A95.5
ANGELAS DELI
5035 N TRYON ST, Charlotte, NC 28269
Food Stands · NC permit/State ID 2060022964
Latest gradeA (95.5)
Last inspectedOct 7, 2026
Inspections on record31
On record sinceNov 23, 2015
Score history
Nov 23, 2015Higher is betterOct 7, 2026
Inspections & violations
Oct 7, 2026 A 95.5 · 5 violations
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw fish stored under raw hamburger and raw beef stored under raw chicken in freezer. No visible contamination was observed. CDI - PIC instructed employee to place food in proper storage order. Repeat.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed one package of opened hot dogs in freezer lacking a date mark. Hot dogs from yesterday PIC added date. All other foods date marked. No points deducted.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#37 · Food properly labeled: original container −1
Corrected during inspection
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 squeeze bottles of sauces with no labels. Label all secondary containers. Labels added in front of squeeze bottles
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Grab and go near deli counter with packaged cheese and creama. Add labels with above information or move refrigerator to deli counter so labels will not be required.
#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. Unable to clean due to missing/ bad repair linoleum tiles. Repair floor under cookline.
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Replace burned out bulb in hood. No points deducted.
Apr 16, 2026 A 97.5 · 6 violations
Inspector comments: PIC stated the mobile food unit - Comida Latina - no longer works out of facility. Per employee, the unit has been gone since November/December. No expectations for unit to work out of facility in the future.
EHS will follow up with MFU to verify operation status.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.
Observed raw fish stored under raw hamburger in freezer. No visible contamination was observed. CDI - PIC instructed employee to place food in proper storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed tamales and pork ribs in single door upright refrigerator with no dates. PIC stated items were prepared Monday/Tuesday respectively. All other TCS items were dated. CDI - Employee dated items. - 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 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 gap under back door. Sweep was missing or damaged. Repair to allow for tight fitting door.
#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.
Bread knife was observed in front prep unit with handle in contact with powdered cheese. CDI - Knife was placed across containers in prep unit so that handle was not in contact with any food.
#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 black plastic to-go containers being used as scoop in dried cheese container. Provide utensil with handle that is made for repeated washing and handling. CDI - PIC discarded containers. - 0.5 -
#54 · Garbage & refuse properly disposed; facilities maintained −0.5
Corrected during inspection
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.
Observed outside trash dumpster with open slide door. CDI - EHS closed door of unit. -0.5-
Nov 26, 2025 A 97 · 4 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at handwashing sink. CDI - napkins were provided until towels could be restocked. - 1 -
#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 stacked, clean pans with glue residue on outside surfaces transferring to food contact surfaces. CDI - PIC placed all items in dish area to be re 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 .
#24 · Time as a Public Health Control; procedures & records −1.5
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 time removed from temperature control not recorded as specified in the TPHC written procedure. CDI - time was recorded on paper at display case. -1.5 -
#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 cloths throughout kitchen stored on cutting boards. Store cloths used for wiping in sanitizer between uses. - 0.5 -
Aug 29, 2025 A 94.5 · 6 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 several items in grill prep above 41F. Majority of TCS items were 41F or below and ambient temperature of unit was 35F. PIC stated items had been in and out throughout the morning. CDI - Unit remained closed and items out of temperature were 41F or below by end of inspection.
Observed red beans and rice from previous day in microwave area prep unit at 47F. CDI - PIC voluntarily discarded item. - 3 - 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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed two spray bottles at 3 compartment sink without labels. Per PIC, bottles contained bleach and glass cleaner. CDI - bottles were labeled.
#37 · Food properly labeled: original container −2
Corrected during inspectionRepeat violation
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 squeeze bottles of sauces in prep reach in with no labels. Label all secondary containers. CDI - PIC affixed station labels to reach in door in English and Spanish. - 2 - REPEAT
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.
Observed employee use a cloth to dry wet pot after w/r/s.
CDI- EHS educated employee on air drying equipment and utensils and PIC moved item to dish pit to be W/R/S.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
Corrected during inspection
4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf
Observed pot, in facility, too large to fit in three compartment sink for immersion.
CDI - EHS educated PIC on need for immersion. PIC removed pot from facility. - 0.5 -
#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 and loose floor tiles at mop sink and three compartment sink areas. Repair/replace flooring.
Apr 3, 2025 A 95.5 · 6 violations
#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 Opened one (1) open box of raw hamburgers stored over bag of peppers in freezer.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of raw frozen chicken stored above raw packaged beef in reach in freezer.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed avocados stored above ready to eat foods in 2 door RIC. CDI - PIC reorganized storage as directed. EHS provided storage order charts in English and Spanish
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 parts of two (2) portions of food in display case (fries and fried chicken) at temperatures below 135F. CDI - PIC voluntarily disposed of out of temperature food. Per conversation with PIC, TPHC instructions listed in kitchen are not typically used. 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 .
#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 one (1) properly date marked and used portion of chorizo in prep unit 1 at 63F. PIC stated that chorizo had been removed from cooler while she had not been present (out for lunch.) PIC was unable to determine how long TCS food had been out of cold holding. CDI - PIC voluntarily disposed of chorizo.
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 −0.5
Corrected during inspection
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed four (4) bags of cut queso fresco in sales area cooler at temperatures ranging from 43F to 44F. Per conversation with PIC, items were prepared and placed in cooler fewer than four hours prior. Ambient temperature was observed at 41F, and other TCS foods (bagged crema) were observed at 41F. CDI - PIC rotated queso bags to kitchen freezer to cool accordingly.
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 approximately seven (7) squeeze bottles of oils, water, and cooking butter next to grill with no labels. Label all secondary containers. CDI - EHS affixed station labels to grill line in English and Spanish. REPEAT.
Note: No escalation in point deduction. EHS Observed squeeze bottles paired with commercial containers at grill line.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) portions of crumbled queso fresco in prep top 1 with single service sauce cups as dispensing utensils. CDI - PIC disposed of cups without verbal correction by EHS.
Nov 4, 2024 A 96.5 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use
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 employees drinks stored with no lid amongst clean dishes on drying rack. CDI-PIC voluntarily discarded drinks.
#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 tomato sauce, steak, and beans hot holding in steam well below 135F, see temperature chart. CDI-PIC put foods on the stove to reheat to 165F and above.
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 −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 salsas in small plastic to-go cups cooling in flip top over stacked. Observed bean papusas cooling in flip top over stacked as well. Flip top portion of unit is not meant to cool foods and foods may not be stacked past the fill line on the inside of metal container. Observed pork cooling covered tightly with plastic wrap. CDI-PIC uncovered pork and moved salsas and papusas and place into stand up reach in freezer to rapidly cool. Foods properly cooled within 3 hours of being prepared. 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 .
#37 · Food properly labeled: original container −1
Repeat violation
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 squeeze bottles of oils and water next to grill with no labels. Label all secondary containers. REPEAT
#39 · Contamination prevented during food preparation, storage & display −1
Corrected during inspection
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed dish towel in direct contact with tortillas in small cooler. CDI-PIC removed towel and voluntarily discarded tortillas.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed steam well unable to be properly adjusted due to dial being broken, unit is able to get hot. Repair.
#49 · Non-food contact surfaces clean −0.5
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 bottom of reach in freezer in need of cleaning. Clean. REPEAT
#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 black buildup on floor boards/bottom of walls throughout kitchen. Clean.
Jul 25, 2024 A 95 · 5 violations
#20 · Proper cooling time & temperatures −1.5
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 rice and beans, salsa roja, and salsa verde cooling from ambient temperatures with less than 30 minutes left to cool to 41F. Rice and beans, and salsas would not have cooled to 41F within 4 hours without EHS intervention. CDI- PIC placed all foods into reach in freezer 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
#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 cheese papusas and pork papusas in flip top over stacked and over 41F, see temperature chart. CDI- PIC voluntarily discarded top portion of papusas that were over 41F. EHS educated PIC on only stacking 2 papusas at a time and refill when necessary. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#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 chicken, steak, and rice and beans cooling while tightly covered with plastic wrap. CDI- PIC removed plastic wrap from chicken, steak, and rice and beans and placed foods into the freezer uncovered to promote rapid 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 .
#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 squeeze bottles of oil and water without labels. Label bottles.
#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 bottom of reach in freezers in need of cleaning. Clean frequently to avoid accumulation of food debris.
Apr 4, 2024 A 95.5 · 2 violations
#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 Opened box of raw hamburgers stored over bag of peppers in freezer. Peppers moved above hamburger.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −3
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pork/cheese pupusa mix above 41F in prep top. Was placed in prep top 1 hour ago. Mixture moved to freezer to reach 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
Nov 7, 2023 A 94.5 · 7 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no soap at handwashing sink in employee bathroom. -CDI- PIC replenished soap supply. -0-
#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 pico de gallo, salsa picante and verde, sour cream, chorizo, pulled chicken, mozzarella cheese, and cheese and bean filling above 41F. Refer to temperature chart. Per PIC, these items had been in and out of cold holding units all morning to prepare orders. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -3-
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
3-501.17 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 hot dogs, sausage, bologna, carnitas, house made tomatillo salsa and rice with no date. Per PIC, these items were prepared yesterday. -CDI- PIC properly date marked these items. -0-
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 .
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspectionRepeat violation
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 no TPHC written procedures available. -CDI- EHS assisted PIC with filling out written procedures for TPHC. **REPEAT** -1.5-
TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#37 · Food properly labeled: original container −1
Corrected during inspectionRepeat violation
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 butter and flour without labels. Per PIC, items were labeled but labels fell off due to grease. -CDI- PIC labeled items. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**
#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 cloths stored in water with 0ppm sanitizer concentration. -CDI- EHS educated PIC on storing wiping cloths in proper sanitizer concentration while stored in water and PIC stored in solution of 50 ppm chlorine. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed PIC use a cloth to dry wet dishes. -CDI- EHS educated PIC on air drying equipment and utensils and PIC moved item to dish pit to be W/R/S.
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in clean pots. -CDI- EHS educated PIC on air drying equipment and utensils. -0-
Aug 28, 2023 A 95.5 · details not yet loaded
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Apr 20, 2023 A 97.5 · details not yet loaded
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Nov 9, 2022 A 95 · details not yet loaded
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Sep 20, 2022 A 93 · details not yet loaded
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May 2, 2022 A 94 · details not yet loaded
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Dec 22, 2021 A 96 · details not yet loaded
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Sep 8, 2021 A 93 · details not yet loaded
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Jun 22, 2021 A 93.5 · details not yet loaded
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Feb 12, 2021 A 91 · details not yet loaded
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Jul 23, 2020 A 95.5 · details not yet loaded
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Dec 12, 2019 A 95.5 · details not yet loaded
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May 21, 2019 A 96 · details not yet loaded
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Jan 2, 2019 A 91.5 · details not yet loaded
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Jul 27, 2018 A 95 · details not yet loaded
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May 17, 2018 A 95 · details not yet loaded
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Nov 15, 2017 A 95 · details not yet loaded
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Aug 15, 2017 A 95.5 · details not yet loaded
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May 12, 2017 A 94 · details not yet loaded
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Nov 29, 2016 A 90.5 · details not yet loaded
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Jul 25, 2016 A 92 · details not yet loaded
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Mar 3, 2016 A 93 · details not yet loaded
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Nov 23, 2015 A 96 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ANGELAS DELI” or State ID 2060022964). Inspection type (routine vs. follow-up) is not published in the county's data.