A90

NEFELIE'S RESTAURANT & BAR

145 BREVARD CT, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060016933

Latest gradeA (90)

Last inspectedOct 22, 2026

Inspections on record32

On record sinceMar 18, 2014

Score history

Mar 18, 2014Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 90 · 8 violations

Inspector comments: Facility is not using dish machine and only 3 comp. Sink

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food in reach in coolers not covered. Keep covered.

#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 Rice and spinach artichoke dip recorded below 135F. CDI - Reheated in microwave as it was reheated initially 20 minutes ago. Discussed with PIC proper reheating in microwave and active stirring. 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 .r

#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 Gyro, chicken, and raw chicken in reach in coolers all recorded above 41F. Unsure cause of temp. Abuse. CDI - 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 −3

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) Two containers of sausage not dated. Date marking has improved. No ITS provided but date marking must continue to improve or facility will face ITS. CDI - Discarded 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 .

#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. Pf Gryo meat thawing in sink but with no running water. CDI - Water turned on.

#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. Oil bottles not labeled.

#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. Bottom of reach in freezer has Frozen raw chicken juice. Clean

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Feb 4, 2026 A 94.5 · 3 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 Rice and spinach artichoke dip recorded below 135F. CDI - Reheated in microwave to 176F. 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 −3

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) Pork, cut tomatoes, and lettuce did not have a date. Discarded. REPEAT. Facility must follow dater marking protocols or be subject to an ITS. 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 .

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Oct 24, 2025 A 93.5 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 Entire unit was not holding temp. All foods recorded above 41F (see chart). Thermometer ambient recorded 58F. CDI - Foods discarded. REPEAT. Facility had similar violation last inspection. Unit was be repaired to hold proper temps and maintain cold temps throughout or Be subject to permit action. Facility will use ice baths until unit repaired. Follow up visit to be conducted. 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 −1.5

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 (D). No date marks on sausage and cheese in pizza flip top. CDI - Dated. 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 .

#49 · Non-food contact surfaces clean −1

Repeat 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. Facility needs cleaning through kitchen in all non food contact areas (shelves, handles of fryers, interior of pizza ovens, interior of fryers, backsplash of fryers). REPEAT

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Leak on handsink. Repair

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Jun 25, 2025 A 93 · 5 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 Muktiple items in flip top all recorded above 41F, CDI - Discarded. Unit seemed to be struggling with high heat. Use ice baths to maintain temp and have unit looked at. Follow up visit will take place. 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 −1

Repeat 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 Cut tomatoes cooling in flip top cooler. CDI - Discarded. 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 .

#49 · Non-food contact surfaces clean −1

Repeat 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. Multiple NFCS areas in need of cleaning; exterior of equipment handles, fryer areas, gaskets, etc. REPEAT

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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. Floors, walls and ceiling all in need of cleaning.

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Jan 30, 2025 A 94 · 8 violations

#2 · Certified Food Protection Manager −1

Repeat violation

#15 · Food separated & protected

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Raw cucumber sitting on shelf in reach in cooler. CDI - Discarded.

#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 Chicken recorded at 109F, CDI - Re heated to 176 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 −1.5

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 Gyro and cooked pork not dated, CDI - 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 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 Cut lettuce and cut tomatos cooling ambient in flip top. CDI - Discarded. 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. Some oil bottles not labeled.

#49 · Non-food contact surfaces clean −1

Repeat 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. Exterior of equipment, fryer doors, general NFCS areas in need of cleaning. REPEAT

#55 · Physical facilities installed, maintained & clean −0.5

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Oct 29, 2024 A 95 · 4 violations

#2 · Certified Food Protection Manager −1

#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 Lettuce and pepp. Recorded above 41F. CDI - Discarded. Suspected cooling issues. 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 .

#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. Facility in need of heavy cleaning for Non food contact areas (exterior of equipment, handles, etc)

#55 · Physical facilities installed, maintained & clean −0.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tile missing in far back. 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. Ceiling vent near pizza oven needs cleaning

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Apr 19, 2024 A 94 · 4 violations

#2 · Certified Food Protection Manager −1

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not sanitizing properly. Machine is full of soap and leaking from the bottom. REPAIR MACHINE. USE SINGLE SERVICE PLATES AND UTENSILS UNTIL REPAIRED. 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

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pizza cooler is not holding proper temp. All TCS foods discarded. CDI. Machine needs to be repaired. Do not use until repaired. Use main 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#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 Chicken cooling in reach in cooler. CDI - Discarded. DO NOT COOL COOKED CHICKEN AS FACILITY DOES NOT HAVE CAPACITY TO COOL HOT CHICKEN. 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 31, 2024 A 96.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI - Provided.

#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 Multiple items in flip top cooler # 2 recorded above 41F. Cooler was frozen in back and knob was turned to low cooler. CDI - All foods discarded. Unit will be defrosted and knob turned to correct position and PIC will not use until ambient temp. Drops to 40F or below. 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 .

#55 · Physical facilities installed, maintained & clean −0.5

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light shield missing in back.

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Oct 19, 2023 A 94.5 · details not yet loaded