Premises Information


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Name

TUPELO HONEY CAFE

Address

101 S TRYON ST

SUITE 130

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/10/2026

Final Score @ Grade

91.50

General Comments

Note: Facility has removed blast chiller and low reach in in back kitchen area. Facility has reduced the amount of food preparation being done by purchasing pre-packaged/ prepared food items. Many items are no longer being prepared from scratch. Facility has the capacity to function safely without blast chiller and low reach in cooler. -REMOVAL APPROVED Facility has added pork, half chickens and French toast to menu.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed drinks stored above prep top units and on cutting boards throughout. CDI- Drinks removed.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee sneeze, then go to don gloves to prepare food. CDI- Hands washed
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 hand wash sinks. CDI- Paper towels stocked at sinks.
15	0	Food separated & protected	Yes	No	No	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 meats stored above whole muscle pork. CDI- Ground meats placed below the pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being washing at dish machine with no sanitizer. Sanitizer was not pulling through the line. PIC called maintenance. If facility cannot get machine fixed by the time the dish shift comes for washing, facility will have to switch to all single service. 3 DAY VERIFICATION REQUIRED. Dishes that had already been washed were soaped in sanitizer at the 3 comp sink. 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 several containers with sticker and food residue. CDI- Taken to dish pit to be washed. 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	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed churizo, culinary cream, chicken stock, pasta, roast red pepper sauce, shredded, sausage, creamy salsa, spring mix, cheese in prep top/ low reach in 1 holding above 41F. CDI- Items voluntarily discarded. Ambient air temp for unit was 45F. Facility will not use unit until temperature is holding below 41F. 3 DAY VERIFICATION REQUIRED. Observed blue cheese, eggs and tomatoes in PT 4 holding above 41F. CDI- All items voluntarily discarded. 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	0	Time as a Public Health Control; procedures & records	Yes	No	No	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. 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 buttermilk and chicken out on prep table for a 2 hour hold without procedures or time stamps. CDI- Voluntarily discarded. EHS prepared TPHC procedures and PIC got time stamp to reset buttermilk station. TPHC procedure template may be found at: www.mecknc.gov/foodsafety
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser without a label. CDI- Dumped 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of degreaser stored with dishes. CDI- Removed and dumped.
39	1	Contamination prevented during food preparation, storage & display	Yes	No	No	3-306.11 Food Display - Preventing Contamination by Consumers (P) Observed opened water and tea containers placed on shelf in the dining area unattended. Keep items in a location that is not accessible by customers or hold items in covered dispensers for use.
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloths on prep top units heavily soiled. Change wiping cloths once soiled.
49	0.50	Non-food contact surfaces clean	No	No	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 large bin at breading station, tall reach in chicken cooler, squirt bottles and seasoning shakers in need of cleaning.
55	1	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 heavy floor damage throughout. -REPEAT 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 floor and wall areas throughout in need of cleaning.