A99

LEVANTES PIZZA

10405 PARK RD, Charlotte, NC 28210

Restaurant · NC permit/State ID 2060019954

Latest gradeA (99)

Last inspectedOct 23, 2026

Inspections on record19

On record sinceOct 27, 2020

Score history

Oct 27, 2020Higher is betterOct 23, 2026

Inspections & violations

Oct 23, 2026 A 99 · 2 violations

Inspector comments: -EHS observed on NC Secretary of State website, the original ownership entity, LEVANTES PIZZA INC, has been converted to an LLC under the same name in September 2022. No changes to the administrator are noted. -TPHC from ambient temp is used on newly opened cans of jalapeños. Item should be marked for 4 hours once opened, and not exceed 70F during the holding time.

#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 ricotta cheese and sliced salami at 44F inside make-top lowboy, and first lowboy on the right when entering kitchen, respectively. CDI- Salami rapidly cooled. Likely out of temp due to loading of many items on TPHC into top and bottom in the last 15 minutes. Ambient temp in unit observed at 36F. PIC voluntarily disposed ricotta, which was almost empty, to open new container. (-0)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT. 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 two fryer baskets with severely deteriorated wire coming apart from the metal frame. PIC states replacements have been ordered. (-1)

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Jun 3, 2026 A 98 · 3 violations

#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 used whisk in hand sink basin closest to walk ins. CDI- Whisk brought to ware-washing, sink sanitized. EHS advises staff not to use hand sinks for dump purposes. (-1)

#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 no time label for softened margarine with herbs on prep top. CDI- EHS confirmed start time and allowed labeling for TPHC. All other TPHC items observed with proper labels. (-0)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1

Repeat violation

REPEAT. 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 all 4 fryer baskets with deteriorating metal wire which is coming apart from frame. Replace all four at earliest opportunity. (-1)

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Dec 9, 2025 A 97.5 · 5 violations

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

Follow-up verification required

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification for employee training on the health and reporting agreement. PIC responds correctly to questions about employee health and county poster is available onsite. EHS requests PIC provide signed copies by email or text within 10 days. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

#19 · Proper reheating procedures for hot holding −1.5

Corrected during inspection

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed tomato sauce reheated in the microwave reach 108F before attempted transition to hot holding cabinet. CDI- Sauce reheated to >165F before beginning hot hold. EHS advises PIC to portion sauce into cups after microwaving, if small portions boiling over prevents proper microwave reheating. Reheated tomato sauce can be placed into portioned cups afterwards. (-1.5)

#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 cloths in sani-bucket of 200ppm chlorine. CDI- PIC dilutes to proper concentration. (-0.5)

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

Corrected during inspection

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 two metal fryer baskets in deteriorated condition, one no longer safe to use. CDI- PIC removes unusable basket from fryer, will carefully monitor second basket for imminent replacement. (-0.5)

#49 · Non-food contact surfaces clean

Corrected during inspection

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 black residue on metal frame of soda machine near nozzles. CDI- PIC cleans and sanitizes outside of soda machine. (-0)

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Sep 9, 2025 A 96.5 · 5 violations

Inspector comments: EHS observed facility had been asked to refrain from TPHC due to violations on the last inspection. In today inspection, EHS reviewed the TPHC procedures with staff in depth, and discussed how cold holding can be maintained during lunch rushes, and at make tables when fliptop lids must remain open for extended periods of time. The facility is permitted to use TPHC, but must have the following to be in compliance: 1. Written procedures filled out and kept onsite. Extra copies of form here if needed: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 2. Time labels or other marker to indicate disposal window. Food can be held outside temperature control for up to 4 hours (or 6 hours, if food does not exceed 70F) 3. PIC monitors to ensure disposal times are met and food is not kept afterwards. PIC is given business card and encouraged to reach out with any question, concerns, or support needs.

#8 · Hands clean & properly washed −2

Corrected during inspectionRepeat violation

REPEAT. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler enter WIC and return to food prep without washing hands. CDI- Food handler washes hands before donning gloves. PIC asked to refresh staff knowledge of when to wash hands. (-2)

#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 tomato sauce beside raw chicken in WIC. CDI- PIC segregates RTE food from raw. (-0)

#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 several TCS foods in various coolers above 41F. CDI- PIC rapidly cools all items (moved from walk in today, observed at 41F or below this morning on PIC temp log). EHS observed all coolers in good condition and discussed TPHC at length with PIC. See general comments. (-1.5)

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket on floor near hand sink upon entrance to kitchen. CDI- Sanitizer bucket emptied and not to be stored on ground going forward. (-0)

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at toilet in single-person women’s restroom. Restroom remains usable. (-0)

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May 28, 2025 A 94 · 8 violations

Inspector comments: EHS observed violations surrounding time/temperature control for safety (TCS) products being held on time as a public health control (TPHC). EHS observed items being held on TPHC that were not listed in the procedures. 10 day verification visit required. EHS will make an unannounced visit to determine the facilities compliance with TPHC procedures. EHS urged facility to decide if they are going to continue with TPHC practices. It could not be verified if food was discarded at the end of the 4 hour window. Food could not be located in the trash And EHS was notified that employees will take home food at the end of the 4 hour shift. EHS advised facility PIC and employees that once food has been held above 41F for four hours it is no longer safe to consume. EHS observed that food employees were taking home food that had been placed on TPHC which EHS advised against.

#6 · Proper eating, tasting, drinking or tobacco use −0.5

Corrected during inspection

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. Observed employee beverage on prep surface. CDI- Food employee removed the drink.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee going into walk-in cooler with gloves, not change gloves after leaving walk -in cooler and go to prep food. Employees must wash their hands after engaging in any activity that contaminates hands. CDI- Employee washed hands correctly.

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Corrected during inspection

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch shredded cheese with their barehands. PIC stated that cheese was used for Caesar Salad. CDI- PIC voluntarily discarded the cheese. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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

Repeat violation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer with visible food debris stored as clean. CDI- Item was taken to dish area to be w/r/s. **REPEAT** 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food employees spray chlorine sanitizer on ice wand and let the sanitizer sit for approximately 5 seconds and rinsing it off. EHS advised PIC of correct method for sanitizing equipment. CDI- PIC correctly sanitized the equipment. 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 .

#24 · Time as a Public Health Control; procedures & records −1.5

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. Observed that facility is holding Bolognese meat sauce on TPHC without having written procedures for the product. 10-day VR Required. See comments. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 fresh mozzarella past the 4 hour mark for TPHC. The product was not discarded, the sticker was changed. CDI- Product was voluntarily discarded. 10-day VR Required. See comments.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed a spray bottle of chlorine sanitizer at over 200ppm. PIC was using sanitizer to spray ice wands after washing. CDI- PIC corrected sanitizer concentration and rewashed, rinsed, and sanitized ice wands.

#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 cooling in a deep container with plastic wrap tightly covering the product in the walk-in cooler. EHS observed a 3 degree temperature change over 60 minutes. EHS advised PIC of proper cooling methods. CDI- Product was placed uncovered into the walk in freezer to rapidly cool. **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 .

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

4-501.11 Maintain equipment in good repair. Observed torn gaskets on coolers throughout the facility. Repair or replace as soon as possible.

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Feb 18, 2025 A 96.5 · details not yet loaded