Premises Information


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Name

SUYA KING RESTAURANT

Address

3701 STATESVILLE AV

City/State/ZIP

CHARLOTTE

28206

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/11/2026

Final Score @ Grade

General Comments

Per permit conditions facility may not cool hot foods. Today facility cooked and was cooling pepper sauce. The FOOD ESTABLISHMENT is prohibited from cooling hot foods due to insufficient/improper cooling equipment. All hot items will be cooked, held hot, and discarded at the end of the day. Failure to adhere to permit conditions will result in permit action including but not limited to suspension or revocation. Today, facility was storing items for the food truck. Per discussion during permitting and based on permit application, this facility is not the commissary for the food truck. No food truck preparation, storage, or activities may occur at this location. Facility is not large enough and does not meet the requirements to accommodate a second permit. Facility has an outside storage area that is locked. PIC stated that the bartender has the key and she will not be here until 8pm. Per owner outside storage has cups and other single service items. EHS advised that all areas used for storage must be available at all times.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without handwashing. CDI: EHS educated employees on proper handwashing and when to wash. Hands washed.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink to right of the register is inaccessible and blocked by items on the floor and by coolers slid close to it. CDI: Access provided to the sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rice in hand sink to right of register. Observed debris in the hand sink at entrance to the kitchen. CDI: Sinks cleaned.
15	1.50	Food separated & protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees using gloves for multiple tasks including working the register, handling food items, and wiping off head/clothing. CDI: Gloves changed. EHS advised that gloves must be changed between tasks and hands washed prior to donning gloves.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef suya at 90-106F in hot hold unit. PIC stated that it was cooked this morning for an order and the person never came to pick it up. They had left it in the warmer but the warmer was turned off. CDI: Product 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 .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding items at 45F. Prep cooler top was open and there were not pans in the top leaving a large air gap and the unit is not functioning properly this way. Pans were placed in the top and cooler came down. All items in prep top cooler were raw, except pepper sauce (See#33) Items relocated to another cooler. Unit is functioning but the improper use lead to improper holding. 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 .
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	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 pepper sauce cooling in open prep top cooler in plastic bins. Product in cooler was above 41F. CDI: Pepper sauce voluntarily discarded. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed pepper sauce that PIC cooked and was cooling in the prep top today. CDI: Item voluntarily discarded. See general comment note. 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 .
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish in ROP thawed in reach in part of prep cooler. CDI: Bags cut open.
37	0	Food properly labeled: original container	No	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 no labels on squeeze bottles at grill. PIC identified items as water and oil.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. 4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed large amount of dishes, pots, and pans stored service side up on a dunnage rack in a high traffic area. Observed many of the containers are stored with other items inside of them and some had debris. This is a condition of the transitional permit to provide more shelving for air drying. Observed pot with some water remaining not stored inverted for proper air drying. Based on today’s inspection, shelving for storage is necessary as well.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	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 case of to go containers stored directly on the floor.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic covering on top of prep table peeling off and no longer smooth and easily cleanable. Remove plastic covering to reveal stainless steel table. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice warmer labeled household use only being used for holding rice. Replace with a commercial piece of equipment.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Observed hand sink piping not connected/aimed at floor drain at hand sink to right of register. CDI: Plumbing fixed.
55	0.50	Physical facilities installed, maintained & clean	No	No	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 ceiling vent and AC unit with heavy dust accumulation. Clean and maintain clean.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed many employee items and food stores throughout various coolers. EHS advised that a specific area for employee items must be provided.