A96
MASALA MASTEE
107 N MAIN ST, SUITE 101, Davidson, NC 28036
Restaurant · NC permit/State ID 2060019929
Latest gradeA (96)
Last inspectedOct 20, 2026
Inspections on record20
On record sinceDec 10, 2020
Score history
Dec 10, 2020Higher is betterOct 20, 2026
Inspections & violations
Oct 20, 2026 A 96 · 7 violations
#15 · Food separated & protected −1.5
Repeat violation
REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed vegetables stored above cooked chicken.
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed 41 or lower degree food products under the walk-in cooler compressor without lids.
#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 missing datemarks for frozen, cooked chicken. CDI - Items were dated for the day they were prepared.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
REPEAT
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 no TPHC policy for food products being kept on time. CDI - Time was added for when they were removed from temperature control. Improvements made from last inspection due to employees knowing all items on time.
#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 2 spray bottles of chemical without a label. CDI - Employee 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 containers of salt or sugar next to the grill without labels.
#38 · Insects & rodents not present; no unauthorized animals
Repeat violation
REPEAT
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a large light gap around the basement door leading outside.
No points taken due to bug zapper being removed from the food storage area.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair.
Observed a small leak in the splash guard from the front hand sink.
Jun 25, 2026 A 96.5 · 10 violations
Inspector comments: TPHC - Curry Sauces, Rice, Garlic/Oil
Dry storage is located in the downstairs basement
Approved Food Coloring is used for some products
#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 two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.
#15 · Food separated & protected
Repeat violation
REPEAT
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed vegetables stored above a container of paneer. Improvements made from previous inspection.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
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 no TPHC policy or time stickers for food products being kept on time. CDI - EHS provided TPHC policy and time stickers were added for the time products were removed from temperature control.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P
Observed one spray bottle of chemical with a worn off label. Observed a bottle of chlorine stored above bags of flour in the basement. CDI - Spray bottle was labeled and chlorine was removed.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
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 cooked chicken and several pans of rice attempting to cool in ambient air of the kitchen. CDI - Items were moved to the walk-in cooler to rapidly cool.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
6-202.13 Properly locate mechanical insect control devices.
Observed a large light gap around the basement door leading outside. Observed a bug zapper hanging above bags of onions.
#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 a crate of vegetables stored on the floor of the walk-in cooler.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces.
#43 · In-use utensils: properly stored
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours.
Observed a knife stored in between a prep cooler and prep table.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls.
Observed missing caulk for the front kitchen hand sink.
Jan 6, 2026 A 97.5 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Repeat violation
REPEAT
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed one employee water bottle stored on a shelf above a prep cooler.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed unwashed ginger stored above ready-to-eat products in the walk-in cooler.
#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 119 degree curry in a hot-hold pan on the stove. CDI - Item was reheated to 165.
#40 · Personal cleanliness −0.5
Repeat violation
REPEAT
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 while wearing a watch and bracelet.
#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 next to the grill stored in 88 degree water.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed rusting shelves in the walk-in cooler.
Aug 26, 2025 A 97 · 10 violations
Inspector comments: Menu contains a consumer advisory. Owner stated that all raw proteins are fully cooked before service.
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed one employee water bottle stored on a shelf above a prep cooler.
#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 an open package of raw scallops stored above cooked chicken in the reach-in freezer. CDI - Item was moved to the bottom shelf.
#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 5 pans of rice that had not cooled to 41 degrees over night due to them being tightly wrapped. CDI - Item were voluntarily discarded.
#23 · Proper date marking & disposition
Corrected during inspectionRepeat violation
REPEAT
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 a package of cooked kebabs in the reach-in freezer without a date mark. CDI - Item was voluntarily discarded. Significant improvement made from previous inspection.
#28 · Toxic substances properly identified stored & used −1
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed five spray bottles of chemical without labels. CDI - Owner labeled during inspection.
#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 five pans of cooked rice that did not meet cooling parameters due to them being tightly wrapped. Observed five large pots of curry cooling down from 200+ degrees. Owner stated that they are moved to the walk-in cooler when they reach 135 degrees. EHS strongly suggests obtaining ice wands due to limited cooling space in the walk-in cooler and no walk-in freezer. Thick curry’s will have difficulty cooling in large pots. Owner stated that he will purchase ice wands at the supply store this afternoon. CDI - Rice was voluntarily discarded.
#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 while wearing a watch.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several wiping cloths stored on prep surfaces.
#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 cups without handles being used to scoop spices and sugar.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “household use only” blender.
May 8, 2025 A 96 · 5 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No training available to employees and staff regarding foodborne illnesses and symptoms. *CDI - EHS gave PIC paper copy of Employee Health Policy Agreement form for them to have current and future staff read, sign and date. PIC will keep this document onsite and use for future training. PIC trained staff while EHS was typing up inspection report.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#15 · Food separated & protected −1.5
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 - Frozen Raw Marinated Chicken stored directly above frozen raw lamb and salmon in 2 Door Standing RIF. *CDI - PIC reorganized shelves placing chicken on lower shelf and lamb and salmon on middle shelf correcting storage order.
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 - 3 Knives stored clean with dried food debris. *CDI - PIC placed items into 3 compartment area to be washed, rinsed and 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 .
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine unable to dispense sanitizer at proper concentration. Sanitizer concentration measured at 10ppm. CDI - PIC emptied and refilled dish machine and primed the sanitizer. Sanitizer concentration measured at 200ppm.
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
#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 - Raw Marinated Lamb prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - No date marking on any TCS items throughout facility. PIC stated they date marked items by using date marking gun that printed labels which recently broke. PIC went to store next door and purchased a new one while EHS was typing up report. *CDI - PIC stated they had book at home office where they had written every items prep date. PIC had mother bring notebook from home office. EHS observed all items into question written in notebook with dates and time of prep. EHS asked PIC to leave book at establishment for easy tracking. PIC used new date marking gun to date mark all items with dates from notebook.
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 .
Jan 8, 2025 A 97.5 · 3 violations
#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 chicken and rice cooling on counters at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.
#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 chicken and rice cooling on counter in dry storage area. EHS recommended product go into walk-in cooler when product reaches at or just above 135F and to leave product open or vented. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed hot water knob stripped on back hand sink.
Sep 26, 2024 A 98 · 3 violations
#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 rice cooled overnight in walk-in cooler not meet cooling parameters. See violation #33 and temp chart for details. CDI: Education provided and PIC voluntarily discarded product.
#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 yogurt sauce and rice pudding being held above 41F in 2-door reach-in cooler in prep room. PIC stated doors on unit left open during morning cleaning. CDI: PIC moved products to walk-in cooler for rapid cooling (<41F). Observed yogurt sauce cups and spring mix being held above 41F in small make table. Product prepared 09/24 and 09/25. CDI: Education provided, PIC voluntarily discarded product and turned down temperature of unit.
#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 rice being cooled in deep insert pans covered in plastic wrap. CDI: Education provided and PIC voluntarily discarded product.
Apr 10, 2024 A 98.5 · 3 violations
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection- certification expired.
#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 immersion blender stored as clean soiled with food waste. CDI: Sent to be W/R/S.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed a few torn gaskets on make tables/reach-in units throughout kitchen.
Dec 11, 2023 A 99.5 · 2 violations
#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 fried tofu cooling in flip top portion of marge make table. PIC stated product prepared daily for quality purposes and discarded @3pm closing. CDI: Education provided and PIC placed product on TPHC, added to TPHC paperwork.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water/moisture trapped inside cleaned sealed blenders.
Sep 25, 2023 A 99 · 1 violation
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Vishal. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels.
Jun 22, 2023 A 97 · 5 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Repeat violation
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.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed employee drinks stored on top of prep cutting boards during inspection. CDI- drinks moved to designated areas. REPEAT. Note: facility has added designated drink areas since previous inspection, needs to ensure employees are using these areas for drink storage.
#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 spinach fritters holding above 41F inside prep unit, see temp chart. EHS found that this product was stacked over fill line, causing issue with top layer being above 41F. CDI- top layer removed, brought to cooler. All TCS foods at 41F or below after correction.
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 .
#28 · Toxic substances properly identified stored & used −2
Corrected during inspectionRepeat violation
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with no label during inspection, specifically bottles at the chemical storage area and cleaning bottle at entrance to facility. CDI- bottles labeled.
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer registering above 200ppm chlorine sanitizer. Observed sanitizer in 3 bay sink above 400ppm quat sanitizer. EHS discussed how sanitizer is made, which sanitizer is used for cleaning food prep areas. CDI- sanitizer diluted during inspection. REPEAT.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blender tops with water in them, have not been properly air dried before storing as clean.
#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 minor gasket cleaning needed during inspection.
Feb 24, 2023 A 97 · details not yet loaded
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Nov 2, 2022 A 98 · details not yet loaded
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Jul 27, 2022 A 97 · details not yet loaded
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May 26, 2022 A 97 · details not yet loaded
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Feb 28, 2022 A 97 · details not yet loaded
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Nov 1, 2021 A 98.5 · details not yet loaded
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Aug 11, 2021 A 98.5 · details not yet loaded
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Apr 21, 2021 A 98.5 · details not yet loaded
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Dec 10, 2020 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “MASALA MASTEE” or State ID 2060019929). Inspection type (routine vs. follow-up) is not published in the county's data.