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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameDON PEDRO MEXICAN RESTAURANT
Address8943 S TRYON ST, STE R
 
City/State/ZIP
CHARLOTTE NC 28273
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 9/9/2025
Final Score @ Grade
98 A
General Comments#6 of non-compliant items listed on transitional permit has been completed. Items 1, 2, 3, 4, 5 and 7 remain in need of correction.

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
15 1.50 Food separated & protected Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Crawfish stored above Frozen Cut Vegetables and Frozen Raw Beef above Frozen Juices in WIF. *CDI - PIC had food employee reorganize items on shelves to correct storage order of WIF. 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 - Frozen Raw Lamb stored above Frozen Crawfish in WIF. *CDI - PIC placed Raw Lamb on lower shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
24 0 Time as a Public Health Control; procedures & records Yes No No 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- *Observed - All Items held on TPHC near drink station held on time without time labeled to indicate when items shall be discarded. *CDI - PIC placed PIC labeled items to be discarded at 3PM.
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No No 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 - Guacamole in WIC and Cut Tomatoes in Flip Top Unit above 41F, see temp chart for details. *CDI - PIC placed items into WIF to be rapidly cooled. 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 .