A97.5
DB'S TAVERN
8155 ARDREY KELL RD, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060017902
Latest gradeA (97.5)
Last inspectedOct 21, 2026
Inspections on record38
On record sinceApr 14, 2014
Score history
Apr 14, 2014Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 97.5 · 6 violations
Inspector comments: It is noted that, per discussion with PIC, establishment does not offer or serve salmon undercooked although their menu has asterisking denoting that it may be ordered undercooked. Menus must be re-printed.
#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 pack of hot dogs, jug of milk, and container of sour cream bearing no date marking in WIC. CDI - PIC verified open dates on items and placed labels accordingly. EHS observed good overall date marking system throughout facility. -0-
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed 1 bottle of sanitizer stored on same shelf as plates designated for customer service and above single-service items in server alley. Also observed 1 bucket of sanitizer on prep sink (not in use at time) and 1 sanitizer bucket with 7 bottles of sanitizer on prep table. CDI - EHS re-located bottle to bottom shelf to eliminate risk of contamination. PIC relocated buckets and bottles from prep sink and table. -1-
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests.
6-501.112 Remove dead or trapped birds, insects, rodents, and other pests.
Observed multiple small flying pests throughout kitchen during inspection as well as sticky insect trapping devices with many small dead flying pests on them. Remove and replace saturated insect trapping devices as they get full.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
Observed cutting boards with deep grooving and discoloration. PIC states it is time to replace affected cutting boards, as they replace them twice a year.
4-501.11 Maintain equipment in good repair.
Observed WIC with door in disrepair, rendering door unable to fully close behind person as they come in and out of cooler. Also observed not in use grill lowboy in disrepair. PIC states it does not work so they do not place items in it. REPEAT -1-
#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 WIC shelving with food debris and buildup. Increase cleaning frequency. -0.5-
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.
Observed shared dumpster door ajar. Also observed garbage bag and cardboard boxes on ground surrounding dumpsters. -0-
Apr 30, 2026 A 97 · 5 violations
Inspector comments: EHS spoke with owner and Chef regarding salmon. Salmon is never cooked to order. Owner told EHS they re-do menus 2x per year and they will be re-printed by the fall and will take the asterisk off of the salmon. All other items on menu are correct.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed 1 case of unwashed green leaf lettuce stored on a sheet tray on the top of the speed rack above cooked RTE cooked pasta. EHS did not escalate points due to it only being 1 item and was much improved from previous inspection. Everything else in the WIC was stored properly. CDI - PIC relocated case to bottom shelf with other unwashed produce.
REPEAT
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 cooked portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly cool.
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 .
#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 cooked portioned Brussel sprouts and cooked portioned broccoli wrapped tightly in bags and covered with plastic wrap in pizza station lowboy cooling at a rate of 0 degree/minute after 20 minutes. Per PIC, items were placed in lowboy 1 hour prior. Items were taken out of walk in cooler and portioned before placing in lowboy. CDI - PIC placed items in walk in freezer to quickly cool.
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
4-501.11 Maintain equipment in good repair.
Observed ice build up in walk in freezer around fan and on shelf. No contamination was observed. PIC and owner called to have it looked at.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-303.11 Provide required lighting intensity; at lesser 10ft candles in walk in cooler.
Observed between 6-7 ft candles of lighting. Per conversation with owner, they will get some more lights to stick in WIC.
REPEAT
Feb 10, 2026 A 97 · 7 violations
Inspector comments: Facility menu offers salmon undercooked but PIC indicated salmon is always fully cooked. Observed salmon cooked to 188F. Recommend to remove asterisk from menu indicating undercooking is an option OR must provide proof of parasite destruction if offered undercooked.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed incomplete employee health poster only that did not include return to work or exposure information. PIC was knowledgeable about requirements. CDI- updated employee health packet provided to PIC in English and Spanish.
For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#15 · Food separated & protected −1.5
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes and containers of unwashed produce stored above washed and ready to eat produce items in walk in cooler.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 meatballs in sauce in steam table 102-121F. CDI- reheated on stove to abovew 165F and placed back into steam table.
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 one squeeze bottle of liquid margarine on line and one container of sugar in back kitchen area without labels.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed torn gasket on one door reach in freezer next to fryers. Also observed some ice buildup inside cooler likely due to poor seal.
#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 connected to faucet at mop sink without a backflow preventer rated for continuous pressure. CDI- hose disconnected from faucet
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity; at lesser 10ft candles in walk in cooler. Observed 1-2 ft candles of lighting present.
Oct 20, 2025 A 99 · 2 violations
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottle of sanitizer on prep table with single service items. CDI: Sanitizer was relocated.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed cough medication being stored on shelving with food products. CDI: Item was moved to office area.
#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 bottom of reach in freezer and sides of equipment at cook line with build up of grease and food debris. Clean as needed.
Jun 18, 2025 A 92.5 · 7 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 5-stack of long plates, metal container half full with mini bowls, all with food debris and debris stored as clean on cook line. CDI- PIC removed items to be w/r/s.
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 .
#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 ground beef, diced fried chicken, cooked Brussels sprouts, and mashed potatoes temping above 41F after cooling overnight. CDI- Items were voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods in WIC temping above 41F due to WIC unable to maintain ambient temperature at 41F or below. Observed ranch, corn, and tomatoes above 41F. Items rapidly cooled as prepared within 4 hours. EHS observed doors of WIC not fully closing while inside WIC and when food employees transported foods in and out of unit. PIC contacted maintenance to assess and/or repair unit. EHS will conduct follow up visit on Friday. *REPEAT* 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
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 hotdogs in WIC, and ranch in bottle stored in flip top without a date. PIC stated that items were prepped on yesterday but expected them to last longer than 24hrs. CDI- PIC had correct dates marked on 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 open bag of hot dogs date 6/8 in WIC. PIC stated that date was incorrect due to label not being changed out. CDI- EHS date marking procedures with PIC, PIC had correct date marked on item.
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 .
#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 TCS foods fail to cool properly through parameters overnight. CDI- See item #20. Observed Mac & cheese, caramelized onions, chicken parm, and Italian sausage cooling at a rate below .12F/min in WIC due to ambient temperature above 41F. CDI- PIC removed items to rapidly cool in WIF before being moved back to WIC, EHS discussed effective cooling methods with PIC.
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 −1
Corrected during inspectionRepeat violation
4-501.11 Maintain equipment in good repair. Observed gaskets of low RIF and 3D prep unit torn, ripped, and in disrepair. Repair or replace. Observed door of WIC not fully closing, causing ambient temp of WIC to not maintain cold holding standard per the Food Code. *REPEAT*
4-502.11(A) Maintain utensils in good repair. Observed wooden spoon used for TCS food prep, per the PIC, in disrepair. Observed pizza cutter blade chipped and pitted. PIC voluntarily discarded items.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed lighting in WIC below 10 foot candles. Increase lighting in WIC.
Feb 17, 2025 A 93.5 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an ash tray stored in the clean dish area with visible ashes in the tray. CDI- PIC removed the ask tray and EHS advised that a better storage location be found.
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked broccoli and cooked Brussels sprouts temping above 41F. The top layer of the product was above 41F while the deeper products were 41F. Items were individually portioned in bags. CDI- PIC voluntarily discarded the top layer of the brussel sprouts and cooked broccoli that were not holding 41F.
Observed the service station prep unit holding ranch, blue cheese, jalapeño ranch, sour cream, and Salsa above 41F. CDI- All TCS items were voluntarily discarded. PIC stated they will have a work order put in for the equipment.
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 .
#38 · Insects & rodents not present; no unauthorized animals −2
Repeat violation
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout the facility. EHS advises increased frequency of pest control visits. REPEAT.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Corrected during inspectionRepeat violation
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed bus pans stacked wet in the clean dish storage area. CDI- PIC took items to dish area to be W/R/S. REPEAT. Full Points.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed a broken lid on the prep unit closest to the kitchen door. EHS observed ice build-up in the WIF. PIC stated they had put in a work order for the WIF. EHS observed the prep unit in the service station holding temperature at 46F. PIC stated they will call to have the unit repairs. The facility should not hold any TCS items in this unit until it is repaired.
Jul 9, 2024 A 92.5 · 6 violations
Inspector comments: No escalation of points was taken for food contact surfaces; prior inspection demonstrated a broader pattern, and current inspection revealed only one item not clean to the sight and touch. Maximum points taken for wet stacking, where broader pattern of noncompliance was still observed.
Voluntary disposal and relocation of items for cold holding not marked as CDI. EHS will make a return visit to assess the long term solutions and see that equipment is either repaired and holding food at 41F or lower, in alternate cold storage on 41F or lower, or held properly on TPHC.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer stored as clean with visible grease deposits and food debris. CDI- PIC removes for recleaning. -REPEAT- No escalation of points, see comment. (-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 .
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patty’s in front rows of cold drawer at 44F-43F and all TCS foods at far left fliptop above 41F. PIC voluntarily discards first two rows of patty’s. EHS advises the PIC not to refill top rows until the equipment can be repaired to hold food at 41F or lower. Items in left fliptop were filled within the hour and moved to WIC for rapid cooling, where they reached 41F within 15 minutes. The PIC shall not store TCS foods in the left fliptop until its back in good repair.
-REPEAT- 3 day VR required. See comment. (-3)
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout the facility. EHS advises increased frequency of pest control visits. (-1)
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet-stacked metal containers on clean dish rack. -REPEAT- (-1)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed torn gaskets in cold drawers. Replace at earliest opportunity. (-.05)
4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed two ambient thermometers in poor repair with inaccurate readings. EHS calibrated thermapens both displayed tempertures between 44F-48F, while facility thermometers read 36F-40F. EHS advises the PIC not to rely on ambient thermometers, but to utilize their thin probed food thermometers for accuracy. (-0)
#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 black residue inside ice machine. Increase cleaning frequency is recommended. (-.05)
Mar 14, 2024 A 95.5 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0ppm concentration. PIC contacted company that provides their sanitizer. A verification visit will occur tomorrow, 3/15.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans stacked together with sticker residue in clean dish storage area. CDI- EHS educated PIC about fully removing sticker residue before sanitizing and moving to clean dish area.
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 .
#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 large pot of queso in WIC at 47F. PIC stated that queso has been cooling since last night. CDI- PIC voluntarily discarded.
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 .
#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 multiple TCS items in prep top and cold drawers holding above 41F. See temperature chart. Ambient temperature of prep top unit 42F. PIC contacted technician to come out and repair unit. Facility will keep all TCS items held in prep top unit in WIC until technician can come out. CDI- PIC voluntarily discarded TCS items that have been in unit for more than 4 hours, and moved all other items to WIF to cool.
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 −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 queso cooling in large, deep pot in WIC at 47F. PIC stated queso had been cooling since last night. CDI- queso voluntarily discarded. EHS discussed cooling methods such as using shallow pans and active stirring to cool queso down quickly.
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
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 salmon in lowboy cooler in intact reduced oxygen packaging. Salmon shall be removed from reduced oxygen environment prior to thawing.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados that still had stickers on them. Remove stickers prior to washing.
#44 · Utensils, equipment & linens: properly stored, dried & handled −1
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in clean dish storage area. REPEAT
Nov 7, 2023 A 98.5 · 4 violations
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - observed employee turn faucet off with their bare hands after hand washing. CDI, employee rewashed hands and used barrier to turn faucet off.
#38 · Insects & rodents not present; no unauthorized animals −1
6-202.13 Properly locate mechanical insect control devices. Observed insect control device located over food prep area and a fly on prep line.
6-501.111 Keep the premises free of insects, rodents, and other pests.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed 2 soiled cloths on counter surfaces. Maintain in sanitizer or store with soiled linen.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal bowls wet stacked.
#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 a box of single-service articles stored on ground in dry storage room.
Jul 17, 2023 A 97 · 6 violations
#20 · Proper cooling time & temperatures
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. Observed marinara sauce cooling in deep container at 48 degrees F at 11:48. At 12:18 marinara sauce remained at 48 degrees F. Cooling method calculation indicated method not effective to reach cooling parameters. CDI, sauce relocated to shallow pan less than 2 inches and relocated to walk in cooler to rapidly cool.
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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
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.
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 .
#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 chicken wings cold held in low reach in drawer refrigerator between 44-51 degrees F. CDI, wings voluntarily discarded.
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 .
#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 cooked sausage not date marked prepared from day before according to PIC and open container of milk not date marked. CDI, foods voluntarily discarded.
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 .
#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 marinara sauce cooling in deep container at 48 degrees F at 11:48. At 12:18 marinara sauce remained at 48 degrees F. Cooling method calculation indicated method not effective to reach cooling parameters. CDI, sauce relocated to shallow pan less than 2 inches and relocated to walk in cooler to rapidly cool.
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 .
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies under 3 compartment sink near empty kegs.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed split and torn gaskets in low reach in drawer refrigerator where wings held. Repair.
Jan 23, 2023 A 97.5 · details not yet loaded
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Aug 10, 2022 A 96 · details not yet loaded
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May 17, 2022 A 96.5 · details not yet loaded
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Mar 2, 2022 A 95 · details not yet loaded
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Dec 6, 2021 A 96 · details not yet loaded
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Jul 6, 2021 A 97 · details not yet loaded
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Jan 15, 2021 A 97.5 · details not yet loaded
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Jul 30, 2020 A 95 · details not yet loaded
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Jan 23, 2020 A 95 · details not yet loaded
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Sep 30, 2019 A 92.5 · details not yet loaded
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Jan 17, 2019 A 96.5 · details not yet loaded
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Aug 20, 2018 A 94 · details not yet loaded
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Mar 5, 2018 A 96.5 · details not yet loaded
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Dec 7, 2017 A 98 · details not yet loaded
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Sep 15, 2017 A 96 · details not yet loaded
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May 18, 2017 A 95 · details not yet loaded
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Mar 15, 2017 A 96.5 · details not yet loaded
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Dec 29, 2016 A 98 · details not yet loaded
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Sep 29, 2016 A 97.5 · details not yet loaded
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Jun 16, 2016 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 9, 2016 A 96.5 · details not yet loaded
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Nov 24, 2015 A 96.5 · details not yet loaded
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Sep 3, 2015 A 96 · details not yet loaded
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Apr 2, 2015 A 98 · details not yet loaded
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Dec 15, 2014 A 97 · details not yet loaded
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Aug 27, 2014 A 97 · details not yet loaded
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Aug 12, 2014 B 87.5 · details not yet loaded
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Apr 14, 2014 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DB'S TAVERN” or State ID 2060017902). Inspection type (routine vs. follow-up) is not published in the county's data.