A96

BOTIWALLA OPTIMIST

1115 N BREVARD ST, STE 203, Charlotte, NC 28215

Restaurant · NC permit/State ID 2060019983

Latest gradeA (96)

Last inspectedOct 19, 2026

Inspections on record20

On record sinceDec 21, 2020

Score history

Dec 21, 2020Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 96 · 8 violations

Inspector comments: After inspection PIC inquired about establishment growing and using mint as garnishment. Ensure standard procedures are written if this is to be carried out. Plant should have proof of source for seeds, be monitored and protected from potential adulteration if held in outside seating area.

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. Arrived during type up portion of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed multiple food employees wiping off soiled gloved hands on cloths held on prep table and on apron belt. Employees were observed using hands as utensils. CDI- EHS discussed with PIC to ensure food employees using hands as utensils change gloves as necessary to prevent potential contamination, discarding cloths after soilage, and training employees to their maintain stations and change gloves when moving from cookside to prep side.

#20 · Proper cooling time & temperatures

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. Observed 4 metal pans of house slaw, 4 pitchers of mango lasi fail to have a change in temperature after a period of time. CDI- see item #33. 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 .

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed slaw holding in ice bath, slaw and portioned cups of yogurt in flip top, all temping above 41F. CDI- ice bath slaw was removed to TPHC, slaw removed to rapidly cool, yogurt voluntarily discarded. *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 .

#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 house slaw being held in densely packed containers while lidded. Mango lasi containing dairy, milk per the PIC, held in deep densely packed pitcher. Both items failed to have a change in temperature after 35+ minutes. EHS discussed cooling methods including the use of ice bags, ice wands, freezer unit, and having items without lid until cooled to 41F or below within 4 hour parameter. CDI- PIC had lids removed and items moved to freezer unit. Lasi had stir step added to allow for a uniform temp distribution while cooling. 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 .

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple dishes on rack in front of dish machine being wet nested. EHS demonstrated pyramid stacking during inspection.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit across from fryer, gaskets on walk-in cooler door, both needing replacement. *REPEAT* Ensure gaskets are in good repair to prevent potential ambient air leaks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing resurfacing or replacement.

#56 · Meets ventilation & lighting requirements; designated areas used −0.5

Repeat violation

6-303.11 Provide required lighting intensity. Observed lighting low in walk-in. Increase lighting to above 10 foot-candles. *REPEAT* PIC stated unit has work order for light but have been awaiting response.

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Jun 29, 2026 A 98 · 6 violations

Inspector comments: EHS provided fresh TPHC form to be filled out and updated as necessary.

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken wings not cooked to minimum 165F requirement per temp log. CDI- PIC opted to complete cooking process due to item being within parameters. Chicken wings are cooked and cooled to be reheated later.

#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 house sauces in portioned cups being held in ice bath above 41F. CDI- PIC removed item to TPHC. 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 several small flying insects in kitchen area, mainly in dish pit area. PIC stated pest control is routinely done monthly.

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

Repeat violation

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on prep unit of cookline. Repair or replace. *REPEAT* 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 heavily rusted prep shelf on cookline. EHS discussed seeking corrosion resistant paint in lieu of replacing.

#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 rust buildup on ceiling vents due to water condensation. EHS discussed speaking with management and cleaning vents.

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed lighting low in walk-in. Increase lighting to above 10 foot-candles.

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Jan 15, 2026 A 98.5 · 4 violations

#15 · Food separated & protected

Corrected during inspection

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees using unclean wiping cloth to wipe off soiled gloved hands and prep surfaces. CDI- PIC had food employees discard gloves and remove towel from area.

#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 fried potatoes in fryer basket, grilled tomatoes on prep table, paneer skewer in hot drawer temping below 135F. CDI- PIC voluntarily discarded skewer, and reheated fried potatoes and grilled tomatoes due to being with parameters. 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

6-202.13 Properly locate mechanical insect control devices. Observed two separate fly glue traps located above prep areas in kitchen. Ensure traps are located to prevent potential contamination of food and equipment.

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

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on cold holding units of cookline. Repair or replace.

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Aug 15, 2025 A 99 · 6 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 food debris on dishes stored as clean.CDI..Items were sent dishwasher to be cleaned 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 .

#43 · In-use utensils: properly stored

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 plastic bowl in bin of cut raw cauliflower. CDI.. Bowl was removed

#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 cleaned dishes stored in bin with debris.

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service bowls and containers not in protective covering facing upwards. CDI Items were turned face down.

#55 · Physical facilities installed, maintained & clean

Corrected during inspection

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 area behind cook line in need of cleaning. Grease build up.

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Apr 29, 2025 A 99 · 4 violations

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage. Facility needs to clean dirty dishes after use to avoid fruit flies. Repeat

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food in the kitchen without a hair cover.

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

Corrected during inspection

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking if cleaned dishes. CDI. PIC restocked the dishes.

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored in same place as customer food. CDI. PIC removed.

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Feb 6, 2025 A 98 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no certified FPM in the facility during inspection. Repeat For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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

Corrected during inspection

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new version and education provided as well on the changes.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and gnats near clean dish storage. Facility needs to clean dirty dishes after use to avoid fruit flies.

#41 · Wiping cloths: properly used & stored −1

Corrected during inspectionRepeat violation

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on the side of sanitizer bucket and on prep tables. CDI - PIC placed wet wiping cloth back in sanitizer. Repeat Also observed in use wiping cloths in sanitizer at 30ppm quart sanitizer. CDI. PIC replaced the solution to 200ppm quart sanitizer.

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Oct 2, 2024 A 97.5 · details not yet loaded