A98.5
ZEITOUNI MEDITERRANEAN GRILL
3419 TORINGDON WY, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060017098
Latest gradeA (98.5)
Last inspectedOct 13, 2026
Inspections on record36
On record sinceOct 29, 2013
Score history
Oct 29, 2013Higher is betterOct 13, 2026
Inspections & violations
Oct 13, 2026 A 98.5 · 4 violations
#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 marinated chicken skewers and diced tomatoes actively cooling at inadequate rates during inspection. EHS observed chicken skewers stored in large metal pan with tightly covered plastic wrap. EHS observed diced tomatoes in WIF originally, then product was moved while cooling into WIC. EHS observed tomatoes covered with tight fitting lid. CDI - PIC removed coverings from both items. EHS observed adequate cooling rate prior to end of inspection. (0.5)
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed large pot of chick peas soaking in water in front of three compartment sink. EHS observed no lid for chick peas. PIC stated chick peas are soaked for two-three hours prior to cooking into hummus. EHS advised to keep lid or covering during this soaking process to protect food from potential contamination from splash. CDI - PIC placed appropriate covering on food. (0)
#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. EHS observed AV vent above three compartment sink soiled with dust debris.
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. EHS observedwall trimming located under WIF door rusting and breaking apart. EHS discussed issue with PIC during last inspection.REPEAT. (1)
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phone stored on top of soap dispenser at back hand sink. CDI - PIC removed phone and placed in dedicated storage. (0)
Jun 9, 2026 A 99 · 3 violations
Inspector comments: Facility holds items in make unit on TPHC during busy lunch rush between 12-3.
#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. EHS observed single service to-go boxes stored next to fryer. PIC stated boxes are used for fries. EHS observed to-go boxes stored where interior of container is exposed to potential splash from fryer. EHS advised to invert containers to protect interior. CDI- PIC inverted containers. (0)
#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. EHS observed black residue and build up accumulating on gasket on WIC. Increase cleaning frequency to avoid accumulation, (0)
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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. EHS observed broken tiles by three compartment sink and hand sink. EHS observed wall trimming located under WIF door rusting and breaking apart. EHS discussed issue with PIC during last inspection. PIC stated a repair technician stated to fix issue the WIF would need to be replaced. PIC stated they will attempt to cover rust with cover to allow for easy cleaning. REPEAT. (1)
Jan 6, 2026 A 98 · 4 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed containers of hummus in reach in of make unit that failed to cool properly from being prepared the day prior. PIC stated this hummus was prepared yesterday and then is immediately portioned into to-go containers with tight fitting lids. PIC stated hummus was placed in make unit to cool over night. EHS observed containers above 41F, PIC stated items have not been removed from make unit since placed the following evening. CDI - PIC voluntarily discarded hummus due to missing cooling window. (1.5)
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 EHS observed containers of hummus still cooling from previous day. Hummus was placed in make unit in plastic containers with tight fitting lids to cool. EHS advised to cool hummus after being prepared prior to portioning into containers with lids. CDI - PIC voluntarily discarded hummus due to missing cooling window. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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. EHS observed cardboard being used to line shelving for storing large metal pots that are used for cooking. EHS advised to removed cardboard due to being absorbent. CDI - PIC removed cardboard from use. (0)
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. EHS observed broken tiles by three compartment sink, the bottom wall section of WIC is beginning to corrode and become brittle and breaking apart, and exposed wall due to missing trimming mentioned on last report near hand sink area. Please repair. REPEAT. (0.5)
Sep 15, 2025 A 97 · 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 fly trap and hand vacuum stored on surface of hand sink obstructing the right hand side of the sink. PIC stated these items were moved to hand sink while receiving a delivery. CDI - PIC moved hand vacuum and fly trap to appropriate storage area. (0)
#22 · Proper cold holding temperatures −3
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items above 41F in make unit and WIC. WIC ambient temperature observed at 48F. PIC stated WIC stopped working over night. Work order in place currently for 5 o clock. Facility will voluntarily close until repairs can be made. Facility shall not operate until WIC can sustain ambient temperature of 41F or permit action will occur. All TCS foods inside WIC and make unit were voluntarily discarded if beyond four hour window. 3-day VR required. 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 .
#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 numerous squeeze bottles of oil/various liquids on make line without proper labels. (0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed three door RI cooler in disrepair. PIC stated cooler is used as storage but isn’t labeled in disrepair. EHS advised to label it specifically for extra storage if not intended to be fixed. EHS observed WIC in disrepair. Unit holding at 48F. Work order placed. (0)
#55 · Physical facilities installed, maintained & clean
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. EHS observed wall trimming missing around front hand sink wall exposing wood underneath. Please repair. (0)
May 21, 2025 A 97 · 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 many stacked plastic containers stored as cleans which were stick with food debris and date mark sticker residue.
CDI- Employee moves dishes to 3 compartment sink for re-cleaning and sanitizing. (-1.5)
#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 hummus and sliced lettuce in back RIC above 41F. PIC states items were stored in WIC until this afternoon. EHS advises PIC not to overfill RIC, as it blocks proper air flow. (-1.5)
CDI- PIC rapidly cools items back to 41F in WIC.
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 .
#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 dry storage racks with rusted shelves, no longer able to be cleaned and sanitized. Replace at earliest opportunity.
Also observed wet cardboard used as divider to separate chemicals for warewashing. Replace cardboard with smooth and cleanable divider for use near moisture.
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed one cutting board with deep scoring. Resurface or replace at earliest opportunity. (-0)
#49 · Non-food contact surfaces clean
4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.
Observed metal wok stored as cleans with substantial build up of grease deposits. Item should be removed from service if no longer cleanable, or cleaned to remove accumulated debris and grease. (-0)
Feb 10, 2025 A 98.5 · 1 violation
#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 sliced tomato in display case on TPHC not labeled for time. CDI- PIC labels lettuce for time. EHS advises that items on TPHC should have labels differentiating them from regular cold holding so disposal can be properly tracked. (-1.5)
Aug 20, 2024 A 99 · 2 violations
#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. Observed lid of knife box near ware-washing in need of cleaning. Increased cleaning frequency is recommended. (-.05)
#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 open employee beverage op top of soap dispenser at hand sink. (-.05)
Mar 28, 2024 A 100 · 2 violations
#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 can opener blade with food debris. CDI- Blade replaced at warewashing station for resanitizing. (-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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board at back prep table with severe scoring, no longer easily sanitized. Repeat; no escalation of points due to prior violation of item 47 not pertaining to cutting boards. (-0)
Jan 3, 2024 A 99 · 4 violations
#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 containers of mixed spice without labels.
#43 · In-use utensils: properly stored −0.5
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 two scoops inside of spices with the handles down in the product.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a large wok with encrustation and pitting that will be difficult to clean. CDI - Owner took off of the shelf to be soaked and resurfaced.
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. Observed rusting shelves in the walk-in cooler that will be difficult to clean.
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing plug in the dumpster.
Oct 9, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 20, 2023 A 99.5 · 5 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over sealed bags of pre-washed, cut lettuce.
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
4-602.11 (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. PIC stated that utensils are washed after lunch, around 3 pm and at closing time, 9 pm. EHS reminded PIC that utensils used with TCS foods must be washed at least every 4 hours throughout the day. Utensils in use during inspection were clean and had been placed out less than 4 hours ago.
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 .
#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. Consumer advisory on menus do not indicate that asterisked foods can be served raw or undercooked. VR.
#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 plastic containers holding raw gyro meat with attached stickers in WIF.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.
Feb 7, 2023 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sink sanitizer registering at 50 PPM quat. After x3 attempts, it was discovered that the dispensing system is not providing adequate sanitizer concentration. PIC manually made sanitizer at proper concentrations of > 200 PPM. Staff been instructed to continue manually making sanitizer until repairs completed by CINTAS. ***3-DAY VERIFICATION REQUIRED. -1.5-
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.
Oct 7, 2022 A 99.5 · 1 violation
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentrations registering between 0-50 ppm quat. Sanitizer solution hadn’t been changed since last night. CDI - PIC changed with fresh sanitizer, concentrations read at 200 ppm.
Apr 27, 2022 A 99.5 · 2 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed x1 small container of raw chicken stored over x1 large container of raw beef inside walk-in cooler. Both container lids tightly covered/closed; no physical evidence of contamination observed. CDI - EHS educated and storage order re-arranged.
#49 · Non-food contact surfaces clean −0.5
Corrected during inspection
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 non-food contact surface of machine used to cut turnips w/ food debris; cutter stored as clean on shelving unit across from walk-in freezer. Thorough cleaning recommended. CDI - Equipment taken to 3-compartment sink to W/R/S.
Jan 19, 2022 A 99.5 · details not yet loaded
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Oct 5, 2021 A 98.5 · details not yet loaded
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Mar 31, 2021 A 99.5 · details not yet loaded
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Jan 14, 2021 A 99.5 · details not yet loaded
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Oct 28, 2020 A 99.5 · details not yet loaded
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Jun 25, 2020 A 98.5 · details not yet loaded
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Oct 15, 2019 A 99 · details not yet loaded
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Feb 25, 2019 A 98.5 · details not yet loaded
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Oct 24, 2018 A 99 · details not yet loaded
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Nov 28, 2017 A 98 · details not yet loaded
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Sep 28, 2017 A 97 · details not yet loaded
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May 8, 2017 A 99 · details not yet loaded
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Feb 16, 2017 A 97.5 · details not yet loaded
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Oct 20, 2016 A 98 · details not yet loaded
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Jun 13, 2016 A 97.5 · details not yet loaded
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Jan 29, 2016 A 98 · details not yet loaded
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Oct 7, 2015 A 99.5 · details not yet loaded
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Jun 25, 2015 A 99.5 · details not yet loaded
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Feb 20, 2015 A 99.5 · details not yet loaded
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Oct 24, 2014 A 97.5 · details not yet loaded
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Jun 17, 2014 A 96.5 · details not yet loaded
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Oct 29, 2013 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ZEITOUNI MEDITERRANEAN GRILL” or State ID 2060017098). Inspection type (routine vs. follow-up) is not published in the county's data.