A96

REDEYE DINER

210 E TRADE ST, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060018512

Latest gradeA (96)

Last inspectedOct 14, 2026

Inspections on record34

On record sinceApr 7, 2016

Score history

Apr 7, 2016Higher is betterOct 14, 2026

Inspections & violations

Oct 14, 2026 A 96 · 4 violations

Inspector comments: Facility has a dry storage area located downstairs in parking garage

#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 shrimp being stored above pre-cooked turkey sausage inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Turkey sausage was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in reach in cooler located beside fryer above 41F. Ambient air of unit was 48F during inspection. Food items were moved to walk in cooler as they were in the unit less than 4 hours. 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 .

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers -Pf. Spray bottle of chemical without a label. CDI: PIC labeled item.

#55 · Physical facilities installed, maintained & clean

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Jun 30, 2026 A 96.5 · 4 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for a total of 8 seconds and turn off faucet with bare hands. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#22 · Proper cold holding temperatures −1.5

Follow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes, fruit bags and french toast batter in prep top unit above 41F. PIC stated the outlet is malfunctioning. Items were voluntarily discarded. 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 .

#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 hashbrowns cooling at a rate of 0.02F/min on counter after being rehydrated. CDI: PIC placed ice in hashbrown containers and put inside walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping being held in 0-50ppm quat. CDI: Wiping cloth buckets were changed.

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Dec 11, 2025 A 99 · 5 violations

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects at utensil shelving area across from the dish pit. Contact PCO for services. -0-

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stagnant water inside multiple carafes on top shelf across dish pit and plastic cups at dessert/drink station wet stacking. -0.5-

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

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 stacked boxes of single service cutlery stored on the floor at server galley. CDI - PIC removed from floor. -0-

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

Corrected during inspection

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed food strainer with broken wires stored in the facility. CDI - PIC voluntarily discarded utensil. 4-501.11 Maintain equipment in good repair. Observed bottom door of reach-in unit below flat top grill unable to fully close. Maintenance technician arrived onsite to repair. -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 surfaces under the flat top grill accumulating food debris. Also observed heavy ice accumulation on condenser lines of walk-in freezer. Clean and maintain. -0.5-

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Aug 11, 2025 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed step ladder and stacked buckets stored in front of hand sink beside back door. CDI - Food handler removed obstructions to provide access to hand sink. -1-

#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 cut fruit with a date of 8/4, exceeding the 7 days. CDI - Food handler discarded expired food. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

#24 · Time as a Public Health Control; procedures & records −3

Corrected during inspectionRepeat violation

REPEAT 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 grits, gravy and chicken wings held on 4 hour TPHC without start and end times documented. Food handler present advised that chicken wings are on TPHC. Further discussion with PIC revealed that chicken wings are longer held on TPHC. CDI - EHS discussed training food handlers on TPHC SOPs. Although chicken wings are no longer on TPHC, these and foods in the hot box were voluntarily discarded for compliance. -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

#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 unlabeled shaker at condiments station containing powdered sugar. -0-

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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 floor tiles cracked at cooking areas. Repair. No escalation of points due to improvement from previous inspection. -0.5-

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Apr 15, 2025 A 97 · 6 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 stacked buckets stored in front of hand sink beside back door. CDI- PIC moved buckets to provide access to hand sink.

#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 mashed potatoes and Mac and cheese below 135F, see temperature chart. CDI- PIC voluntarily discarded Mac and cheese and reheated mashed potatoes for hot holding, see temperature chart. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chicken wings in glass hot holding case on 4 hour TPHC, PIC was unable to produce written TPHC procedures upon request. CDI- PIC drafted written TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 chicken wings held on 4 hour TPHC without start and end time sticker. CDI-PIC labeled the chicken with start and end time.

#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 green beans attempting to cool in walk in freezer in deep plastic container. CDI- PIC put green beans in 2 shallow metal containers out at room temperature to cool from 135F to 70F. 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 handle missing to left door on sandwich prep unit. Observed flip top lid to omelet station prep unit loose. Repair. REPEAT

#55 · Physical facilities installed, maintained & clean −0.5

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 floor tiles cracked and grout low throughout kitchen. Repair. REPEAT 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 large grey metal box and ceiling around it above waffle station with heavy buildup of grease and dust. Clean.

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Nov 19, 2024 A 95 · 16 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed one hand sink with out drying provisions. CDI - Employee instructed to replenish disposable towel supply. -0-

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented.- P. Observed partially used cheddar cheese blocks covered in white and blue green buildup in the reach-in unit. CDI - PIC voluntarily discarded cheeses. -0-

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed pineapples stored directly over containers of ready to eat firecracker sauce in the walk-in cooler. CDI - Food employee re-arranged storage order. -0- 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed two knives and blade of can opener with dried food debris stored as clean. CDI - PIC moved utensils to be w/r/s. -0- For more information please visit: http://meck.co/FoodSafety 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

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed french toast mix, turkey and lettuce cold held 42-44 degrees F since previous day according to their date labels. CDI - PIC voluntarily discarded foods. Points scaled back due to notable improvement. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#23 · Proper date marking & disposition −1.5

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 24 hrs. - Pf. Observed multiple TCS applicable foods inside prep units prepped on 11/18/24 with today’s date and (1) container of cut fruit without a date label. Products traced back to their bulk containers in the walk-in cooler. CDI - Education provided and date labeling corrected for compliance. -1.5- 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.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed container of residential fire ant killer stored in the facility. CDI - PIC voluntarily discarded container. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed several personal medications stored with utensils in kitchen pull out drawer. CDI - PIC moved medications to office. -1-

#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 unlabeled squeeze bottle, spray bottle and shaker. CDI - Employee instructed to label items. -0-

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed avocado with sticker present stored in prep top. CDI - PIC removed for sticker removal and washing. -0-

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small plate submerged in ingredient bins. CDI - PIC removed plate out of ingredients. -0-

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed coffee filters stored in cabinet, underneath hand sink plumbing line. Several filters observed to be contaminated by gray water. CDI - Contaminated filters discarded and remaining removed from cabinet. -0-

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

Corrected during inspectionRepeat violation

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed handle missing to left door on prep unit. PIC states that a new handle has been ordered. No escalation of points due to different area observed and improvement on previously noted violations. -0-

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed scale build up on inner walls of dish machine. Recommended higher and thorough cleaning frequency on warewashing equipment. -0-

#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 food debris on non-food contact surfaces of slicer. Thorough cleaning needed. -0-

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-205.15 Maintain a plumbing system in good repair. Observed non-functional hand sink due to damaged faucet handle. PIC contacted upper management for repairs. Observed urinal unable to flush. Work order for repairs submitted. Observed water leaks at prep sink fixture, pre-rinse fixture, plumbing at (1) kitchen hand and at 3-compartment sink. Repair. Return visit will be made for verification of repairs to hand sink. -1-

#55 · Physical facilities installed, maintained & clean

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 tile broken at the small hallway to the back exit door and at cook line. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional prep unit stored in back kitchen. PIC states that it was recently removed off cook line. Remove from facility. -0-

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Aug 29, 2024 A 96 · 4 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 fan blocking the back prep handsink. CDI - PIC removed the fan.

#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 small prep top cooler with an ambient air temperature of 55F, Temped all TCS foods in the unit at above 41F. CDI - PIC voluntarily discarded all TCS foods in the unit as they were placed in the unit at 630AM. Unit was temped at the end of the inspection at 47F. Discontinue using this unit until it’s maintaining 41F and below. Facility has adequate cold holding equipment. Compliance visit will be conducted to ensure compliance. 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 cut sausage with a date of 8/20, exceeding the 7 days. CDI - Food handler 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violationFollow-up verification required

4-501.11 Maintain equipment in good repair. Observed egg prep top cooler with an ambient air temp of 47F. Repair. Ensure unit is maintaining 41F and below. Compliance visit required.

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May 6, 2024 A 95 · 4 violations

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Obsrved two dented cans - one blueberry filling and one corned beef hash. CDI - PIC discarded.

#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 the large prep top cooler with an ambient air temp of 56F. Temped several TCS foods (French toast mix, sliced tomatoes, shredded lettuce, blue cheese crumbles, philly steak, raw chicken, cut fruit - All were above 41F.) PIC removed everything out of the prep top cooler and discarded all the TCS foods. PIC contacted repair. Verification visit required to ensure compliance within 3 day. Facility has another prep top cooler that is properly maintaining 41F and below and they will use this until the large prep top cooler is repaired. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed large prep top cooler with an ambient air temp of 56F. Repair. Ensure unit is maintaining 41F and below. Compliance visit required.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones, aprons on shelving on supplies in kitchen.

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Jan 10, 2024 A 98.5 · 3 violations

Inspector comments: Jonathan Clay-Hansen conducted the inspection.

#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 rehydrated hash browns in the Entree 3-door cooler at 45-48F, prepped on 1/9. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles in ingredient bins. CDI - PIC removed handles out of ingredient’s

#55 · Physical facilities installed, maintained & clean

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Sep 20, 2023 A 98.5 · 4 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a measuring cup in the handsink (back) CDI - PIC removed the cup and explained that the handsink is for handwashing only.

#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 prepped today preportioned sliced turkey stacked in the a deep pan in the walk in cooler. Observed cut romaine lettuce prepped today in a covered deep pan. CDI - PIC uncovered the romaine lettuce. Turkey was placed on a sheet pan to cool rapidly. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight can be seen under the back door. Provide weather stripping to prevent pest from entering the facility.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

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 personal drink on the top shelf on the reach in cooler. CDI- PIC removed and discarded.

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Jun 21, 2023 A 96 · details not yet loaded