A97.5

WEST END SEAFOOD

2206 BEATTIES FORD RD, Charlotte, NC 28216

Food Stands · NC permit/State ID 2060021824

Latest gradeA (97.5)

Last inspectedOct 8, 2026

Inspections on record33

On record sinceFeb 28, 2014

Score history

Feb 28, 2014Higher is betterOct 8, 2026

Inspections & violations

Oct 8, 2026 A 97.5 · 6 violations

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

Corrected during inspection

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed smaller ice machine in dry storage room with pink build up and food debris. CDI - PIC had machine clean during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed five knifes stored clean with food debris and build up on blades. CDI - PIC moved knives to 3-comp-sink. 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 .

#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 two unidentified secondary spray bottles of liquid under 3-comp sink. CDI - Labeled during inspection (degreaser)

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed large in-use ice paddle stored on top of soiled ice machine. CDI - PIC moved ice paddle to 3-comp-sink.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards discolored with heavy score marks and deep grooves. Repair or replace.

#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 buildup on outsides of oven, top of hood system, side of hushpuppy fryer. Increase frequency of cleaning units and surrounding area.

#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 buildup on vent covers, utility covers on ventilation system and near fryer area. Increase frequency of cleaning.

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Mar 26, 2026 A 97.5 · 4 violations

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

Corrected during inspection

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dishwasher washing dishes and not submerging dishes in sanitizer solution for proper amount of time. Facility uses chlorine sanitizer. CDI - PIC spoke with dishwasher. Informed employee to soak for 10 seconds in sanitizer solution and placed dishes back in 3 comp sine to be w/r/s. 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 .

#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 cooked beans with ground beef and shrimp pasta salad cooling with covers on in the reach in cooler with a rate too low. Both items were cooked when EHS began inspection. CDI - PIC uncovered all items and placed them on ice to rapidly cool. 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 .

#43 · In-use utensils: properly stored

Corrected during inspection

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed in use ice scoop being stored inside the ice machine with handle touching the ice. CDI - PIC removed ice scoop and placed at 3 comp sink to be w/r/s.

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

4-501.11 Maintain equipment in good repair. Observed gasket separating from the door on the 1 door upright freezer next to the fryers. Repair or replace.

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Dec 23, 2025 A 95 · 13 violations

Inspector comments: EHS discussed sanitizer concentration. Today, concentration was 200ppm, which is almost a disinfectant. EHS also discussed bare hand contact and prevent of contamination in the facility. Answered questions regarding possible menu expansion.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed first handsink in food prep area without hand drying method available. CDI - PIC placed paper towel roll at handsink. -0-

#14 · Required records available: shellstock tags, parasite destruction −1

Follow-up verification required

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed raw oysters in display case without shellstock tag indicating required information. Only one tag provided by vendor. VR no later than 01/02/2026 to ensure facility has a tag present with any unused oysters that show required harvest information. -1-

#15 · Food separated & protected −1.5

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 raw fish and ground beef out of original packaging stored inside box containing raw frozen vegetables and RTE foods. CDI - Storage corrected. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed same gloves used for raw and RTE fish at cook line. PIC educated food employee when to change gloves and EHS added this also requires a handwash. CDI - Gloves discarded and hands washed prior to putting on new gloves.

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of cooked cabbage hot holding at 122-131F. Per food employee, steamer was not turned on at beginning of cooking cycle and temperature not taken before putting food into hot holding. CDI - PIC reheated to 167F. REPEAT -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 .

#25 · Consumer advisory provided for raw/ undercooked foods

Corrected during inspection

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory available for raw oysters that are sold in RTE form containing only Reminder. CDI - PIC printed complete consumer advisory and posted on raw menu board where raw oysters can be ordered by the pound. -0-

#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 unidentified containers of liquid stored in spray bottles under 3-comp sink. CDI - Labeled during inspection. -1- 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer stored on top of hot line equipment. CDI - PIC moved closer to register.

#40 · Personal cleanliness

Corrected during inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two food employees wearing wrist watch and elaborate rings. CDI - Watch removed and ring covered with intact glove. -0-

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

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 large box of straws stored directly on floor. Keep at least 6 inches off floor. -0-

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed debris and buildup in 3-comp sink while in use for washing dishes in the rinse and sanitizing solutions. CDI - PIC cleaned out 3-comps sink and discussed checking cleanliness of solution before using. -0-

#49 · Non-food contact surfaces clean

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-205.12 Prohibit a cross connection between potable and non-potable water. -P Observed faucet of 3-comp sink below flood rim of water with fish inside. CDI - PIC removed faucet from below flood rim and used a shorted bus tub that provided an air gap of at least one inch to prevent cross-connection. -0-

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed loose trash around dumpster area. Clean. -0-

#55 · Physical facilities installed, maintained & clean

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Oct 1, 2025 A 97.5 · 5 violations

Inspector comments: EHS discussed vacuum packaging of fish with PIC today. Per PIC, facility has ordered a sealer but needed guidance on how to use for fish. EHS advised that fish shall be frozen before, during and after sealing and placed in 10K bags that provide oxygen flow. Also, consider prevention of allergen contamination from fish to RTE foods during the process.

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shrimp hot holding in steam well at 120-121F. CDI - PIC reheated to 165F, -0- 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 .

#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 portioned cole slaw cups at 46-47F. CDI - PIC voluntarily discarded and checked cole slaw in RI. Cole slaw was made earlier in the day and remaining cole slaw was 38-39F. -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 .

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 0 ppm chlorine concentration used for storing wiping cloths. CDI - PIC refilled with chlorine sanitizer at more than 50 ppm. -.5-

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dishes being washed in 3-comp sink with hot water at 93F. CDI - PIC refilled with water at 127F before resuming dish washing. -.5-

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

6-303.11 Provide required lighting intensity. Observe no lighting provided under hood system. All lights not working. Provide adequate lighting. -0-

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May 1, 2025 A 98 · 3 violations

#39 · Contamination prevented during food preparation, storage & display −1

Corrected during inspection

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. No area has been designated for dented cans. CDI- Place on shelf was designated for dented cans. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed vegetables stored on direct contact with shelving in walk-in cooler. CDI- vegetables were discarded.

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

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Observed aluminum foil used for covering of shelf at bottom of prep table in kitchen area. CDI- Foil was discarded. REPEAT (half points due to no points taken at last inspection)

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

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind fryers in kitchen area.

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Jan 16, 2025 A 98.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Facility did not have any working in facility who have taken or passed and ANSI accredited test. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 a container of Lima beans stored in the refrigerator that were not dated. PIC stated that they are not using the hot bar this week. CDI- container of Lima beans were denatured and discarded into trash can. -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 .

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

4-502.13 Single-use and single-service articles cannot be reused. Observed bottom shelving of prep table that was lined with aluminum foil. Foil is replaced as needed. Recommendation is to remove foiled and repair or replace table. -zero-

#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. Clean debris from fish prep sink and exterior of display case coolers in facility.

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Oct 23, 2024 A 97 · 5 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee “rinse gloves” in prep sink in kitchen area. Employee was prepping raw shrimp, rinsed hands with gloves in sink, then proceeded to began prepping cooked food. CDI- education was done by inspector. Employe removed gloves, washed hands in hand sink, and put on clean gloves.

#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 whole black bass, and coleslaw that were held above 41 F. CDI- PIC denatured and discarded five black bass into trash can. Coleslaw was placed on ice in freezer and allowed to chill. -zero- 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

Corrected during inspection

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 a container of flying insect pesticide that was labeled “for household use only”. CDI- container was removed from facility. -zero-

#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 coleslaw that was cooling in tight, covered containers inside of another deep container. CDI- Items were discarded into trash. 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 .

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Corrected during inspection

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing containers in wash solution that was 88F (must be at least 110 F). CDI- water drained and refilled with solution that was above 110F.

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Jun 5, 2024 A 98.5 · 2 violations

#39 · Contamination prevented during food preparation, storage & display −1

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Provide lid for ice bin at front counter. CDI- lid was provided.

#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5

5-501.17 Provide a covered waste bin in female restrooms. Lid is broken on container in women’s restroom. Provide intact lid.

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Dec 7, 2023 A 97.5 · 5 violations

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of steamed shrimp on steam table that was stored below 135 F. Shrimp was prepared and hour before inspection. CDI- items were reheated to 170 F. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw on ice in kitchen area that was stored above 41 F. CDI- coleslaw was placed in walk-in cooler to properly cool. 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 .

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw shrimp thawing in a container of water with no agitation at prep sink. CDI- cold water was turned on for agitation. REPEAT (half points due to severity).

#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 stored in container with solution that registered 0 ppm (at least 50 ppm). CDI- wiping cloth was placed in container of solution registering 50 ppm. -zero-

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

Repeat violation

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. Clean floors under equipment and in corners of kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points due to severity).

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Aug 31, 2023 A 98.5 · 4 violations

#35 · Approved thawing methods used −0.5

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish that was thawing in on container of water that was not agitating by running water. CDI- water was turned on for agitation.

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

Corrected during inspection

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard used to line a shelf underneath a prep table. Do not use cardboard to line shelves. CDI- PIC removed cardboard. -zero-

#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 two chest freezers used to store fish that were marked “household use”.

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

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. Clean floors under equipment in fryer area and in corners. Clean splash from walls behind prep stations in kitchen area.

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Apr 26, 2023 A 98.5 · details not yet loaded