A99.5
SPRINGHILL SUITES CHARLOTTE UNIV
8700 RESEARCH DR, Charlotte, NC 28262
Restaurant · NC permit/State ID 20600111417
Latest gradeA (99.5)
Last inspectedAug 12, 2026
Inspections on record2
On record sinceSep 25, 2025
Score history
Sep 25, 2025Higher is betterAug 12, 2026
Inspections & violations
Aug 12, 2026 A 99.5 · 1 violation
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee water bottle stored above customer food in the reach-in freezer. -CDI- PIC relocated employee water bottle.
Sep 25, 2025 A 97 · 4 violations
Inspector comments: EHS observed eggs that had been preheated to go on the line, holding in microwave below 135F. EHS educated PIC on ensuring that items are not reheated prior to use so that items are not left out of temperature control for extended amounts of time prior to being used/needed.
EHS recommended TPHC be used for cream cheese or that they be held in display cooler.
Failure to maintain equipment in good repair may result in permit action at verification visit. Ensure ambient air and temperatures of all TCS items are maintained at 41F or below.
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage biscuits hot holding between 118-137F. Observed eggs holding at 108F -CDI- PIC voluntarily discarded items below 135F. -1.5-
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 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in 2 RI units and small display unit above 41F. Observed ambient air of units at 41F or below. Refer to temperature chart. Observed cream cheese being held out of temperature control at 68F. -CDI- PIC voluntarily discarded items above 41F. **3 DAY VERIFICATION REQUIRED** -1.5-
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for TPHC for milks at coffee station being held on TPHC. -CDI- EHS provided written procedures and PIC filled them out. -0-
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Observed 2 RI units not properly maintaining temperatures. Repair. -0-
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “SPRINGHILL SUITES CHARLOTTE UNIV” or State ID 20600111417). Inspection type (routine vs. follow-up) is not published in the county's data.