A98
BOJANGLES' #885
335 HUNTERSVILLE GATEWAY BV, Huntersville, NC 28078
Restaurant · NC permit/State ID 2060017404
Latest gradeA (98)
Last inspectedOct 26, 2026
Inspections on record34
On record sinceOct 22, 2013
Score history
Oct 22, 2013Higher is betterOct 26, 2026
Inspections & violations
Oct 26, 2026 A 98 · 6 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 pasteurized liquid eggs, stored in ice bath by grill cold holding above 41F. Ice bath did not reach top of product. CDI - PIC voluntarily discarded and made new ice bath to cold hold all parts of food.
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 −0.5
Corrected during inspectionRepeat 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 Observed tomatoes and american cheese cooling in prep top above fill line. CDI - PIC voluntarily discarded top portion of food item that was not within temperature. Cooling window was close to ending.
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
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 seasoning bottles, seasoning shakers, and squirt bottles unlabeled. CDI - PIC added labeling. PIC stated labeling maker is not working, they have to manually print from phone.
#43 · In-use utensils: properly stored
Corrected during inspection
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 ice scoop handle stored within ice in ice machine by drive-through window. CDI - PIC moved to prevent contamination.
#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. Observed a build up of food debris and residue on the sides of cooking equipment, and in holding equipment (PU, steam wells, WIC, WIF). Ensure that all non-food contact surfaces are cleaned and maintained as clean.
#55 · Physical facilities installed, maintained & clean −0.5
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 floors underneath shelving, preperation tables, and under grill with heavy food debris and build up. Increase cleaning frequency.
Jun 22, 2026 A 97 · 5 violations
#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- Observed a burrito in the hot holding drawer at 127F. PIC stated that the burrito would be discarded after a 30 minute time hold. -CDI- PIC voluntarily discarded the burrito. Ensure that all foods in hot holding are maintained at 135F and above.
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
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 ranch cups that were prepped approximately an hour prior to the EHS arrival. Ranch cups were present in the front of house lowboy cooler with lids on and stacked together. The ranch’s were recorded at 44F, 30 minutes later a second temperature was recorded at 44F. -CDI- PIC moved the ranch cups to cool in the WIC, ranch cups were properly cooling by the end of the inspection. Ensure proper cooling methods such as venting cooling foods and using adequate cooling equipment.
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 .
#40 · Personal cleanliness
Corrected during inspection
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees with no hair restraints present upon EHSs arrival to the facility. -CDI- Food employees placed a hair restraint on after inspection began.
Ensure all food employees who are working with food or food contact surfaces are wearing some form of hair restraint.
#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. Observed a build up of food debris and residue on the batter station NFCSs, on the sides of cooking equipment, and on the sides of holding equipment. Ensure that all non-food contact surfaces are cleaned and maintained as clean.
#55 · Physical facilities installed, maintained & clean −0.5
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed a floor tile missing upon entry into WIC 1, observed small chips in floor tiles throughout the facility. Observed low grout present on the floors throughout the facility.
Ensure that floors are designed to be smooth and easily cleanable.
Nov 12, 2025 A 96.5 · 5 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 shallow pans with visible grease build-up on food contact surfaces. Observed marinating tumbler with standing water on the inside. Observed wire serving rack with build-up of marinade in corners of wires stored as clean. CDI - PIC moved all items to 3-comp sink for w/r/s.
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue build-up on interior surface of main ice machine. Per PIC machine is cleaned monthly. PIC to address cleaning frequency.
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 .
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed baking pans wet-stacked and stored as clean on rack. CDI - pans were moved into a position to allow for air drying.
#49 · Non-food contact surfaces clean −1
Repeat violation
-REPEAT-
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 build up flour on hood vent covers and interior of hood. Per PIC, vents are cleaned monthly. PIC to address cleaning frequency of vent covers and hood.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed hose with spray nozzle attached under pressure. CDI - EHS explained need for backflow prevention device if keeping the hose on with spray nozzle. PIC elected to remove nozzle and keep water off to the hose.
#55 · Physical facilities installed, maintained & clean −1
-REPEAT-
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 build-up of debris under equipment throughout kitchen area. Observed dust build-up on vent covers in area by breading station and fryers. CDI - PIC will address cleaning frequency.
Jul 30, 2025 A 98 · 4 violations
Inspector comments: EHS updated V&D handout used by facility provided by health department.
#10 · Handwashing sinks supplied & accessible
5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed both men’s and women’s restroom handsink with self-closing faucets unable to continuously provide a flow of water for at least 15 seconds. PIC stated that work order will be placed to have self-faucet repaired.
#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. Observed hood systems in need of cleaning at biscuit station. *REPEAT*
#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. Observed ceiling tiles above raw chicken WIC in disrepair. Repair to ensure ceiling is not coming down from framework. Observed tile baseboard in disrepair in kitchen area. *REPEAT*
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 floors under and behind equipment in need of cleaning throughout kitchen. *REPEAT*
6-501.16 Store mops for air drying after use. Observed mops not stored to air dry while not in-use.
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 1 light bulb out, needing to be replaced at each hood system throughout establishment. Replace bulbs.
Apr 25, 2025 A 97.5 · 5 violations
#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 chicken holding below 135F. CDI- Reheated.
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese holding above 41F in the prep top. 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 .
#37 · Food properly labeled: original container −1
Repeat violation
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 seasonings and flour bins without labels.
#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 roller cart, cold drawers under the grill in need of cleaning.
#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. Observed low grout and broken tiles near 3 comp.
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 broken tiles holding standing water. Observed vent above 3 comp in need of cleaning. Observed floors under and around equipment in need of cleaning
Nov 7, 2024 A 98 · 6 violations
#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 pan of cooked fries being held on TPHC without start and discard times. CDI - PIC added sticker with start and end times on pan. -0 points-
#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 unlabeled dry goods bin of flour and unlabeled shaker bottles of seasoning. -0 points-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed handle for handwashing sink broken in men's restroom. Handle has automatic shut off function and is still able to operate with a water flow timed at 25 seconds. Repair handle to handwashing sink.
#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 heavy food splash, residues, and food debris on non-food contact surfaces of frying equipment, shelving, inside reach in coolers, and in cooler gaskets. Recommend higher frequency and more thorough cleaning. -0.5 points-
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed handwashing sink soiled and in need of cleaning. -0.5 points-
#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. Observed food splash and debris on flooring, walls, and ceilings around three compartment sink, above breading station, and under prep tables. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-
Jul 1, 2024 A 99 · 2 violations
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors open on dumpster and recycling bin. Keep sliding doors closed when not in use to prevent rodent or insect infestation. -0.5 points-
#55 · Physical facilities installed, maintained & clean −0.5
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 food splash, residues, and debris on walls behind hot holding and cooking equipment. Observed food debris and residues on floor under prep tables. Recommend higher frequency and more thorough cleaning. -0.5 points-
Jan 10, 2024 A 96 · 7 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloves on preparing raw animal foods. Food employee was observed starting a new task working with ready to eat food without washing hands. -CDI PIC instructed employee to wash hands before donning new gloves.
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed cooked chicken breast from the fryer that had a internal temperature of 125F*. PIC placed the chicken breast back into fryer to cook longer. Second temperature check measured 127F*. PIC placed chicken breast back into fryer. Third temperature of chicken breast measured 189F* CDI PIC left chicken cooking longer and set the timer.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked French fries with no time stamp. CDI PIC printed a label for French Fries.
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#36 · Thermometers provided & accurate −0.5
4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed two thermometers that were not working correctly. PIC stated manager will bring a working thermometer. Verification visit is required for compliance within 10 days.
For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI
#40 · Personal cleanliness
2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Observed food employee with long painted nails on. Verification visit is required for compliance within 10 days.
2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed food employee dispensing food from hot bar without wearing gloves.
#51 · Plumbing installed; proper backflow devices
Corrected during inspection
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed can-wash area with only a atmosphere breaker with spray nozzle attach to hose. A backflow prevention devices designed for continues pressure shall be installed if the handle needs to remain attached. CDI PIC removed spray nozzle from the hose.
#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 a cell phone on prep table in kitchen.
Oct 13, 2023 A 97.5 · 5 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed tongs in front handsink. CDI - PIC removed tongs.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen. Observed the back door slightly open. Keep bar door closed to ensure pest entry.
#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 in front sanitizing bucket at 100 ppm of quat. CDI - PIC remade the bucket.
#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. Observed build up of food residues, debris, and food splash on non-food contact surfaces of shelving and interior of reach in freezer. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-
#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 one cell phone on the prep table.
Jun 7, 2023 A 98.5 · 4 violations
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage and three compartment sink area. Control pests to prevent infestation. -0 points-
#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 boxes of single use item stored on floor in dry storage area. -0 points-
#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. Observed build up of food residues, debris, and food splash on non-food contact surfaces of cooking equipment, shelving, and prep surfaces. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-
#55 · Physical facilities installed, maintained & clean −0.5
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 heavy build up of food debris, residues, and splash on floors and walls in kitchen and inside walk in coolers. Observed paper towel dispensers in need of cleaning. Recommend higher frequency and more thorough cleaning. 0.5 points-
Jan 19, 2023 A 96.5 · details not yet loaded
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Oct 21, 2022 A 98 · details not yet loaded
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Mar 15, 2022 A 99 · details not yet loaded
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Jan 11, 2022 A 97.5 · details not yet loaded
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Jul 19, 2021 A 97.5 · details not yet loaded
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Dec 23, 2020 A 98 · details not yet loaded
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Jul 24, 2020 A 98.5 · details not yet loaded
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Jan 16, 2020 A 97.5 · details not yet loaded
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May 10, 2019 A 98 · details not yet loaded
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Feb 18, 2019 A 99.5 · details not yet loaded
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Aug 27, 2018 A 97.5 · details not yet loaded
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Jan 24, 2018 A 99 · details not yet loaded
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Oct 12, 2017 A 98 · details not yet loaded
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May 3, 2017 A 99 · details not yet loaded
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Jan 3, 2017 A 99 · details not yet loaded
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Jul 7, 2016 A 99 · details not yet loaded
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Apr 6, 2016 A 99 · details not yet loaded
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Nov 12, 2015 A 99 · details not yet loaded
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Sep 16, 2015 A 99 · details not yet loaded
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Jun 16, 2015 A 99 · details not yet loaded
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Jan 9, 2015 A 99 · details not yet loaded
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Jul 24, 2014 A 99 · details not yet loaded
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Jan 30, 2014 A 97 · details not yet loaded
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Oct 22, 2013 A 99 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BOJANGLES' #885” or State ID 2060017404). Inspection type (routine vs. follow-up) is not published in the county's data.