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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameBOJANGLES' #551
Address9075 LAWYERS RD
 
City/State/ZIP
CHARLOTTE NC 28227
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 1/20/2026
Final Score @ Grade
96 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
10 0 Handwashing sinks supplied & accessible Yes No No 6-301.11 Provide soap for handwashing at each handsink. -Pf- Observed no hand soap present at the handsink in the rear of the facility closest to the WIC. Ensure hand sinks are maintained fully supplied. -CDI- PIC placed soap into dispenser.
16 1.50 Food-contact surfaces: cleaned & sanitized Yes No No 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed 2 fryer strainers with a buildup of food debris and residue present on them hanging from the hood on the cook line. PIC and food employees stated that they had not been used today. Ensure that all equipment and food contact surfaces are clean to sight and touch. And cleaned at proper time intervals. -CDI- fryers strainers moved to 3-comp sink to be properly 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 .
22 0 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed coleslaw cups at 42F present in the Lowboy cooler next to the drive thru window. PIC stated that it was unknown how long the coleslaw could have been out of temperature for. -CDI- PIC voluntarily discarded coleslaw cups. 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 .
36 0.50 Thermometers provided & accurate No No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no working thermometer present in the facility at the time of the inspection. PIC provided a thermometer, however thermometer was not working. Ensure that facility acquires a working food thermometer. -10 DAY VERIFICATION REQUIRED-
47 0.50 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used Yes No No 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 a fryer strainer with fraying metal wiring and damage present on the equipment. -CDI- PIC voluntarily discarded the equipment.
49 1 Non-food contact surfaces clean No Yes No 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 a buildup of dust, food residue, and debris present throughout the facility on the sides of cooking equipment, holding equipment, and below prep surfaces. Ensure that facility is maintained as clean.
55 0.50 Physical facilities installed, maintained & clean No Yes No 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 metal paneling peeling on the external portion of the WIC. 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 low grout on the floors throughout the facility, observed chipping floor tile present near the doors of the WIC.