A98.5

SMASHBURGER #1686

5501 JOSH BIRMINGHAM PY, A23, Charlotte, NC 28208

Food Stands · NC permit/State ID 2060023385

Latest gradeA (98.5)

Last inspectedOct 27, 2026

Inspections on record22

On record sinceApr 15, 2019

Score history

Apr 15, 2019Higher is betterOct 27, 2026

Inspections & violations

Oct 27, 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 insert containers of sliced American cheese and sausage patties to be at temperatures of 45-49F in the opentop adjacent the flattop grill. PIC stated they have been in the unit since breakfast this morning and stated that the lid has been open throughout the lunch rush. Both items were uncovered and were out of temperature for an unknown amount of time. Other items in the opentop observed at 41F or less. CDI - Voluntarily discarded. - Observed a container of herbed garlic and oil mixture used as a fry topping to be held at 70F on the countertop adjacent the fry station. Herb paste used contains a garlic purée which is then mixed in house with oil where it sits out at room temperature all day to be used as a fry topping per the PIC. Facility does not have paperwork stating the product is not TCS. CDI - Container on the countertop voluntarily discarded. TPHC to be utilized going forward for the product. 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 .

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed stacks of cups and shake lids to be stored on the front counter with their food contact surfaces face up, subjecting the cups and lids to potential contamination.

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May 1, 2026 A 97.5 · 4 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 a large red sanitizer bucket to be placed directly in front of the front counter handwash sink, making it so employees need to reach around the bucket to wash their hands. CID - Sanitizer bucket relocated to behind the sink.

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

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 the ice scoop to the front counter ice bin to be stored in a plastic insert container on the front counter where it was easily accessible by any customers ordering or in line. CDI - PIC relocated to behind the counter on a lower shelf.

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

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. REPEAT.

#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 the nonfood contact surfaces of the large rolling rack used to hold sheet trays of buns and the top parts of the gaskets to the cookline lowboys to have heavy accumulations of crumbs/food debris. REPEAT.

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Dec 3, 2025 A 97.5 · 5 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed the signed employee health policy provided at the time of the inspection to only have 5 of the 6 reportable illnesses on it. Non-typhoidal salmonella was not on the employee health agreement. CDI - EHS provided Mecklenburg County employee health policy. For more information on employee health policy, 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 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 an opened gallon of whole milk stored in the front counter lowboy refrigerator without a date mark. PIC stated it was not opened today and was from the previous night. CDI - PIC date marked milk. 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 .

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

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. REPEAT.

#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 the gaskets to the fry RIF and the WIC to have an accumulation of black grime. REPEAT.

#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 the ceiling vent in the 3 compartment sink room and surrounding ceiling above to have an accumulation of dust/debris.

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Aug 27, 2025 A 97.5 · 4 violations

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

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a tomato slicer that was stored as clean in the back kitchen area with visible tomato debris on the slicer blade. CDI - PIC placed into sink 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of clear plastic insert containers to be wet nested on the storage rack adjacent the 3 compartment sink.

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

Repeat violation

4-501.11 Maintain equipment in good repair. - Observed the handle to the right lid of the cookline opentop refrigerator to be missing its handle. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed multiple cutting boards to have deep staining. REPEAT.

#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 the gaskets to the fry RIF and the WIC to have an accumulation of black grime.

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Apr 8, 2025 A 97 · 6 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-103.11(B) Persons unnecessary to the establishment shall not be in the kitchen during operation. -Pf Observed an employee from a separate restaurant inside of the service area at the beginning of inspection. CDI - Employee left the establishment.

#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 an employee dipping cleaned dishes into sink and surface sanitizer and then hanging to dry. Contact time is 60 seconds. CDI - Employee re-sanitized dishes for the required time.

#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. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food with no hair restraint and while wearing an ornate ring.

#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. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a broken ice machine and one cutting board with deep stains and cuts. Improvements made from previous inspection.

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

Corrected during inspection

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed missing sink and surface sanitizer strips. CDI - Manager ordered test strips prior to inspection and provided proof to EHS.

#51 · Plumbing installed; proper backflow devices

5-205.15 Maintain a plumbing system in good repair. Observed a broken gasket for the sanitizer compartment of the 3-comp sink.

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Nov 7, 2024 A 97.5 · 4 violations

Inspector comments: TPHC - Garlic / Herb / Oil Mixture

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee handle raw burgers and then switch to a ready-to-eat bun without washing hands. CDI - Manager educated employee during inspection. Bun was discarded and employee washed their hands.

#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 one squirt bottle of water without a label.

#43 · In-use utensils: properly stored

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils sitting inside of 130 degree water.

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

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep stains and cuts.

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Aug 21, 2024 A 90.5 · 11 violations

Inspector comments: Downstairs WIC / Dry Storage Garlic/Herb/Oil mixture on TPHC

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed a lack of managerial control due to equipment issues not being corrected, being unaware of TPHC policy and missing paper towels at hand sinks. CDI - Establishment will not operate until all cold-hold equipment has been repaired. TPHC policy has been provided only for garlic, herb and oil mixture. Paper towels were provided during inspection.

#5 · Procedures for responding to vomiting & diarrheal events −0.5

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Manager was unable to provide Vomit and Diarrhea cleanup plan for the facility. CDI - EHS provided during inspection.

#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 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed missing paper towels for the back kitchen hand sink. CDI - Manager provided during inspection. Observed two cups inside of the front kitchen hand sink. CDI - Items were removed.

#15 · Food separated & protected −1.5

Corrected during inspection

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and ground turkey stored on top of boxed fries in the walk-in cooler. CDI - Employee removed items and placed them on the bottom shelf.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house made garlic, herb and oil mixture on the counter at room temperature. CDI - A TPHC policy was provided for garlic, herb and oil mixture.

#24 · Time as a Public Health Control; procedures & records −1.5

Corrected during inspection

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. At the beginning of inspection, person in charge was unable to produce TPHC procedures. PIC contacted the store manager, who was also unable to provide the document. CDI - A representative for Denard Enterprises came towards the end of inspection and was able to find the procedures.

#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 Establishment operates with two prep coolers for all food preparation. The small prep cooler is holding TCS foods at 45 degrees. The large prep cooler is holding TCS foods from 53-57 degrees. Establishment has been practicing TPHC for these two coolers which was not part of the original plan review or permit conditions. CDI - All TCS foods were voluntarily discarded and establishment will not operate until coolers are repaired.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hamburger buns stored on crates less than 6 inches above the floor.

#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 an employee preparing food with several bracelets on.

#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 both prep coolers not holding proper cold hold temperatures. Observed a low reach-in cooler with doors that would not close properly. Velcro has been added to help keep doors closed. 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 rusting shelves in the walk-in cooler.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

REPEAT 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose at the 3-comp sink that hangs well below the flood rim. CDI - Hose was hung up with a hook and ring.

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May 8, 2024 A 92.5 · details not yet loaded