A98.5

CRACKIN CRAWFISH

440 E MCCULLOUGH DR, SUITE 230, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060019603

Latest gradeA (98.5)

Last inspectedOct 9, 2026

Inspections on record25

On record sinceSep 9, 2019

Score history

Sep 9, 2019Higher is betterOct 9, 2026

Inspections & violations

Oct 9, 2026 A 98.5 · 4 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 exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service cups stored on the floor. Keep items off the floor.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler 1. Repair/ replace 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed scissors used for food not able to come apart. Scissors are not easily cleanable. Replace with scissors that come apart for cleaning.

#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 shelving in the walk in cooler in need of cleaning.

#55 · Physical facilities installed, maintained & clean

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Mar 11, 2026 A 98.5 · 4 violations

Inspector comments: Discussed with PIC shifting of dish machine orientation. No changing in plumbing or fixtures. if changes occur with plumbing or fixtures consult code enforcement at 980-314-2633. Observed improvement in facility cleaning and employee training during re-inspection.

#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 food employee without hair restraint. REPEAT.

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

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 cardboard lining bottom shelf of prep table. Remove cardboard. 4-501.11 Maintain equipment in good repair. Observed multiple lower shelves of prep tables at cook line rusted. Repair or replace.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed plastic wrapped around drain pipe from prep sink and extending into floor drain. PIC stated the pipe was wrapped to prevent splashing. CDI: PIC removed plastic from drainage pipe to allow for air gap.

#56 · Meets ventilation & lighting requirements; designated areas used −1

Corrected during inspectionRepeat violation

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee sandwich being stored on prep table beside cook line. REPEAT CDI: Employee relocated personal food to designated area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above vegetables in walk-in cooler #2. Designate an area for employee food and drink on bottom shelf or away from foods. REPEAT

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Feb 27, 2026 B 87 · 14 violations

Inspector comments: Facility has added new Indian dishes to menu without approval and fermenting yogurt in house. Submit menu item additions for approval and obtain a HACCP plan for yogurt fermentation if wanting to make yogurt in house. PIC stated that yogurt fermentation will stop and new addition items will not be served until plan and menu review has been approved.

#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 relocate nail clippers when go back to food preparation without a handwashing. CDI: PIC instructed employee to wash hands.

#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 handling blocked by garbage can. CDI: PIC relocated garbage can to make sink accessible.

#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 lobster tail being stored over unwashed potatoes in WIC. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple garlic sauces below 135F in hot holding equipment. PIC stated that the equipment was not turned on and items were placed in HH ann hour prior. REPEAT CDI: Items reheated to 165F and equipment turned on. 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 .

#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 multiple items in fliptop and RI units with temperatures above 41F. PIC stated that items were in equipment overnight but that an employee left equipment open for extended amount of time. CDI: PIC voluntarily discarded items above 41F and equipment temperature measured 28F by end of inspection. 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 −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 multiple items in fliptop/RI and WIC without date marks such as rice, cooked goat, milk, cashew sauce, lentils. PIC stated that items were prepared yesterday. REPEAT. CDI: PIC instructed employee to date mark items appropriately. 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

Corrected during inspection

3-502.11 Obtain a variance for specialized processes.-Pf Observed house made yogurt in facility. PIC stated that they leave it out over night with yogurt starter then put it in WIC for storage. Facility does not have an approved HACCP plan for fermentation. CDI: PIC voluntarily discarded yogurt and stated that the facility will start buying commercially packaged yogurt instead of making it in house. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#32 · Variance obtained for specialized processing methods −1

Corrected during inspection

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed no approved HACCP plan or variance in facility for fermentation. CDI: PIC stated that they will stop fermenting yogurt in house and will buy commercially packaged. Yogurt discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

#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 food employee without hair restraint. CDI: Employee donned hair restraint.

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

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. Observed metal rodent trap box being stored inside a pot in dry storage area. CDI: trap box removed and pot taken to dish washer to be W/R/S.

#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 dish machine without test strips available. PIC stated that he will obtain test strips. Verification visit required to ensure test kit is obtained.

#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 build up of food debris on equipment .Clean exterior of burners, fryers, hot-holding units, and shelving in kitchen area. 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 splash and debris build up on ceiling and walls throughout facility. clean for frequently. REPEAT 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed multiple absorbent ceiling tiles in place in kitchen ceiling. Replace with approved non-absorbent material.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed nail clippers being stored on shelf above prep table. CDI: nail clippers relocated. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two employee drinks stored on prep tables. CDI: PIC relocated drinks to a designated area.

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Oct 3, 2025 A 95 · 4 violations

#21 · Proper hot holding temperatures −1.5

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Potatoes, corn, and garlic sauce below 135F. Items reheated to 165F to be hot held at 135 or above. 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

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 bag of sausage from 2 days ago lacking date mark. Date mark added. Improvement since last inspection. 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 −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. Clean exterior of burners, fryers, hot-holding units, and shelving in kitchen area. 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. Clean splash from walls behind prep stations, fryer and dish area. Clean splash from ceiling tiles in kitchen area. Repeat.

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Apr 17, 2025 A 93.5 · 8 violations

#6 · Proper eating, tasting, drinking or tobacco use

Corrected during inspection

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink sitting on food prep station during food prep. CDI- drink was removed. -zero-

#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 is not been labeled, or if the label is incorrect. -P Observed commercially processed boiled eggs and sausages that have been removed from the package, but not dated. CDI- PIC dated items with proper opening date. (Repeat full points). 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 .

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometers that were not digital, thin probes. VR- facility has writhin ten days to provided a digital, thin-probe thermometer.

#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 container of cooked crawfish stored on the floor of walk-in cooler. CDI- container was placed on shelf in walk-in cooler. -zero-

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic air dryer stored in kitchen area. Remove air fryer from facility. 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. Replace rusty shelving under prep tables in kitchen area.

#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. Clean exterior of burners, fryers, hot-holding units, and shelving in kitchen area. REPEAT (full points).

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3-comp sink peak at 96 F. VR- facility has within ten days to provide a temperature of at least 110 F for properly washing of utensils and containers.

#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. Clean splash from walls behind prep stations and dish area. Clean splash from ceiling tiles in kitchen area. REPEAT (full points).

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Feb 7, 2025 A 96 · 6 violations

#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 filling a container with water from the hand sink. CDI- container was emptied and filled at a prep sink.

#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 is not been labeled, or if the label is incorrect. -P Observed open containers of sausage, boiled eggs, and cooked rice from over 24 hours ago that were not dated. CDI- sausage was dated with the date of opening and white rice was discarded. REPEAT (half points due to points not taken at last inspection. 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

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 a container of sugar that was not labeled at prep station. CDI- container was labeled. -zero-

#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. Clean exterior of glass door refrigerator, oven, fryer, shelving under prep station, and dish machine. REPEAT (full points).

#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. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tile in kitchen area. REPEAT (no escalation of points due to severity).

#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. Observed employee food stored with customer food in walk-in cooler #2. Label area and store on specific shelf. CDI- shelf was labeled and possession were moved. -zero-

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Oct 7, 2024 A 95.5 · details not yet loaded