A94.5

SHAKE SHACK #1250

9824 REA RD, STE A, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060019349

Latest gradeA (94.5)

Last inspectedOct 21, 2026

Inspections on record23

On record sinceNov 26, 2018

Score history

Nov 26, 2018Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 94.5 · 7 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee pick items up off ground and touch face but not wash hands. Observed employee handle raw hamburger patty, remove outer glove using same gloves and touching gloves underneath but not wash hands before handling RTE. Facility has a Meat Mitt SOP but staff not following procedures when using Meat Mitts.

#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 employee rinsing towel off at handwashing sink. CDI, employee discontinued.

#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 employee handle raw hamburger patty, remove outer glove using same gloves and touching gloves underneath but not wash hands before handling RTE food. Facility has a Meat Mitt SOP but staff not following procedures.

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

Corrected during inspection

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 crispy onion following 2 Hr. TPHC but not discarded after 2 hours. CDI, onion voluntarily discarded.

#37 · Food properly labeled: original container −1

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 shaker containers not labeled by common name.

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of equipment accumulating soil as well as shelving in walk in cooler and racks near walk in cooler.

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Jun 1, 2026 A 98.5 · 3 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 box stored in front of handwashing sink prevent easy accessibility. CDI, box removed to allow access to handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at same handwashing sink. CDI, towels provided.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen.

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

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 floor in need of cleaning in hard to reach areas including behind equipment. Observed boxes collecting on floor near back door.

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Jan 12, 2026 A 99 · 3 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 use same gloves after touching soiled area before proceeding to food preparation. CDI, employee removed gloves and washed hands.

#20 · Proper cooling time & temperatures

Repeat violation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. - Observed lettuce cooling at 60 degrees F at 2:00pm in tightly covered container and dropped to 59 degrees F at 2:34pm. CDI, covers removed to facilitate heat transfer. 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Repeat 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. -Observed lettuce cooling at 60 degrees F at 2:00pm in tightly covered container and dropped to 59 degrees F at 2:34pm. CDI, covers removed to facilitate heat transfer. 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 .

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Aug 7, 2025 A 99 · 3 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 food employee turn faucet off with hands after washing before handling clean single-service towel. CDI, employee rehashed hands . Facility has a “meat mitt” SOP which establishment has outside gloves to handle raw beef which is removed per procedure on SOP then bottom gloves used to handle cheese. Facility SOP show that proper way to remove gloves is to shake them off into the trash can. Employee removed “meat mitts” with their hand while donning primary gloves. CDI, discussion with staff and EHS had staff remove primary gloves and then wash hands.

#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 cut tomato covered in deep containers to cool with cooling temperature 1 of 55 degrees F and 2nd cooling temperature between 52-55 degrees F. CDI ,tomato relocated to shallow uncovered pans to rapidly cool. 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked.

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May 5, 2025 A 98.5 · 3 violations

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer at the 3-compartment sink with a concentration of 50ppm. It appears that the dispenser is in disrepair, as it is not dispensing at the correct concentration. Sanitizer was hand mixed to 350ppm. PIC will hand mix sanitizer until it is repaired. PIC put in a work order with ECO Lab. 3 day VR 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

#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 cut tomatoes cooling in the walk-in cooler in deep plastic pans with covered with lids and stacked. Products had 30 minutes left to cool to temp and were at 46F. PIC stated that this is the normal protocol for cooling. CDI- EHS advised to place tomatoes on shallow pans and place in walk in freezer for rapid cooling. Products were able to reach 41F or below within the cooling window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 50ppm. PIC stated that the sanitizer had been taken from the 3-compartment sink. CDI- Buckets were refreshed with sanitizer at the correct concentration.

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Dec 4, 2024 A 98 · 3 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee improperly doff secondary pair of gloves used to handle raw proteins, and then go to handle clean utensils and RTE foods during inspection. Facility utilizes a secondary pair of gloves called “Meat Mitts” over primary pair of gloves to handle raw meats while working on the grill. Facility’s SOPs show that the proper way to doff gloves is to shake them off into the trash can. Employee removed “Meat Mitts” with their hand while still donning their primary pair of gloves. CDI - EHS had employee doff primary pair of gloves, wash hands, and don clean pair of primary gloves.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter in bun toasting apparatus holding at 126F during inspection. CDI - PIC will place the butter on time until a more permanent solution can be found with corporate. PIC placed time stamp on unit during inspection. Facility already does TPHC for onion straws and is compliant with procedures. 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 .

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed handsink at front counter leaking from the pipe during inspection. Repair needed.

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Sep 3, 2024 A 99.5 · 2 violations

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed min/max thermometer in establishment not functioning properly during inspection. 10 day VR required.

#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 on floor of walk in freezer during inspection. Cleaning needed.

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Apr 3, 2024 A 100 · 0 violations

No violations were recorded for this inspection.

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Dec 11, 2023 A 99.5 · 3 violations

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not expo'sed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed some debris accumulating in containers where clean single-service napkins were stored.

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

4-501.11 Maintain equipment in good repair. Observed grill on left side of line out of order today according to PIC. Work order placed on unit according to PIC. Grill not currently in-use and facility using grill on opposite end of line.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some dust buildup on ceiling ventilation in restrooms and kitchen.

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Aug 28, 2023 A 97 · details not yet loaded