York County Restaurant Inspections: Five Kitchens Cited in January

YORK COUNTY, S.C. – State health inspectors visited 193 dining establishments across York County in January 2026. While the vast majority of local kitchens met safety standards with “A” grades, five establishments received lower ratings due to violations ranging from temperature control issues to improper food storage and labeling.

Two restaurants received “C” grades, while three others earned “B” ratings. All five establishments have since corrected their violations and received “A” grades upon reinspection.

A “B” grade is typically issued when an establishment scores between 78 and 87 points on a routine inspection or fails to correct priority violations during a follow-up. A “C” grade is issued for scores below 78 or for failing to correct critical priority violations.

Here are the details for the establishments that received lower ratings during the January reporting period:

‘C’ Graded Establishments

Jekyll & Hyde Taphouse

• Location: 993 Market Street, Fort Mill

• Score: 73 (C)

• Inspection Date: Jan. 13, 2026

Inspectors documented multiple violations at Jekyll & Hyde Taphouse, resulting in a “C” grade. The report noted handwashing issues, including an employee changing tasks without washing hands and sinks blocked by objects or lacking soap and paper towels. Temperature control was also a concern, with hand sinks failing to reach the required 100°F and raw eggs stored above ready-to-eat foods in a cooler. Additionally, the bar dish machine measured 0 PPM for chlorine sanitizer, and washed dishes were found with old date stickers still attached.

Update: The restaurant received an “A” rating during a follow-up inspection on Jan. 23, 2026.

Konnichiwa of Rock Hill

• Location: 1423 Riverchase Blvd, Rock Hill

• Score: 75 (C)

• Inspection Date: Jan. 14, 2026

Konnichiwa received a “C” grade after inspectors observed several priority violations. Issues included bare-hand contact with cooked shrimp and a handwashing sink being used to store a vegetable slicer. The report also cited accurate labeling concerns, noting that the menu advertised “white tuna” while the kitchen was actually using Escolar. Improper cooling methods for cooked shrimp and utensils stored in standing water were also noted.

Update: The restaurant received an “A” rating during a follow-up inspection on Jan. 21, 2026.

‘B’ Graded Establishments

Mikado Sushi & Hibachi

• Location: 478 Herlong Ave S, Rock Hill

• Score: 82 (B)

• Inspection Date: Jan. 28, 2026

This facility received a “B” grade due to multiple violations, including mislabeling fish on the menu (advertising white tuna but using Escolar). Inspectors also found improper food storage, such as raw chicken stored above raw fish and shell eggs above minced garlic. Additionally, the chlorine dish machine measured 0 PPM during inspection, requiring the facility to manually sanitize dishes until repaired. Hot holding issues were also cited for items like garlic shrimp and bourbon chicken.

Update: The restaurant received an “A” rating during a follow-up inspection on Jan. 30, 2026.

John Boys

• Location: 140 Spratt Street, Fort Mill

• Score: 83 (B)

• Inspection Date: Jan. 15, 2026

John Boys was cited for food quality and storage issues, including food items showing signs of rot and organic buildup. Inspectors noted raw shell eggs stored over ready-to-eat fruits and several uncovered food items in the walk-in cooler. The report also highlighted hot holding violations for egg rolls and corn dogs, as well as the presence of a dog and urination pads inside the facility.

Update: The restaurant received an “A” rating during a follow-up inspection on Jan. 21, 2026.

Copper Premium Pub

• Location: 4516 Charlotte Hwy, Lake Wylie

• Score: 83 (B)

• Inspection Date: Jan. 29, 2026

Inspectors issued a “B” grade to Copper Premium Pub after finding cold holding violations for items like corn salsa, blue cheese, and eggs, which were holding between 46°F and 50°F. The facility was also cited for storing home-use pesticides in food prep areas and lacking proper testing strips for sanitizer. Other issues included a hand sink only reaching 72°F and shrimp being stored on the floor of the walk-in cooler.

Update: The restaurant received an “A” rating during a follow-up inspection on Feb. 4, 2026.