.5 · 4 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. One slicer and one pair of slider tongs observed dirty. CDI - Brought to dish machine for cleaning. 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 .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cheese, pickled onions, lettuce, and guac (with tomatoes) all recorded above 41F in bottom reach in cooler. Reach in cooler was down and not holding temp. All product discarded. Facility placed a call for repair on cooler. Facility will cease using cooler until repaired. VR. 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 −1.5

Corrected during inspection

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 Salsa on TPHC was not marked for begin time. CDI - Begin time added for salsa.

#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 Portioned steak and chicken in baggies cooling in reach in drawers with a cooling rate of 0. CDI - Moved to reach in freezer for rapid cooling. 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 .

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Jan 29, 2026 A 98.5 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspectionRepeat violation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine recorded at 0ppm chlorine. CDI - Machine primed and recorded 100ppm. EcoLab coincidentally arrived during inspection and evaluated machine as well. Test machine daily to assure it is working. REPEAT 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

#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. No written procedures for salsa on TPHC. CDI - Printed and filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

#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. Jacket stored on green shelf and not in designated area.

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Sep 18, 2025 A 97 · 5 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 One employee washed hands but did not use a paper towel barrier to turn faucet off. CDI - Directed to re wash hands and informed employee and PIC of proper handwashing. 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

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Soda nozzle at bar had slight build up on interior. Clean 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine at bar recorded at 0ppm. Machine primed and re ran to record 100ppm. CDI. 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 −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sala containers and beans in reach in cooler recorded above 41F. Salsa containers were sitting in a shallow ice bath. Recommend TPHC for salsa. Placed on TPHC to be discarded at 1PM. Beans discarded. CDI. 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 −0.5

Corrected during inspectionRepeat violation

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 Bagged sliced chicken breast cooling wrapped in baggies and in reach in drawers. Chicken did not drop any temp. In 30 minutes. CDI - Moved to reach in freezer for rapid cooling. After bagging, placed bagged chicken (and steak) on sheet tray with bag open to cool. REPEAT,. Points not escalated due to different nature of last violation. 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 −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live small cockroaches. Contact pest control.

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Jun 30, 2025 A 98 · 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 verduras at 122F in steamwell. CDI-Facility sets four hour discards for quality and do not have a written TPHC procedure for hot foods, but have a procedure for cold foods. Facility to discard verduras at 3:45 PM. Ensure all hot foods are above 135F. 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 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 . 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 one opened gallon of whole milk without a date mark. CDI-PIC voluntarily discarded milk.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 ranch slowly cooling in RIC in large, plastic container sealed with plastic lid. CDI-PIC moved ranch to WIC to increase cooling rate. EHS suggested to PIC to have ranch and other commonly used/active use sauces in small metal containers that can cool more quickly in reach in cooler. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked on drying shelf near dish machine. PIC separated out containers to air dry.

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Feb 25, 2025 A 97.5 · 4 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. Observed raw fish stored above cooked chicken wings in cold drawer under grill. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes and oranges used at the bar stored above ready to eat bags of cheese. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 multiple metal containers of with sticker residue remaining and one ladle with food residue. CDI-PIC set aside items to be rewashed. 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 .

#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 guacamole with tomatoes and crema slowly cooling in reach in cooler across from grill and queso fresco slowly cooling in WIC that was in a large, plastic container (see temp chart). CDI-PIC moved items to WIC to rapidly cooling and placed queso fresco into uncovered shallow, metal containers to increase cooling rate. 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 .

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed pipes from the 3 compartment sink and dish machine without an air gap above the drain underneath the 3 compartment sink. VR within 3 days to check for a 1 inch or larger air gap for pipes above drain.

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Oct 30, 2024 A 95.5 · 3 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce and shredded cheese in RIC and lowboy under makeline with items above 41F (see temp chart). Doors under lowboy had difficulty closing and were seen propped open multiple times during inspection, lettuce and cheese in RIC were moved due to cold drawers being turned off due to maintenance. CDI-PIC moved items to WIC to rapidly cool and called for maintenance to fix lowboy doors. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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 cold held makeline items and salsa in ice bath without discarded time listed. CDI-PIC added times to all TPHC items.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed plates being cloth dried after being pulled from dishmachine.

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May 3, 2024 A 96 · details not yet loaded