A98.5
ROOSTERS WOOD FIRED RESTAURANT AND WINE BAR
6601 CARNEGIE BV, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060015713
Latest gradeA (98.5)
Last inspectedOct 21, 2026
Inspections on record40
On record sinceSep 30, 2013
Score history
Sep 30, 2013Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 98.5 · 5 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 three (3) portions of TCS food (chicken in kitchen area hot box, two (2) pans of chicken thighs in alto Shaam at prep line) at below 135F (116F, 129F, 133F, respectively.) PIC confirmed with food employees that food had been prepared and placed into hot holding less than 2 hours prior. CDI - Food items were reheated via oven to temperatures above 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 .
#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 one (1) portion of TCS food (arugula) in prep cooler at a temperature above 41F. CDI - PIC voluntarily disposed of out of temperature portion of food.
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 .
#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 one (1) small squeeze bottle at salad prep line (vinaigrette) with no label. All other working containers within establishment were labeled accordingly. CDI - PIC labeled bottle before returning it to prep line.
#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 one (1) food employee (sous chef) with wrist watch on during food prep. Remove jewelry prior to food service.
#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 one (1) stack of single service article boxes (paper napkins, to go boxes, etc.) at dry storage area directly at ground. PIC stated that boxes had been delivered earlier on day of inspection.
May 11, 2026 A 96 · 6 violations
#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 employee use gloved hands to retrieve firewood , then changed gloves without washing hands prior to returning to food related task. CDI Employee washed hands.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touched boiled eggs with bare hands.. CDI food was voluntarily discarded.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sinks with visible food debris. CDI.. Sink was cleaned out.REPEAT
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils and plates stored as clean with visible food debris. CDI.. Items were sent to dish machine to w/r/s
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer or reaching 180 at final rinse cycle.. Repair tech was call out to facility. EHS will return in 3 days. Facility does have a second dish machine that can be used . 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
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 .
#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 food held from previous day without date mark. CDI.. Prep dates were added by PIC.
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
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 butter milk for onion rings held on time, without a written procedure. CDI.. TPHC sheet was filled out and extra TPHC left at facility.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
Feb 16, 2026 A 98.5 · 8 violations
#10 · Handwashing sinks supplied & accessible
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 cart and boxes blocking handwashing sink.CDI cart and boxes were removed
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible food debris in handwashing sink. CDI.. Sink was cleaned out.
#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 several food items above 41. CDI.. Items were sent to quickly cool down. Turkey 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 Observed TCS food items without date marking made from previous days. CDI items were date marked.
(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 TCS food items without date marking made from previous days. CDI items were date marked.
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 .
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 .
#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 several squeeze bottles without labels to identify contents..CDI items were label during inspection.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping cloth on prep table
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed avocados stored as clean in prep top with stickers still intact.
#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. Observed utensils stored as clean in bins with visible debris. CDI..Bin was moved to dish pit
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed gasket of cold drawer by prep unit in need of changing out. CDI.. PIC changed the drawers out
Oct 30, 2025 A 99.5 · 1 violation
#43 · In-use utensils: properly stored −0.5
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to store in use utensils visibly dirty. PIC removed dirty container and replaced with clean container and new utensils.
Jun 27, 2025 A 96.5 · 3 violations
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P: Grits placed into holding equipment before reaching reheating temperature of 165.0 F. Grits reheated to 183.0 F then placed into holding.
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf: Found ROP package of Salami without proper labeling indicating holding time and temperature. CDI- discarded voluntarily.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several metal containers still wet stacked together. - 1 - REPEAT
Jan 23, 2025 A 97.5 · 4 violations
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 squeeze bottle of oil, water and vinegar not labeled while in use. CDI - Bottles labeled during inspection. - 1 - REPEAT
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain.
Observed dipper well water not running with utensils in water. CDI - PIC turned water on.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed several metal containers still wet stacked together. - 1 - REPEAT
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
6-501.16 Store mops for air drying after use.-
Observed mop heads stored down in can wash. - 0.5 - REPEAT
Oct 31, 2024 A 94 · 9 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - EHS observed an employee twist top drink stored above food prep area and clean utensils. CDI- PIC moved item away from food prep and clean equipment/utensils.
#14 · Required records available: shellstock tags, parasite destruction −1
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf - EHS unable to provide written documentation of parasite destruction of salmon cooked to order on the menu. Only identifier of the salmon was a written receipt from stone company. A VR will occur within 10 days to ensure proper letter is provided.
#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- REPEAT- Observed two pans of shredded cheese, cooked potatoes, and cooked squash above 41F. CDI- PIC was able to quickly cool the 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 −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 butter said to be on tphc with written procedures without start and end time. CDI- PIC voluntarily discarded the item. The item was 71F.
#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 squeeze bottle of oil and water not labeled while in use.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.
#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 preparing foods while wearing a watch.
#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. - REPEAT- Observed several metal containers still wet stacked together.
#55 · Physical facilities installed, maintained & clean
Corrected during inspection
6-501.16 Store mops for air drying after use.- Observed mop heads stored down in can wash. CDI- PIC corrected the storage.
Jun 24, 2024 A 95.5 · 5 violations
#10 · Handwashing sinks supplied & accessible
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 cutting board and knife stored in front of hand sink. CDI- PIC moved items.
6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at front hand sink. CDI- EHS provided PIC with hand wash sign.
#16 · Food-contact surfaces: cleaned & sanitized −3
Repeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed meat slicer with debris left on it and said to have been clean since last use by employee. Observed sticker residue left on several metal containers stacked together. CDI- PIC had employee clean items.
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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed dish machine functioning at 0 ppm cl. PIC stated a call had been placed to maintenance. PIC has instructed staff to us large high temp dish machine in back or 3 comp sink. A Vr will occur within 3 days to ensure Cl dish machine is functioning properly. -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
#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 goat cheese, pimento cheese, cooked carrots, and butter milk above 41F in flip top units. CDI- PIC moved all items to walk in cooler to quickly cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 still wet stacked together.
#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 cold holding equipment gaskets and doors in need of cleaning due to food debris and food residue build up.
Jan 17, 2024 A 97.5 · 3 violations
#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- Observed dish machine being used at 0 ppm cl. CDI- PIC called maintenance, EHS observed maintenance operator and EHS observed Cl at 100 PPM cl prior to ending the inspection.
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
#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 several in use shakers and squeeze bottles without a label.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.11 Maintain equipment in good repair. REPEAT- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -REPEAT- Observed low boy not functioning and not in use. Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.
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 wet absorbent cloths being used under cutting boards.
Sep 15, 2023 A 96.5 · 6 violations
#10 · Handwashing sinks supplied & accessible
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. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed cutting board stored in front of grill hand sink. Observed several boxes stored in front of back hand sink. CDI- PIC moved items.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - REPEAT- Observed unwashed produce and mushrooms stored above RTE foods in walk in cooler. CDI- PIC corrected issue and re educated staff.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
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 PIC use thin probe thermometer without cleaning using. CDI- PIC properly cleaned thin probe after use and re educated on when to clean thin probe.
#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 two small containers of sliced tomatoes above 41F. CDI- PIC moved items to walk in cooler to quickly cool.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies throughout the facility.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed low boy cooler pooling water. Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.
Jun 8, 2023 A 95.5 · 6 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed cucumbers stored above RTE foods in a low boy cooler. CDI- PIC was able to correct storage order since no physical cross contamination was observed.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 - REPEAT- Observed commercial cream fresh, tomato sauce, and shredded chicken without dates. Observed farro and cooked chicken wings dated for today however PIC stated those items were prepared yesterday. CDI- PIC was able to properly date all items for yesterday since those items were said to be prepared that day.
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 .
#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 - EHS observed sliced roast beef in wic cooling in deep container and covered. EHS observed butter beans cooling in large containers and in ambient air. CDI- PIC uncovered all items and placed in wic to quickly cool.
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 .
#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 several in use squeeze bottles in use said to oils without a label.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal pans still wet and stored clean according to PIC.
#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 wet cloths stored under cutting boards. Ensure all non food contact surfaces are smooth and non absorbent.
Feb 17, 2023 A 96 · details not yet loaded
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Nov 17, 2022 A 97 · details not yet loaded
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Aug 12, 2022 A 94.5 · details not yet loaded
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Jun 1, 2022 A 95 · details not yet loaded
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Mar 14, 2022 A 96.5 · details not yet loaded
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Dec 14, 2021 A 95 · details not yet loaded
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Sep 30, 2021 A 96 · details not yet loaded
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Jun 16, 2021 A 97 · details not yet loaded
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Mar 3, 2021 A 94 · details not yet loaded
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Sep 18, 2020 A 92.5 · details not yet loaded
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Feb 14, 2020 A 93 · details not yet loaded
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Dec 11, 2019 A 96 · details not yet loaded
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Sep 5, 2019 A 94 · details not yet loaded
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May 16, 2019 A 96.5 · details not yet loaded
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Mar 6, 2019 A 96.5 · details not yet loaded
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Oct 16, 2018 A 97.5 · details not yet loaded
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Jul 6, 2018 A 95.5 · details not yet loaded
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Jan 9, 2018 A 96.5 · details not yet loaded
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Jul 21, 2017 A 95.5 · details not yet loaded
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Apr 18, 2017 A 97 · details not yet loaded
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Oct 7, 2016 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.
Jun 8, 2016 A 97 · 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.
Mar 30, 2016 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 28, 2015 A 93 · 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.
Aug 26, 2015 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.
Dec 31, 2014 A 97 · 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.
Aug 5, 2014 A 94 · 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.
Mar 20, 2014 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.
Sep 30, 2013 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ROOSTERS WOOD FIRED RESTAURANT AND WINE BAR” or State ID 2060015713). Inspection type (routine vs. follow-up) is not published in the county's data.