A98.5
HAWTHORNES PIZZA & BAR
7319 MATTHEWS-MINT HILL RD, STE A, Mint Hill, NC 28227
Restaurant · NC permit/State ID 2060017758
Latest gradeA (98.5)
Last inspectedOct 27, 2026
Inspections on record41
On record sinceNov 21, 2013
Score history
Apr 2, 2014Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 A 98.5 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.
Observed the internal portion of the ice machine with buildup and residue present.
Ensure that the internal ice machine portions are properly cleaned.
#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 green shelving in the WIC with rust and corrosion present on several rails. Ensure that the corrosion is removed and shelving is replaced or resurfaced.
#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 employee personal belongings (bags, clothing, etc) present on one of the dry storage racks by the prep area portion of the kitchen.
Ensure that there is a designated area for employee belongings away from food and food contact surfaces.
May 14, 2026 A 96 · 4 violations
#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 raw breaded chicken tenders in the stand up RIF along the cook line out of the original container above fries that were out of their original container. Ensure that raw foods are stored below RTE foods.
-CDI- PIC rearranged 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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sausage in PT 3 above 41F. Food employee stated that the food was never out of the prep unit today. Ambient was below 40F. -CDI- Sausage was voluntarily discarded.
Observed fettuccine, ziti, penne, and lasagna in lowboy 3 above 41F. Food employee stated that the foods were never out of the prep unit today. Ambient was below 40F. -CDI- Foods were voluntarily discarded.
EHS notes that all other foods outside of the prep 3 unit were 41F or below. EHS and PIC discussed methods of monitoring the unit and continually working towards cold holding compliance. IF the facility is out of compliance for Cold Holding on the next inspection facility will be placed on a risk control plan for cold holding.
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
Corrected during inspectionRepeat 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 3 squirt bottles with no date marking present on them. Ensure all working food containers are labeled to identify the contents. -CDI- Squirt bottles were labeled.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth present upon prep surface. Ensure that wet wiping cloths are held in sanitizer between uses.
Jan 28, 2026 A 96 · 7 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 food residue and sausage debris present in the hand sink adjacent to to the office in the rear of the facility. Ensure that hand sinks are used for no other purposes other than hand washing. -CDI- Sink was washed out and EHS coached PIC on keeping hand sinks for handwashing only.
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup of pink residue on the interior portion of the ice machine. Ensure that equipment is clean and maintained as clean.
#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- Observed multiple bags of pre portion ziti in cook line lowboy above 41F. Observed RTE chicken in pizza prep line lowboy above 41F. Ambient temperature in both cold holding units was below 40F. PIC stated that neither food items came out today. -CDI- PIC voluntarily discarded out of temperature foods.
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
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 milk jug present in the WIC for bar with no date marking. PIC stated that the milk jug is not used for cocktails but served to children. Observed Pepperoni roles present in pizza prep lowboy with no date marking present. -CDI- PIC was able to speak with chef and determine days of open/prep, undated foods properly marked.
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 .
#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 4 containers of different dry spices with no labeling present on them and 3 squirt bottles with no marking present. Ensure all working containers of food are marked.
#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 in sugar container with the handle resting directly a top the food. Ensure that scoop/utensils handles are not in direct contact with food.
#55 · Physical facilities installed, maintained & clean
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 pitting and cracking on the floor along the cook line. Ensure that the floor is maintained as smooth and easily cleanable. Repair floor.
Oct 14, 2025 A 97 · 4 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P.
Observed the following TCS applicable foods cold holding > 41 F: Lettuce, pico, romaine and provolone cheeses (see temp chart for details). Discussion with food handler revealed that the foods were prepared and placed into cold holding equipment moments prior to the inspection. CDI - Foods were transferred into the walk-in cooler and nearby freezer to cool down to < 41 F. -3-
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
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf.
Observed spray bottle with faded label identified as degreaser. CDI - Bottle re labeled.
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P.
Observed case of fuel chafer gel cans stored above food service equipment on high shelving. CDI - PIC removed chemical. -0-
#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 large quantity of lettuce cooling portioned inside two deep plastic containers in the walk-in cooler with a 0 F change after > 30 minutes. Food employee present stated that it had been prepared moments into the inspection. CDI - Product divided into smaller portions which allowed temperatures to decrease to < 41 F after additional 25+ minutes. -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.
#49 · Non-food contact surfaces clean
Repeat violation
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 water pooling inside interior of prep reach-in unit across from cook line. 0 points deducted due to improvement from previous inspection and different area observed. Clean and maintain clean. -0-
Apr 30, 2025 A 98 · 5 violations
Inspector comments: Inspection was conducted with both Chef Carlo (one of the owners) and Manager, Benjamin.
#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 one container of “godfather” deli meats and one container of “antipasto” deli meats cold holding above 41F (see temp chart), stored in the lowboy cooler of the salad station make table. Observed one container of cooked penne noodles cold holding above 41F (see temp chart), stored in the lowboy cooler of the pasta station make table. Date labels showed none of these TCS food items were prepared today.
CDI: PIC voluntarily discarded all food items.
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
Corrected during inspection
7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P
Observed a can of household RAID stored in the chemical storage box under the 3-compartment sink.
CDI: PIC voluntarily discarded the can of non-approved pesticide.
#35 · Approved thawing methods used −0.5
Corrected during inspection
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 two containers storing reduced oxygen packages of pre-cooked, ready-to-eat salmon, completely thawed out under refrigeration. PIC stated these portioned packages came frozen during yesterday’s US Foods delivery, and put straight into the WIC to thaw. EHS explained why this is a violation and went over the different methods they can use to prevent this from happening.
CDI: PIC had food employee create slits in every single ROP’d package of cooked salmon to prevent bacterial growth.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed the bottom shelf of the dry storage rack slanted (possibly due to the weight from the oil containers).
Repair.
#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 buildup on the plate inside the ice machine.
Increase cleaning frequency.
Nov 22, 2024 A 98.5 · 4 violations
#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 a metal pan of raw, breaded chicken stored behind a container of cooked chicken breast and also above RTE cakes in a reach-in cooler.
CDI: Food employee corrected storage order since there were no signs of physical contamination.
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
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed the sanitizer at the 3-comp sink reading less than 50 ppm.
CDI: PIC discarded sanitizing solution and refilled with properly concentrated sanitizer.
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
#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 a shaker bottle of powdered sugar unlabeled. Observed sauces in metal pans near the make line unlabeled.
CDI: Food employee labeled all working containers.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf
Observed wash solution at the 3-comp sink temping at 98 degrees F.
CDI: PIC discarded wash solution and refilled with wash solution above 110 degrees F.
Jul 26, 2024 A 97 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed greyish build-up on ice machine catch plate. Increase frequency of cleaning. -0-
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several items cold holding > 41 F degrees inside refrigeration units. According to food employees present, several foods were prepared and placed into units prior to EHS arrival and several other foods had been cold holding since previous day. In addition, EHS observed multiple items inside of the walk in cooler > 41 F with ambient air registered at 46 F. Refer to temperature observation chart for full list of TCS foods > 41 F. PIC stated food employees left the door open for an extended period of time during prep resulting in higher cooler temperatures. No food service delivery received today as confirmed by PIC. PIC showed EHS food temperature logs from 10:00 AM showing temperature recorded at 37 degrees F. EHS observed air temperature increasing slowly during inspection. Repair technician contacted. Facility has voluntarily closed until unit is repaired. All TCS food items in walk in cooler quickly transferred to adjacent walk-in freezer and additional beer walk-in cooler.
***VERIFICATION IS REQUIRED***
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
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 chicken cooling portioned in tighly wrapped plastic inside of the reach-in unit. Food employee present stated that it had been prepared moments into the inspection. CDI - Product transferred into reach-in freezer for rapid cooling. -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 −0.5
Repeat violation
REPEAT VIOLATION : 4-501.11 Maintain equipment in good repair. Observed door of walk-in cooler no longer self closing. Observed damaged plastic curtains at walk-in cooler. Also observed damaged gasket at left door of pizza prep unit and broken handle to pizza flip top lid. Repair. -0.5-
#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 water pooling inside prep unit’s reach-in. Keep clean. -0-
#51 · Plumbing installed; proper backflow devices −1
Repeat violation
REPEAT VIOLATION: 5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of fixture at 1 of 2 prep sinks. Repair. No escalation of points due to improvement since previous inspection. -1-
Jan 19, 2024 A 97.5 · 7 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 metal container stored inside of hand washing sink nearest office area. CDI - Container removed. -1-
#38 · Insects & rodents not present; no unauthorized animals
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead crawling insect on prep counter. -0-
#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 handle completely submerged inside of flour in dry goods bin. CDI - Employee relocated utensil to 3-compartment sink. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
REPEAT: 4-501.11 Maintain equipment in good repair. Observed outer door of walk-in cooler beginning to lift. Repair. No points deducted due to different area observed and improvement noted. -0-
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair. Observed water leaking out of fixtures at 2 of 2 prep sinks. Repair. -1-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. Maintain closed after use. -0-
#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 general cleaning needed on FRP walls adjacent to cook line, kitchen ceilings and vent covers above dry goods storage area. -0.5-
Aug 22, 2023 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 heavily soiled can opener at prep station. Can opener not used for today’s services. CDI - Equipment relocated to 3-compartment sink to be W/R/S. -1.5-
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.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT: 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 large batches of romaine mix cooling in deep plastic containers. PIC and food employees present state that the batches of food were prepared 20 minutes prior to inspection. Also observed recently prepared sliced tomatoes cooling covered inside plastic containers. CDI - Romaine mix separated into smaller metal containers and tomatoes vented to allow effective cooling towards < 41 F. -1-
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.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer with concentration of < 50 P.P.M. Quat. CDI - PIC discarded solution and replenished with fresh sanitizer read at 200 P.P.M. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT: 4-501.11 Maintain equipment in good repair. Observed 2x damaged reach-in unit gaskets. Repair. Also observed a section of the WIF floor panel buckling and lifting. Floor has been bolted down with reinforcements with one missing in this area. Repair. -0.5-
May 17, 2023 A 96.5 · details not yet loaded
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Jan 11, 2023 A 97.5 · details not yet loaded
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Nov 10, 2022 A 94 · details not yet loaded
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Aug 5, 2022 A 97 · details not yet loaded
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Mar 18, 2022 A 95 · details not yet loaded
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Oct 8, 2021 A 93.5 · details not yet loaded
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Aug 10, 2021 A 97 · details not yet loaded
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May 13, 2021 A 96.5 · details not yet loaded
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Dec 15, 2020 A 95 · details not yet loaded
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Jun 26, 2020 A 96.5 · details not yet loaded
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Aug 14, 2019 A 97 · details not yet loaded
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Jun 11, 2019 A 93.5 · details not yet loaded
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Mar 27, 2019 A 95.5 · details not yet loaded
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Dec 21, 2018 A 96.5 · details not yet loaded
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Sep 18, 2018 A 94.5 · details not yet loaded
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Jun 27, 2018 A 93 · details not yet loaded
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Mar 27, 2018 A 95 · details not yet loaded
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Dec 7, 2017 A 96 · details not yet loaded
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Sep 5, 2017 A 96.5 · details not yet loaded
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May 16, 2017 A 97 · details not yet loaded
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Feb 17, 2017 A 96 · details not yet loaded
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Nov 7, 2016 A 96 · details not yet loaded
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Aug 1, 2016 A 95 · details not yet loaded
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May 10, 2016 A 96.5 · details not yet loaded
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Feb 10, 2016 A 96 · details not yet loaded
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Nov 10, 2015 A 96.5 · details not yet loaded
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Sep 4, 2015 A 95 · details not yet loaded
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May 12, 2015 A 97 · details not yet loaded
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Nov 20, 2014 A 98 · details not yet loaded
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Aug 4, 2014 A 97 · details not yet loaded
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Apr 2, 2014 A 98 · details not yet loaded
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Nov 21, 2013 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HAWTHORNES PIZZA & BAR” or State ID 2060017758). Inspection type (routine vs. follow-up) is not published in the county's data.