A99.5
HAWTHORNES NY PIZZA & BAR BLAKENEY
8420 REA RD, Charlotte, NC 28277
Restaurant · NC permit/State ID 2060019609
Latest gradeA (99.5)
Last inspectedOct 9, 2026
Inspections on record19
On record sinceOct 4, 2019
Score history
Oct 4, 2019Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 99.5 · 1 violation
#41 · Wiping cloths: properly used & stored −0.5
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping clothes stored on cutting boards between uses. Store wiping clothes in sanitizer between uses. CDI - PIC replaced towels with fresh ones and placed in sanitizer containers around kitchen. - 0.5 -
Jun 12, 2026 A 97 · 4 violations
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf-
Observed facility with response kit. Kit has some procedures, but procedures are incomplete. CDI - PIC provided MCHD poster.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-
Observed dispenser in female bathroom out of paper towels. CDI - PIC replaced paper towels. All other dispensers in facility were full.
#15 · Food separated & protected −1.5
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed uncovered containers of marinara sauce in walk-in cooler that were not in active cooling process. PIC covered containers.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed open containers of RTE lettuce underneath boxes of unwashed tomatoes. PIC moved tomatoes to bottom shelf.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-
Observed sticker residue on metal container stored as clean on rack by dish machine. Observed food splash debris on sides of plates stored in-between grill prep top and handwashing sink. CDI - PIC moved items to 3-comp sink for 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 .
Feb 19, 2026 A 97 · 5 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 all TCS foods in pizza prep top >41F. Items had been stored overnight in cooler. CDI-all items voluntarily discarded. Repairman called, cooler fixed. Using ice until cooler cools back down.
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 pizza sauce and meatballs cooled down overnight without date marking. 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 .
#45 · Single-use & single-service articles: properly stored & used
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 pizza boxes stored on floor without plastic protection.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
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 ”L” brackets in ice machine corroded where guard is held in place. Need to be replaced
#53 · Toilet facilities: properly constructed, supplied & cleaned
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine line down fronts of urinals. Need more thorough cleaning
Sep 24, 2025 A 97.5 · 6 violations
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in a couple areas. Keep areas behind equipment, around floor drains clean.
#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 jewelry on food staff.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed cloths on cutting boards and staff randomly wiping with them. Keep in the sanitizer bucket
#43 · In-use utensils: properly stored
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 scoops holder with debris. CDI-sent to dish area.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers being wet stacked. Air dry only.
#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 undersides of cooler door handles with build-up. Clean these areas regularly.
Jun 12, 2025 A 97.5 · 6 violations
Inspector comments: Facility has converted WIF to WIC. Change approved on 6/5/25 by REHS R. Santimaw.
Facility looking into replacing current chemical dish machine with newer model. EHS reminded PIC to inform permitting of change should it happen.
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed various dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC voluntarily discarded.
1 pt.
#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 sliced cheeses in RIC holding above 41F during inspection. CDI - PIC voluntarily discarded. Maintenance on site to assess unit.
0 pts.
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
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
Observed sink and surface sanitizer dispensing at about 0.75oz/gal during inspection. Safe dosage between 0.27oz/gal and 0.55oz/gal. CDI - Sanitizer diluted to safe concentration. Employees to dilute and test sanitizer every time it is dispensed until dispenser can be serviced.
1 pt.
#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 clean mixing bowl for industrial mixer being stored directly on floor during inspection. CDI - PIC moved to appropriate location.
0 pts.
#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 various heavily damaged cutting boards with deep grooves in the cutting surfaces during inspection. Repair or replacement necessary.
0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee belongings being stored in conjunction with customer food and beverage during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer food and beverage.
Repeat. 0.5 pts.
Dec 20, 2024 A 99 · 3 violations
#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 pepperoni container being stored on floor in WIF. CDI - PIC moved to appropriate location.
#45 · Single-use & single-service articles: properly stored & used
4-502.13 Single-use and single-service articles cannot be reused. Observed marinara sauce being stored in rewashed, single use mayonnaise containers. Replacement with proper equipment necessary.
#56 · Meets ventilation & lighting requirements; designated areas used
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 belongings being stored in conjunction with customer linens in dry storage area during inspection. EHS recommended moving to hooks in adjacent closet.
Aug 30, 2024 A 96.5 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink in front prep area utilized to dump ice during inspection. CDI - Ice was burned. EHS recommended against using handsink for anything other than handwashing.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink and surface sanitizer being dispensed at a concentration lower than required levels. CDI - PIC fixed dispensing unit. Sanitizer achieved proper dosage levels during inspection.
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
#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. Observed lasagna cooling in WIC with a cooling rate of 0.46F/minute. PIC moved lasagna to freezer, which did not hasten cooling. Observed chicken wings cooling on speed rack in WIC with a cooling rate of 0F/minute. CDI - PIC discarded lasagna. Chicken wings were moved to a different area in WIC and proper cooling rate was achieved.
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 .
#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 cooked meatballs being held in steamwell maintaining temperature of 126F during inspection. CDI - PIC 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 .
#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 all TCS foods in pizza prep station maintaining temperatures of above 41F during inspection. Unit ambient temperature was 62F. CDI - PIC discarded all food items that had been held in unit for longer than 3 hours, and moved all items within that time frame to the WIC. Maintenance was contacted during inspection. Facility will move unit to TPHC until it is functional. EHS will follow up on 9/3 to ensure unit has been repaired.
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 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 lasagna covered and cooling in WIC below proper cooling rate parameters. PIC stated that lasagna usually get placed into WIF to cool. EHS recommends continuing using the WIF to cool instead of the WIC. CDI - PIC discarded lasagna.
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
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sink and surface sanitizer with concentration below required levels. CDI - PIC changed sanitizer buckets.
May 8, 2024 A 97 · 3 violations
#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 shrimp stored behind ready to eat sausage in prep top cooler. CDI: Items reorganized.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#18 · Proper cooking time & temperatures −1.5
Corrected during inspection
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that has been grill marked only stored in reach in part of prep top cooler. PIC stated that chicken will be cooked later in response to an order. CDI: Chicken voluntarily discarded.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed ice scoop holder cracked and no longer smooth and easily cleanable. Observed damaged gasket on left reach in door of sandwich station prep top.
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 shelf above back kitchen prep area.
Feb 9, 2024 A 97 · 6 violations
#8 · Hands clean & properly washed
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn off faucet with bare hands. CDI, employee rewashed and used towel.
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
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. Observed meat sauce and marinara cooling in deep container in walk in cooler and freezer at 44 degrees F and 49 degrees F. CDI, sauces voluntarily discarded. 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 .
#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 a bin of pasta and meat sauce not date marked. 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 . '
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
. Observed meat sauce and marinara cooling in deep container in walk in cooler and freezer at 44 degrees F and 49 degrees F. CDI, sauces voluntarily discarded. Repeat.
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 portioned ranch dressing in containers on ice. CDI, dressing relocated to walk in coole to 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 .
#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 container of flour not labeled.
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Repeat violation
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Repeat.
Sep 8, 2023 A 97.5 · 8 violations
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed blackberries stored directly on wrapped portions of lasagna. PIC corrected storage order. -0
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 dark build up on the door of the ice machine. -0
#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. Observed cut lettuce at 46F, PIC states it was cooling for 2 hours prior to first cooling temperature. CDI-PIC moved cut lettuce to freezer to rapidly cool within the 4 hour cooling window. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 marinara sauce in steam well that was below 135F. CDI-PIC reheated marinara to above 165F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 garlic oil and cooked pork above 41F. CDI-PIC voluntarily discarded garlic oil and cooked pork. -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 −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 cut lettuce stored in a large plastic container and stored in the lowboy of a prep unit to cool. CDI-PIC removed lettuce from prep unit and placed it in the WIF to rapidly cool. -0.5
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping clothes stored in soapy water reading at 0 ppm and another set of wiping clothes stored in sanitizing solution with shredded cheese in the solution. -0
#54 · Garbage & refuse properly disposed; facilities maintained
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors. -0
May 25, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 5, 2023 A 99.5 · 1 violation
#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 cleaning needed of minor food debris on kitchen floor near grill and pasta prep area.
Jul 1, 2022 A 98.5 · details not yet loaded
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Feb 10, 2022 A 99.5 · details not yet loaded
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Aug 27, 2021 A 96.5 · details not yet loaded
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Mar 8, 2021 A 92.5 · details not yet loaded
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Dec 18, 2020 A 94.5 · details not yet loaded
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Sep 9, 2020 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Oct 4, 2019 A 94 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HAWTHORNES NY PIZZA & BAR BLAKENEY” or State ID 2060019609). Inspection type (routine vs. follow-up) is not published in the county's data.