Premises Information


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Name

DISTRO BEER HUB

Address

2412 DISTRIBUTION ST

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/17/2026

Final Score @ Grade

98.50

General Comments

- When opened the facility did have sushi in which they utilized TPHC for but has since been discontinued. Facility PIC still confirmed that they have no intention of ever bringing back sushi. PIC stated that it was a 2 month thing when the business originally opened and the space in the kitchen where the sushi was prepped is now a storage area. No other items are held on TPHC currently.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed insert containers of rice to be at temperatures of 64F and 77F in the tabletop steamtable at the cookline after 2 hours of reheating. PIC stated that they usually never heat the items up directly in the steamtable and that it is usually done on the stovetop or oven. CDI - Containers of rice voluntarily discarded.
23	1.50	Proper date marking & disposition	Yes	Yes	No	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 an insert container of jalapeño popper filling (containing cream cheese) in the WIC to have a date mark of 7/2, making today day 16. REPEAT. CDI - PIC voluntarily discarded. 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 .
37	0	Food properly labeled: original container	Yes	No	No	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 2 bulk containers of flour and sugar to not be labeled as to their contents at the time of the inspection. PIC stated that they had recently cleaned the lids and forgot to put the tape label back on after cleaning. CDI - Containers relabeled.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed a knife to be stored in an uncleanable crevice between 2 cookline opentop refrigerators, subjecting the food contact surface of the knife to potential contamination. CDI - Knife removed and placed at the dishwasher to be W/R/S.