A94

ZAXBY`S #70

7508 S TRYON ST, Charlotte, NC 28273

Restaurant · NC permit/State ID 2060015801

Latest gradeA (94)

Last inspectedOct 28, 2026

Inspections on record38

On record sinceJul 10, 2013

Score history

Jul 10, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 94 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Follow-up verification required

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Three paper towel dispensers not working and has no battery to discharge paper towels. Facility will hold paper towels outside dispenser until new batteries are replaced.

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two boxes of moldy cucumbers in WIC. CDI - Discarded.

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per PIC, sauce bowls cleaned at the end of the day. Clean every 4 hours. CDI - Bowls taken to 3 comp. Sink. PIC will implement to switch out and clean every 4 hours. 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 , 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 Cut tomatoes cooling in pan with lid on. Cooling rate was 0 (see chart). CDI - Tomatoes moved to a shallow pan for proper 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. One sanitizer bucket stored on floor. Keep off floor.

#49 · Non-food contact surfaces clean −1

Corrected during inspectionRepeat 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. Cleaning needed in NFCS areas (exterior of fryers, exterior of flip top coolers, gaskets, etc).REPEAT

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Jan 28, 2026 A 94.5 · 6 violations

#6 · Proper eating, tasting, drinking or tobacco use

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. Personal drink stored near cutting board.

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

Corrected during inspectionRepeat violation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per employee, bowls, in use knives cleaned at shift change and greater than 4 hours. CDI - PIC implemented new plan to clean every 4 hours. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken in hot line and under lamp recorded below 135F. CDI - Discarded. 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 .

#35 · Approved thawing methods used −0.5

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. Bag of raw chicken sitting in 3 comp. Sink thawing. CDI - Moved to thawing cooler.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One bucket holding in use cloths had Quat recorded at 0ppm Quat. CDI - Exchanged for new bucket.

#49 · Non-food contact surfaces clean −0.5

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. NFCS areas in need of cleaning such as bottom of coolers, exterior of bottles, interior of coolers, breading station, gaskets, exterior handles, exterior of equipment and general NFCS areas.

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Aug 5, 2025 A 95.5 · 6 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed handwashing sink across from makeline with an empty paper towel dispenser. CDI-PIC placed roll of paper towels by handwashing sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink next to breading station with sifter in handwashing sink. CDI-PIC removed sifter and will clean handwashing sink. PIC provided education for rest of staff of purposes of handwashing sink.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed plastic containers used to toss wings in sauce that are washed, rinsed, and sanitized twice a day, per PIC. CDI-PIC removed containers to be rewashed and stated she would order more to ensure clean and sanitized wing containers are changed out every 4 hours. 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fries, wings, chicken breasts, and chicken nuggets below 135F in main hot holding area with heat lamp on makeline and in hot cabinet next to fryers. CDI-PIC voluntarily discarded items and and stated facility will not use hot cabinet until maintenance has been completed, heat lamp items are held and discarded after 15 mins. VR within 3 days to check hot holding of cabinet and heat lamp. 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 boiled eggs, shredded and sliced cheese above 41F in makeline area. CDI-PIC voluntarily discarded items. Makeline had empty space leading to cold air escaping from unit. PIC placed empty container into line and new products held at 41F or below. 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 .

#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 opened box of containers stored on the floor of dry storage area. PIC moved box to shelf.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

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 3 compartment sink pipe without an air gap into the floor drain. CDI-PIC cut pipe with saw and pipe now has an air gap of greater than 1 inch.

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Apr 23, 2025 A 97 · details not yet loaded