A93
HILTON GARDEN INN GRILLE
4808 SHARON RD, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060018934
Latest gradeA (93)
Last inspectedOct 27, 2026
Inspections on record28
On record sinceSep 7, 2017
Score history
Sep 7, 2017Higher is betterOct 27, 2026
Inspections & violations
Oct 27, 2026 A 93 · 10 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.14 Post a handwash sign at each handsink.
Observed handsink near WIC void of handwash sign during inspection.
CDI - REHS provided.
0 pts.
#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 pan of packaged raw hamburger meat being stored in a container of cooked meatloaf during inspection.
CDI - Pan of hamburgers removed.
0 pts.
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 pint containers caked with sticker debris while stacked together as clean during inspection.
CDI - Both containers placed back into dish pit to be rewashed.
0 pts.
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 REPEAT
Observed all TCS foods in bottom of sautee prep holding above 41F. See temperature chart. Ambient in unit 50F. Maintenance contacted during inspection. All out of temperature foods voluntarily discarded. Unit will remain out of service until repair.
72 hour VR required.
3 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 .
#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) REPEAT
Observed a multitude of foods being held past the 7 day allotment all throughout kitchen during inspection. Observed carton of pasteurized eggs void of label identifying the date which it was opened. Observed gallon of milk with manufacturer’s expiration date of 10/25/26 in RIC void of label identifying the date which it was opened. All out of compliance foods identified with asterisks in temperature chart.
CDI - All foods voluntarily discarded.
1.5 pts.
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 −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.
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P
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 cooked eggs and raw shell eggs being held on time with no label identifying the time which they were removed from temperature control. Raw shell eggs observed at 51F at time of REHS discovery, and had been stored in sautee unit observed in disrepair prior to that. PIC unable to provide written TPHC procedures during inspection. Facility has been out of compliance for 3-501.19(A)(1) and 3-501.19(B)(3) numerous times in the past year. REHS to make long term compliance visit prior to next inspection to assess if Risk Control Plan necessary.
CDI - Cooked eggs observed at 152F and allowed to be labeled. Raw shell eggs voluntarily discarded. TPHC form provided and filled out during inspection.
1.5 pts.
#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 various working containers void of label identifying their contents.
CDI - Employee labeled.
0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
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 dish machine handle broken and affixed together with unsealed wood and painter’s tape as a temporary fix. Repair necessary.
0 pts.
#49 · Non-food contact surfaces clean −1
Repeat violation
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. REPEAT
Observed food debris at bottom of both prep units and RIC during inspection. Various pieces of equipment on main line observed greasy to the touch. More frequent or thorough cleaning necessary to preclude pest harborage and/or cross contamination of customer foods.
1 pt.
#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.
Observed food debris buildup behind sautee prep during inspection. More thorough or frequent cleaning necessary.
0 pts.
Jun 24, 2026 A 97.5 · 6 violations
#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 foods in lowboy freezer holding above 41F during inspection. Unit had been unplugged. All items voluntarily discarded and unit plugged back in. Observed dill cream sauce over stacked in fryer prep and holding above 41F. Sauce voluntarily discarded. Observed most TCS foods in RIC and WIC holding above 41F during inspection. See temperature chart. Both units unable to maintain ambient temp at or below 41F while in use, but were able to achieve below 41F after remaining closed for ~20 minutes. PIC stated gasket issues are the suspected cause for cold holding issues in RIC. Condenser in WIC is visibly frozen over and audibly struggling. Various TCS foods in RIC voluntarily discarded due to date marking violations. Foods in WIC dropped in temperature and were allowed to be kept. Maintenance contacted during inspection. Facility to maintain temperature log for WIC until REHS return.
72 hour VR required.
1.5 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 .
#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 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 beer cheese sauce with a prep date of 6/11/26, salsa with an open date of 6/1/26, and queso with a prep date of 6/8/26 in RIC during inspection.
CDI - All items voluntarily discarded.
0 pts.
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 .
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf
3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf
Observed bar menu void of disclosure statement for all items allowed to be ordered undercooked or raw. Observed fried egg on menu void of asterisk leading customer to consumer advisory. Addition necessary.
10 day VR required.
0.5 pts.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
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 heavy food debris at bottom of hot cabinet during inspection. More frequent or thorough cleaning necessary to preclude pest harborage.
Repeat. 0.5 pts.
#54 · Garbage & refuse properly disposed; facilities maintained
Corrected during inspection
5-501.16 (C )Provide waste bins in required areas including at handwash sinks.
Observed no trash can easily accessible to front handsink during inspection.
CDI - PIC supplied.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity.
Observed lighting intensity around 4 foot candles in WIC during inspection. 10 foot candles required.
0 pts.
Feb 25, 2026 A 95 · 6 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without washing hands. CDI: Food employee washed hands.
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
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 facility unable to provide TPHC procedures for items held on breakfast buffet. CDI: Procedures were filled out. REPEAT
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 cream cheese and 2% milk being held on TPHC without a time label. CDI: Time label was placed on items.
#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 room freshener spray being stored above clean silverware. CDI: Room spray was relocated.
#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 being held in 0ppm quat. CDI: Bucket was refilled.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed cut pear in prep top with sticker still attached.
#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 minor food debris in bottom of reach in cooler and freezer drawers. Observed food debris build up in microwave. Clean as needed.
Oct 21, 2025 A 94.5 · 6 violations
#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 salmon being offered undercooked on menu. PIC was unable to provide parasite destruction letter. VERIFICATION REQUIRED.
#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. Observed raw shell eggs over shredded cheese inside walk in cooler. CDI: Storage order was rearranged
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee crack raw shell eggs then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food items such as shredded cheese, sliced cheese and French toast batter above 41F. Ambient air temperature of unit was 46F. Prep unit door hinge is broken so door is not shutting properly. Items were placed back in walk in cooler. Facility will be using ice baths until unit is repaired. 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 facility holding items on TPHC without written procedures. VERIFICATION REQUIRED.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
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 2% milk without a time label. Observed yogurt and cream cheese being placed back into refrigeration after 4 hour time hold was completed. CDI: Items were voluntarily discarded.
#35 · Approved thawing methods used
3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon thawed out in walk in cooler with ROP intact.
#37 · Food properly labeled: original container
Corrected during inspection
3-602.11(C) Bulk food available for consumer self-dispensing shall be prominently labeled in plain view with the manufacturer label provided with the food, or another method of identification that includes the information in 3-602.11 (B)(1), (2), and (6). Observed bulk cereals without labeling. CDI: PIC placed manufacturer labeling on items.
May 23, 2025 A 98 · 3 violations
Inspector comments: Establishment is reaching out to “Harbor Banks” for an updated Aquacultured letter for Salmon.
Breakfast menu contains asterisks for items that are not under-cooked.
Packaged, grab-n-go items are placed in a refrigerator close to the check-out desk.
#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 ice dumped inside of one hand sink. CDI - Ice was removed and handsink will not be used for dumping any longer.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed boxes of food with ice dripping on them in the walk-in freezer.
Observed unwrapped apples for grab-in-go on the buffet line.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed a leaking walk-in freezer compressor.
Jan 31, 2025 A 95.5 · details not yet loaded
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Sep 26, 2024 A 97 · details not yet loaded
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Jun 6, 2024 A 96.5 · details not yet loaded
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Nov 28, 2023 A 98 · details not yet loaded
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Aug 28, 2023 A 98 · details not yet loaded
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Jun 16, 2023 A 96.5 · details not yet loaded
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Feb 24, 2023 A 92.5 · details not yet loaded
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Dec 6, 2022 A 95.5 · details not yet loaded
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Aug 26, 2022 A 93 · details not yet loaded
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Jun 7, 2022 A 93 · details not yet loaded
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Mar 10, 2022 A 95 · details not yet loaded
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Nov 2, 2021 A 96 · details not yet loaded
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Aug 19, 2021 A 95 · details not yet loaded
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Jun 17, 2021 A 97 · details not yet loaded
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Feb 2, 2021 A 96.5 · details not yet loaded
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Dec 12, 2020 A 95 · details not yet loaded
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Jun 20, 2020 A 98.5 · details not yet loaded
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Apr 26, 2019 A 93.5 · details not yet loaded
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Dec 13, 2018 A 96 · details not yet loaded
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Aug 23, 2018 A 95 · details not yet loaded
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Feb 7, 2018 A 97 · details not yet loaded
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Nov 7, 2017 A 98 · details not yet loaded
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Sep 7, 2017 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HILTON GARDEN INN GRILLE” or State ID 2060018934). Inspection type (routine vs. follow-up) is not published in the county's data.