A96

LEMPIRA RESTAURANT- CENTRAL

4439 CENTRAL AV, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060018134

Latest gradeA (96)

Last inspectedOct 20, 2026

Inspections on record39

On record sinceJan 27, 2015

Score history

Jan 27, 2015Higher is betterOct 20, 2026

Inspections & violations

Oct 20, 2026 A 96 · 5 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Ladle observed in back hand washing sink. Do not use hand washing sinks for any purpose but employee hand washing. CDI - Ladle removed by employee. 0 pts.

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

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. 5 large pans of beans measured 45-48F in walk-in cooler. Also, large pan of beef soup measured 46F in walk-in cooler. Also, pupusas prepared last night measured 45-47F. TCS foods must cool within the proper time and temperature parameters. CDI - Employee educated on cooling and establishment needs to write written procedures for cooling beans because they cook 5 pans of beans each day. Recommend establishment buy ice wands or cook the beans in a pot that will fit in the prep sink so they can use an ice bath and frequent stirring. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#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 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) 1 pan of chicharron had 10-12 prep date and another pan of chicharon had a 10-7 prep date. Also, several other TCS RTE foods in coolers on line were missing prep dates. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC discarded chicharrones and placed prep dates on items in coolers on line. 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 −1

Corrected during inspectionRepeat violation

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 Pupusas, beans and beef soup were cooled overnight in deep containers. Establishment must use ice bath and frequent stirring, or ice wands to cool this large amount of beans each day. CDI - PIC educated on cooling methods and they discarded the out of temp foods. REPEAT 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 .

#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. Grout between floor tiles in some areas of kitchen is beginning to wear. Also, ceiling in dry storage area is in poor repair. 0 pts.

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Jun 30, 2026 A 96.5 · 5 violations

#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. Salsa measured 49F in walk-in cooler. PIC stated it was cooked and cooled last night. CDI - PIC discarded salsa. Use ice bath with frequenty stirring, or uncovered, shallowed pans to cool large batches of TCS foods after preparation. 0 pts. 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 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Green salsa (110F) and queso (95F) were below 135F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated items to above 165F. 0 pts. 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 .

#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 Pupusas in walk-in cooler measured 43-45F. Raw shrimp and raw tilapia in low boy cooler measured 54F and 50F. Pickled onions, raw shrimp, pico, and raw shrimp measured 45-50F in small sandwich cooler in between grills. PIC stated they got a truck 30 minutes ago from Sysco and the cooler door was propped open for 20 minutes while they put the food away. This caused the pupusas to warm above 41F. PIC also stated they were cleaning the bottoms of the both the other coolers this morning which probably caused the food to warm up. CDI - PIC moved items to walk-in freezer to cool quickly. 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 .

#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 Salsa was cooled overnight in large container and it still measured 49F today. Use shallow pans that are uncovered, or ice bath with frequent stirring to cool TCS foods after cooking or preparation. CDI - PIC educated on cooling methods and he discarded the salsa. 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 .

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some containers and bus tubs stored as clean were stacked up while they were still wet. Allow utensils to adequately air dry. 0 pts.

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Dec 3, 2025 A 95 · 9 violations

Inspector comments: EHS educational visit led to an inspection. PIC stated that all the gaskets are being replaced tomorrow.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspectionRepeat violation

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 open employee drink on prep table. CDI PIC threw drink away. REPEAT

#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 chicken above cooked shrimp and crab legs in the WIC. Also observed RTE ham slices in the cold drawer with raw chicken, beef, and pork. CDI PIC corrected storage order in the WIC and moved ham slices to the prep top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 the inside of the ice machine with yellow build up.

#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 shredded Parmesan in the prep top and cold drawer and raw shrimp in the lowboy cooler above 41F. CDI PIC stated that these were prepped about 30 minutes ago. PIC moved foods to WIC and cooled down to 41F. Facility has improved greatly with their cold holding issues. 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 .

#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 TCS house made dressings and sauces that were made yesterday with no date mark. CDI PIC put date mark on these 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths throughout the kitchen and not in a sanitizer bucket.

#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 bowls being used as scoopers in the dry ingredients bins. CDI PIC removed bowls from the bins.

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

Follow-up verification required

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 the facility’s max/min thermometer for the dish machine not working. VR needed 12-13-25

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked/missing floor tile in front of grill. Also observed exposed concrete in WIC. PIC stated that they recently had the WIF floors done and will be working on the WIC next. REPEAT

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Sep 17, 2025 A 95 · 9 violations

Inspector comments: Facility has consumer advisory asterisk next to ceviche on the menu. EHS advised to also put asterisk on breakfast menu next to cook-to-order egg items and steak.

#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 employee drinking from a straw in the kitchen. CDI EHS educated employee and he left the kitchen.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage and onions hot holding on the stovetop below 135F. -CDI- PIC reheated sausage/veggies to 165F. REPEAT

#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 Cole slaw, Cooked shrimp, pickled onions, and marinated raw shrimp in cook line cold holding units holding above 41F. PIC stated that these items were prepped this morning. CDI PIC put these foods in the WIC and cooled down to 41F or below. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat violation

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 multiple tcs foods that were prepared or prepped this morning cooling in the prep top, cold drawer, and lowboy cooler. CDI EHS educated PIC and he put these foods in the WIC to cool down. EHS advised PIC that of cooling methods violations are observed on the next inspection a Risk Control Plan will be implemented. REPEAT 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

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork thawing in the prep sink in standing water that was 105F and Tripe also thawing in a bucket of standing water on the counter. PIC stated that the pork and tripe was taken out of the freezer a hour ago. EHS educated PIC on approved thawing methods. PIC put tripe in the WIC to thaw and began cooking the pork.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap at the bottom of the back door.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of spices directly on the floor in the dry storage area.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

#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 multiple employee purses and bags on the shelf above the dish machine drain board. CDI Employees moved their items.

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Mar 27, 2025 A 96 · 8 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 chicken stored above uncovered plantains in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed sanitizer concentration at less than 0ppm chlorine in the three-compartment sink when actively sanitizing dishes. -CDI- PIC added more sanitizer and increased sanitizer concentration to 50ppm chlorine. 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

#20 · Proper cooling time & temperatures −1.5

Corrected during inspectionRepeat violation

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 container of chicharron not meet cooling parameters after cooling overnight in WIC. Observed fried chicharron at 48F, after not being moved out of WIC since last night. -CDI- PIC voluntarily discarded the chicharron. 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 .

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed sausage and veggies hot holding on the stovetop below 135F. -CDI- PIC reheated sausage/veggies to 165F. EHS and PIC discussed proper hot holding temperature of at least 135F, or the option of holding food on time (TPHC) for a maximum of 4 hours. If facility wishes to start using TPHC, PIC must have written TPHC procedures and always display a start/discard time on the food item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 container of chicharron not meet cooling parameters after cooling overnight in WIC. Observed fried chicharron at 48F, stored in large plastic container and covered with lid. -CDI- PIC voluntarily discarded the chicharron. EHS and PIC discussed more efficient methods of cooling, including storing food in more shallow, metal pans and leaving them uncovered. 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 .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. -Observed avocados, stored as clean/washed, with their stickers still intact. EHS and PIC discussed removing stickers when properly washing fruits and vegetables.

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

Corrected during inspection

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf -Observed a non functioning max/min thermometer, without batteries, to test the hot-water sanitizing dish machine. -CDI- PIC obtained batteries during inspection and EHS observed functioning thermometer.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed exposed concrete in WIC. Exposed concrete is absorbent to liquids and not easily cleanable. Resurface flooring.

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Dec 18, 2024 A 94.5 · 7 violations

#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 black beans not meeting cooling parameters after cooling overnight in WIC. Observed two large containers of black beans in WIC at 50F, after being boiled last night. -CDI- PIC voluntarily discarded 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 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 all TCS foods in prep unit by stove above 41F (raw shell eggs, cabbage, cheese, crema, pupusas, raw chicken, raw beef, ham, chorizo). Observed doors on lowboy not fully closing and broken gaskets in flip top. Ambient temperature of unit was above 41F. All items except crema and cheese were held in unit overnight.- PIC voluntarily discarded all items held in unit for over 4 hours. PIC moved cheese and crema to WIC to rapidly cool to 41F, because they were removed from the WIC less than 2 hours ago. -PIC called for repair on unit. No TCS foods will be held in unit until repair and unit maintains food temperature of 41F or below. -3 day verification visit 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat violation

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 containers of black beans not meet cooling parameters. Black beans were boiled yesterday, then placed in large plastic bins in WIC, tightly covered with lids. Observed both containers of beans at 50F today. -CDI- PIC voluntarily discarded black beans. EHS educated PIC on rapid cooling methods, including using metal pans, no lids, and stirring frequently. 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 multiple roaches throughout establishment (on prep top, on edge of cold holding drawers). -Increase frequency of pest control visits. Call pest control company.

#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 0ppm sanitizer (facility used 50% vinegar and 50% water as sanitizer for wiping cloths). -PIC replaced buckets with proper concentration of bleach sanitizer solution. EHS advised PIC on other sanitizer methods (quat, sink and surface), if bleach is not preferred.

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

4-501.11 Maintain equipment in good repair. -Observed malfunctioning prep unit, with visibly broken parts (doors not aligning, flip top compartments sinking in to lowboy). Observed broken/loose gasket on WIC door.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in kitchen area throughout. Observed missing kitchen floor tiles.

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Aug 23, 2024 A 95 · details not yet loaded