A95.5
AUNTIE ANNES/ JAMBA JUICE/ CINNABON
4400 SHARON RD, Charlotte, NC 28211
Food Stands · NC permit/State ID 2060023515
Latest gradeA (95.5)
Last inspectedOct 2, 2026
Inspections on record13
On record sinceJan 23, 2020
Score history
Jan 23, 2020Higher is betterOct 2, 2026
Inspections & violations
Oct 2, 2026 A 95.5 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
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 employee drink on countertop with exposed food.
#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 one hand sink where paper towels were jammed. CDI-paper towels dispensing
6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand soap not dispensing at a different hand sink. CDI-staff went to get pump soap. Keep extra batteries on hand as well.
#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 some cold hold items >41F. Return to cooler when finished with food, don’t leave sitting on counter. CDI-yogurt voluntarily discarded. Cream cheese moved to a different cooler. No escalation of points due to improvement
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 inspectionRepeat violation
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. Repeat- Observed in use utensils stored in water <135F. CDI-water replaced.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed broken gasket on reach in. Needs replacing.
#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 Corian counter top cracked with residue build up in crack. Needs replacing. Observed undersides of reach in handles with build-up. Clean more frequently.
#53 · Toilet facilities: properly constructed, supplied & cleaned −0.5
6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed debris/grime in bottom of hand sink. Clean more frequently.
Jan 22, 2026 A 93 · 8 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 unsalted butter being removed from microwave at 105F and put onto counter. Discussion with PIC said hot plate that maintained temperature >135F broke and the replacement has not come in yet. CDI-butter is being put onto TPHC until new hot plate comes in. TPHC form emailed to district manager, was filled out and returned. Keep a printed copy on file.
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 unsalted butter not put away quickly from delivery. PIC said it was delivered this morning. CDI-butter put into cooler.
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 −3
Repeat violationFollow-up verification required
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) Repeat-Observed printed sticker on hot dogs as opened 1/22 with a discard date of 1/29. Day 1 is date opened. Discard date should be 1/28. Recalibrate sticker program.
Verification Required
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 .
#40 · Personal cleanliness −1
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat-Observed several staff wearing bracelets.
#43 · In-use utensils: properly stored −0.5
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 scoop handle down in cinnamon sugar. Scoop without a handle in the bicarbonate.
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 scoops in one hot well that wasn’t turned on so < 135F.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Follow-up verification required
4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed Corian countertop used for rolling dough with deep crack and food in groove. Needs repair. Verification Required
#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 areas with built up and splatter.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
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 staff food (chipotle) on top shelf in reach in. Store staff food at bottom and separate from store food.
Aug 27, 2025 A 93.5 · 9 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Repeat violation
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. Repeat-Observed employee drinks stored on countertops. CDI-drinks removed
#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 2 hand sinks without paper towels. CDI-dispensers restocked
#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 milk, yogurt >41F in 1-door upright cooler. CDI-voluntarily discarded. No escalation of points due to improvement
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 −1.5
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 printed sticker on hot dogs as opened 8/20 with a discard date of 8/27. Day 1 is date opened. Discard date should be 8/26. CDI-hot dogs voluntarily discarded. Recalibrate sticker program.
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 .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple drain flies. Keep floor by drains and behind equipment dry.
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several staff wearing bracelets.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cleaning cloths on counter. Throw in dirty bin when soiled.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed broken gasket on cooler under pretzel making counter. 1-door upright cooler piping frozen and not maintaining food temps < 41F. Do not store TCS foods in cooler until ambient air temp is ~38F.
#56 · Meets ventilation & lighting requirements; designated areas used
6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dusty floor fan blowing towards food being prepped.
Mar 11, 2025 A 92.5 · 13 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspectionRepeat violation
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. Repeat-Observed employee drinks stored on countertops. CDI-drinks removed
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff push up glasses with hands/gloves several times during inspection. Observed staff turning off water with hands before donning gloves to prep food. CDI-through discussion
#22 · Proper cold holding temperatures
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Repeat-Observed yogurt in prep top at 50F. Lower portion of prep top severely overloaded with bulky clamshells of fruit. Don’t overload bottom reducing air circulation. CDI-voluntarily discarded. No points due to improvement from last 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 .
#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 vanilla Dairystar with a date mark of 2/13. Discussed with PIC what date meant, they mark the date that it is delivered to the store, not when it has been opened. Date when cartons is opened and discard 7 days from openining. CDI-voluntarily discarded.
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 −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several drain flies in front area. Keep floor drains and areas of flooring that are hard to reach clean and in dry.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth in hand sink. Store wiping rags in sanitizer bucket or dirty linen bag, not in hand sink.
#42 · Washing fruits & vegetables −0.5
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P. Observed no test strips for the fruit/vegetable wash. Must have test strips to make sure the wash is dispensed at the correct concentration. Verification Required
#43 · In-use utensils: properly stored −0.5
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 scoop handles down in dry foods. Keep handles out of food
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11 (A) Store cleaned equipment, utensils, linens 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 the sanitizing/air drying drain board and hand sink next to each other. Splash guard is needed between the hand sink and drain board. Observed rolling pins, scale, measuring cups stored on the inside of the splash guard on the hand sink. At the front where the paper towel/soap dispenser has been moved further away from the hand sink has created a larger splash zone where all utensils, food, clean items must stay out of.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed broken thermometer in upright refrigerator.
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 Corian counter near the hot water prep sink for pretzel soak with heavy mineral build up, and no longer cleanable.
#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 surfaces, including refrigerator interiors, throughout with food debris, splatters and spills. More frequent cleaning needed.
#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. Observed floors with dried spills and build-up, more frequent cleaning needed.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and personal belongings stored with food and on prep surfaces
Jul 25, 2024 A 94 · 11 violations
Inspector comments: “Daily Vitamin” additive used by Jamba Juice with measured scoop.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
10-DAY VERIFICATION REQUIRED
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed an employee that had reported to work with vomit and nausea symptoms. EHS educated the staff during inspection on the importance of exclusion. State Employee Health Policies were provided for each employee to sign.
#4 · Proper use of reporting, restriction & exclusion −1.5
Corrected during inspection
2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. -P Observed a sick employee hovering over a waste bin. When EHS questioned the manager, he stated that she had been feeling sick and had been at work since 4:00pm. CDI - EHS and Manager discussed the employee health policy and the importance of exclusion. Employee was sent home.
#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 an employee drink cup stored on a shelf above food products.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the back kitchen hand sink. CDI - Manager provided soap during inspection.
#22 · Proper cold holding temperatures −1.5
Repeat violation
REPEAT
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs being stored on the counter at 68 degrees. CDI - Items were voluntarily discarded. Improvements made from previous inspection
#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 a hair tie on her wrist.
#42 · Washing fruits & vegetables
3-302.15 Wash fruits and vegetables prior to use. Observed an employee pour water into a container full of strawberries. Employee shook the package, and then poured the water out. Manager and employee discussed the proper way to wash strawberries.
#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 very tall stacks of single-service cups without protective sleeves.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
REPEAT
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep stains and cuts on the Jamba Juice prep cooler.
#49 · Non-food contact surfaces clean −0.5
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. Observed heavy build-up of flour and food debris on equipment around the kitchen.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the employee restroom.
Mar 21, 2024 A 97.5 · 6 violations
Inspector comments: Daily Vitamin Food Additive
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs and pepperoni at 50 degrees in the cooler where pretzels are made. CDI - Items were voluntarily discarded and unit will not be used until it is repaired. 3-day verification required.
#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 buckets for detergent and sanitizer with no labels. CDI - Manager labeled during inspection.
#36 · Thermometers provided & accurate
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed a broken outside thermometer on the reach-in cooler next to the ice machine. No thermometer inside.
#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 buckets of sugar and cinnamon without labels.
#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 a cutting board with deep stains and cuts on the prep cooler.
#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. Observed heavy build-up of flour and food debris on the cooler where pretzels are made.
Nov 29, 2023 A 96.5 · 5 violations
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed several employees change gloves between tasks without washing their hands. CDI - EHS educated on when to wash and glove changes. Employees washed their hands before donning gloves.
2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P
Observed employees changing tasks without washing hands. CDI - EHS educated employees on importance of handwashing and verified proper procedure followed when employees washed hands. - 2 -
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf
Observed no soap at dish area handwashing sink. CDI - PIC provided soap.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels available at any of the three handwashing sinks in facility. CDI - Towels were stocked by PIC. - 1 -
#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 numerous boxes stored on the floor of the Walk in freezer. Store boxes at least 6 inches off the floor.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils.
Observed sanitizer containers stored on prep surfaces throughout facility. Store on a lower shelf or in area that will not pose contamination risk to food or food contact surfaces.
#43 · In-use utensils: properly stored −0.5
Corrected during inspectionRepeat violation
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 handle buried inside of bulk container of sugar. Ensure that handles are not making direct contact with food. Observed metal container without a handle used to dispense sodium. Ensure all dispensing utensils have a handle. CDI - Handle was positioned out of the sugar and metal container was replaced. - 0.5 - REPEAT
Apr 6, 2023 A 99 · details not yet loaded
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Nov 1, 2022 A 95 · details not yet loaded
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Jun 30, 2022 A 95 · details not yet loaded
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Dec 17, 2021 A 90.5 · details not yet loaded
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Feb 5, 2021 A 97 · details not yet loaded
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Jan 23, 2020 A 97 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “AUNTIE ANNES/ JAMBA JUICE/ CINNABON” or State ID 2060023515). Inspection type (routine vs. follow-up) is not published in the county's data.