A94.5
TIN TIN CAFE
3020 DRIWOOD CT, SUITE B, Charlotte, NC 28269
Restaurant · NC permit/State ID 2060018116
Latest gradeA (94.5)
Last inspectedOct 20, 2026
Inspections on record36
On record sinceDec 11, 2014
Score history
Dec 11, 2014Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 94.5 · 12 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter within establishment. PIC stated they took paper work home during renovations. PIC stated they will contact supplier to send parasite destruction letter. PIC was only able to show EHS photo copy sent via text message from owners home. EHS will arrive back on sight within 10 days to verify a physical copy of letters within establishment.
#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 soft shell crab stored above, ready to eat sauces. CDI - PIC rearranged prevent contamination.
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 two large plastic containers of noodles stored in walk-in cooler with tight lid, missing cooling window from last night. CDI - PIC 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 .
#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 no date marking stickers within PU, LB, and RIC. PIC stated items have dates in the WIC. EHS explained that date marking needs to follow the product into the next unit. CDI - PIC added date marking stickers.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed softshell crab and spring rolls held on TPHC with out time stamps. CDI - PIC added correct timestamp.
#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 two large plastic containers of noodles stored in walk-in cooler with tight lid, missing cooling window from 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 .
#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 no labels on working containers throughout kitchen.
#38 · Insects & rodents not present; no unauthorized animals −1
Corrected during inspection
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened throughout inspection. CDI - PIC closed door.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on the floor in WIC. CDI - PIC moved off the ground to prevent contamination.
#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 several wet wiping cloths, stored on countertops. CDI - PIC moved to sanitizer bucket.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting throughout clean dish storage. CDI - PIC rearrange to allow for self draining.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler
Mar 19, 2026 A 92.5 · 11 violations
Inspector comments: Facility closed lobby after pandemic and only offers takeout.
EHS discussed final cooking temps with food employees. No violations observed.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed food employee fail to wash hands prior to working with food and clean equipment on cookline. CDI- PIC had food employee properly wash hands.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed food employee change tasks from working with utensils for raw food, cooked food, single use articles, all without washing hands. CDI- EHS discussed with PIC, PIC had food employee cease tasks and wash hands.
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves to work with exposed food and to-go orders. CDI- PIC had food employee discard gloves prior to washing hands and replacing.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employees cutting RTE broccoli without using gloves or cutting surface other than bare hands, food employee handling Krab sticks without gloves use. CDI- PIC voluntarily discarded broccoli due to item not being used for a cooking process on today. Krab sticks were put on grill and reheated to 135F. EHS discussed potential for contamination and PIC had food employee wash hands before returning to task.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed food employee wipe off cutting knife on damp cloth being used to wipe off bare hands, knife stored between two unclean prep units. CDI- PIC had food employee remove items to be w/r/s and removed cloth.
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 violationFollow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed low 2-door reach-in with an ambient temp of 47F being used to store TCS foods. CDI- PIC removed items to rapidly cool due to being within parameters. *REPEAT* VERIFICATION REQUIRED on or before 3/22 to assess cold holding units.
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 3 bottles without labeling holding unknown chemical. CDI- PIC had label marked on spray bottles.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being actively cut prior to being washed. Avocado being held in prep unit washed with stickers still intact. CDI- Avocados removed to be washed, see item #9.
#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 scoop handle stored directly in container of raw chicken. CDI- PIC removed.
#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 gaskets in disrepair on cold holding units on cookline. *REPEAT*
#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 prep shelves, side of cold holding units, hood vent wall in need of cleaning.
#55 · Physical facilities installed, maintained & clean
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. Cleaning needed under and behind equipment on cookline.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-303.11 Provide required lighting intensity. Observed lighting needing to be increased in walk-in cooler.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee storing phone directly above box of cut broccoli during active prep on shelf. CDI- PIC had employee remove item to designated area.
Jul 7, 2025 A 96 · 5 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at waitress station kitchen hand sink and back kitchen hand sink. CDI: PIC provided soap.
#14 · Required records available: shellstock tags, parasite destruction −1
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf
Observed no parasite destruction letters for sushi-grade fish on site at time of inspection. EHS will return within 10 days to verify facility obtained letters. VERIFICATION REQUIRED.
#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 fried rice being held above 41F on dry storage shelf. PIC stated product prepared 07/06/25, cooled, and converted to fried rice. CDI: PIC placed product back into walk-in cooler for rapid cooling (40F within 45 minutes). EHS recommended leaving product in walk-in cooler until ready to use. REPEAT VIOLATION.
#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). 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 blanched broccoli, steamed carrots, and noodles being held in walk-in cooler with no date labels. CDI: PIC backdated product.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on 2-door reach-in cooler, main make table, and 1-door reach-in freezer.
Jun 3, 2025 A 95 · 6 violations
Inspector comments: EHS left new employee health plan and V&D plan
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee chopping carrots using bare hands. CDI.. Employee put on gloves
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several utensils stored as clean with debris. CDI moved to 3 comp sink to w/r/s
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed pan used for store TPHC shrimp and egg rolls being wiped out after changing out food when 4 hour time frame had expired. Pans were greasy and in need of w/r/s.. CDI.. had employee use clean sanitized pans for fresh batch of TPHC shrimp and egg rolls.
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 .
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 −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several large containers that housed several small containers of shrimp sauce that was above 41F.. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed employee chopping food held on time past the 4 hour mark by 40 minutes. CDI..Food was voluntarily discarded
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping unwashed broccoli
#56 · Meets ventilation & lighting requirements; designated areas used
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on prep table
Dec 11, 2024 A 96.5 · 7 violations
#16 · Food-contact surfaces: cleaned & sanitized
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of microwave in need of cleaning
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths throughout facility
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
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 thongs laying in container of noodles. CDI thongs were removed.
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 bowl inside bucket of bread/panko crumbs, REPEAT
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 in use utensils stored in water at 115F..CDI water heated to 146F ..REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed chicken stored in non food grade grocery store bags. REPEAT
#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 doors of coolers, prep units and RIC in need of cleaning. Also observed hood in need of cleaning. Lots of build up. Lastly also Observed bins were flour(s), sugar, rice,panko etc are stored in need of clean, lots of debris on lids.
#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 walls and floors in need of cleaning and wiping down
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys, and cell phone on prep table. REPEAT
Aug 19, 2024 A 96.5 · 5 violations
#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 beef, shrimp, noodles and salad above 41F. Voluntarily discarded and some moved to WIC to quickly cool. REPEAT
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 squeeze bottles and containers without lables.
#43 · In-use utensils: properly stored
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 in bucket of rice
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 store in water at 120F
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed chicken stored in non food grade plastic bag
#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 phone and keys stored with egg roll bags. CDI..Items were moved
Apr 1, 2024 A 96 · 5 violations
#5 · Procedures for responding to vomiting & diarrheal events −0.5
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan or kit . CDI EHS left hand out.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 and batter above 41F CDI Chicken was discarded and batter was put in ice bath.
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 .
#28 · Toxic substances properly identified stored & used −1
7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed hand soap stored in hand sanitizer bottles in male and female restrooms.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing bracelets
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility needs cleaning throughout. REPEAT
Oct 11, 2023 A 91.5 · details not yet loaded
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Aug 8, 2023 A 97.5 · details not yet loaded
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May 23, 2023 A 98 · details not yet loaded
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Feb 28, 2023 A 98.5 · details not yet loaded
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Nov 15, 2022 A 99 · details not yet loaded
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Aug 17, 2022 A 97.5 · details not yet loaded
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May 17, 2022 A 98.5 · details not yet loaded
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Feb 28, 2022 A 98.5 · details not yet loaded
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Dec 7, 2021 A 96.5 · details not yet loaded
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Aug 30, 2021 A 96 · details not yet loaded
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Jun 21, 2021 A 97.5 · details not yet loaded
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Mar 10, 2021 A 98.5 · details not yet loaded
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Nov 2, 2020 A 98.5 · details not yet loaded
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Aug 6, 2020 A 94 · details not yet loaded
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Dec 31, 2019 A 95 · details not yet loaded
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Sep 10, 2019 A 95 · details not yet loaded
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Jun 18, 2019 A 96 · details not yet loaded
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Mar 18, 2019 A 92 · details not yet loaded
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Dec 3, 2018 A 93.5 · details not yet loaded
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Aug 28, 2018 A 92.5 · details not yet loaded
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Jun 27, 2018 A 93.5 · details not yet loaded
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Mar 29, 2018 A 95.5 · details not yet loaded
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Dec 28, 2017 A 94 · details not yet loaded
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Jul 31, 2017 A 93.5 · details not yet loaded
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Jan 25, 2017 A 96 · details not yet loaded
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Sep 15, 2016 A 95.5 · details not yet loaded
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Feb 4, 2016 A 96 · details not yet loaded
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Apr 2, 2015 A 94.5 · details not yet loaded
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Dec 11, 2014 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “TIN TIN CAFE” or State ID 2060018116). Inspection type (routine vs. follow-up) is not published in the county's data.