A99

CHICK-FIL-A #280

4400 SHARON RD, Charlotte, NC 28211

Food Stands · NC permit/State ID 2060021650

Latest gradeA (99)

Last inspectedOct 8, 2026

Inspections on record38

On record sinceAug 26, 2013

Score history

Aug 26, 2013Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 99 · 3 violations

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

Repeat violation

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. REPEAT Observed unsealed wooden riser in back storage area during inspection. Replacement or sealing necessary. 0 pts.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. REPEAT Observed build up of food debris at bottom of RIF and on exterior of chicken RIC 1 during inspection. More frequent or thorough cleaning necessary to preclude pest harborage or cross contamination. 1 pt.

#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 low grout lines in front of mop sink during inspection. Observed various holes in wall near fryer station. Repair and/or replacement necessary. 0 pts.

View this inspection on the county portal ›

Jun 10, 2026 A 99 · 3 violations

#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 riser in dry storage area during inspection. Sealing or replacement necessary. 0 pts.

#49 · Non-food contact surfaces clean −1

Repeat violation

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 food debris on bottom of RIF and caked onto handle of chicken RIC 2 during inspection. More frequent or thorough cleaning necessary to preclude pest harborage and/or cross contamination. Repeat. 1 pt.

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

6-303.11 Provide required lighting intensity. Observed lighting intensity in dry storage area maintaining 1.8 foot candles during inspection. 10 foot candles required. 0 pts.

View this inspection on the county portal ›

Feb 4, 2026 A 99 · 3 violations

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 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 build up of food debris in bottom of thawing cabinets. Clean as needed.

#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 damaged edging near walk in freezer in back storage room. Repair. 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 flooring throughout facility in need of cleaning.

View this inspection on the county portal ›

Aug 28, 2025 A 98.5 · 4 violations

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a german roach on floor of facility. Facility has routine pest control. Increase frequency.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed front of house storage drawer missing a handle. Observed a missing handle on one of the warmer drawers.

#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 fryer and bottom of reach freezer with buildup of food residue. Increase cleaning frequency. Observed movable cart in the facility with a buildup of food residue on bottom shelf. Clean as needed.

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a personal food container in one of the warmer draws. No patron food was observed in warmer drawer during inspection.

View this inspection on the county portal ›

Apr 17, 2025 A 96.5 · 6 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Employee stated that the trays for chicken tenders are washed, rinsed and sanitized once a day. All utensils and dishes out of temperature control shall be washed every 4 hours. CDI - Employee removed trays to be washed.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer wipes stored above the fryers. CDI - Item was removed.

#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 bracelet.

#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 on the counter of the front check out area.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

View this inspection on the county portal ›

Jan 2, 2025 A 97 · 5 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 an employee wash hands for around 3 seconds before drying. CDI - Employee were educated and rewashed for the required length of time.

#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 lettuce, tomato, and cheese TPHC time stickers for 11:00-3:00pm. Items had not been discarded by 3:45pm. CDI - Items were voluntarily discarded.

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

Repeat violation

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelves.

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

Repeat violation

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

6-303.11 Provide required lighting intensity. 10ft candles of light are required for walk-in coolers. Observed a broken light inside of the walk-in cooler that would not stay on.

View this inspection on the county portal ›

Jul 24, 2024 A 95 · 8 violations

Inspector comments: TPHC - Lettuce, Tomatoes, Cheese ***Discontinue storage of dirty dishes in the mop sink. All dishes shall be stored, washed, rinsed and sanitized in the 3-comp sink***

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

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 prep surfaces.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the back kitchen hand sink blocked my a mop container and buckets at the beginning of inspection. CDI - Items were removed. Observed a cup lid inside of the front kitchen hand sink. CDI - Item was removed.

#22 · Proper cold holding temperatures −3

Repeat violation

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all salads in the salad cooler at 45 degrees. All salads were moved to the walk-in cooler to rapidly cool.

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 2 employees preparing food without hair restraints. Observed one employee with a watch.

#41 · Wiping cloths: properly used & stored

Follow-up verification required

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen.

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

4-501.11 Maintain equipment in good repair. 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. Observed the top salad cooler not operating. Observed rusting shelves in the walk-in cooler.

#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 a large build-up of grease and food debris on the equipment around the fryers.

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

Repeat violationFollow-up verification required

REPEAT 6-501.12 Cleaning, Frequency and Restrictions (C) Floors, walls and ceilings shall be cleaned a frequency to prevent build-up of food debris. Observed a large build-up of grease and food debris on the walls and floor around the fryers. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout in the are around the ice machine.

View this inspection on the county portal ›

Mar 18, 2024 A 96.5 · 5 violations

Inspector comments: TPHC - Lettuce, Tomato, Cheese

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all salads in the salad cooler at 65 degrees. CDI - Items were voluntarily discarded. Salads will be kept in a different cooler until the unit is fixed. Repeat. 3-day verification required.

#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 several employees with watches, bracelets and ornate rings.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wt wiping cloths being stored on prep surfaces.

#43 · In-use utensils: properly stored −0.5

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 all blue ice scoops submerged into the drink fountain ice containers. CDI - Items were removed from the ice.

#55 · Physical facilities installed, maintained & clean

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grouting in the back kitchen, especially around the ice machine.

View this inspection on the county portal ›

Dec 18, 2023 A 97 · 2 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken tossed salad that was stored above 41 F. Food employee was not sure when salad was prepared. CDI- salad was denatured and discarded into trash. REPEAT (full points). 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 .

#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 is not been labeled, or if the label is incorrect. -P Observed container of grilled chicken breast that were not dated in walk-in cooler. PIC stated that chicken breast were prepared on Saturday since the facility is closed on Sundays. CDI- food product was properly dated with 12/16. -zero- 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 .

View this inspection on the county portal ›

Sep 27, 2023 A 97.5 · 3 violations

#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 sliced cheese in reach in both holding above 41F threshold. CDI - Item was moved to walk in cooler to cool below temperature threshold. - 1.5 - Points were reduced as improvement was noted. REPEAT

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet above dish area. - 0.5 -

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

4-502.13 (B) - The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from chilled dispensing head. Observed milk dispensing tube cut straight across and protruding 2+inches from chilled head. - 0.5 -

View this inspection on the county portal ›

Jun 13, 2023 A 96 · details not yet loaded