A92.5
LULA BANH MI & BAKERY
10400 CENTRUM PY, SUITE A, Pineville, NC 28134
Food Stands · NC permit/State ID 2060023976
Latest gradeA (92.5)
Last inspectedOct 22, 2026
Inspections on record13
On record sinceAug 4, 2022
Score history
Aug 4, 2022Higher is betterOct 22, 2026
Inspections & violations
Oct 22, 2026 A 92.5 · 8 violations
Inspector comments: Consumer advisory for aioli on menu observed is not required- liquid egg used in recipe is pasteurized, per EHS verification.
#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
Observed no verification method for ensuring staff training on employee health policy. EHS confirmed staff was knowledgeable about exclusions/restrictions, and EHP was found onsite. EHS advised all staff to read and sign the agreement to confirm their training.
CDI- Staff read and sign agreement. (-0)
#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 rolling cart blocking access to first hand sink in back of kitchen.
CDI- Cart moved. EHS advised PIC to maintain cart with 12 inches of clearance to hand sink. (-0)
#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 cooked shrimp and pork belly at 44F inside RIC, cooked noodles on top of microwave at 100F without temperature control, and house made sauce containing TCS hoisin removed from cooler this morning and placed on counter without temperature control.
CDI- All items in RIC rapidly return to 41F when doors remained closed- increase temp likely due to prep and cooler loading. Cooked noodles from this morning were reheated >165F in microwave and labeled for TPHC. Education about TCS hoisin sauce was provided, and sauce rapid cooled in lowboy. (-3)
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
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 two containers of freshly sliced lettuce in lowboy and RIC bearing a date mark for 10/21, yesterday. PIC was advised that containers should be cleaned when empty, prior to refilling with new product and a different date mark. Also observed pork fat in WIC without a date mark.
CDI- Lettuces cooling this morning dated. EHS confirmed prep date of pork fat with PIC and prep Chef. Pork fat dated. (-3)
Note: this is the establishment’s 4th constitutive violation of this item. Being out of compliance at next inspection will result in risk control plan or permit action.
#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 container of water being used for baking purposes was a pest control toxin dispenser; PIC asserts that this has only ever held water and was purchased with that intention.
CDI- PIC labels container as water. (-0)
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
REPEAT.
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed boxes of shrimp on ground in WIF. EHS advised PIC to store boxes of food off ground. (-1)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
REPEAT
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 one fryer basket with deteriorated metal which has come apart from metal frame, no longer safe to use. EHS advised PIC to remove worn basket from service. (-0.5)
#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 dark brown residue on gasket of lowboy across fro cooking equipment, wiping cloths inside multiple lowboys, and wet/oil cider cardboard lining the prep top where bottled sauces are stored. Keep non-food contact surfaces clear of linens, cardboard, and other sources of contamination. Ensure surfaces are smooth, cleanable, and non-absorbent. (-0)
Jun 4, 2026 A 92 · 6 violations
#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 food handler touch inside of trash can and resume food prep without washing hands.
CDI- Employee washed hands and donned new gloves before returning to food prep. (-2)
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
10 DAY VR.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed severe black residue accumulation inside the ice chute of self-service ice machine. Employee states this equipment is serviced and cleaned by Coca-cola. EHS will return within 10 days to reassess ice machine. PIC should increase Coca Cola servicing visits of take over task of cleaning machine components themselves to prevent accumulated residue in food contact surfaces. (-1.5)
#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 all TCS foods in lowboy maybe 41F, and ambient temp of unit around 50F.
CDI- All TCS foods voluntarily disposed. TCS foods not to be stored inside until unit is repaired and able to maintain proper cold holding. (-1.5)
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
REPEAT.
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 unlabeled cooked noodles without date mark in RIC, which staff cannot recall when were cooked. Also observed hoisin sauce dated 05/12 in WIC, and pork pate dated 05/26 in lowboy.
CDI- All three items voluntarily discarded by PIC. (-3)
#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 a few containers/boxes of food on floor in WIF. Provide risers or racks and bring items off floor. No contamination observed, all items tightly lidded. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
Follow-up verification required
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 one fryer basket with deteriorated wire coming apart from frame.
CDI- Basket removed from service, alternates used. (-0)
10 DAY VR.
4-501.11 Maintain equipment in good repair.
Observed lowboy with many TCS foods stored inside and ambient temp of 50F.
PIC states a work order has been placed. Repair tech to arrive by tomorrow, 06/05. EHS will verify working condition of lowboy within 10 days.
Nov 21, 2025 A 95.5 · 6 violations
Inspector comments: TPHC used for TCS foods at counter.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT.
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 peanut sauce with prep date of 11/07.
CDI- PIC voluntarily disposed of expired peanut sauce. (-1.5)
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 large bag of sliced lettuces without date mark in WIC.
CDI- PIC labels bag with prep date.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
REPEAT.
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 various TCS foods (cooked pork, shrimp) cooling in lowboys or reach ins with tight wrapping and no change in temperature after one hour.
CDI- All items unwrapped and relocated to freezers or WIC to complete cooling. EHS advises on proper cooling methods. (-1)
#40 · Personal cleanliness
Corrected during inspection
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed one employee engaged in food prep with bracelet on.
CDI- EHS spoke to PIC about what jewelry is permitted for hands and arms during food prep. PIC has employee remove bracelet and re-wash hands. (-0)
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed stacked salad spinner components with stagnant water inside, unable to drain.
CDI- Spinner inverted so water may drain. (-0.5)
#49 · Non-food contact surfaces clean −1
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.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed gaskets in lowboy across from cook line and at baking station in deteriorated condition with severe accumulation of food debris and dark residue. Clean and/or replace gaskets as necessary so they are clean and pose no contamination risk to foods inside. (-1)
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Repeat violation
REPEAT.
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed several employee cellphones on prep counters. EHS advises designating a rack, bin, or segregated area for employee possessions. (-0.5)
Aug 7, 2025 A 91 · 13 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
REPEAT.
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.
Observed soiled utensil in hand sink basin.
CDI- Utensil remove, basin sanitized. (-2)
#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 shell eggs beside raw chicken wings in lowboy.
CDI- Chicken wings relocated. (-0)
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
REPEAT.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed mixer and vertical grinder with food debris. Also observed two knives in knife box with food debris on blades.
CDI- Mixers and grinder broken down and W/R/S. Knives returned to wash basin of 3 comp sink. (-3)
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure
Observed food debris and splatter inside microwave. Mat inside is no longer smooth and cleanable- remove stained mat from use.
#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 food cooling form ambient after can opened this morning, dated for 08/05.
CDI- PIC removes incorrect date mark and labels cooling item for today, 08/07. (-0)
#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
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P
Observed lettuce wrap with steamed shrimp on front prep counter being held at ambient temperature and no time label or date mark. PIC states they will remain at room temp for 2 hours before being moved into the cooler display case.
CDI- PIC labels properly for TPHC and affirms they will dispose product at end of 4 hour window. EHS discusses with PIC/GM that a mix of holding on time and in cold holding is not allowed. Choose a holding method and execute it fully to achieve safety compliance. (-1.5)
#27 · Food additives: approved & properly used
Corrected during inspection
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P
EHS observed bottle of Amyl Acetate flavoring with only the ingredient in English, but no readable information on if product is food grade or safe dosing/use information.
CDI- PIC removes all bottles from the usable additive supply on shelf and states they will discontinue use for all customer products. Product not disposed of- PIC takes personal possession of items. (-0)
#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 spray bottle labeled mislabeled as bleach which was actually quat mixture.
CDI- PIC labels bottle accurately. (-0)
#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 pork cooling on prep counter in ice bath at 10:15am temping 87F. 1.5 hours later, EHS observed pork still on counter with no decrease in temperature.
CDI- Pork brought to WIC to finish cooling. (-0.5)
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed raw shrimp and meat being thawed on prep counter.
CDI- EHS explains proper thawing methods. Items returned to thaw in WIC. (-0.5)
#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 food handler wearing large watch. (-0.5)
#41 · Wiping cloths: properly used & stored
Corrected during inspection
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 sani-bucket with wiping cloths on floor near 3 comp sink.
CDI- Bucket brought off floor and onto prep counter which is not near food prep or storage. (-0)
#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.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed gaskets inside many lowboys in need of cleaning. Severe accumulation of food debris and dark residue observed. (-0.5)
#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 employee personal hygiene item on top of hand sink dispenser and employee cell phone on prep top.
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 many employee beverage containers without lids sitting on prep counter near food prep. (-0.5)
Apr 17, 2025 A 91.5 · details not yet loaded
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Mar 26, 2025 B 84 · details not yet loaded
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Jan 8, 2025 A 90 · details not yet loaded
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Jul 2, 2024 A 95.5 · details not yet loaded
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Mar 7, 2024 A 93.5 · details not yet loaded
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Nov 9, 2023 A 94 · details not yet loaded
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Jul 18, 2023 A 92.5 · details not yet loaded
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Jan 31, 2023 A 94 · details not yet loaded
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Aug 4, 2022 A 94.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “LULA BANH MI & BAKERY” or State ID 2060023976). Inspection type (routine vs. follow-up) is not published in the county's data.