A97

VERDE URBAN MEXICAN KITCHEN & CANTINA

9818 GILEAD RD, SUITE B107, Huntersville, NC 28078

Restaurant · NC permit/State ID 2060017707

Latest gradeA (97)

Last inspectedOct 15, 2026

Inspections on record40

On record sinceAug 23, 2013

Score history

Aug 23, 2013Higher is betterOct 15, 2026

Inspections & violations

Oct 15, 2026 A 97 · 4 violations

Inspector comments: Establishment is currently using shellstock (live clams). Shellstock tags are kept on cork board above food prep area. Establishment offers salmon cooked to order. Salmon is farm raised and aquaculture fed.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed one shellstock tag not with bag of clams in walk in. Shellstock tag was with other shellstock tags pinned to cork board. CDI - Shellstock tag was returned to open bag of clams in walk in. PIC has been given proper instructions to retain tag with bag until bag is empty. Directions for retaining shellstock tags are also printed on back of shellstock tags. All other shellstock tags were date marked with date of sell or discard, kept in chronological order, and retained for 90 days. -0 points-

#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 calamari and raw clams stored behind cut vegetables in flip top cooler. Observed raw shell eggs stored behind cut tomatoes in flip top cooler. Observed raw chicken and raw beef stored above cooked pork in refrigerated drawer. CDI - Storage order was corrected. PIC has been advised to review storage order procedures. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

Follow-up verification required

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temp dish machine unable to achieve a sanitizing temperature of 160F. A maximum temperature of 144F was recorded using both regulator's and PIC's max/min thermometers. High temperature dish machine has been taken out of service and a call for repair has been made. All equipment and utensils are to be washed, rinsed, and sanitized in three compartment sink using quat sanitizer. Quat sanitizer was measured at 200ppm. A verification will be conducted by 10/18/2026 to ensure establishment is in compliance. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition

Corrected during inspection

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) Observed two storage containers of cooked onions with a date mark of 10/8 in walk in cooler. CDI - Cooked onions were discarded. -0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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Jun 29, 2026 A 99.5 · 3 violations

#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 cooked mushrooms cooling at ambient room temperature on sheet tray. Cooked mushrooms had a temperature of 74F and had been removed from oven 1 hour prior. CDI - Cooked mushrooms were moved to walk in cooler to rapidly cool to 41F or less. -0 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 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 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 Observed frozen packages of beef thawing at ambient room temperature on prep table. CDI - Packages were taken to walk in cooler to continue thawing under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawed ROP Salmon in refrigerated drawer that had not been removed from oxygen free environment. PIC has been advised to follow thawing instructions printed on each individual package. -0.5 points-

#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 dish pit area. Control insects to prevent infestation. -0 points-

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Dec 19, 2025 A 98 · 4 violations

#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 chicken stored behind ready to eat sliced tomatoes and onions in flip top cooler. CDI - Storage order was corrected. Raw chicken was moved to front of flip top cooler. 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 packaged raw salmon stored with packaged raw pork in bus tub in walk in cooler. CDI - PIC separated raw salmon and raw pork. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown contents stored in dish pit area. CDI - PIC identified contents to be degreaser and labeled. -0 points-

#45 · Single-use & single-service articles: properly stored & used

4-502.13 Single-use and single-service articles cannot be reused. Observed single use plastic ramekin being used as a food scoop in steam well. Discard single use ramekin and replace with utensil that is durable and easily cleanable. -0 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-502.11(A) Maintain utensils in good repair. Observed rubber spatulas stored in utensil area with cracks, pits, and rough edges. Observed plastic food storage bins used to store both raw and ready to eat foods in walk in cooler with cracks and broken edges. Observed plastic Cambro in cold holding unit with broken handle. Replace plastic storage bins with storage bins that are durable and considered multi-use. -REPEAT- -0.5 points-

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Jul 24, 2025 A 97.5 · 3 violations

#14 · Required records available: shellstock tags, parasite destruction −1

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several stored shellstock tags without recorded date of last use. Most shellstock tags did have date of last use properly recorded. PIC has been advised to record date of last use on every shellstock tag. A verification will be conducted by 8/1/2025 to determine if establishment is in compliance. -1 point-

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

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy pink build up on interior surfaces of ice machine. Recommend higher frequency and more thorough cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed heavy food build up on spatula stored as clean. CDI - Spatula was moved to high temperature dishwashing to be washed, rinsed, and sanitized. -1.5 points-

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-502.11(A) Maintain utensils in good repair. Observed spatula, with chipped and damaged edges, stored as clean.

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Mar 25, 2025 A 95.5 · 9 violations

Inspector comments: TCS items are prepped and frozen with the dates marked on containers that should reflect this process, per the PIC.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwash signs at any handsinks in facility. CDI- EHS provided signs for facility.

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees wiping gloved hands off on cloth before returning to food prep. CDI- PIC had cloth removes and employees change their gloves.

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salsa, guacamole, and milk temping above 41F in salsa lowboy. Unit had an ambient temperature of 55F. PIC had items removed to WIC to cool back to 41F or below and will not use unit until repairs or replacement is made. VERIFICATION REQUIRED. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed pork dated 3/17 on prep table, several containers of Ropa Vieja, birria, entomatada, dated 3/17 and roasted veggies dated 3/14 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Observed no disclosure on menu for items that are asterisked. PIC stated that all items on menu are cooked to temp and not served raw or undercooked. EHS informed PIC that items fully cooked and not offered undercooked, cto, or raw do not require an asterisk.

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

Repeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of surface sanitizer stored on prep table and not in-use during entire inspection. CDI- PIC removed sanitizer to proper location. *REPEAT*

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying pests in dish pit area. Observed dead insect in light bulb above dish machine.

#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 shelving below prep tables throughout facility rusting and racks/interior of salsa lowboy rusting.

#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 food debris in gaskets of prep units. Observed heavy liquid and food debris accumulation in salsa lowboy.

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Dec 17, 2024 A 98.5 · 3 violations

Inspector comments: Establishment is currently using shellstock. Shellstock tags are kept on cork board above food prep area. Establishment also offers salmon cooked to order.

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

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of butane fuel stored with bottles of almond extract and above containers of mayonnaise. CDI - Butane was moved to designated chemical storage area. -REPEAT- -1 point-

#43 · In-use utensils: properly stored

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 container of water at cook line with a water temperature of 94F. -0 points-

#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 max/min thermometer for high temp dish machine not functioning due to dead battery. A sanitizing temperature of 164F was measured using EHS dishtemp thermometer. A verification will be conducted by 12/27/2024 to determine if establishment is in compliance. -0.5 points-

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Jul 5, 2024 A 97.5 · 5 violations

Inspector comments: Establishment does not currently use raw shellstock but maintains previous shellstock tags. Last shellstock tag was dated 6/7. Establishment uses mussels and clams in box form.

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

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior of ice machine. Recommend higher frequency of cleaning. - REPEAT- -1.5 points-

#23 · Proper date marking & disposition

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed dressings stored in flip top cooler dated 6/28. CDI- PIC discarded dressings. -0 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#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. Observed container of butane next to clean utensils. CDI- PIC moved butane to designated storage area. - 0 points-

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed squid thawing completely submerged under running water with a temperature of 84F. CDI- Item was removed from water to begin prepping. Approved thawing methods include thawing as part of the cooking process, thawing under refrigeration. and thawing completely submerged under running water with a temperature of 70F or below. -0 points-

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

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 including mussels stored on the floor of the walk-in freezer. REPEAT- -1 point-

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Oct 17, 2023 A 98 · details not yet loaded