A95

MURAYA

200 E BLAND ST, Charlotte, NC 28205

Restaurant · NC permit/State ID 2060018367

Latest gradeA (95)

Last inspectedOct 21, 2026

Inspections on record37

On record sinceOct 19, 2015

Score history

Oct 19, 2015Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 95 · 7 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink at the dishwashing area to be obstructed from use by a dirty linens bin, a squeegee, and a dust pan/broom. CDI - All items moved from in front of the handwash sink.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed packages of various raw beef products to be stored on a the shelf in the WIC directly above packages of mussels and raw snapper. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

#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 a chemical spray bottle containing a yellow liquid to be stored on a lower shelf at the cookline to not be labeled as to its contents. CDI - Spray bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a package of butane canisters to be stored on the edge of the upper prep shelf above the prep tables adjacent to the WIC. CDI - Butane canisters moved to lower prep shelf away from food/equipment.

#35 · Approved thawing methods used

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 ROP packages of raw mahi and raw tuna to be thawing in the cookline and sushi opentop refrigerators and were not removed from their ROP environment. Package thawing instructions state “Thaw under refrigeration; remove from package/film”. Items were not fully thawed at the time of the inspection. CDI - All ROP packages of fish were opened, removing the product from its ROP environment.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one small live crawling insect on the table beneath the cookline grill.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-903.11 (A) Store cleaned equipment, utensils, linens 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 the large stand mixer to be stored directly adjacent to the handwash sink across from the dry storage room. Handwash sink does not have a splash guard and subjects the stand mixer to potential splash contamination while employees use the handwash sink.

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Jun 9, 2026 A 96.5 · 7 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior surfaces of the ice machine to have accumulations of grime. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed multiple metal bowls and plastic insert containers to be stored as clean on the clean dish racks with visible food debris on their food contact surfaces. CDI - Dishes moved to the dishwasher 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 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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 an insert container of chopped pork belly in the cookline opentop to have a date mark of 5/31 on it, making today day 10. PIC stated that it was not from 5/31 but he was not sure of the actual date and stated that his staff must have just refilled the continuers and not changed the dates. - Observed an insert container of cut lettuce and a squirt bottle of ranch dressing in the cookline lowboys to have the date mark of 6/2, making today day 8. PIC stated that due to the facility being closed on Mondays, staff usually comes in on Tuesdays and goes through all the refrigerators to check on date marks and to replenish for the next week. Due to the facility having a private event booked at the time of the inspection the staff did not go through the cookline refrigerators as they are not opening the full kitchen or going to be using anything in the opentops today. - Observed insert containers of white rice, yellow rice, and chickpeas to all be stored in the cookline opentop/lowboy refrigerators and to not be provided with date marks of any kind. REPEAT. CDI - PIC voluntarily discarded all undated and past date items. - Observed pre-portioned plastic containers of Birria to be stored in the cookline lowboy and were not provided with a date mark of any kind. PIC stated they are from a bulk batch in the WIC where there is a pan date marked for 6/6 that is being used to hold the small plastic containers of portioned Birria. CDI - Pre-portioned plastic containers placed into another bulk metal container in the cookline lowboy and date marked 6/6 to match the batch in the WIC. 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 .

#24 · Time as a Public Health Control; procedures & records

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 the rice cooker used for sushi rice at the sushi station to still have un-discarded sushi rice in it despite it being labeled for 5-9pm TPHC on 6/7. CDI - PIC voluntarily discarded sushi rice.

#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 a plastic container of chickpeas to be cooling at a rate of .05 degrees/min in the WIC. Container was observed to have a tight fitting lid on and was densely packed, not allowing for adequate air flow around the product to facilitate rapid cooling. REPEAT. CDI - Lid removed to allow for rapid cooling. 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 −1

Repeat 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 bulk storage bins of rice, flour and sugar in the dry storage room to not be labeled as per their contents. REPEAT. - Observed several containers of various seasonings and toppings stored throughout the cookline to not have labels as to their contents.

#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. - Observed multiple stacks of cleaned dishes to be wet nested on the clean dish racks.

#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 the interiors of all cookline opentops, lowboys, and refrigerated drawers to have accumulations of food debris built up. PIC stated Tuesdays are typically their cleaning day but with the private event ongoing and the cookline not being opened they didn’t have a chance to clean yet.

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Jan 21, 2026 A 95 · 8 violations

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw steak and raw scallops in the top drawer of the grill refrigerated drawer unit, directly above insert containers of RTE pork belly and packages of buns. REPEAT. - Observed an insert container of raw beef chunks and raw scallops on the top shelf of the cookline lowboy refrigerator across from the stovetop, directly above containers of RTS Birria and Birria consume. REPEAT. *RCP to be introduced in the facility to manage the consistent storage order violations on consecutive reports* CDI - PIC rearranged the storage order of the grill drawers so that the RTE products are in the top drawers. Insert containers in the lowboy moved to bottom shelf and containers of Birria and birria consume moved to WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition

Corrected during inspection

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspectionRepeat violation

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 a rice cooker of sushi rice at the sushi prep area to be held using TPHC but did not have a proper TPHC label stating a start and end time. Sushi prep employee stated that they had cooked it earlier before opening and had placed the sushi rice at the line at 4pm. REPEAT. CDI - PIC placed time stamp on sushi rice for discard at 8pm.

#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 a large insert container of raw filet mignons at temperatures of 42-47F in the cookline grill refrigerated drawers. PIC stated that this was the last item the prep person had cut earlier today (approx. 4pm) and then was immediately placed into the grill drawers, which are not designed nor approved for rapid cooling. CDI - PIC relocated tray to WIF 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed the facility thawing a large frozen piece of raw beef in a compartment of the 2 compartment prep sink and was observed fully submerged under warm (80-85F), stagnant water. CDI - PIC drained warm water and beef was placed under running cold water.

#37 · Food properly labeled: original container

#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 case of lettuce heads stored beneath the storage racks in the WIC, directly on the floor.

#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 the facility using a piece of absorbent cardboard to keep a cutting board from sliding at the cookline opentop refrigerator across from the stovetop. Cardboard is exposed to possible contamination from items on the cutting board and must be removed all together or replaced with a cleanable surface.

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Sep 16, 2025 A 92.5 · 10 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink closest to the office/WIC to have a silicone ice tray stored in its basin. CDI - Silicone ice tray removed from basin.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored on a shelf directly above containers of raw oysters and raw fish. CDI - Chicken moved to lower shelf in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed an insert container of raw shelled eggs stored behind insert containers of cooked/RTE rice in the cookline opentop refrigerator across from the stovetop. REPEAT. - Observed almost all sheet pan of raw skirt steaks stored on a rolling rack directly above a sheet pan of beef empanadas in the WIC. REPEAT. CDI - Eggs relocated to front of unit so that they cannot contaminate other RTE items. Skirt steak relocated to below beef empanadas on the speed rack. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed almost all stacks of cleaned insert containers/pans to have sticker residue or whole stickers still on the exterior of the pans. EHS explained to PIC that it is crucial that the stickers are removed from the pans during the dishwashing process and prior to them being stacked and stored as clean. Facility must look into alternative date marking systems/date marking labels if they cannot remove the current date labels from the sheet pans. 3 day VR to observe improvements made and long term solution to the problem figured out. 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 inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a container of beef empanadas stored in the opentop refrigerator across from fryers at temperatures of 44-50F. PIC stated that they were placed into the unit at 4:30pm. REPEAT. Improvements noted from previous inspection. CDI - Empanadas moved to the WIC for rapid cooling. - Observed a squirt bottle of aji (yellow pepper sauce made with dairy) stored in an insert container in the cookline opentop refrigerator across from the fryers at a temperature of 47-48F. PIC stated the condiment is kept in the unit overnight. CDI - PIC voluntarily discarded aji sauce. 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

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 the sushi rice being held on TPHC at the sushi prep area and was not labeled with its start time and discard time. CDI - PIC time stamped sushi rice for discard.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed canisters of butane fuel stored directly on the prep surfaces of the cookline. CDI - Butane relocated a lower shelf.

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf - Observed a ROP machine in the facilities back prep area and ROP packages of fresh fish in the WIC. PIC stated that they have recently started the ROP of the fish when they receive it to preserve freshness. PIC states that they receive fresh fish, break it down, and then ROP the fish to be placed into the freezer and then eventually thawed and used on the cookline. 3 packages of raw salmon, 2 packages of raw halibut, and 2 packages of raw tuna were found to in the WIC that were ROP’ed earlier today. PIC was unaware of an approval process that is necessary for conducting specialized processes. All ROP’ed fish were immediately removed from service and PIC agreed to not use the machine going forward until an approved HACCP plan was obtained. 3 day VR to be conducted to ensure facility does not continue to use ROP machine.

#42 · Washing fruits & vegetables −0.5

Corrected during inspectionRepeat violation

3-302.15 Wash fruits and vegetables prior to use. - Observed an insert tray of ready to use/washed avocados in the cookline opentop refrigerator across from the stovetop with stickers still on the outside. REPEAT. CDI - PIC removed avocados and they were rewashed and had the stickers removed.

#43 · In-use utensils: properly stored

Corrected during inspection

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 an ice cream scoop that was stored in a container of 70F water directly above the dessert lowboy by the sushi area. CDI - PIC emptied container of water and scoop was placed at dishwashing area to be W/R/S.

#49 · Non-food contact surfaces clean

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May 9, 2025 A 95 · 7 violations

Inspector comments: PIC stated that menu has changed. The types of foods and amount of deliveries has not changed, only different recipes and raw oysters added. Shell stock tags being retained and consumer advisories correct for all cook to order/raw foods.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters stored behind micro greens and raw onions in flip top. CDI- PIC moved oysters to be in front of RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw salmon over raw asparagus in WIC. CDI- PIC placed raw salmon on raw seafood shelf. 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

4-602.11 (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 employees cell phone on cutting board being used for food prep. CDI- PIC had employees properly store phone and replace cutting board. 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 .

#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 fried breaded shrimp in hot holding box below 135F, see temperature chart. CDI- PIC reheated to above 165F. 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 −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked salmon dip, green goddess dressing, cream cheese, and all TCS foods in the sushi prep unit above 41F, see temperature chart. Smoked salmon dip voluntarily discarded, green goddess dressing placed on 4 hour TPHC, and cream cheese placed in lowboy portion of cooler to rapidly cool. Sushi prep unit holding an ambient temperature of 50F. PIC placed all TCS foods in sushi prep unit on 4 hour TPHC to be discarded at 8pm and PIC called repair technician. Keep all TCS foods in unit on 4 hour TPHC until unit is holding TCS foods 41F and below. EHS will follow up within 3 days. 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 Observed raw NY strip beef steaks stacked 3 high in metal pans tightly covered with plastic wrap. CDI- PIC separated pans and removed plastic wrap to ensure rapid cooling. 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 .

#40 · Personal cleanliness

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing/handling foods with watches on wrist. CDI- PIC had employees remove watches.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on outer flesh stored as washed. CDI- PIC removed stickers and rewashed avocados.

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Feb 13, 2025 A 98 · 4 violations

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of quail eggs stored in pan of broccolini. Also, raw tempura shrimp stored on speed rack above ready-to-eat foods. CDI - PIC moved raw shrimp to bottom of speed cart and discarded broccolini. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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. Some boxes of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat sanitizer test strips were water damaged. VR - Verification required within 10 days that establishment acquires quat test strips.

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Oct 24, 2024 A 95 · details not yet loaded