A96
GIN MILL, THE
1423 S TRYON ST, SUITE A, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060019044
Latest gradeA (96)
Last inspectedOct 21, 2026
Inspections on record26
On record sinceFeb 21, 2018
Score history
Feb 21, 2018Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 96 · 8 violations
#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 an insert container of shredded mozzarella cheese in the opentop refrigerator across from the stovetop to be contaminated with a small flying insect crawling on top of the product.
CDI - PIC voluntarily discarded.
#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. PIC stated that the ice machine is part of this week’s cleaning list and was aware that it needed to be cleaned soon.
#23 · Proper date marking & disposition −3
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 a container of black bean salsa to be date marked for 10/14, making today day 8. REPEAT.
- Observed an insert container of shredded lettuce in the opentop across from the fryers to not have a date mark of any kind. PIC stated it was from the night prior but they typically cut fresh daily. REPEAT.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#35 · Approved thawing methods used −0.5
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 a large bag of frozen RTE pulled pork to be thawing on top of the oven at the time of the inspection. Product was still observed to be frozen.
CDI - Bag moved to WIC to thaw under refrigeration.
#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 some working containers of salt, pepper, and other seasoning to not be labeled as to their contents at the time of the inspection.
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. - Observed a small plastic single service cup being used as scoop for marinara sauce in the opentop refrigerator across from the oven with the cup to be submerged in the marinara sauce. REPEAT.
CDI - Cup removed and discarded.
#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 non-food contact surfaces of some of the clean metal insert containers to have small amounts of food debris built up on the bottom side lips of the containers.
#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 the floors in the WIC and WIF to have accumulations of food/packaging debris.
Jun 25, 2026 A 96 · 8 violations
#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 multiple pans, plastic containers and the lettuce spinner stored as clean with food debris present on the food contact surface.
CDI - Items were moved to the dish pit to be properly washed, rinsed and sanitized.
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 bagged portioned pasta at 43-46F inside the WIC and salad prep unit.
Observed diced Chicken inside the salad prep unit 46F.
CDI - All items voluntarily discarded.
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
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed pimento cheese, cooked potatoes, cooked chicken inside prep unit with no date marking.
CDI - PIC stated that all items were date marked inside the large batch in WIC. Date mark was traced back and the proper dates were added.
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 .
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 cheese ravioli and chicken egg rolls (6/14) held longer than 7 days.
CDI - Items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
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 thawing in ROP.
CDI - Salmon was removed from ROP.
#40 · Personal cleanliness −0.5
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed all food employees working in the kitchen with no hair restraints.
CDI - Food employees put on hair restraints.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed cup, used as scoop submerged in marinara sauce.
CDI - Cup was removed.
#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 metal pans stacked wet.
#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 multiple cracked spatulas.
CDI - PIC discarded.
Feb 17, 2026 A 96 · 8 violations
Inspector comments: 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf
Observed facility with Shrimp, ceasar, and meatloaf that was asterisked as undercooked. PIC stated they were told to add asterisk to items that are fully cooked. Told PIC to remove asterisk and only keep it for items that are intended to be served under per consumer order.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed manager without ANSI accredited certification. PIC stated they are scheduled to take the class in the upcoming week.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
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 shrimp on the menu asterisked as an undercooked item and no parasite letters. Verification required.
#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 beef packets that was stored above raw vegetable in walk in. CDI items relocated to bottom shelf. Observed raw beef thawing in prep sink where cut lettuce was about to be dried in salad spinner. CDI moved salad spinner to prep sink next to beef.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black debris near ice chute.
#19 · Proper reheating procedures for hot holding −1.5
Corrected during inspection
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P
Observed facility reheating all tCS items in hot well since 330. PIC stated items should be reheated on stove first then placed in hot well. Facility only had 10 minutes left in reheating before items to be discarded. CDI items moved to the stove to reach boiling temperatures to hot hold.
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed turkey and ham portions, tomatoes diced, shredded lettuce, leaf lettuce, sliced provolone, and sliced cheddar cheese above 41F in prep top. CDI items discarded
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 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 tots (1/29), queso (2/8) (removed this product from hot well), gluten free fries (1/29), pimento cheese (2/8), and black bean burger (2/8) held past 7 days. CDI items discarded. Observed wings, fries, egg rolls, diced chicken, pasta, marinara sauce, diced tomatoes, shredded cheese, leaf lettuce, diced chicken, shredded mozzerella, mozzarella chunks, ham and turkey portions not dated. CDI items dated or 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 .
#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 ROP portions of beef thawing in water in prep sink with no running water above. CDI turned on cold water faucet.
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 salmon that was thawing in the reach in and not opened from package as stated on package. CDI bags opened.
Oct 24, 2025 A 98 · 5 violations
#20 · Proper cooling time & temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Cheese sauce that cooled from last night recorded at 43F. CDI - Discarded.
For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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
Cheese sauce cooling in large 3 inch pan. Cool in smaller and shallower pans,. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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.
Scoop for ice stored on top of ice machine. CDI - Moved
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Wet stacking of cups and bowls. Separate to air dry
#56 · Meets ventilation & lighting requirements; designated areas used
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Employee sweater stored on dry goods rack. Keep in designated areas
May 17, 2025 A 98 · 2 violations
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed container of house-made potato salad that was dated 5-4 (date of inspection is 5-17). PIC stated that the potato salad is made at the restaurant using boiled potatoes and mayo. CDI- container of potato salad was discarded into trash.
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
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 plastic containers stored on clean shelving in dish room that were cracked. CDI- containers were discarded.
Feb 18, 2025 A 98 · 2 violations
#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 item in prep coolers that were stored above 41 F. CDI- both items were denatured and discarded into trash by PIC.
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 .
#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. Clean buildup from hood screens in hood system in kitchen area.
Aug 27, 2024 A 96.5 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will clean it soon.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed several items in prep cooler #1 and #2 that were not dated. PIC stated that items were prepared on Sunday. CDI- items were denatured and discarded into trash can.
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 .
#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. Clean debris from hood screens in hood system in kitchen area. Clean exterior of refrigeration units, and shelving in kitchen area.
#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. Clean splash from ceiling tiles near hood system in kitchen area. -zero-
Jun 14, 2024 A 97.5 · 2 violations
#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 sliced ham and cooked noodles in walk-in cooler that were stored above 41 F. CDI- items were denatured and discarded into trash.
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 .
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed of food products on the floor of walk-in cooler and freezer. CDI- boxes were placed on the shelves.
Feb 9, 2024 A 97 · 2 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Corrected during inspectionRepeat violation
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks stored on and above food prep stations in kitchen area. CDI- drinks were removed. REPEAT (full points).
#8 · Hands clean & properly washed −2
Corrected during inspectionRepeat violation
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee drink from an open cup, they going back to prep food without washing hands. CDI- education was performed with employee. Employee washed hands properly. Affected food was discarded. REPEAT (half points due to improvement).
Sep 20, 2023 A 96 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee drink stored on food prep surface during food prep. CDI- container was closed and placed where contamination could not occur. REPEAT (full points).
#8 · Hands clean & properly washed −2
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed food employee work with raw animal food, change gloves, then work with RTE foods without washing hands. CDI- education was performed. Employee washed hands.
#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 food employee wash large tomato in hand sink next to dish machine. CDI- education was performed with employee.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed small amount of buildup on top interior of ice machine. PIC had it cleaned recently, but will further clean soon. -zero-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one boss of lemons stored on the floor in walk-in cooler near door. CDI- box was placed on the shelf. -zero-
Apr 26, 2023 A 94.5 · 8 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf.
PIC was unable to demonstrate knowledge of food safety. Conversation was had with GM via phone call about ability to operate tonight. It was determined that kitchen staff has the ability to prepare food with proper food safety for the night.
Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.
#2 · Certified Food Protection Manager −1
2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.
No one at facility at this time has taken or passed an ANSI accredited test.
For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an opened employee drink stored on cutting board at prep station #1 with open prep station. CDI- drink was removed.
#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 food items in prep station #2 that were stored above 41 F. Observed raw shrimp in lowbouy cooler that was stored above 41 F. CDI- Items were denatured and discarded into trash.
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 .
#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 sliced lettuce, shredded chicken, and sliced tomatoes that were cooler in open prep unit in kitchen area. CDI- items were moved to walk-in freezer and allowed to chill.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness −0.5
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 food employee preparing food without wearing a hair restraint. CDI- employee put on hair restraint.
#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 one damp, wiping cloth stored on counter in-between use. CDI- cloth was placed in sanitizer container. -zero-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed thermometer reading on prep cooler #2 was reading 51 F at time of inspection. Observed that unit was pushed against the wall preventing air flow. Prep cooler #2 will need to be repaired.
Mar 25, 2023 A 98 · details not yet loaded
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Dec 29, 2022 A 99 · details not yet loaded
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Sep 27, 2022 A 97 · details not yet loaded
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Jun 30, 2022 A 95 · details not yet loaded
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Mar 11, 2022 A 96.5 · details not yet loaded
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Dec 15, 2021 A 97.5 · details not yet loaded
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Jul 24, 2021 A 98.5 · details not yet loaded
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Mar 23, 2021 A 98.5 · details not yet loaded
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Feb 5, 2021 A 99 · details not yet loaded
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Mar 13, 2020 A 97 · details not yet loaded
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Jul 30, 2019 A 92.5 · details not yet loaded
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Mar 14, 2019 A 95.5 · details not yet loaded
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Nov 21, 2018 A 95.5 · details not yet loaded
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Jul 11, 2018 A 97 · details not yet loaded
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Feb 21, 2018 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “GIN MILL, THE” or State ID 2060019044). Inspection type (routine vs. follow-up) is not published in the county's data.