A97
WHOLE FOODS MARKET #10644 PREPARED FOODS&COFFEE
400 E BROOKLYN VILLAGE AV, Charlotte, NC 28202
Restaurant · NC permit/State ID 2060019201
Latest gradeA (97)
Last inspectedOct 28, 2026
Inspections on record28
On record sinceJul 12, 2018
Score history
Jul 12, 2018Higher is betterOct 28, 2026
Inspections & violations
Oct 28, 2026 A 97 · 3 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. - Observed the dishwasher in the main kitchen area to be reaching sanitizing temperatures of 135-140F after 7+ cycles. PIC stated they have been having issues with the booster recently but was told it was fixed last time the repair company showed up. Facility is to conduct the sanitizing step of the dishwashing process in the 3 compartment sink while the repair to the dishwasher is being made. Sanitizer dispenser was verified to be functional and work order placed at the time of the inspection for the dishwasher repair. 3 day VR to observe repair.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of roast beef chubs to be at temperatures of 47-48F in the deli display case. PIC stated she was unsure why it was out of temperature since no employees stated working with the chub this morning. The case is stocked up at approx. 9am with most of the deli chubs from the WIC and PIC believed it may have sat out for too long during that process. REPEAT.
CDI - Roast beef chubs moved to a sheet pan and placed into the WIC to rapidly cool.
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 one tray of broccoli salad to be stored in the lowboy beneath the deli slicers and was not provided with a date mark of any kind. PIC stated the night staff must have forgot to label the tray is it was all from the same batch in the WIC, which was properly labeled for 10/27.
CDI - Tray date marked.
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 .
Jun 29, 2026 A 97.5 · 5 violations
#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 a large plastic bin of lettuce to be at temperatures of 44-46F in the 2 door lowboy at the sushi area. Both sushi employees stated not having it out at all today and the last time it was used was yesterday. Item was out of temperature for an unknown amount of time.
CDI - 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 .
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a bottle of floor cleaner to be stored on a sry storage shelf amongst opened packages of spices and seasonings.
CDI - Chemical bottle moved to chemical storage area in dishwashing room.
#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 approx 30-40 packages of various grab & go sushi rolls to be at temperatures of 43-47F in the sushi display case, sushi 2 door lowboy, and sushi sliding door lowboy. All rolls were prepared today at approx 8am. Sushi employee stated that there is less room in the shared WICs on Mondays so they use the other refrigerators to cool the prepped sushi rolls down. Lowboys, grab & go cases, and sliding door lowboys are all not designed nor approved for rapid cooling.
CDI - All actively cooling sushi rolls moved to the WIC, where they were then observed at 40F by 10:15am.
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 (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 a small plastic scoop used for mocha powder behind the coffee bar to be stored with its handle in direct contact with the mocha powder.
CDI - Scoop removed so handle is not in contact with the mocha powder.
#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. - Observed the interior/exterior gasket area of the cheese lowboy and the sliding door tracks of the deli display case to have accumulations of food debris/grime. REPEAT.
Feb 23, 2026 A 98.5 · 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 the handwashing sink in the dishwashing room to be obstructed from use by a large rolling cart full of dishes placed directly in front of the handwash sink.
CDI - PIC moved rolling cart.
#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 an unlabeled bulk bin of rice at the front counter sushi area.
#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 the exterior of the refrigerated drawers at the sushi area, the interior of the pizza refrigerated drawers and the sliding door tracks of the display case to have accumulations of food debris/grime. REPEAT.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 of the WIF to have accumulations of food debris/packaging. REPEAT.
Aug 20, 2025 A 96.5 · 6 violations
Inspector comments: - PIC stated that the facility now has a permanent refrigerated trailer that is used due to the increased revenue of the store. PIC stated that they have traditionally always had a temporary refrigerated trailer during the holiday time but they have recently made it permanent for this location as they need the extra storage. Facility does not have any proof of approval for the usage and installation of a refrigerated trailer. Facility must go through the NCDHHP plan review department to discuss the possibility of getting a permit/approval for using the refrigerated trailer for TCS foods. EHS advised that going forward the only thing that may be kept in the trailer is non-TCS products and all TCS foods must be stored in approved refrigeration. All TCS items were relocated at the time of the inspection to the grocery WIC. If the facility fails to keep TCS foods out of the refrigerated trailer while they still do not have approval then it can lead to an ITS. EHS will follow up on the situation during the 10 day VR for HACCP logs.
#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 an insert container of raw salmon stored above an insert container of shrimp tempura in the sushi station lowboy refrigerator.
CDI - Sushi station employee educated on proper storage order. Shrimp tempura relocated.
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 the blade to the large immersion blender and one of the slicers stored on the wall adjacent to large immersion blender to be stored as clean with visible food debris on their food contact surfaces.
CDI - PIC brought both items back to the dish room to be W/R/S.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
#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 an insert container of shrimp tempura at temperatures of 46-51F in the sushi lowboy refrigerator. Item had a 8/20 date mark on it and sushi employee stated cooking it at approx. 10am.
- Observed 10 containers of vegan falafel wraps at temperatures of 43-45F in the patron grab & go case. PIC stated that they were prepped this morning at 10am before being placed into the WIC and then brought out to the grab & go case for the lunch rush.
CDI - PIC relocated both items to the WIC. Shrimp tempura was placed onto a sheet pan and containers of vegan falafel wraps were opened to allow for proper air flow to rapidly cool the products.
- Observed an insert container of raw salmon at temperatures of 46-50F in the sushi opentop refrigerator. Sushi employee states not knowing how long it had been out of temperature for.
CDI - Raw salmon voluntarily discarded.
- Observed bagged tomato soup, bagged New England Clam Chowder, and raw tuna to be stored in the refrigerated trailer at temperatures of 46-50F. Ambient of the refrigerated trailer at the time of the inspection was recorded at 50F. Majority of the trailer is taken up by the produce department and only a small section of the items in the trailer are used in the prepared foods section of the store. PIC showed proof that during the managers 11:30am walk the temperatures were all below 41F and states that due to the amount of times the trailer door has been opened throughout the day has caused the trailer to rise in temperature.
CDI - All TCS items were relocated out of the refrigerated trailer at the time of the inspection into the grocery WIC.
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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Repeat violation
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed the facility using an approved HACCP plan for acidification of sushi rice. HACCP plan states they must maintain a daily log. EHS observed multiple dates missing in the last month of log keeping. Daily logs must be maintained and available for review during inspections. REPEAT. Points not increased due to improvement from previous inspection. 10 day VR to observe daily logs being maintained.
#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 top portion of the lowboy refrigerators doors beneath the deli slicers to have an accumulation of food debris/black grime.
#55 · Physical facilities installed, maintained & clean −1
Repeat violation
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 beneath the front counter equipment to have an accumulation of food debris/black grime. REPEAT.
May 6, 2025 A 97.5 · 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. Hand washing sink in dish room was blocked by cart of dishes. Maintain hand washing sinks accessible at all times for employee hand washing. CDI - PIC moved cart away from hand washing sink. 0 pts.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Packages of chicken and goat cheese sandwiches measured 49-50F at 12PM in retail cooler and were cooling since 10AM. Italian sandwiches measured 45-46F at 12PM in retail cooler and began cooling at 8:50AM. The sandwiches would not have reached 41F within 4 hours of preparation if they continue too cool without inspector intervention. Ensure TCS foods are cooled in walk-in cooler or blast chiller to 41F before placing in retail coolers. CDI - PIC moved packages to blast chiller and they all measured below 41F at 12:15PM. 0 pts.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 Chicken curry salad was prepared on 4-30 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation, with day of prep counting as day 1. CDI - PIC discarded chicken curry salad. 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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Establishment has HACCP plan for acidifying sushi rice. Establishment is supposed to log the pH of the sushi rice in a log book or other effective way. Establishment has been logging it on tablet, but employee could not show inspector the logs of past days. VR - Verification required within 10 days that establishment has figured out how to observe logs for previous days, or establishment needs to log the measurements on a piece of paper so it can be verified.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Sandwiches were cooling in retail cooler. Use blast chiller or walk-in cooler to cool TCS foods after preparation. CDI - PIC moved sandwiches to the blast chiller to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
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. Floors need cleaning underneath equipment. REPEAT
Dec 11, 2024 A 98 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer concentration at the 3 compartment sink to be below 50ppm due to the sanitizer bottle being empty.
CDI - PIC changed sanitizer bottle and refilled sanitizer compartment of 3 compartment sink.
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
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed an insert tray of cooked pollock stored in the hot box at temperatures of 130-132F. PIC stated it was put into the hot box 15 mins prior. REPEAT. No escalation of points due to no increase in severity from previous inspection.
CDI - Tray of pollock reheated in the oven to 165F.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large plastic containers of cooked potatoes and cooked pesto rice stored that were above 41F in the WIC with the lids on and stacked on the bottom of several other plastic bins, not promoting rapid cooling/air flow around the product. REPEAT. No escalation of points due to no increase in severity from previous inspection.
CDI - Bins unstacked and lids opened to allow for air flow around product.
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 .
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed a dumpster that was not provided with a lid. PIC stated it is only a temporary dumpster due to the compactor being broken at the moment.
#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 and walls throughout the dishwashing room to be covered in an accumulation of grime and puddles of water.
Sep 9, 2024 A 97 · 8 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction information for sushi fish. CDI - Sushi employee sent EHS parasite destruction letters at end of inspection. 0 pts.
#21 · Proper hot holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken noodle soup in hot holding measured 108-113F. TCS foods in hot holding shall measure at least 135F. CDI - Chicken noodle soup reheated to above 165F. Kept at half credit due to no increase in severity from last inspection. REPEAT
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 .
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Establishment does not have variance approval letter and full HACCP plan on site. VR - Verification required within 10 days that establishment has full HACCP plan and variance approval letter on site.
#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 California rolls were cooling in walk-in cooler while tightly covered with plastic wrap. Also, portioned bags of sliced turkey were still 47F and cooling in the retail cooler. Leave cooling TCS foods loosely covered or uncovered, and use the blast chiller or walk-in cooler to cool them to 41F before placing them in retail cooler. CDI - Sliced turkey moved to walk-in cooler to cool and sushi rolls were 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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. PIC states that dish machine is not reaching 160F final rinse and is not being used. Also, chemical tower at 3-compartment sink is leaking. Continue using 3-compartment sink to W/R/S dishes until dish machine is repaired, and contact chemical company to repair leaking chemical dispenser. 0 pts.
#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. Clean bottom of blast chiller and clean shelves in milk cooler. 0 pts.
#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 floors underneath cooking equipment. Clean floors more frequently. 0 pts.
#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 food stored on top of unopened box of turkey. Store employee food in a separate location so it can’t potentially contaminate food for establishment. 0 pts.
May 8, 2024 A 95.5 · details not yet loaded
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Nov 22, 2023 A 97.5 · details not yet loaded
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Aug 16, 2023 A 97.5 · details not yet loaded
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May 9, 2023 A 98 · details not yet loaded
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Feb 10, 2023 A 98.5 · details not yet loaded
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Nov 9, 2022 A 99 · details not yet loaded
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Jul 11, 2022 A 98 · details not yet loaded
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Mar 25, 2022 A 98.5 · details not yet loaded
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Nov 12, 2021 A 93 · details not yet loaded
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Aug 26, 2021 A 98 · details not yet loaded
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Jun 2, 2021 A 98 · details not yet loaded
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Feb 26, 2021 A 97.5 · details not yet loaded
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Dec 3, 2020 A 97.5 · details not yet loaded
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Jul 23, 2020 A 94 · details not yet loaded
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Feb 4, 2020 A 95.5 · details not yet loaded
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Oct 29, 2019 A 96.5 · details not yet loaded
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Jul 25, 2019 A 94.5 · details not yet loaded
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Apr 2, 2019 A 95.5 · details not yet loaded
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Jan 8, 2019 A 95 · details not yet loaded
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Oct 9, 2018 A 90 · details not yet loaded
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Jul 12, 2018 A 94 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WHOLE FOODS MARKET #10644 PREPARED FOODS&COFFEE” or State ID 2060019201). Inspection type (routine vs. follow-up) is not published in the county's data.