A98.5
HONEY BUNS
7323 E INDEPENDENCE BV, Charlotte, NC 28227
Food Stands · NC permit/State ID 2060023149
Latest gradeA (98.5)
Last inspectedSep 30, 2026
Inspections on record31
On record sinceFeb 3, 2017
Score history
Feb 3, 2017Higher is betterSep 30, 2026
Inspections & violations
Sep 30, 2026 A 98.5 · 1 violation
#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 sweet potatoes, potatoes, and raw chicken in the stand up RIC closest to the cook line above 41F. Foods were from yesterday out 2 days ago. -CDI- Food was voluntarily discarded. Observed raw pork, RTE pork, and RTE chicken in stand up RIC closest to the bun prep area. -CDI- Foods were voluntarily discarded.
EHS notes both RICs ambient air temperature was 39F and lower depending on the location of the thermometer EHS placed inside.
Ensure cold holding at 41F or less.
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 .
Mar 17, 2026 A 98 · 5 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- Observed raw chicken over top of gelatin in the lowboy RIC beneath the prep top. Ensure that all raw animal foods are stored beneath RTE foods. No contamination observed at the time of the inspection. -CDI- PIC moved raw chicken into the bottom of stand up RIC.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 pooled egg scramble present in the lowboy cooler at 51F. PIC stated that the eggs were just out and being used for fried rice. PIC stated that eggs should be maintained as cold. -CDI- PIC moved eggs into RIF to rapidly cool. Egg mix cooled by the end of the inspection.
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 .
#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 ice scoop present in the ice machine ice was in contact with the rear portion of the scoop handle. Ensure that food scoops handles are not in direct contact with food. -CDI- PIC moved ice scoop so that it was no longer in the ice machine.
#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 food present in the bottom of the stand up RIF in the prep portion of the facility. Ensure that non-food contact surfaces are clean and free from food residue and debris.
#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 floors with chipping and cracks present throughout the facility. Ensure that floors are smooth and easily cleanable.
Dec 15, 2025 A 99.5 · 2 violations
#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 pitcher of egg cooling at a rate of 0.067 in lowboy RIC. Facility stated eggs were crack 1 hour prior to inspection. Egg pitcher had plastic wrap fitted around the top opening. -CDI- PIC moved pitcher of eggs into RIF to cool rapidly.
Ensure that Stand up RIF and RIC are utilized to cool, and ensure food is unwrapped during the cooling process.
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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in the crack in between prep surface and make table. Ensure in use utensils are stored in a manner to maintained as clean when in-use. -CDI- Knife moved to be W/R/S
Aug 19, 2025 A 99.5 · 3 violations
#10 · Handwashing sinks supplied & accessible
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. Observed in-use large container for dry goods obstructing hand washing sink. CDI - PIC removed obstruction to allow access to hand sink. -0-
#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 pork wontons prepared yesterday without date label. CDI - PIC added date label for compliance.
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 cooked pork thawing in the prep reach-in unit without production date and pull date. Discussion with the PIC revealed that the food was cooked on 8/17 and pulled yesterday evening. CDI - Allowed PIC to add both date labels. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed rusted shelves inside one reach-in cooler. Replace rusted shelves. -0.5-
Apr 14, 2025 A 99 · 3 violations
#28 · Toxic substances properly identified stored & used −1
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 can of household raid stored behind a standing mixer.
CDI: PIC voluntarily discarded the can of raid.
#37 · Food properly labeled: original container
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 a deli container full of soy sauce and a squeeze bottle of sesame oil both unlabeled and stored at the expo window.
CDI: PIC had food employee create labels for both food products.
Observed multi-use plastic container of cooked taro unlabeled and stored inside a reach-in cooler.
CDI: PIC created label to easily identify.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed rusted shelves inside the reach-in coolers.
Replace rusted shelves.
Observed the standing 2-door reach-in cooler left-side door (by the front entrance into the kitchen) taped up with duct tape. PIC stated that the door fell off of the cooler this morning, and they called a repairman to put a work order in. PIC stated that estimated day of repair on the door is Thursday. EHS observed all food products in this unit were cold holding at or below 41F.
Jan 3, 2025 A 97.5 · 6 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed packages of unwashed produce (bok choy, tomatoes, radishes) stored above soup in the reach-in cooler.
CDI: PIC corrected storage order since there were no signs of physical contamination.
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 inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed shumai and sticky rice hot holding below 135 degrees F. PIC stated that they were placed in the hot holding steamers at 10:30 AM, which was less than 2 hours prior to the start of the inspection.
CDI: PIC had food employee reheat the shumai and sticky rice above 165 degrees F before placing back into hot holding.
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 .
#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 cooked rice balls stored in the reach-in cooler without a date mark on when they were cooked. PIC stated that they were cooked earlier this week and they usually date mark all of their cooked items that are placed in the freezer. All other in-house cooked items in the freezer were date marked.
CDI: PIC created date label for cooked rice balls.
Observed a container of hard-boiled eggs that were not date marked. PIC stated that they were cooked on the same date as the other two containers of hard-boiled eggs, which were date marked as 1/02.
CDI: PIC created date label for hard-boiled eggs.
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 .
#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 multiple bottles of employee medications (Dayquil, nyquil, Theraflu, vitamins) stored on the prep table/counter for bun making.
CDI: PIC removed all medicines and placed them inside a box, and stored the box on the bottom shelf of where employee belongings are kept.
#38 · Insects & rodents not present; no unauthorized animals
6-501.115 Live animals may not be allowed on the premises of a food establishment unless otherwise allowed in the NC Food Code per 6-501.115 (B) and (C ). -Pf
Observed a bird flying around in the dining area, where the facility and two other tenants utilize the dining area space. PIC stated that this seems to be a constant issue and don't know how to keep birds out of the area.
Call pest control company to trap and release the bird so it is out of the food establishments.
VERIFICATION REQUIRED within 10 days to ensure the establishment is free of live birds.
#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 a deli container used to scoop a non-TCS food product (sugar), submerged in the sugar bin.
CDI: PIC removed deli container from the bin.
Oct 4, 2024 A 98 · 5 violations
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked chicken cooling since 10:30 am with temperature registering at 85 degrees F. CDI - Product voluntarily discarded by employee. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding above 41 F in prep units (see temperature chart). Ambient temperature of 1 of 2 units read 47 F. PIC called refrigeration specialist for emergency repairs and ETA this afternoon. Several items were held in unit since previous day were voluntarily discarded, all other foods from today were transferred into the reach-in freezer to cool down. -1.5-
VR - Verification required within 3 days to ensure unit has been repaired.
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.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspectionRepeat violation
REPEAT 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 densely packed cooked chicken cooling inside a tightly covered container since 10:30 am. Temperature measured at 85 F at beginning of inspection. Product voluntarily discarded due to not meeting time and temperature cooling parameters. Also observed pork wontons cooling with a change of 0F/min. Product left covered inside of reach-in unit. Wontons were transferred to the reach-in freezer for rapid cooling towards < 41 F. -0.5-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Repeat violation
REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gasket at upright reach-in freezer. Replace. No points deduced due to improvement on previous inspection. -0-
#55 · Physical facilities installed, maintained & clean
Repeat violation
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. Observed grease accumulation on hood vent system. Increase cleaning frequency. No escalation of points due to different area observed and improvement made on previous inspection. -0-
Jun 10, 2024 A 98.5 · 6 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed in-use sanitizer at 3-compartment sink with a concentration measuring at 100 PPM quat according to sanitizer test strips. CDI - PIC refreshed solution with tablets which resulted in a concentration of 200 PPM. -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.
#21 · Proper hot holding temperatures
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception to shrimp dumplings inside front steam hot hold table holding between 113-120 degrees F. CDI - Foods reheated. -0-
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.
#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 recently prepared diced pork cooling inside a tightly covered container inside the reach in prep cooler. CDI - Food vented and transferred to freezer to rapidly cool. -0-
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed damaged gasket at large prep cooler reach-in door and at upright reach-in freezer. Replace. -0-
#49 · Non-food contact surfaces clean
Repeat violation
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 cleaning needed on exterior of mixer with build up of dried food debris. No points deducted due to notable improvement since previous inspection. -0-
#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 dust build-up on ceiling panels. Increase cleaning frequency and maintain clean. -0-
Nov 22, 2023 A 99 · 3 violations
#35 · Approved thawing methods used
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw boneless chicken breasts and bone-in chicken wings cooling in plastic containers filled with stagnant water. EHS educated PIC on proper thawing methods such as thawing chicken submerged under running water. PIC placed chicken under running water to continue thawing process. - VR - Verification required within 10 days to ensure proper thawing methods being used.
#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 cleaning needed on interior and exterior of reach in cooler and reach in freezer with build up of flour and dried food debris as well as accumulation of flour build up on non food contact surfaces of mixers, prep tables, and shelving below prep tables. -REPEAT VIOLATION-
#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 base boards missing from walls throughout various parts of kitchen. Repair.
Aug 18, 2023 A 98.5 · details not yet loaded
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Mar 9, 2023 A 97.5 · details not yet loaded
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Dec 19, 2022 A 97 · details not yet loaded
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Sep 1, 2022 A 97 · details not yet loaded
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Jun 29, 2022 A 92.5 · details not yet loaded
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Mar 14, 2022 A 94.5 · details not yet loaded
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Nov 23, 2021 A 98 · details not yet loaded
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Aug 4, 2021 A 96.5 · details not yet loaded
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Apr 6, 2021 A 97.5 · details not yet loaded
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Feb 16, 2021 A 99.5 · details not yet loaded
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Oct 29, 2020 A 98.5 · details not yet loaded
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Jun 23, 2020 A 99 · details not yet loaded
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Nov 25, 2019 A 97 · details not yet loaded
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Jun 14, 2019 A 96.5 · details not yet loaded
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Mar 29, 2019 A 95 · details not yet loaded
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Dec 26, 2018 A 95 · details not yet loaded
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Aug 29, 2018 A 97.5 · details not yet loaded
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Apr 11, 2018 A 96.5 · details not yet loaded
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Dec 19, 2017 A 95 · details not yet loaded
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Sep 21, 2017 A 95 · details not yet loaded
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May 12, 2017 A 97 · details not yet loaded
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Feb 3, 2017 A 97.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “HONEY BUNS” or State ID 2060023149). Inspection type (routine vs. follow-up) is not published in the county's data.