A97
WOODEN ROBOT KITCHEN
1440 S TRYON ST, SUITE 110, Charlotte, NC 28203
Food Stands · NC permit/State ID 2060023907
Latest gradeA (97)
Last inspectedOct 9, 2026
Inspections on record15
On record sinceApr 6, 2022
Score history
Apr 6, 2022Higher is betterOct 9, 2026
Inspections & violations
Oct 9, 2026 A 97 · 4 violations
#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 no paper towels at the handwash sink adjacent to the ice machine in the main kitchen area.
CDI - PIC replaced paper towels.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher at the bar area to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to have just been changed but the staff did not fully prime the machine following the bottle change, resulting in it testing for 0ppm. Education provided on proper priming procedures following a sanitizer bottle changed and how to know when the priming is finished. REPEAT.
CDI - Dishwasher was primed and retested at 150ppm chlorine.
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
#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 one container of beer cheese to not be date marked in the WIC at the time of the inspection. PIC stated that it was left over that was cooled down last night and was going to be reheated today.
CDI - Item date marked.
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 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. - Observed no written TPHC procedures on site at the time of the inspection for the fries, eggs, butter, and ranch in the kitchen or the whole milk, half & half, and oat milk at the coffee bar. All items were observed being properly tracked using the 4 hour timers at the time of the inspection. PIC stated to have misplaced the file that contained the written procedures.
CDI - PIC digitally filled out new TPHC procedures (1 for kitchen and 1 for coffee bar) and reprinted them by the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
May 5, 2026 A 97.5 · 5 violations
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the dishwasher to in the kitchen to be testing at 0ppm of chlorine at the time of the inspection. Sanitizer bottle was observed to be empty.
CDI - PIC changed bottle. Dishwasher was primed and retested at 150ppm chlorine.
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
#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 a squirt bottle of ranch (containing buttermilk) to be at a temperature of 49F in the cookline opentop refrigerator. PIC stated that they had only brought the bottle up from the lowboy at approx 12pm and states that it has been a busier lunch period than expected. PIC stated that they may switch to using TPHC going forward to utilize during their busy periods. REPEAT.
CDI - PIC time stamped ranch bottle to be discarded at 4pm.
- Observed a bottle of half & half to be at a temperature of 50F in the 2 door coffee bar lowboy. Ambient temperature of the unit was observed at 52F with the coffee bar PIC stating that they had used the lowboy to cool down house made simple syrup prior to the EHS arrival. EHS advised that they do not utilize the lowboy for cooling down of hot syrups and to utilize the coffee WIC for that.
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 2 small chemical spray bottles containing a blue liquid to not be labeled at the coffee bar area.
CDI - PIC labeled bottles.
#37 · Food properly labeled: original container −1
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 multiple shakers, squirt bottles of oil, and bulk storage bins for pretzel salt and chickpeas to not be labeled as to their contents in the main kitchen area.
#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 left hand side of the metal spice storage rack to be covered in a large amount of grime/food debris.
Feb 12, 2026 A 97.5 · 5 violations
#5 · Procedures for responding to vomiting & diarrheal events
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 - Observed no written procedures on site for the cleanup of vomit or diarrheal events. PIC does not know where the manager has moved the binder with all the health department forms when they were rearranging.
CDI - EHS provided new written procedures for vomit/diarrheal cleanup.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed cut fries in one of the 3 compartment sink basins following being washed with a quaternary ammonia sanitizer hose being directed into one of the basins in use for fries. When the PIC went to fill up a sanitizer bucket to test the solution for the EHS the sanitizer hose was then observed dripping sanitizer onto a portion of the washed fries. EHS reviewed SOP for cleaning the sink basins prior to using them for washing fries and the SOP was satisfactory.
CDI - Contaminated fries were voluntarily discarded. Sanitizer hose zip ties were cut and hose was redirected to the empty basin of the 3 compartment sink so that it cannot possibly contaminate the washed fries anymore.
#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 a squirt bottle of house made ranch dressing (containing buttermilk) to be in the opentop refrigerator at temperatures of 45-52F. Condiment bottle was observed with half of the bottle above the refrigeration line in the insert container and the bottle was made of thicker plastic, not allowing for the refrigeration to properly keep the bottle cold. Squirt bottles containing TCS ingredients should be kept in the lowboy portion going forward or held on TPHC.
CDI - PIC voluntarily discarded the ranch bottle.
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 .
#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. - Observed no written procedures on site for the facility holding butter on 4 hour TPHC. Facility was correctly time stamping the item using a 4 hour timer. PIC stated that they have always had the written procedures on site but the manager has recently been rearranging some things in the kitchen and he does not know where it disappeared to.
CDI - EHS provided paper copy of TPHC written procedures and filled it out on site at the end of the inspection.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#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 the ceiling tiles surrounding the vents in the kitchen to have accumulations of dust/debris.
Sep 4, 2025 A 97 · 5 violations
#15 · Food separated & protected
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 2 containers of egg wash made from raw shelled eggs stored on a shelf in the WIC directly above an insert container of cooked/RTE chickpeas.
CDI - PIC relocated the containers of egg wash to another shelf, directly above the raw shelled eggs.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the deli slicer to be stored as clean on a lower prep shelf with old cheese debris from the day prior. REPEAT.
CDI - PIC placed deli slicer at the 3 compartment 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 .
#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 that was not provided with a date mark. PIC stated that it was opened yesterday.
CDI - PIC placed date mark on milk container.
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 .
#28 · Toxic substances properly identified stored & used −1
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 chemical spray bottles of degreaser that were stored on the chemical storage shelf across from the dishwasher and not labeled as to their contents.
CDI - PIC labeled chemical spray bottles.
#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 of the 1 door lowboy freezer to have an accumulation of food debris.
- Observed the exterior surfaces of the ice machine and the ice machine vent to have an accumulation of dust/grime. REPEAT.
- Observed the exterior surfaces of the prep sink spray nozzle to have a layer of grime on it.
Apr 10, 2025 A 98.5 · 4 violations
#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 slicer with residue from cheddar cheese stored as clean. CDI- PIC broke down slicer and placed parts in 3 compartment sink to wash, rinse, and sanitize.
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 .
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −1
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler has deep cut marks and is not longer easily cleanable. Resurface or replace cutting board. 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 outside of ice machine and WIC vent covers with moderate buildup of dust and residue. Clean.
#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. Observed wall/ceiling by 3 comp sink and wall between ice machine and prep sink with residue and dust. 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 throughout kitchen with red coating worn making floor subject able to moisture in certain areas. Ensure floor is smooth and easily cleanable. REPEAT
Dec 19, 2024 A 95 · 8 violations
#2 · Certified Food Protection Manager −1
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Establishment did not have employee health policy form during inspection. CDI - PIC e-mailed sample policy and was instructed to ensure employees go through information and sign it. Establishment needs to keep signed copies for inspector to review each inspection. 0 pts.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw eggs and raw chicken in ice bath measured 52F and 46F. Ice had melted causing foods to rise in temperature. TCS foods in cold holding shall measure 41F or less. CDI - PIC added ice to ice bath. EHS checked items and they measured 42-44F after being in fresh ice bath for 30 minutes. 0 pts.
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 is not been labeled, or if the label is incorrect. -P Container of roasted garlic in walk-in cooler was prepared on 11-26. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded roasted garlic.
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/BOPsSNUajY
#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. Written TPHC procedures were not available during inspection. CDI - PIC sent TPHC form and completed it during inspection. REPEAT // 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 Blanched fries held using TPHC. Establishment uses a timer to ensure blanched fries are held for 4 hours or less. Timer was at 0:00 indicating the 4 hour time was up, or that the timer was never started when the fries were placed on TPHC. CDI - PIC stated that the fries were placed on TPHC during the last 30 minutes so he started the timer for 3 hours and 45 minutes.
#40 · Personal cleanliness −0.5
Repeat violation
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing beard guards while preparing food. Food employees must wear hair restraints when preparing food. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board attached to sandwich cooler has deep cut marks and is not longer easily cleanable. Resurface or replace cutting board. REPEAT
#55 · Physical facilities installed, maintained & clean
Repeat violation
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. Floor finish is worn. Floors are no longer smooth and easily cleanable. Resurface floor so it is smooth and easily cleanable. Reduced to 0 points as floors were clean this inspection compared to last inspection. REPEAT
Sep 11, 2024 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 3, 2024 A 98.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Nov 3, 2023 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Aug 8, 2023 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
May 25, 2023 A 99 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Mar 3, 2023 A 98 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Dec 1, 2022 A 97.5 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Jul 19, 2022 A 97 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Apr 6, 2022 A 95 · details not yet loaded
Violation details for this inspection are not yet loaded on this site. We're still importing older records — check the official county portal for the full report.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WOODEN ROBOT KITCHEN” or State ID 2060023907). Inspection type (routine vs. follow-up) is not published in the county's data.