A99
BENTLEYS RESTAURANT
4620 PIEDMONT ROW DR, SUITE 110, Charlotte, NC 28210
Restaurant · NC permit/State ID 2060019849
Latest gradeA (99)
Last inspectedOct 21, 2026
Inspections on record17
On record sinceAug 11, 2020
Score history
Aug 11, 2020Higher is betterOct 21, 2026
Inspections & violations
Oct 21, 2026 A 99 · 6 violations
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspectionRepeat violation
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf REPEAT
Observed shucked oysters stored in prep unit without shellstock tag.
CDI - Tag placed with oysters.
0 pts. Points de-escalated due to previous violation being corrected.
#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 various foods cooling while in deep, covered, and/or plastic containers during inspection. Some items observed cooling in prep units.
CDI - All items moved to shallow, uncovered metal pans. Some items moved to WIC, WIF, and/or blast chiller. All items observed cooling within proper parameters.
0.5 pts.
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 various squeeze bottles on main line void of labels identifying their contents. Ensure all working containers are labeled to easily identify their contents.
0 pts.
#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 unsealed wooden table next to main line in kitchen during inspection. Removal or sealing necessary.
0 pts.
#55 · Physical facilities installed, maintained & clean
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 flooring at main line area in disrepair and no longer smooth or easily cleanable. Repair 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. REPEAT
Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure employee belongings are stored in a manner that does not promote the contamination of customer foods.
0.5 pts.
Jun 25, 2026 A 99 · 3 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed shellstock tags out of chronological order during inspection.
CDI - PIC corrected tag storage order during inspection.
1 pt.
#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 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 cut cabbage in salad prep void of label identifying date which it was prepared. Observed french onion soup in WIC baring prep date of 6/24/26, despite the veal stock it is made from being prepped on 6/20/26.
CDI - Cabbage voluntarily discarded. REHS educated PIC on proper date marking of items prepared with ingredients made or opened on days prior.
0 pts.
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 .
#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 various employee belongings being stored above and in conjunction with customer foods and service utensils. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods, beverages, and service utensils.
0 pts.
Feb 3, 2026 A 98 · 3 violations
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed pasta nest with white/blue buildup. CDI: item was voluntarily discarded.
#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 quail eggs being stored behind onions and capers in prep top. CDI: Storage order was rearranged.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed container of cheese sitting on top of potatoes in prep top. CDI: Container of cheese was relocated.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
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 lobster bisque cooling at a rate of 0.01F/min in thick portion inside walk in cooler. CDI: Lobster bisque was placed in ice bath.
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 .
Oct 8, 2025 A 98.5 · 3 violations
#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 heavy cream and creme fraiche above 41F. Items were sitting on top of tray on top of items inside prep top. CDI: Items were moved to walk in cooler to cool.
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 Bernaise sauce on TPHC with a start time of 4:30 at 4:24pm. PIC stated he finished cooking it at 4:15. CDI: Time label was corrected.
#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 tuna cooling at a rate of 0.02F/min inside plastic bags in container located in prep unit. CDI: PIC placed tuna in walk in freezer 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 .
Jun 12, 2025 A 98.5 · 5 violations
Inspector comments: TPHC - Bearnaise, Parmesan Breadcrumbs
Aquacultured letters for Salmon, Parasite destruction letters for all other seafood products
#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 an employee fill a plant watering container in a hand sink. CDI - Employee was educated and will not use the hand sink for plant water any longer.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf
Observed a few shellfish tags out of chronological order. CDI - Tags were put in order and tags older than 90 days were discarded.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two soiled wiping cloths on prep surfaces and the shoulder of a chef.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed wet-stacked dishes.
#55 · Physical facilities installed, maintained & clean −0.5
Repeat violation
REPEAT
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 pitting on the floor around the cook line that will be difficult to clean.
Feb 12, 2025 A 97.5 · 7 violations
Inspector comments: Aquaculture and Parasite Destruction letters complete
TPHC - Bearnaise and Parmesan Breadcrumbs
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
No employee present is certified.
#18 · Proper cooking time & temperatures
Corrected during inspection
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf
Observed par-cooked bacon wrapped quail. CDI - food was voluntarily discarded. All quail will be cooked to order from now on.
#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 70 degree Parmesan mixed with bread crumbs beside the prep tables. Parmesan states “Keep Refrigerated.”
CDI - Parmesan bread crumbs were added to the TPHC policy.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Corrected during inspection
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 Elk and Duck on the menu that can be cooked to order. Items were missing asterisks. CDI - Owner was able to add asterisks and print out new menus during inspection.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspectionRepeat violation
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed one spray bottle of bleach where the label had worn off. CDI - Owner re-labeled the bottle. Improvements made from previous inspection.
7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P
Observed two bottles of vitamins stored above a prep sink. CDI - Items were removed.
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.
Observed utensils in a container of 132 degree water.
#55 · Physical facilities installed, maintained & clean
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 pitting on the floor around the cook line that will be difficult to clean.
Aug 14, 2024 A 99 · 4 violations
#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 steaks stored above hot dogs. Manager stated that hot dogs are for employees. CDI - Items were moved to the correct order.
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed Béarnaise sauce without a time sticker. CDI - Employees labeled with a 4-hour time sticker.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
REPEAT
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of water with no label. CDI - Owner labeled during inspection. Labeling throughout the facility has improved from previous inspection.
#43 · In-use utensils: properly stored
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 a scoop for flour with the handle submerged in the product.
Jun 24, 2024 A 98 · 5 violations
Inspector comments: TPHC - Bearnaise Sauce
EHS recommends updating your parasite destruction letter to the 2024 version.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
REPEAT
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no working paper towel dispenser in the meat walk-in cooler due to the batteries being frozen. CDI - Paper towels were placed on top of the dispenser.
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shucked oysters in the produce walk-in cooler, separated from the main batch and tag. CDI - Oysters were brought to the meat walk-in cooler to be with their tag.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of water with no label. CDI - Owner labeled during inspection.
#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 squeeze bottles of oil with no labels.
#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 one employee preparing food with a bracelet on.
Jan 25, 2024 A 98 · 5 violations
#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 hand sink inside meat walk in cooler without paper towels. CDI: PIC placed paper towels at hand sink.
#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 2 large containers of French onion soup ranging 45-46F cooling from yesterday. Observed one container of veal stock at 44F cooling from yesterday. CDI: All items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 veal stock and French onion soup cooling in large plastic containers. Observed cut raw beef cooling at a rate of 0.02F/min inside a sealed plastic bag. CDI: plastic bag was opened to allow for quicker cooling. PIC and EHS discussed cooling methods.
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
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in kitchen area.
#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 max/min thermometer not operational during inspection. Verification required within 10 days.
Aug 14, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 2, 2023 A 100 · 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.
Aug 29, 2022 A 98.5 · 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.
Apr 19, 2022 A 98 · 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.
Jan 31, 2022 A 99 · details not yet loaded
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Aug 6, 2021 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.
Mar 9, 2021 A 98 · 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.
Aug 11, 2020 A 98 · 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 “BENTLEYS RESTAURANT” or State ID 2060019849). Inspection type (routine vs. follow-up) is not published in the county's data.