A98.5

CHICKEN KING #5

2604 WEST BV, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060021258

Latest gradeA (98.5)

Last inspectedOct 19, 2026

Inspections on record34

On record sinceFeb 27, 2014

Score history

Feb 27, 2014Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 98.5 · 2 violations

#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 all TCS food items in the WIC above 41F. The ambient temperature of the WIC was recorded at 46F. After further evaluation, EHS noticed the temperature was set to 45F on the dial that was on the condenser. The dial was adjusted to 38F. The final ambient temperature recorded after adjusting the dial was. -CDI- PIC voluntarily discarded all of the necessary TCS food items in the WIC. (1.5 pts) 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

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed lightly soiled wiping cloths that were not being stored in a sanitizer solution. -CDI- PIC immediately placed the wiping cloths in a properly concentrated sanitizer solution. (0 pts)

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May 18, 2026 A 100 · 0 violations

No violations were recorded for this inspection.

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Dec 16, 2025 A 100 · 0 violations

No violations were recorded for this inspection.

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Jul 21, 2025 A 99.5 · 2 violations

#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 sliced ham and sliced turkey without date marks. PIC stated that the deli meat was sliced on the 18th. -CDI- PIC correctly date marked the deli meat with the day that it was prepared. Facility was allowed to keep the turkey and ham. (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 .

#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 being stored in chlorine (bleach) sanitizer at 10ppm. -CDI- Employee made new batch of sanitizer at 100 -200ppm. (0.5 pts)

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Mar 13, 2025 A 99 · 2 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P - Observed a can of “Raid” flying insect killer stored adjacent the ice machine. Item is not approved to be used in commercial settings. CDI - PIC removed can from facility.

#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 squirt bottles of various condiments stored at the cookline that were not labeled as to their contents.

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Jan 27, 2025 A 98 · 4 violations

#2 · Certified Food Protection Manager

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the beginning of inspection. -CDI- PIC with CFPM arrived during inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#23 · Proper date marking & disposition −1.5

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-/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 items at top portion of prep unit with no date mark; sliced tomatoes, housemade cole slaw, deli ham and potato salad. Observed sautéed onions of RIC with no date marks. Per PIC, items were prepared 2 days prior. -CDI- PIC properly date marked items. -1.5- 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 .

#36 · Thermometers provided & accurate −0.5

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thin probe thermometer with no working battery. **10 DAY VERIFICATION REQUIRED** -0.5-

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held in 10ppm chlorine sanitizer concentration. -CDI- PIC corrected concentration to 50ppm. -0-

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Oct 8, 2024 A 97.5 · 3 violations

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC and food employee wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#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 onions and chicken hot holding below 135F. Refer to temperature chart. -CDI- PIC reheated onions to 174F and voluntarily discarded chicken. -1.5- 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 .

#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 2 spray bottles with no labels. Observed bleach container with missing label. -CDI- PIC voluntarily discarded items in spray bottle and labeled bleach bottle. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed bottle of hot shot. -CDI- PIC voluntarily discarded. -1-

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Jun 28, 2024 A 96.5 · 7 violations

#36 · Thermometers provided & accurate −0.5

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer in Coke refrigerator, which is also labeled that it is not for the storage of potentially hazardous foods. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkIOb

#41 · Wiping cloths: properly used & stored −0.5

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping towels on counters. Keep wiping towels in clean sanitizer solution at 50ppm chlorine.

#45 · Single-use & single-service articles: properly stored & used −0.5

4-903.11(A)(C) Store single-use and single-service articles 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 to-go cups without dispensers or plastic sleeves. Need to protect them from handling, sneezes, coughs, etc.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke refrigerator with cheesecake, dressings, etc. in it. It is labeled “not for the storage of potentially hazardous foods”. Need to discontinue the use of this cooler for anything potentially hazardous foods. If purchasing equipment, get written approval from the Mecklenburg County Health Department first.

#49 · Non-food contact surfaces clean −0.5

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 rust on metal shelves, debris on shelves in walk-in. Need to clean these frequently, do not line with cloth towels or any other absorbent items.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 115F-117F. Need 120F minimum. 5-104.11 Provide an approved water source for use. -Pf. Water heater is 4.5kW unit. Need minimum of 50 gallon capacity unit, 15kW commercial water heater. VR needed to see that proper unit is installed with a plumbing permit by a plumber.

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

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed some vents in need of cleaning.

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Dec 6, 2023 A 97.5 · 7 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during start of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#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 turn off faucet without barrier after washing hands. EHS reminded employee to use a barrier to turn off faucet. CDI - employee rewashed hands and used a paper towel to turn off faucet.

#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 raw chicken cooked to 143 F before moving to hot holding. EHS reminded PIC to cook raw chicken to 165 F during the initial cooking process. CDI - employee cooked chicken above 165 F.

#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 slaw, bologna, and ham in WIC without date mark. CDI - PIC added date marks. 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 .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps between exterior door and jamb for door exiting to side yard, beside WIC.

#39 · Contamination prevented during food preparation, storage & display

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food stored under leaking condenser in WIF.

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

6-303.11 Provide required lighting intensity. Light intensity measured at 3 foot candles in WIC and 2 foot candles in WIF. Provide at least 10 foot candles in both areas.

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Oct 9, 2023 A 98 · 3 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed medications like pills and rubbing alcohol stored above food prep surfaces during food prep. CDI- items were removed and placed where contamination cannot occur. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed containers of sanitizer that were not labeled under prep station near fryer in kitchen area. CDI- containers were labeled. (Both violations were not repeats from last inspection.

#40 · Personal cleanliness −0.5

Corrected during inspection

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing hair restraint while preparing food (cutting lettuce at slicer). CDI- employee put on hair restraint.

#42 · Washing fruits & vegetables −0.5

Corrected during inspection

3-302.15 Wash fruits and vegetables prior to use. Observed head of lettuce being sliced without being washed before slicing. CDI- sliced lettuce was denatured and discarded.

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Jun 30, 2023 A 97.5 · 5 violations

#28 · Toxic substances properly identified stored & used −1

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD-40 and other containers stored above water bottles and onions on shelving between walk-in freezer and walk-in cooler. CDI- items were placed in an area were contamination could not occur. REPEAT (half points due to severity).

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies noted in mop sink in back of kitchen area. Observed flies in dining area and near front counter. Recommendation is to place a fan near the screen opening to provide a fly curtain in area.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one damp, wiping cloth that was stored near front counter without sanitizing solution. CDI- Wiping cloth was placed in sanitizer solution.

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

4-501.11 Maintain equipment in good repair. Heating element around walk-in freezer door is in need of replacing. Management has ordered unit. -zero-

#55 · Physical facilities installed, maintained & clean −0.5

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. Repair areas of standing water in storage area behind 3-comp sink.

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Jan 25, 2023 A 97.5 · 2 violations

#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 a pan of grilled chicken and a container of grilled onions. Per employee, both containers were moved off the flat grill for a couple minutes to be able to scrape the excess off the grill. CDI: employee moved containers back on and are temping 135F and above. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottles of sanitizer stored with spices. CDI: PIC removed the spray bottles and placed them at the chemical storage area. -1-

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Sep 22, 2022 A 97 · details not yet loaded