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by ERIN PARROTT
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Routine inspections of South Carolina’s food service establishments continue to uncover what is happening behind kitchen doors – and as a result FITSNews is back with another installment of our ‘Carolina Kitchen Confidential‘ series.
This installment takes us to Bar On The Ave – located at 4634 Spruill Avenue in North Charleston, S.C. – where inspectors with the South Carolina Department of Agriculture (SCDA) issued the establishment a “C” grade following an August 27, 2026 routine inspection (.pdf). The establishment is classified as a Risk Level 3 facility, meaning its operations include cooking, cooling and reheating food.
Among the more concerning findings were spoiled food, improper cold-holding temperatures and evidence of pests.
Inside a kitchen prep cooler, inspectors reported finding green peas that appeared “white and slimy,” along with fresh cucumber that was slimy and contained white organic matter. At the bar, a container of sour cream was found with blue organic matter.
All of the affected food was voluntarily discarded during the inspection. The violation was also marked as consecutive – meaning it could potentially be referred to SCDA’s enforcement section.
Temperature control presented another problem as inspectors reportedly discovered prepared macaroni and cheese being held at 48 degrees Fahrenheit, cheese sauce at 54 degrees and cooked crab rice at 57 degrees inside an upright cooler. All of those temperature-controlled foods were voluntarily discarded.
The cooler itself was later cited because it was unable to maintain temperature-controlled foods at the required 41 degrees Fahrenheit or below.
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Inspectors also reportedly found no date-marking system throughout the facility for ready-to-eat, time-and-temperature-controlled foods. Those violations remained uncorrected and required verification.
Perhaps the most attention-grabbing findings, however, came from a storage area behind the bar.
According to the inspection report, inspectors observed “multiple live cockroach” and rodent droppings in the area. The violation was not corrected during the inspection and required verification.
Inspectors separately noted a gap along the bottom-right corner of the establishment’s back door that prevented it from creating a tight seal.
Additionally, an inspector observed a cook return from outside and put on gloves without first washing their hands – and the violation remained uncorrected.
The kitchen handwashing sink was also found without soap, while inspectors initially found no paper towels at a hand sink. Meanwhile, glass-washing brushes were reportedly sitting inside the basin of the bar’s handwashing sink. The brushes and paper-towel issues were corrected during the inspection, while the lack of soap remained unresolved.
Inspectors additionally found no certified food handler present at the time of the inspection, while an open drink container was observed resting on top of a prep cooler.
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Beyond those priority violations, inspectors documented a number of other sanitation, storage and maintenance concerns throughout the establishment.
Food containers and packages near the kitchen entryway were not properly sealed, mixing bowls above the triple sink contained standing water, and rolling carts were found with grease and grime buildup.
Inspectors also reported food debris and grease accumulated in the griddle’s spill tray, grime and debris on a shelf above the triple sink and “excessive” debris and grime underneath the bar.
A sprayer at the kitchen’s triple sink was also hanging below the rim of the sink, creating a backflow-prevention violation that remained uncorrected and required verification.
Despite the lengthy list of violations, inspectors noted that all observed cooking temperatures were within the proper range.
SCDA determined both a follow-up inspection and another routine inspection within 60 days were required following the establishment’s “C” grade. The agency noted violations may be subject to enforcement action, including monetary penalties of up to $1,000 per violation for each day of noncompliance.
As always, FITSNews will continue monitoring restaurant inspection reports across South Carolina – spotlighting the conditions regulators uncover inside the Palmetto State’s food service industry.
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ABOUT THE AUTHOR…
Erin Parrott is a Greenville, S.C. native who graduated from the University of South Carolina in 2025 with a bachelor degree in broadcast journalism. Got feedback or a tip for Erin? Email her here.
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