A94.5
DESI DISTRICT MEAT MARKET
11812 CAROLINA PLACE PY, STE S, Pineville, NC 28134
Meat Market · NC permit/State ID 2060300540
Latest gradeA (94.5)
Last inspectedJun 26, 2026
Inspections on record5
On record sinceNov 8, 2024
Score history
Nov 8, 2024Higher is betterJun 26, 2026
Inspections & violations
Jun 26, 2026 A 94.5 · 6 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspection
5-202.12 Provide at least 100F water at handsinks. Observed faucet handle for meat market hand sink to spin and not turn on. Same issue exists in food stand at that hand sink. This must be corrected so that both hot and cold faucets work and turn on hot and cold water. Have this corrected by Monday, June 29th.
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Repeat violation. Employee was cutting meat on sink drain board and bin to receive meat was set in front of hand sink so that direct access to hand sink was not available. Always keep access to hand sink available at any time that anyone is working in the meat market. CDI by moving food bin.
#15 · Food separated & protected −1.5
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed goat to be placed in direct contact with shelves in walk-in refrigerator. This is not a surface that is allowable for food contact. All food must be on a cleaned and sanitized surface such as a food sheet pan or other approved utensil that can be placed into 3-compartment sink and washed, rinse, and sanitized. CDI by moving goats to another surface.
#38 · Insects & rodents not present; no unauthorized animals −1
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in dining area, and fly in meat room. Assure that doors to outside close tightly and that dumpsters are kept closed and emptied frequently.
#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. Observed a few scarred cutting boards. Have these professionally planed smooth or replaced.
#50 · Hot & cold water available; adequate pressure
5-103.12 Provide water under pressure to all fixtures.-Pf. As noted on item #10.
#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 fans in meat room to have a thick layer of dust on them. These must be cleaned frequently so that dust is not allowed to collect on fan covers.
Jan 16, 2026 A 98.5 · 4 violations
Inspector comments: Ware-washing occurs at 3 comp sink in main restaurant area. Meat market does not produce a large volume of dishes, and uses 3 comp sink in the meat market area as prep sink most of the time. EHS confirms the sink is being sanitized at proper intervals, and verified proper chemical use at 3 comp sink where dishes are washed in main area. Given the scope of the operation, lack of dishes originating from this department, and accessibility of fully stocked 3 comp sink for ware-washing in main restaurant area, EHS approved the 3 comp sink in meat market for prep sink use. EHS advises that anytime there is a switch from prep sink use to ware-washing at the meat market 3 comp sink, the basins must be washed, rinsed, and sanitized. If there is any lack of compliance with proper sink usage and cleaning, the approval may be rescinded.
#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 box and other personal belongings in hand sink basin.
CDI- Items removed, basin sanitized. (-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 several containers of food on floor in WIF. EHS notes the containers were lidded. An additional floor rack is recommended for walk in freezer, to keep food items at least 6 inches off floor. (-0)
#45 · Single-use & single-service articles: properly stored & used
Corrected during inspection
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 single service foam trays outside of packaging with food contact side facing up at prep counters.
CDI-PIC inverts containers to protect from contamination. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Repeat violation
4-501.11 Maintain equipment in good repair.
Observed corrosion on non-food contact portion of meat grinder. EHS advises use of a specialized cleaning product to remove rust deposits. Points not escalated due to separate area from last inspection. Cutting boards cited last time observed in good repair at present. (-0.5)
Sep 17, 2025 A 98.5 · 4 violations
#35 · Approved thawing methods used −0.5
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.
Observed goat livers slacking in main prep room (with ambient temp of 57F) at 20F.
EHS discusses proper thawing methods with PIC and advises slacking/thawing in walk in cooler. (-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 smart watch. EHS advises that hands and arms should be free of jewelry while engaging in food prep. (-0.5)
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloth laid dry by 3 comp sink. EHS advises staff to hold wiping cloths in proper concentration of sanitizer. (-0)
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Observed several cutting boards with deep scoring in prep room. Replace boards when they become “fuzzy” and no longer smooth or easily cleanable. (-0.5)
Mar 18, 2025 A 97.5 · 4 violations
#2 · Certified Food Protection Manager
Corrected during inspection
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site did not have ANSI accredited certified food protection manager certification. Facility recently permitted and has 210 days from date of permit issuance or 1 point dedication.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
#39 · Contamination prevented during food preparation, storage & display −1
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 food stored on ground in walk in freezer.
#41 · Wiping cloths: properly used & stored −0.5
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.
#45 · Single-use & single-service articles: properly stored & used −1
Repeat violation
4-502.13 Single-use and single-service articles cannot be reused. Observed absorbent raw chicken box used to stabilize cutting board.
4-903.11(A)(C) Store single-use and single-service articles 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 single-service trays stored on ground. Repeat.
Nov 8, 2024 A 95.5 · 6 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 bodily fluid cleanup procedures. CDI, procedures provided by EHS.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#15 · Food separated & protected −1.5
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 chicken stored over raw goat in walk in cooler. CDI, foods relocated for proper storage.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Obeserved food debris remaining on meat saw that was already cleaned and not used today according to PIC. CDI, to reclean 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 .
#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 of soap and water cleaner not labeled. CDI, operator labeled cleaner.
#39 · Contamination prevented during food preparation, storage & display −1
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers stored on ground in crate outside of prep space at back exit door.
#45 · Single-use & single-service articles: properly stored & used −0.5
4-903.11(A)(C) Store single-use and single-service articles 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 singles-service pads stored on ground in prep area.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “DESI DISTRICT MEAT MARKET” or State ID 2060300540). Inspection type (routine vs. follow-up) is not published in the county's data.