A91.5

JEKYLL & HYDE TAPHOUSE AND GRILL

316 N TRADE ST, Matthews, NC 28105

Restaurant · NC permit/State ID 2060019625

Latest gradeA (91.5)

Last inspectedSep 30, 2026

Inspections on record20

On record sinceOct 1, 2019

Score history

Oct 1, 2019Higher is betterSep 30, 2026

Inspections & violations

Sep 30, 2026 A 91.5 · 12 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed outdated employee health policy, emailed new policy. Discard all policies that have the 5 illnesses, must have the six foodbourne illnesses. CDI-Emailed new policy. No points due to seeing correct policy last inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

#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 bin of dirty aprons/linens blocking dish hand sink. CDI-bin relocated.

#15 · Food separated & protected

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed RTE bacon bits stored below raw fish. CDI-bacon bits relocated. Deescalation of points due to being one item and improvement from past inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized −3

Corrected during inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Repeat-Observed date sticker residue on majority of pans. Clean off all residue or sticky areas. CDI-returned to dish area. 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 TCS foods above fill lines in plastics containers, overfilled containers with plastics ramekins and TCS items left on counter at room temperature. CDI-overfilled items returned to walk in. Chicken broth and large squeeze bottle of ranch 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

3-501.18 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 Repeat-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 veggie burger date marked 9/19 and sautéed onions date marked 9/23. CDI-both discarded. No escalation of points due to improvement 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

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 Repeat- Observed tomatoes wrapped containers overfilled and not cooled properly before putting in prep top. CDI-wrapping loosened to vent heat, foods put into WIC 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

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 spices and chicken broth not labeled. CDI items labeled

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

6-202.13 Properly locate mechanical insect control devices. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly swatter with splattered insect hung on wall over prep sink. CDI-swatter discarded. Observed fly in kitchen/dining room.

#43 · In-use utensils: properly stored −0.5

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 cups without handles stored in sugar and bread crumbs. Use scoops with handles. CDI-cups removed. Observed ice bucket lip stored on unclean surface.

#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 cedar planks used for salmon. Cedar is not an approved food contact surface. Need to provide variance allowing planks. No escalation of points due to REHS being unclear with what was required. Emailed variance application.

#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 oven needs cleaning of grease build up.

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Apr 28, 2026 A 90.5 · 14 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed staff come onto shift put on hair net then gloves to prep food. CDI-staff directed to wash hands after putting on hair net and before donning gloves for food prep. Hands washed.

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed 2 very dented cans on rack with other cans. CDI-cans pulled off rack for discard.

#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 egg stored in the back of the prep top, behind cut RTE veggies. CDI-eggs moved to front. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw burger stored above pasteurized crab and seafood. Store foods according to final cook temp. CDI-crab and burger moved. Points not escalated due to improvement 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 inspectionRepeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed date sticker residue on majority of pans. Clean off all residue or sticky areas. CDI-returned to dish area after PIC discussion with dishwasher 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 .

#20 · Proper cooling time & temperatures

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 ribs in WIC at 118F. Staff working with ribs (and knew details about when they came out, etc) had gone home more than an hour before. CDI-ribs reheated to 165F and cooling process to begin again. 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 .

#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 wings date marked 4/20, turkey 4/21, crab 4/18, beef 4/18. CDI-all discarded. Assign staff to check for foods past the discard date. 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −1

Repeat violationFollow-up verification required

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Brunch menu - no asterisks for eggs under children’s and sides columns, and the breakfast sandwich. No asterisks on Wagyu Cheeseburger or prime rib. Will need asterisks on pork chop and lamb as well, if those items are served undercooked at customer request. Regular menu no asterisks on steaks under steaks heading, salmon, and brekkie burger (for the sunny side up egg). Verification Required

#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 cheese and ribs tightly wrapped. CDI-wrapping loosened to vent heat. No escalation of points due to improvement 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 .

#35 · Approved thawing methods used −0.5

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 tuna with packaging stating to open during thawing, no packaging slit, fish completely thawed.

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Repeat- Observed strawberries on cook line cooler. They were in their original clamshells. PIC said prep staff wash fruits then put them in cooler. Wash produce in prep sink before putting in prep tops. Once washed put in a clean container not in original clamshells.

#43 · In-use utensils: properly stored −0.5

Repeat violation

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. Repeat-Observed grime in bottom of ice scoop holder.

#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 containers wet stacked. Don’t stack containers until fully air dried.

#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 cedar planks used for salmon. Cedar is not an approved food contact surface. Provide documentation that the cedar planks are food grade.

#49 · Non-food contact surfaces clean

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Feb 24, 2026 A 94 · 14 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 garbage can in front of dishwashing area hand sink. CDI-garbage can moved 6-301.14 Post a handwash sign at each handsink. Observed women’s bathroom needs a hand wash sign.

#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 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed strawberries stored above washed produce in WIC. Observed RTE deli ham sitting on packaging of uncooked ribs. CDI-ham relocated. Observed TCS foods cooked a couple days ago uncovered on sheet pans in WIC

#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 stacks of pans stored greasy/unclean on air drying racks. CDI-sent to dish machine. 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 .

#20 · Proper cooling time & temperatures

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 large bowl of pasta not make cooling parameters. CDI-pasta 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 .

#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 ranch and blue cheese dressings in expo fridge overstacked and >41F. CDI-discussion with PIC on overstacking coolers. Overstacked product sold during lunch rush 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 .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed no reminder on late night menu for tuna. 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no asterisks for prime rib baguette on new menu. Brunch menu - no asterisks for eggs under children’s and sides columns, and the breakfast sandwich. Limited bill of fare menu, no asterisks on salmon, prime rib. Will need asterisks on pork chop and lamb as well, if those items are served undercooked at customer request. Regular menu no asterisks on steaks under steaks heading, salmon, and brekkie burger (for the sunny side up egg). Verification Required

#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 large bowl of pasta cooling. Cool in smaller portions for air flow. CDI-pasta 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back door, replace sweep (should not see light coming under back door)

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed GM wearing jewelry during food prep.

#42 · Washing fruits & vegetables −0.5

3-302.15 Wash fruits and vegetables prior to use. Observed blackberries and strawberries on cook line cooler and expo line cooler. They were in their original clamshells. Cook staff said prep staff wash fruits then put them in cooler. Wash produce in prep sink before putting in prep tops. Once washed put in a clean container not in original clamshells.

#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 grime in bottom of ice scoop holder.

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

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 pans stored over dirty side of 3-comp sink in splash zone. Clean soup bowls stored in container with debris

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

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 ice scoop handle cracked.

#49 · Non-food contact surfaces clean

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Oct 15, 2025 A 93.5 · 7 violations

#8 · Hands clean & properly washed −4

Corrected during inspectionRepeat violation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed 2 food employee use bare hands to turn off the water at the handwashing sink. -CDI- EHS intervened and coached the employee with proper hand washing procedures. Food employee rewashed hands using proper procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food prep employee washing equipment at sink and use same gloves after handling soiled equipment and spray wand to then proceed to handle clean equipment. Repeat. CDI by instruction.

#10 · Handwashing sinks supplied & accessible

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handwashing sink. CDI, signage provided.

#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 Observed beer cheese hot held at 127 degrees F. CDI, beer cheese 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 .

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen near warewashing area. Improvement noted from last inspection and points not escalated today.

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked. 4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed some soiled linen stored on counter surfaces.

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

General Comment: 4-501.11 Maintain equipment in good repair. Front prep refrigerator not currently in-use while EHS inspecting and observed no food in unit. Operator stated that they were defrosting refrigerator.

#49 · Non-food contact surfaces clean

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May 6, 2025 A 90 · details not yet loaded