A98.5

ARIA TUSCAN GRILL

100 N TRYON ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060016638

Latest gradeA (98.5)

Last inspectedOct 22, 2026

Inspections on record38

On record sinceSep 30, 2013

Score history

Sep 30, 2013Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 98.5 · 3 violations

#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 items on cook line and expo line being held on TPHC without a start/discard time. CDI: PIC placed time labels on items.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer being stored above single service items. CDI: sanitizer was relocated.

#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 container of chicken stock cooling at a rate of 0.09F/min. Chicken stock was cooling in a thick portion inside walk in cooler. CDI: PIC placed item in walk in freezer to 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 .

View this inspection on the county portal ›

Jun 3, 2026 A 96.5 · 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 lid covering hand sink beside prep tables. CDI: Lid was removed.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 1 pan sanitizing in 100ppm quat. CDI: Sink was drained and refilled, new concentration is 200ppm quat. 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 −3

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep drawers above 41F. Ambient air of unit was 46F. Observed prosciutto sitting on slicer at room temp above 41F. Items were placed in walk in cooler to cool. VERIFICATION REQUIRED. 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

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 salmon thawing in walk in cooler with ROP packaging still intact.

#39 · Contamination prevented during food preparation, storage & display

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linens being used in a container of cut lettuce.

View this inspection on the county portal ›

Dec 9, 2025 A 98 · 5 violations

#22 · Proper cold holding temperatures −1.5

Repeat violationFollow-up verification required

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several TCS applicable foods cold holding > 41 F in make line. Upon further investigation, it was discovered that the unit was malfunctioning. See temperature observation chart. PIC advised that items were placed in the unit for cold holding this morning between 10:00-1030 am. CDI - All items placed into deep ice baths to cool down towards and PIC contacted refrigeration technician for repairs. -1.5- Verification is required. 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.

#35 · Approved thawing methods used

Corrected during inspection

3-501.12 Food that is being slacked shall be held in refrigeration at 41 F and below or at any temperature if the food remains frozen. Observed chicken being thaw/slacked on prep table. CDI - Food handler transferred chicken into reach-in unit below. -0-

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth on prep table. -0-

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

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some metal food containers wet stacked on top shelving unit. CDI - Employee separated utensils. -0-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed top refrigerated make unit unable to maintain TCS foods < 41 F. Repair. -0.5-

View this inspection on the county portal ›

Sep 4, 2025 A 98.5 · 6 violations

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. - Pf. Observed no parasite destruction letter for bluefin tuna crudo which is offered undercooked to customers. CDI - PIC retrieved record of parasite destruction through Ipswich Shellfish Group supplier. -0-

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed blade of can opener with dried food debris and greasy residue stored as clean. CDI - PIC placed in dish area to be washed, rinsed, and sanitized. 0 demerits due to improvement from previous inspection. -0- 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

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cut cantaloupe cold holding 47 F in the reach-in unit since the previous day and recently prepared roasted beets at 58 F in the lowboy unit. PIC and EHS observed lowest areas of reach-in unit with ambient temperature of 47 F; PIC turned down thermostat and internal ambient temperatures began to decrease to < 41 F towards end of inspection. CDI - PIC transferred roasted beets to the walk-in cooler and product began to cool down towards < 41 after 15 minutes. Food from previous day voluntarily discarded. -0- 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.

#23 · Proper date marking & disposition −1.5

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. Observed gnocchi and green beans dated 8/27, exceeding 7 days and milk exceeding its manufacter’s expiration date of 9/3/25. CDI - PIC voluntarily discarded expired foods. -1.5- 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.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed top refrigerated sandwich prep table out of order. Equipment not in use. PICs procured invoice with replacement ordered and ETA of 9/17/25. Facility will be adding this station to existing 6 hour TPHC until new equipment is installed and maintaining < 41 F. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards stored along the back prep stations either heavily scratched/scored or stained. Replace or resurface. -0-

#55 · Physical facilities installed, maintained & clean

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed two ceiling vent covers located at entrance of dish pit needing to be cleaned. Increase cleaning frequency and maintain clean. -0-

View this inspection on the county portal ›

May 15, 2025 A 98 · 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 shrimp stored behind faba beans and Parmesan in pasta FT. Observed raw shrimp stored above shredded mozzarella 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 two slicers with food debris/residue on food contact surface stored as clean. CDI- PIC placed in dish area to be washed, rinsed, and sanitized. 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 .

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

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 grill and sautee stations with TCS foods held on 4/6 hour TPHC that were not labeled. CDI- PIC labeled with start and end time.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together while wet. Keep drying dishes separated.

View this inspection on the county portal ›

Jan 22, 2025 A 97.5 · 7 violations

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

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160 F as measured by a max/min thermometer. - P. Observed in use dish machine at a maximum final rinse temperature of 155 F, after running three cycles. PIC has contacted ECOLAB technician and scheduled emergency repairs for next day. Facility shall w/r/s all utensils at 3-compartment sink, in addition, utilize dish machine at neighboring facility Cicchetti which is accessible through employee only access hallway. Cicchetti’s dish machine final rinse temperature verified to be achieving 172.5 F. -1.5- *Verification visit is required.* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared capellini pasta cold holding above 41 F in the reach in cooler. All other TCS foods in the unit were 41 F and below. CDI - PIC removed and placed in to the freezer to rapidly cool down. -0- 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.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

REPEAT VIOLATION: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed (1) spray bottle at the dish pit not labeled. CDI - PIC properly labeled as bleach. No escalation of points due to improvement noted. -0-

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of foods stored on floor and/or less than 6 inches in the walk-in freezer/cooler. -0-

#40 · Personal cleanliness −1

Repeat violation

REPEAT VIOLATION: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective hair restraints while preparing foods. -1-

#43 · In-use utensils: properly stored

Corrected during inspection

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 utensils in standing water on the pizza prep top counter. CDI - Water removed by PIC. -0-

#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 employee backpacks and purse stored with dry storage foods in shelving. Remove to designated area. -0-

View this inspection on the county portal ›

Oct 24, 2024 A 98 · details not yet loaded