A97
COWFISH, THE
4310 SHARON RD, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060016902
Latest gradeA (97)
Last inspectedOct 12, 2026
Inspections on record42
On record sinceSep 27, 2013
Score history
Jul 30, 2014Higher is betterOct 12, 2026
Inspections & violations
Oct 12, 2026 A 97 · 9 violations
Inspector comments: EHS had to do re-do inspection report. No signature captured.
#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 handwashing sink with visible food debris in basin. CDI Food was removed and cleaned.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed avocados and carrots stored over clean bagged Brussels. CDI Storage order was changed. REPEAT
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 several Bowls stored as clean with visible food debris. CDI Dishes were sent to dish machine for w/r/s
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 .
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.11(A) Except as specified under (B) and in (C) and (D) of this section, raw animal FOODS such as EGGS, FISH, MEAT, POULTRY, and FOODS containing these raw animal FOODS, shall be cooked to heat
all parts of the FOOD to a temperature and for a time that complies. Observed grilled chicken breast not cooked to 165F , EHS had chef try twice . CDI had employee cook chicken to 165F and above. See temp chart
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and house made sauce above 41. See temp chart. CDI.. Food was voluntarily discarded. REPEAT. EHS didn’t escalate points due to it being only 2 items.
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
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 bottles without Lables to identify content of bottle. Labels were placed on the side of prep area. Also
observed a bottle with a spout without a label.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wet wiping clothes in prep area
#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 stored in water 140F
however, the water was in need of changing out, heavy with food debris. CDI.. Water was changed out.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.Observed no covered waste bin in female or family bathroom.
Jun 24, 2026 A 96.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employee place raw burgers on the grill then change gloves and continue to handle RTE foods. CDI hands washed.
#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 hamachi on top of pan of crab meat in bottom sushi case and raw tuna stored above cooked shrimp in reach in sushi case. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to touch beard gaurd and clothes and continue food prep. CDI hands washed and gloves changed.
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed two containers of cut cabbage for Cole slaw in walk in cooler at 42F. PIC cooled product to 41F before end of inspection. PIC unsure of temperaure variation. Suggest facility monitor items to ensure they are maintained at 41F. Observed kani in prep sushi top and lobster rolls in reach in on cook line above 42F. CDI items 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 .
#51 · Plumbing installed; proper backflow devices −2
Corrected during inspectionRepeat violation
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spring-loaded hose in use without a continuous pressure backflow device. CDI water turned off and pressure released from hose. Repeat.
Feb 28, 2026 A 98 · 4 violations
#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 chopped cabbage in cole slaw mix cold holding above 41F and backstock at 42F in walk in cooler. CDI - PIC cooled to 41 within 4-hour time window. Monitor temperatures throughout day as required under PIC duties and determine if facility would like to use TPHC instead. -0-
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 .
#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 dish employee towel drying bento boxes before pyramid stacking. Allow these items to air dry. -.5-
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspection
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 clean ice wands stored directly on floor in walk in cooler. CDI - PIC washed, rinsed and sanitized, then wrapped before re-freezing. Keep protected once clean. -.5-
#51 · Plumbing installed; proper backflow devices −1
Follow-up verification required
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed spring-loaded hose in use without a continuous pressure backflow device. VR no later than 03/03/2026 to ensure facility has installed a continuous pressure backflow preventer. -1-
5-205.12 Avoid creating a cross-connection between potable and non-potable water sources. Observed hose for pre-soak solution submerged in side solution with soiled dishes inside. CDI - Hose removed and EHS explained the risk.
Oct 23, 2025 A 98.5 · 3 violations
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
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: HACCP plan calls for calibrating pH meter after 3 uses. Sushi chef stated the rice pH is checked three times a day but records show pH meter calibration occurs every 2-3 days. CDI- notified management of discrepancy, going forward meter will be calibrated as per Plan.
#37 · Food properly labeled: original container −1
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. Squirt bottles of oil not labeled. CDI- container was labeled.
#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. Dicer cutting surface damaged with loose pieces potentially getting into food. Discard / replace.
May 12, 2025 A 96.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed food debris on containers stacked and stored in clean shelving in dish room area. CDI- containers were removed and placed at dish machine to be properly cleaned.
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
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed shrimp tempura at warming rack that were held below 135 F. CDI- PIC voluntarily discarded items into trash. Suggestion was given to PIC to place items on TPHC if unable to hold hot. -zero-
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 inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed crab sticks and sour cream in prep cooler #6 that were held above 41 F. CDI- PIC voluntarily discarded items into trash and replaced them with items were below 41 F. REPEAT (half points due to improvements).
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet in clean shelving in dish room. CDI- items were separated and allowed to air dry.
Feb 3, 2025 A 97.5 · 6 violations
#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 lettuce, spinach, and sliced tomatoes temping above 41F in flip unit across from grill. Observed pre rolled cheeseburger rolls and imitation crab meat temping above 41F in prep unit adjacent to sushi prep station. CDI- PIC voluntarily discarded items.
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. Observed a deep pan of macaroni in WIC with no date mark. CDI- PIC had the date item was prepared put on container.
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 .
#43 · In-use utensils: properly stored
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 handle of scoop being stored in container of rice.
#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 single-use trays stored by fryers with grease residue.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed gaskets on prep units by grill and by sushi prep area in need of repair.
#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 an employee’s personal speaker stored above food prep area.
Oct 21, 2024 A 98.5 · 4 violations
#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 Facility served undercooked burgers and salmon. Menu needs a reminder but has the disclosure. VR required within 10 days to verify compliance.
#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 Butane torch stored next to food on prep table. CDI- PIC moved butane underneath table.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans in dish area being wet nested.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in reach in underneath make table. Observed employee phone stored above make table.
Jun 10, 2024 A 98 · 3 violations
#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 a container of crab dip in walk-in cooler that was stored above 41 F. The crab dip was prep con 6-7-24. CDI- container of crab dip was denatured and discarded into trash can.
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 .
#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 container of black pepper and salt that was not labeled. Container is stored at the grill area. CDI- container was labeled. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards at prep stations in kitchen area. REPEAT (half points due to improvements).
Feb 19, 2024 A 97.5 · 2 violations
#8 · Hands clean & properly washed −2
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 Observed food employees washing hands and cutting off the faucet with bare hands. CDI- education was performed with employees.
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 .
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee touch trash can and did not wash hands and change gloves after going to food prep area to prepare food.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors on prep cooler #6.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/resurface cutting board located at prep cooler across from grill in kitchen area.
Aug 7, 2023 A 95.5 · 8 violations
#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 ice in hand sink near prep station #5 in kitchen area. CDI- education was performed -zero-
#15 · Food separated & protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee put on gloves and not wash hands after changing tasks. CDI- employee was educated. Employee washed hands.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
Observed build on on top interior of ice bin near drink station. PIC asked employee to clean area soon.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items not covered while stored in walk-in freezer and in kitchen area. CDI- items were covered. -zero-
#40 · Personal cleanliness −0.5
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets while preparing food. CDI- employees removed bracelets.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspectionRepeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers stacked wet in dish room area. CDI- containers were separated, and allowed to air dry. REPEAT (half points).
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service containers not inverted stored above serving line. CDI- items were inverted. REPEAT (half points due to no points taken at last inspection).
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Adjust door so that it closes properly on prep cooler near fryer in kitchen area. -zero-
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards near at sushi stations are in need of replacing.
May 29, 2023 A 96 · 4 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 items in walk-in cooler (cooked chicken legs, coleslaw, cooked noodles) were stored above 41 F. Also, observed spring mix lettuce stored in prep unit above 41 F. CDI- all items were denatured and discarded into trash. REPEAT (FULL POINTS)
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 .
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling potatoes before washing them. CDI- education was performed with employee. Potatoes were properly washed.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some stack of containers that were stacked wet. CDI- containers were separated and allowed to air dry.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator door near rice washing station. -zero-
Mar 20, 2023 A 97 · 4 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 that there was not any sanitizer registering in dish machine. CDI- PIC primed dish machine properly to allow for proper sanitizing. Dishes were ran back through dish machine for proper cleaning.
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed shrimp tempura that were held below 135 F. Employee stated that shrimp were not on time, but should only be out for ten minutes. CDI- shrimp were denatured and discarded into trash. -zero-
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 .
#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 coleslaw, peppers, and crab sticks were stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill.
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 .
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-service trays that were not inverted. CDI- trays were inverted. -zero-
Dec 16, 2022 A 98.5 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
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 dishes stores as clean with food debris present on the interior food contact surface. CDI - PIC moved dishes with debris to Dishwashing area to be rewashed. Points were not escalated due to improvement from previous inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet dishes and equipment stacked before adequately air-drying or draining.
Sep 26, 2022 A 97.5 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
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 stacks of plates with food debris on them stored in clean area. CDI- plates were removed and taken to dish area.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed lump crab meat, and sliced lettuce that were stored above 41 F. Employees stated that items were made yesterday and stored in cooler overnight. CDI- items were denatured and discarded into trash cans. -zero-
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation dripping from unit in walk-in cooler. Spillage was found on items in walk-in cooler underneath condenser. CDI- items under spillage were discarded. Containers were placed under condenser to catch spillage.
Jun 17, 2022 A 98 · 3 violations
#10 · Handwashing sinks supplied & accessible −1
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 four broom and mop handles stored in front of hand sink in sushi area. CDI- brooms and mops were removed. -zero-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two fruit flies in bar area.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).
Feb 28, 2022 A 98.5 · details not yet loaded
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Dec 13, 2021 A 97.5 · details not yet loaded
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Sep 17, 2021 A 97.5 · details not yet loaded
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Jun 2, 2021 A 96 · details not yet loaded
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Mar 2, 2021 A 96.5 · details not yet loaded
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Dec 2, 2020 A 97 · details not yet loaded
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Aug 4, 2020 A 97 · details not yet loaded
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Feb 14, 2020 A 94.5 · details not yet loaded
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Oct 3, 2019 A 95 · details not yet loaded
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Jun 28, 2019 A 96 · details not yet loaded
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Feb 1, 2019 A 92.5 · details not yet loaded
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Oct 11, 2018 A 96 · details not yet loaded
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Jul 18, 2018 A 95 · details not yet loaded
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Jan 10, 2018 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.
Jul 20, 2017 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.
Apr 3, 2017 A 97.5 · 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.
Nov 14, 2016 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.
Sep 27, 2016 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 15, 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 17, 2016 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.
Oct 30, 2015 A 97.5 · 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.
Aug 12, 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.
Apr 6, 2015 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.
Dec 30, 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.
Jul 30, 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.
Mar 19, 2014 A 97.5 · 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.
Sep 27, 2013 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.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “COWFISH, THE” or State ID 2060016902). Inspection type (routine vs. follow-up) is not published in the county's data.