B84

ANTOJITOS DON SAMMY

5100 N TRYON ST, Charlotte, NC 28213

Mobile Food · NC permit/State ID 2060031204

Latest gradeB (84)

Last inspectedAug 31, 2026

Inspections on record20

On record sinceJun 10, 2019

Score history

Jun 10, 2019Higher is betterAug 31, 2026

Inspections & violations

Aug 31, 2026 B 84 · 16 violations

Inspector comments: Inspection completed at 2635 Little Rock Rd at Little Rock Food Mart For re-inspection call 980-314-1620

#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 V&D procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#13 · Food in good condition, safe & unadulterated

Corrected during inspection

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed cooked ground beef with microbial growth. Item was date marked for 7/30. -CDI- PIC voluntarily discarded items. -0-

#15 · Food separated & protected −3

Repeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon behind cactus (nopales) and raw shelled eggs behind RTE ham in cold drawers. Observed items in freezer outside of original packaging such as raw pork over pre-cooked chicken wings and hot dogs. **REPEAT** -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cut and whole washed tomatoes stored on top of lid in prep unit with no protective covering. 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 ground meat stored with raw bacon outside of original packaging in RIF. -CDI- PIC corrected storage order. 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

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored as clean with visible food debris. -CDI- EHS educated PIC on cleaning frequency and PIC cleaned thermometer. **REPEAT** -1.5-

#20 · Proper cooling time & temperatures −1.5

Repeat violation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed rice and refried beans prepared prior day that did not meet cooling parameters. Observed raw carne asada prepared today more than 4 hours ago that did not meet cooling parameters. PIC stated items were prepared and cooled at commissary kitchen. -CDI- PIC voluntarily discarded items. Ensure items are properly cooled at commissary kitchen prior to being brought onto MFU. **REPEAT** -1.5- 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 .

#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 rice holding below 135F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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)./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 items missing date marks: shredded lettuce, sliced tomatoes, house hot-pickled carrots/veggie mix, refried beans, rice, chicken taquitos, and shredded mozzarella cheese. Observed items past discard date: curtido (cut cabbage) labeled “jalapeños” date marked 8/20 (discard 8/26), nearly empty container of cabeza date marked 5/24 (discard 5/30), ground beef 7/30 (discard 8/5), ham 8/13 (discard 8/19), hot dogs and menudo 8/14 (discard 8/20), housemade tomato based salsas 7/6 (discard 7/12), and housemade chipotle sauce (contains canned chipotles) 8/3/ (discard 8/9). -CDI- PIC voluntarily discarded items. 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

Corrected during inspectionRepeat violation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle with no label. Per PIC, contents were windex. -CDI- PIC properly labeled items. **REPEAT** -1-

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspectionRepeat 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 items prepared prior day and today more than 4 hours ago that did not meet cooling parameters. Items were found cooling in large metal containers with plastic wrappings in prep unit and cold drawers. PIC stated that items were prepared and cooled at commissary kitchen. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. Ensure all items are properly cooled at commissary kitchen prior to being placed on MFU. **REPEAT** -0.5- 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 .

#37 · Food properly labeled: original container −2

Repeat violation

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 some squeeze bottles and one container missing label. **REPEAT** -2-

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and back door open throughout entire inspection. No active orders during inspections. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead fly. **REPEAT** -1-

#42 · Washing fruits & vegetables −0.5

Repeat violation

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact. Observed unwashed lettuce head. Ensure stickers are removed prior to being washed. Ensure all items are washed in commissary per permit conditions: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. *REPEAT** -0.5-

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

Repeat 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 ice scoop handle touching ice. **REPEAT** -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 tong handles in raw carne asada stored inside of cold drawer touching raw meat juice.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

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 clean cutting board stored on/behind 3-comp sink faucet contacting wall. **REPEAT** -0.5-

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

Repeat violation

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 rusted shelving in RIC and below some prep tables. 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 washed peppers being stored in grocery bag in RIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to being worn down. Replace or resurface. **REPEAT** -0.5-

#55 · Physical facilities installed, maintained & clean −0.5

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./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 damaged floor/floor coming up throughout unit. Observed carpet being used for a floor mat. Ensure to use material that is smooth and easily cleanable and non-absorbent. **REPEAT** -0.5-

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Jun 10, 2026 B 85.5 · 24 violations

Inspector comments: IS being issued today for water tank, cold holding, date marking, equipment and failure to return to commissary. EHS observed 3 containers of water stored on MFU. When EHS asked PIC purpose of water, he stated they were used for cleaning floor. MFU should be returned to commissary daily for purposes of cleaning. EHS observed slicer stored on commissary. When EHS asked PIC what slicer was used for, PIC stated it was used to slice deli meats. Remove. All preparation should be done in commissary kitchen. For re-inspection call 980-314-1620.

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

Follow-up verification required

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.-/2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed PIC present at start of inspection not sure how to turn on water on MFU at start of inspection, items stored in handsink (indicating hands had likely not been washed), not sure of items stored on MFU, with no CFPM, and not able to answer EHS’ questions. PIC/owner arrived a few minutes into inspection who also had no knowledge of some items stored on truck and multiple priority violations observed during inspection. **10 DAY VERIFICATION REQUIRED** -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager −1

Corrected during inspectionRepeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with CFPM arrived after a few minutes. **REPEAT** -1- 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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed no signed copy of EHP. -CDI- EHS educated and PIC and food employee signed at time of visit. -0-

#8 · Hands clean & properly washed

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 PIC handle raw carne asada and then begin to return to handle tortillas without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -0-

#10 · Handwashing sinks supplied & accessible −1

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 items stored in handsink. -CDI- PIC relocated items and had handsink cleaned. -1-

#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 bacon commingled with RTE hot dogs. Observed RTE chicken commingled with raw carne asada. Observed RTE ground beef (carne molida) stored in front of raw shelled eggs in cold drawers. Observed ham, cheese and other RTE items in lowboy freezer stored below or commingled with raw items, with all items outside of original packaging. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored behind raw shrimp and raw burger patties in cold drawers. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed PIC handle raw meat and then begin to return to handle RTE tortillas without discarding gloves. -CDI- EHS educated PIC on when to change gloves and PIC changed gloves. -1.5-

#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 no sanitizer available at time of inspection. Observed 2 spray bottles with non-diluted bleach. -CDI- PIC diluted bleach bottles to appropriate concentrations. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on items stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed PIC begin to use thermometer without cleaning it before or after use. -CDI- EHS intervened, educated PIC on cleaning before and after use and PIC cleaned at appropriate times.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.- Observed rice and refried beans prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. Per Permit conditions: This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. -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 −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in prep unit above 41F. Observed all items in RIC and ambient air above 41F. -CDI- PIC voluntarily discarded items above 41F. **REPEAT** -3- **IS BEING ISSUED TODAY FOR COLD 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 −1.5

Follow-up verification required

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)./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 only one item with a date mark and date mark was illegible due to smearing. Per PIC, all items prepared in last 1-2 days. -1.5- **3 DAY VERIFICATION REQUIRED** **IS BEING ISSUED TODAY** 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

Corrected during inspection

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed one spray bottle that had been previously used to store something else with original manufacturer label. Observed another spray bottle with no label. Observed container with liquid cleaner with no label. -CDI- PIC properly labeled items. -0-

#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 items prepared prior day that did not meet cooling parameters. Observed nopal (cactus) and barbacoa prepared today cooling in cold holding drawers. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. Per permit conditions: • This MOBILE FOOD UNIT is prohibited from the process of cooling prepared foods on the unit. -0- 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed raw pork thawing at ambient air. -CDI- PIC placed items in prep unit. -0-

#37 · Food properly labeled: original container −2

Repeat violation

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 bottles with no labels in prep unit and at cook line. Observed one spice container labeled “cumin”, when it was evident that items inside were not cumin. **REPEAT** -2-

#38 · Insects & rodents not present; no unauthorized animals

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows and doors open throughout inspection, even when MFU did not have active orders. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead pest inside of lowboy freezer. -0-

#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 PIC engaging in food prep with bracelet. -0- 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint.

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers. Ensure stickers are removed prior to being washed. Ensure all items are washed in commissary per permit conditions: • This MOBILE FOOD UNIT is prohibited from the processing of raw animal food and washing of vegetables based on its insufficient prep table/sink space and operation is limited to cooking and assembly of pre-prepared foods. -0-

#43 · In-use utensils: properly stored

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle touching raw chicken. 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 handles touching ice. -0-

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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed standing water and wet stacking with dishes stored as clean. 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 clean dishes stored next to/contacting dirty dishes beneath table. Observed clean cutting board stored on/behind 3-comp sink faucet contacting wall. -0-

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

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 rusted shelving in RIC and below some prep tables. 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 multiple items being stored in grocery bags in lowboy freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement due to being worn down. Replace or resurface. 4-502.11(A) Maintain utensils in good repair. Observed spatula in need of replacement. -CDI- PIC voluntarily discarded. 4-501.11 Maintain equipment in good repair. Observed RIC not holding temperatures at 41F or below. Observed gaskets in need of repair in most cold holding units. **IS BEING ISSUED TODAY** -0-

#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 gaskets, NFCS of slicer, knife storage container in need of cleaning, exterior surfaces of spice containers and flour and other containers, hoods, NFCS of thermometer in need of cleaning, and interior surface of lowboy freezer. Increased and more thorough cleaning frequency recommended. -0-

#51 · Plumbing installed; proper backflow devices −2

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed top of waste water tank with large crack. Repair/Replace. **REPEAT** -2- **IS BEING ISSUED TODAY** 5-303.12 A cap and keeper chain, closed cabinet, closed storage tube, or other APPROVED protective cover or device shall be provided for the water inlet and outlet. Observed no protective cover on water outlet. Provide cover.

#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./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 damaged floor/floor coming up throughout unit. 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, walls, and ceilings in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. -0-

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored over retail items in RIC. Observed employee drink stored on prep table next to steam table. Observed speaker stored on top of lowboy freezer. -0-

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Feb 12, 2026 A 93.5 · 5 violations

Inspector comments: Unit inspected at Little Rock Food Mart - 2635 Little Rock RD

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee working during inspection did not have food manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 grilled onions on stove top below 135F.CDI - PIC discarded item at time of inspection. - 1.5 - 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole pork shoulder in bustub on lower shelf of prep table above 41F. CDI - PIC was allowed to place item in reach in freezer to rapidly cool. EHS recommended that employee only bring out as much as can be processed without significant temperature rise. - 3 - REPEAT 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 .

#37 · Food properly labeled: original container −1

Corrected during inspectionRepeat violation

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 secondary containers of condiments and spices lacking labels. - 1 - REPEAT Points were decreased as improvement was observed.

#51 · Plumbing installed; proper backflow devices −1

Repeat violation

5-205.15 Maintain a plumbing system in good repair. Observed top of waste water tank with large crack and pushed in section. Repair/replace - 1 -

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Aug 21, 2025 A 93 · 5 violations

Inspector comments: Inspected at Little Rock Food Mart, 2635 Little Rock Road. Operates from 8am-10pm.

#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 Sliced tomatoes, shredded lettuce, shredded cheddar, and shredded mozzarella in prep top above 41F. PIC stated they were put in prep top 90 minutes prior. Moved to freezer to reach 41F. Advised to only fill containers to chill line. 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 .

#37 · Food properly labeled: original container −2

Repeat violation

#38 · Insects & rodents not present; no unauthorized animals −2

Repeat violation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving window open during inspection. Close window when not in use to avoid pests from entering. Door open with no screen. Repeat.

#51 · Plumbing installed; proper backflow devices −1

5-205.15 Maintain a plumbing system in good repair. Hand sink and 3 compartment sink leaking.

#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. Clean floor behind and around grill. Improvement since last inspection. Repeat.

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May 6, 2025 A 93 · 5 violations

Inspector comments: Inspected at Little Rock Food Mart, 2635 Little Rock Road.

#23 · Proper date marking & disposition −3

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 Hot dogs, ham and cooked wings from yesterday lacked date marks. Date marks added. Repeat. 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 .

#37 · Food properly labeled: original container −2

#38 · Insects & rodents not present; no unauthorized animals −1

Corrected during inspection

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board on prep top heavily scratched and scored.

#55 · Physical facilities installed, maintained & clean −0.5

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Dec 9, 2024 B 86 · 14 violations

Inspector comments: Inspected in front of Little Rock food mart at 2635 Little Rock rd. EHS spoke with PIC in depth about violations and how to improve.

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

Corrected during inspection

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. Ensure PIC is present during all hours of operation. CDI- PIC arrived at the end of inspection. EHS spoke with PIC in depth about violations. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not present during inspection therefore leading to priority violations due to employee leading inspection having limited knowledge of food safety and food code requirements. CDI- EHS spoke with PIC in depth about the responsibilities of being a PIC and ensuring that employees have the knowledge they need to prevent violations. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

#2 · Certified Food Protection Manager

Corrected during inspection

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CDI- PIC arrived at the end of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#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 vomit and diarrhea cleanup plan during inspection. CDI- EHS gave PIC vomit and diarrhea cleanup plan poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#8 · Hands clean & properly washed

Corrected during inspection

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 employee handle cell phone for prolonged amount of time, don new gloves, and prepare RTE bread without a hand wash. CDI- EHS intervened and had employee properly wash hands before donning new gloves. Employee voluntarily discarded RTE bread.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dish stored in hand sink. CDI- EHS removed dish. Do not use hand washing sink for anything other than hand washing.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored in same container as RTE ham and hot dogs in cold holding drawers. All items individually wrapped. CDI- Employee moved raw bacon to another container. Observed Raw chorizo stored behind bell peppers in cold holding drawers. CDI-Employee put raw chorizo in front of bell peppers. Observed raw shell eggs stored behind green beans and mushrooms in cold holding drawers. CDI- Employee moved raw shell eggs to the front of the drawer. REPEAT 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 inspection

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee wash and rinse utensil but did not sanitize. CDI- EHS intervened and taught employee how to properly wash, rinse, and sanitize. Employee then rewashed, rinsed, and sanitized utensil. 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 .

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak, chicken, and caramelized onion hot holding on griddle below 135F, see temperature chart. CDI- Employee reheated foods to 165F or above on griddle. REPEAT -if hot holding violations occur during next inspection with no improvement, risk control plan will be implemented- 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed repollo in single serve bags overstacked in container in flip top portion of prep unit above 41F, see temperature chart. CDI- Employee put top portion of repollo in another container to cool in lowboy to 41F and below. REPEAT -improvement noted 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 −1.5

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 Barbacoa, salsas, Chicharron, rice, and Chicharron papusas with no date labels. CDI- Employee stated these items were prepared 12/7, employee labeled accordingly. 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 .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chorizo in plastic single use bag thawing on counter. CDI- Employee placed bag of raw chorizo in stand up reach in cooler.

#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 secondary containers of oils and seasoning with no labels. Label all secondary containers.

#38 · Insects & rodents not present; no unauthorized animals −1

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed serving windows and door to MFU open during inspection. Ensure to close door and windows when not in use to avoid pests from entering. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies on MFU during inspection.

#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 serving window shattered with plastic covering. Repair. 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 debris and black buildup on floors. Clean.

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Aug 9, 2024 B 89.5 · 6 violations

Inspector comments: EHS had conversation with PIC regarding cold holding temperatures and making sure TCS foods are 41F and below before putting into cold holding equipment on MFU. EHS told PIC if there is another repeat violation for cold holding in the future a risk control plan will be implemented. Inspected in front of Little Rock food mart at 2635 Little Rock rd.

#15 · Food separated & protected −1.5

Corrected during inspection

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw chicken and raw bacon stored in grocery bags. CDI-PIC voluntarily discarded meats. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw beef hamburger stored behind RTE mushrooms and RTE ham in cold holding drawers. CDI-PIC changed storage order to put raw foods in the front of the drawer. 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 inspection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer over 200ppm. CDI-PIC diluted sanitizer to 100ppm. 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fries hot holding in fryer basket below 135F, see temperature chart. CDI-PIC voluntarily discarded. REPEAT 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 −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw al pastor, raw chicken, RTE mushrooms, sliced ham, hotdogs, raw chorizo, RTE chicken wing, and salsa roja above 41F, see temperature chart. PIC stated that all foods had been on the MFU since 9am. CDI-PIC voluntarily discarded all foods. REPEAT 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 .

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

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 PIC using grocery bags with writing to store foods in. Do not use grocery bags to store food. 4-502.11(A) Maintain utensils in good repair. Observed two silicone spatulas with silicone missing and chipping and burned. CDI-PIC voluntarily discarded utensils.

#51 · Plumbing installed; proper backflow devices −1

Follow-up verification required

5-205.15 Maintain a plumbing system in good repair. Observed water coming from hand sink and 3 compartment sink with brown/golden color. PIC stated he will voluntarily close until plumbing has been repaired and water runs clear. EHS will follow up with PIC.

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Jan 17, 2024 A 91 · 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 metal containers stacked together with food debris. PIC moved items to utensil sink to be washed properly at the commissary prior to the next use.

#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 Pork and beef cooked 40 minutes prior less than 135F. Reheated to 178F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Container of cut lettuce above 41F. Container moved to reach in to reach 41F. Repeat. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bag of rice and cooked wings from yesterday lacked date marks. Date marks added. Repeat. 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 .

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Aug 24, 2023 A 90 · 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 22, 2023 A 91 · details not yet loaded

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Nov 4, 2022 A 90 · details not yet loaded

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Aug 31, 2022 A 93.5 · details not yet loaded

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Mar 2, 2022 A 91.5 · details not yet loaded

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Nov 3, 2021 B 87.5 · details not yet loaded

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Jul 7, 2021 A 92 · details not yet loaded

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Nov 16, 2020 A 91 · details not yet loaded

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Jul 14, 2020 B 85 · details not yet loaded

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Nov 13, 2019 A 91 · details not yet loaded

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Aug 16, 2019 B 88 · details not yet loaded

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Jun 10, 2019 A 93.5 · details not yet loaded

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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “ANTOJITOS DON SAMMY” or State ID 2060031204). Inspection type (routine vs. follow-up) is not published in the county's data.