A99

RHINO MARKET & DELI

400 S TRYON ST, UNIT R3, Charlotte, NC 28202

Restaurant · NC permit/State ID 2060018937

Latest gradeA (99)

Last inspectedOct 8, 2026

Inspections on record31

On record sinceSep 21, 2017

Score history

Sep 21, 2017Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 99 · 2 violations

#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 Cut lettuce cooling in WIC with silan wrap covering product. CDI - Silan wrap removed to facilitate proper 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 .

#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. Ice wand stored in reach in freezer touching bottom of freezer. Store in clean location or wrap ice wand in silan wrap.

View this inspection on the county portal ›

May 7, 2026 A 95 · 5 violations

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee push down trash with gloves on then proceed to handle ready to eat food items. CDI: Food employee removed gloves and washed hands.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Follow-up verification required

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed glass dishwasher behind the bar at 0ppm chlorine after running multiple cycles. Water glasses and coffee mugs are washed in glass dishwasher. VERIFICATION REQUIRED. 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

#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 various TCS items in 2 door reach in cooler above 41F. Ambient air of unit was 45F. PIC moved items to walk in cooler to cool. PIC called repair tech during inspection. 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

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 milks at coffee bar being held on TPHC. Facility does not have TPHC procedures. CDI: Procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips for glass dishwasher. VERIFICATION REQUIRED.

View this inspection on the county portal ›

Jan 29, 2026 A 98 · 4 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned deli meats in prep top temping between 48-49 F due to being filled above the brim and container of unsalted butter held out in ambient temperatures temping at 67 F. CDI - PIC voluntarily discarded foods > 41 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

#42 · Washing fruits & vegetables

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed alfalfa sprouts stored in the reach-in unit. Discussion with PIC revealed that these are not washed prior to use for customer orders. PIC discarded product. PIC will discuss with distributor about replacing with prewash product. -0-

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

Repeat violation

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at large prep top cooler heavily scratched and scored. Replace or repair. -0.5-

#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 cardboard box in ceiling panel above one door standing freezer. Remove and install panel that is nonabsorbent, durable, and easily cleanable. -0-

View this inspection on the county portal ›

Sep 17, 2025 A 99 · 3 violations

#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 fresh mozzarella and portobello mushrooms date labeled as 9/10 exceeding the 7 day requirement. CDI - Provided education and food handler voluntarily discarded expired foods. -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.

#37 · Food properly labeled: original container −1

Repeat violation

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 seasoning shakers and squeeze bottles of oil and vinegar with no label. Label all secondary containers. -1-

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at large prep top cooler heavily scratched and scored. Replace or repair. -0-

View this inspection on the county portal ›

Apr 23, 2025 A 97 · 3 violations

#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 multiple TCS foods above 41F in prep unit to the right of the order window, see temperature chart. Ambient temperature of unit was 38F. CDI- PIC voluntarily discarded all foods. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foodshttps://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning shakers and squeeze bottles of oil and vinegar with no label.Label all secondary containers.

#40 · Personal cleanliness

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing foods without head covering. CDI- PIC had employee don hair net.

View this inspection on the county portal ›

Dec 12, 2024 A 95.5 · 8 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed compliance with exception to 1 food handler who wash their hands and then turned off the faucet with their bare hands therefore recontaminating their hands. CDI - REHS educated food handler. Food handler rewashed hands properly. -0-

#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 shelled eggs stored above ready to eat sausage in the prep top. No physical evidence of contamination observed. CDI - Storage order rearranged to prevent cross contamination. -1.5- 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

Corrected during inspection

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. - P. Observed food employee pick up cooked bacon from floor with tongs, discard it and use the same tongs to handle ready-to-eat bacon on prep counter. CDI - Food handler educated and discarded bacon. Tongs transferred to 3-compartment sink to be w/r/s. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple containers of deli meats (club, pastrami, chicken etc.) cold held above 41 F. Refer to temperature observation chart. These were portioned out and stacked in prep top and reach-in unit since 7:00 AM, per discussion with PIC. CDI - PIC unstacked, placed on sheet pans and transferred foods to the walk-in cooler to cool down. -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.

#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 chicken just prepped cooling inefficiently after 25 minutes due to being densely packed on flat sheet pan. Refer to temperature observation chart. CDI - Food handler instructed to separate product into smaller batches. Temperatures decreased towards < 41 F after additional 20 minutes. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

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

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented can of navy beans and chopped clams stored with intact canned goods on shelving unit. CDI - Cans separated for return. -0-

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

4-502.11(A) Maintain utensils in good repair. Observed hole in large plastic bus tub at utensil shelving unit. Remove/replace. -0-

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed expired test strips used to measure qt sanitizer (exp 8/2021). CDI - PIC contacted chemical rep who delivered a fresh container of test strips during today’s inspection. -0-

View this inspection on the county portal ›

Jul 9, 2024 A 99.5 · 3 violations

#40 · Personal cleanliness −0.5

Repeat violation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without hair restraints. Provide.

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop sitting directly on top of the ice machine. CDI - placed in ice scoop holder.

#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 employee personal items on dry food shelving. CDI - Relocated personal item.

View this inspection on the county portal ›

Mar 22, 2024 A 98 · 2 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 two food handlers wash their hands and then turn off the faucet with their bare hands therefore recontaminating their hands. CDI - Provided education to the PIC and food handlers. Food handlers rewashed their hands properly. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler go the warewashing sink to dampen a towel then go to the prep top cooler and wipe knives, then proceeded to don new gloves without washing their hands. CDI - Provided education. Food handlers rewashed their hands properly. 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 .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a couple food handlers without effective beard restraints. Provide.

View this inspection on the county portal ›

Nov 9, 2023 A 98 · 2 violations

#23 · Proper date marking & disposition −1.5

Repeat violation

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 goat cheese dated for 11/1, exceeding 7 days. CDI - PIC discarded. Observed tofu in the reach in cooler not date marked. PIC stated this was prepped a day ago. CDI - PIC properly dated. 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 .

#40 · Personal cleanliness −0.5

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple food handlers wearing bracelets while prepping food.

View this inspection on the county portal ›

Aug 11, 2023 A 98 · 4 violations

Inspector comments: Sent food safety videos in Spanish and English via email.

#19 · Proper reheating procedures for hot holding

Corrected during inspection

3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed fully cooked sausage patties reheated for holding to 85F. CDI - chef reheated product to 135F.

#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 club, pastrami, and romaine, chicken above 41F. These were portioned out and stacked. CDI - PIC unstacked and placed on sheet pans. 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 .

#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 variety of just prepped deli meats sliced and placed in deep containers and covered in the walk in. Observed just prepped cut romaine lettuce in a deep container and covered in the walk in cooler. CDI - Provided education to the PIC regarding cooling methods. PIC placed deli meats on sheet pans and 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 .

#40 · Personal cleanliness

View this inspection on the county portal ›

May 17, 2023 A 95.5 · 5 violations

#10 · Handwashing sinks supplied & accessible −1

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 two rolling carts in front of the handsink next to the ice machine. CDI - carts were moved.

#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 For more information please visit: http://meck.co/FoodSafety 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 . Observed upright reach in cooler with a temp of 50F. Temped several TCS foods at above 41F, but were recently placed into the unit. PIC stated she checks the unit every morning and this morning this unit was below 40F. Sliced turkey temped at 41F and was in the unit overnight. CDI - PIC moved all TCS foods into the walk in cooler. Facility has adequate refrigeration to work out of (3 prep top coolers and one countertop reach in cooler) Have the unit repaired and this establishment shall not use until the unit is maintaining 41F or below. Compliance visit required in 3 days to ensure compliance and the unit is repaired.

#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 mozzarella dated for 5/9, exceeding the 7 days. CDI - PIC 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 −0.5

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep top cooler heavily scratched and scored. Replace or repair. 4-501.11 Maintain equipment in good repair. Observed upright reach in cooler not maintaining 41F or below. Temped at 50F. Repair or replace. Compliance visit will be conducted to ensure compliance.

#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 coving under the 3-compartment sink is detached from the wall. Repair or replace.

View this inspection on the county portal ›

Jan 5, 2023 A 97 · details not yet loaded