A94.5

MORAZAN RESTAURANT

5421 SOUTH BV, Charlotte, NC 28217

Restaurant · NC permit/State ID 2060017433

Latest gradeA (94.5)

Last inspectedOct 22, 2026

Inspections on record45

On record sinceSep 23, 2013

Score history

Apr 16, 2015Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 94.5 · 6 violations

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

*REPEAT* 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- *Observed - Raw Chorizo stored above Raw Mojarra in 2 Door Lowboy Unit. *CDI - PIC corrected storage order. Points deducted remain the same due to improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures −1.5

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Lidded Large Metal container of Chicken Soup prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Lidded Large Metal Container of Shredded Cabbage prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 spray bottles of chemicals without labels to properly identify the substances within. *CDI - PIC labeled items.

#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- *Observed - Lidded Large Metal Container of Chicken Soup and Lidded Large Metal Container of shredded cabbage both prepped yesterday temped above 41F in WIC. *CDI - PIC voluntarily discarded items. 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 .

#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 - Scoop handles in contact with Corn Flour.

#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. *Observed - Employee Phone stored on prep table. *CDI - PIC removed cell phone.

View this inspection on the county portal ›

May 4, 2026 A 94.5 · 7 violations

#2 · Certified Food Protection Manager −1

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

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Pork and Raw Beef stored above box of plantains. *CDI - PIC moved the plantains. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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- *Observed - Raw Chicken stored above raw fish in Raw Protein Flip Top Lowboy. Raw Chicken stored above Raw Steak in WIC. *CDI - PIC had employee correct storage order on both units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 - Shredded Cabbage and Shredded Mozzarella above 41F in Main Flip Top Unit. PIC stated both items are pulled from WIC in the morning and are heavily used and must have risen in temp during lunch rush. *CDI - PIC placed items into WIC to be rapidly cooled. 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 .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottles containing blue chemical without labels to properly identify substance within. *CDI - PIC stated items were sanitizer for cleaning tables and labeled them.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic container being used as scoop for rice. *CDI - PIC removed plastic container.

#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 - Wet stacking of multiple metal containers stored clean.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. *Observed - Heavy leak under 3 compartment sink in need of repair. *Observed - Small leak and no hot water available at handsink next to grill due to damage caused yesterday during cleaning. PIC stated plumber would arrive onsite today in 2 hours to repair issues. EHS observed text messages corroborating this information.

View this inspection on the county portal ›

Dec 17, 2025 A 96.5 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser unable to dispense paper towels as the battery was dead. *CDI - PIC replaced batteries to dispenser.

#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 - Fried Chicken below 165F being placed into hot holding after removed from fryers. *CDI - PIC placed chicken back into fryers and heated to above 165F. Are temp chart for details.

#23 · Proper date marking & disposition

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). *Observed - Items in Main Flip Top Unit without date marking. PIC stated items are portioned from bulk container in WIC. EHS educated PIC that items dates must carry from unit to unit. *CDI - PIC date marked items to match dates 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Chlorox and Spray bottle of surface cleaner without labels to properly identify toxic chemicals within. *CDI - PIC labeled items.

View this inspection on the county portal ›

Aug 28, 2025 A 96 · 8 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No signed document showing proof of training on the employee health policy agreement. *CDI - EHS provided employee health policy agreement. PIC had all current employees read and sign. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 - 2 metal containers of Raw steak stored directly above RTE foods in WIC. *CDI - PIC placed Raw items onto lower shelf to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pickled Cabbage in small flip top above 41F. PIC stated unit stopped working this morning and their plan was to move items back and forth from WIC to broken unit every hour to try and maintain temperature. PIC placed all items into WIC and will no longer use broken unit. PIC may use nearby 2 Door Lowboy unit in front of raw flip top unit. A verification visit will be conducted within 72 hours to verify that the unit has been repaired. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- *Observed - Spray bottle with blue surface cleaner stored above raw onions without label To properly identify contents within. *CDI - PIC removed item from being stored above food items and labeled item.

#35 · Approved thawing methods used −1

Corrected during inspectionRepeat violation

*REPEAT* 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- *Observed - Raw Beef thawing under running water that had a temperature of 84F. Water shall be 70F or less when being used to thaw items under running water. *CDI - PIC placed item in WIC.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. *Observed - Ice Scoop stored on top of ice machine. *CDI - PIC placed scoop into dish machine and then into clean metal container and stored on top of ice machine.

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

Corrected during inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of plastic containers above prep table across from dish machine. *CDI - PIC pyramid stacked containers to allow for proper air drying.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- *Observed - Batteries dead for establishments Max/Min Thermometer for testing dish machines sanitizing temperature. PIC had no batteries available to replace. A verification visit will be conducted within 10 days to ensure establishment has a working Max/Min Thermometer. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Test Strips that were unable to measure Quaternary sanitizer at 3 compartment sink accurately. A verification visit will be conducted within 10 days to verify that establishment is in possession of quaternary test strips that can accurately measure sanitizer concentration.

View this inspection on the county portal ›

Jun 13, 2025 A 97 · 6 violations

Inspector comments: Facility serves undercooked shrimp in ceviche (lime juice is used, not cooking). EHS observed shrimp used for ceviche is farm-raised (aquacultured) and delivered frozen from Sysco. Because shrimp is farm-raised, a parasite destruction letter is not required.

#15 · Food separated & protected −1.5

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. -Observed raw hamburger beef stored above raw shrimp in a lowboy unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed refried beans not meet cooling parameters after cooling overnight in the WIC. Observed beans at 45F this morning. PIC stated beans were cooked last night at 10pm. -CDI- PIC voluntarily discarded the beans. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 house-made ranch in lowboy unit without date mark. PIC confirmed with chef that the ranch was prepared yesterday, using milk. -CDI- PIC properly added date mark to item. 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 -Observed refried beans not meet cooling parameters after cooling overnight in the WIC. Observed beans at 45F this morning, stored in a deep cooking pot in the WIC. PIC stated beans were cooked last night at 10pm. -CDI- PIC voluntarily discarded the beans. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf -Observed raw chicken thawing under running water at 83F. Observed internal temperature of chicken at 60F. -CDI- PIC moved raw chicken to WIC for proper cooling methods. EHS explained to PIC that, during the summer months, the cold water out of the faucet will likely not reach 70F or below. EHS discussed alternative thawing methods (thawing in WIC).

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf- Observed no batteries in dish thermometer for high-temperature sanitizing dish machine. -CDI- During inspection, PIC obtained batteries and EHS observed functioning thermometer by the end of the inspection.

View this inspection on the county portal ›

Feb 3, 2025 A 93 · details not yet loaded