A94
MAL PAN SOUTHPARK
4625 PIEDMONT ROW DR, 115D, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060019704
Latest gradeA (94)
Last inspectedOct 21, 2026
Inspections on record23
On record sinceDec 4, 2019
Score history
Dec 4, 2019Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 94 · 10 violations
#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 several utensils and dishes with visible debris. CDI..Items moved to dish machine to 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 −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items out of temp. Please see temp chart. Food was voluntarily discarded and Chicken was placed in blast chiller to quickly cool.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 .
#37 · Food properly labeled: original container −2
Repeat violation
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 squeeze bottles and shakers without labels to identify content
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest crawling on cold drawer
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncover sauce stored in WIC under vent with visible debris
#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 food employee preparing food while wearing watch.
#43 · In-use utensils: properly stored
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.Observed bowel stored in salsa.
#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 lids stored in bins with visible debris.CDI bin was sent to 3 comp sink to w/r/s
#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 doors of need of wiping down.
#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 vent in WIC in need of cleaning, visible debris.
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed oven doors a broken floor drain by cook line.
Jun 11, 2026 A 96 · 3 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, slaw and Pico above 41F. CDI cooled down Corn and Pico voluntarily discarded slaw. 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 .
#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 squeeze bottles not label to identify content. REPEAT
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food items stored on floor in WIC.. CDI items were moved off floor.
Feb 4, 2026 A 93.5 · 10 violations
Inspector comments: Facility wants to use TPHC for house made sauces. EHS left filled out SOP.
#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 food debris in hand wash sink. CDI Debris was removed and sink cleaned
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed waist bin, blocking hand sink.. CDI waste bin was removed
#15 · Food separated & protected −3
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 Observed unwashed produce store over RTE food. CDI.. Unwashed produce was moved REPEAT
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 dishes stack as clean with visible debris. CDI.. Items were moved to 3 comp sink
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed inside of microwave in need of cleaning
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 cooked diced potatoes above 41. CDI potatoes with voluntarily discarded. See temp chart Also observed house made sauce made with crema above 41F 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
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed stuffed empanadas ( house made) with cooked chorizo without prep date located in freezer.. CDI dates were added.
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 stuffed empanadas ( house made) with cooked chorizo without prep date located in freezer.. CDI dates were added.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
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 Observed pans of rice and potatoes densely packed not allowing air flow to food. Food didn’t cool after 40 minutes however food did have until 5 pm, EHS took second temp @314. CDI food was separated with less food in mental pan EHS checked again at 427 food was below 41.. See temp chart 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 .
#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 squeeze bottles without labels to identify content. CDI labels were added
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloths under grill.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in house made Salas .. CDI bowl was removed
#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 clean utensils stack wet.
Aug 21, 2025 A 95 · 4 violations
#15 · Food separated & protected −3
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: Raw shell eggs over tortillas in WIC. CDI- eggs moved to lower shelf with other raw shell eggs.
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 ice machine in need of cleaning. Noticeable pink growth on shield.
#20 · Proper cooling time & temperatures −1.5
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: Salsa prepped today from canned / room temperature ingredients did not reach 41.0 F within four hours. CDI Voluntarily discarded.
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 −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. Found salsa cooling in WIC made from room temperature ingredients in dense volume that did not reach 41.0 F within 4 hours. Use thin pans, blast chiller, freezer for cooling and monitor with thermometer. CDI- education and refer to # 20 above.
May 14, 2025 A 97.5 · 4 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. Employee filled pan containing sliced radishes with water from hand sink. CDI- radishes discarded. Discussion with PIC who then trained employee.
#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: Raw shell eggs over RTE food in WIC. CDI- eggs moved to lower shelf with other raw shell eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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. Found salsa cooling in reach refrigerator 55.0 F and also in salad prep top 57.0. Chicken fajitas in cold drawer cooling 45.0 F after assembly. D0 not use small coolers to cool food. Utilize walk-in cooler and blast chiller. All moved to blast chiller to cool to 41.0 F or below. Moved to blast chiller for cooling.
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. One fly noted in kitchen.
Jan 22, 2025 A 96.5 · 2 violations
#22 · Proper cold holding temperatures −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Carnitas and sweet potatoes above 41.0 F in grill drawer. 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 .
#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 : Garlic sauce cooling in covered deep container. sauce was over 135.0 F when temped. Black beans cooling in WIC uncovered and in shallow pans were stacked and covered after REHS left WIC. When 2nd cooling temp was taken the beans had stopped cooling at compliant rate. Do not cover / stack cooling food until it reached 41.0 F or Below. Garlic sauce spread out in shallow pans, ice added, and dropped to 70.0 F in 30 min. Black beans uncovered and unshackled to continue cooling.
Aug 29, 2024 A 97 · 4 violations
#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 multiple dishes stored as clean with sticker residue and slight debris touching the inside of the pans. -CDI- PIC placed the soiled dishes in the dish pit to be cleaned an sanitized.
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 −3
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items such as salsa verde, roasted poblano peppers, crema, and salsa roja that were above 41F. -CDI- PIC voluntarily discarded the food items.
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 is not been labeled, or if the label is incorrect. -P
Observed one bottle of salsa that was labeled with the incorrect date. Also observed a container of cantily cream that was out of date. -CDI- PIC voluntarily discarded food the food items.
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 .
#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 dust build up on the vent cover over prep units in the middle of the kitchen.
May 24, 2024 A 97.5 · 6 violations
#15 · Food separated & protected
Corrected during inspection
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 chicken stored above raw chorizo in WIC. CDI - Storage order was rearranged.
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 ice machine in need of cleaning.
#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 right side of prep unit in front of grill not maintaining TCS foods at 41F or below. CDI - PIC discarded all TCS food items in the unit that were not holding at 41F or below and ceased the use of that side of the unit. Maintenance called 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 storage bins of food that did not have a cover on the opening during the inspection. CDI - PIC covered the openings with aluminum foil to help prevent contamination.
#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 all sanitizer buckets containing wiping cloths in a sanitizer that was not at proper concentration. CDI - PIC refilled all sanitizer buckets with sanitizer at correct concentration.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed blast chiller and prep unit in facility not working properly and in need of repair.
Feb 21, 2024 A 95.5 · 3 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: Employee contaminated hands at hand sink faucets after washing. CDI- correction, discussion, and hands properly washed without re-contamination.
#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: Pans of rice stored in oven at 100.0 F. CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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. -Pf : Portioned bags of cheddar blend cooling tightly stacked in closed bags 47.0 F. Sautéed mushrooms cooling tightly covered in WIC 60.0 F. Diced sweet potatoes in portioned bags tightly stacked and cooling in cold drawer 56.0 F. Queso fresco cooling in prep top 45.0 F. CDI- mushrooms uncovered, cheddar blend bags opened and contents spread out in shallow pan in WIC, sweet potatoes moved to WIC placed on ice, cooled to 50.0 F within 15 minutes. Queso fresco cooled to 40.0 F within 30 min.
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 .
Sep 8, 2023 A 96.5 · details not yet loaded
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Jun 20, 2023 A 95 · details not yet loaded
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Mar 22, 2023 A 98.5 · details not yet loaded
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Dec 27, 2022 A 95 · details not yet loaded
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Sep 15, 2022 A 96 · details not yet loaded
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Jun 22, 2022 A 93.5 · details not yet loaded
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Mar 23, 2022 A 96 · details not yet loaded
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Dec 22, 2021 A 97.5 · details not yet loaded
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Sep 22, 2021 A 97.5 · details not yet loaded
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Jun 29, 2021 A 97.5 · details not yet loaded
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Feb 24, 2021 A 95 · details not yet loaded
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Nov 25, 2020 A 95.5 · details not yet loaded
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Sep 30, 2020 B 83.5 · details not yet loaded
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Dec 4, 2019 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MAL PAN SOUTHPARK” or State ID 2060019704). Inspection type (routine vs. follow-up) is not published in the county's data.