A99
PUBLIX #1442 SEAFOOD
11222 PROVIDENCE RD W, Charlotte, NC 28277
Food Stands · NC permit/State ID 2060022666
Latest gradeA (99)
Last inspectedJul 8, 2026
Inspections on record42
On record sinceMar 6, 2014
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Nov 3, 2014Higher is betterJul 8, 2026
Inspections & violations
Jul 8, 2026 A 99 · 2 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink without paper towels in dispenser. CDI: PIC restocked paper towels in dispenser.
#23 · Proper date marking & disposition
Corrected during inspection
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 crab cakes in display case without date marking. Employee stated that they were thawed out in the WIC two days prior. CDI: Employee date marked crab cakes to reflect thaw date.
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 .
May 14, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 19, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 23, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
May 23, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 23, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 16, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
May 29, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 12, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 16, 2023 A 99 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
One sushi roll in grab and go container recorded at 43F, CDI - Cooled down;
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
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.
ROP salmon thawing in reach in cooler. CDI - Slit cut in product.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair.
Gasket damaged in bottom reach in cooler.
Aug 10, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 20, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 22, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 20, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 18, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 13, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 31, 2022 A 99.5 · 1 violation
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 3 containers of sushi cooling with tight fitting lids in customer grab and go sushi case. Sushi was prepped 2 hour prior. CDI-Sushi was placed in walk in cooler with tops removed to allow for rapid cooling.
Jan 4, 2022 A 100 · 2 violations
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting
Corrected during inspection
2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.
#5 · Procedures for responding to vomiting & diarrheal events
Corrected during inspection
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.
Aug 13, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
May 20, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 11, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 22, 2020 A 99 · 2 violations
#8 · Handwashing sinks, supplied and accessible
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rice pot and lid stored inside handsink in sushi area. CDI - Items removed.
#12 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags stored out of chronological order. VR to be done by 10/31/20 to verify tags have been stored in order.
No signature needed due to COVID-19 guidelines.
Jul 15, 2020 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 20, 2019 A 99 · 1 violation
#12 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags saved from previous batches. PIC stated the folder with all the saved shellstock tags had been accidentally thrown away while cleaning facility. Publix corporate stated that they have records of all the shellstock tags but are unsure of having documented the date of last batch sold. Facility has requested all records from corporate and will email it to EHS. PIC stated that they are keeping all current shellstock tags and will start a new shellstock folder. VR to be done by 11/29/19 to verify facility is keeping shellstock tags properly.
Sep 19, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 21, 2019 A 100 · 1 violation
#41 · In-use utensils: properly stored
Corrected during inspection
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic bowl with no handle inside a container of liquid in the walk in cooler. CDI- Plastic container removed from liquid.
Mar 29, 2019 A 99.5 · 1 violation
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal lunch bag and bottled water stored on back shelf with single service items. Items were relocated to designated area.
Nov 6, 2018 A 98.5 · 3 violations
#21 · Proper date marking and disposition −1.5
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed crab dip, cream cheese, and pre cooked crab all opened yesterday with no date mark. One container of lettuce that was prepared yesterday did not have a date mark. Date mark TCS foods when the original package is opened. CDI- All items date marked with yesterday's date.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one bag of mozzarella blend cheese in walk in cooler that was date marked 10/26. Mozzarella is not exempt from date marking and had exceeded the time/temperature window. CDI- Cheese voluntarily discarded.
#31 · Proper cooling methods used; adequate equipment for temperature control
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 multiple containers of sushi in the grab and go display case that were at 50F. Sushi chef had prepared sushi 1 hour ago and placed directly in display case. Display case is designed to hold temperatures and will not cool sushi to 45F or below. Ensure sushi is placed in a unit that can properly cool and reaches 45F or below before placing in display case. CDI- All sushi above 45F removed from display case and placed in walk in cooler for rapid cooling before going back into display case.
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed sushi cooler with condensation leaking and causing water to pool in bottom of cooler on left side of unit. Single use paper towels were in bottom of unit to soak up dripping water. Cooler needs repair.
May 22, 2018 A 98 · 3 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee use bare hands to turn faucet off after handwashing.
2-301.14 When to Wash - P - Observed food emplyee handle equipment dropped on floor then handle clean equipment without washing their hands in between. CDI by instruction.
#38 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed decorative ringl wrist band and watch worn on wrists and fingers of food staff while handling food.
#42 · Utensils, equipment and linens: properly stored, dried and handled
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean plastic bins being wet stacked in walk in cooler.
Oct 11, 2017 A 97.5 · 2 violations
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspectionFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags were not all in chronological order and some were not dated at all with date last piece was sold. VR - verification required.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on opened bag of cooked crabs located in walk in cooler. CDI - crabs voluntarily discarded.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 9/24 date on opened bag of six cheese mix. Cheeses included mozzarella as first ingredient so cheese is expired. CDI - voluntarily discarded.
Jun 12, 2017 A 99 · 1 violation
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. Observed tub of clams stored in walk in cooler without a source identification tag. PIC stated that clams had arrived without a tag so they had been set aside and not put into service until a tag could be obtained. PIC went on to explain that, per Publix policy, an email had been sent to the store corporate office asking for the tag information. A reply email had arrived with the requested information and instructions to fill in a blank tag with said information. Inspector called Jeff French of NC Shellfish Sanitation Department. He confirmed that shellstock arriving untagged must be embargoed or voluntarily discarded per 3-202.18(B). CDI - facility voluntarily discarded clams.
Jan 9, 2017 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations. -P. Observed quat sanitizer at 3 compartment sink measuring under 50 ppm quat. CDI - PIC checked tubing and corrected displaced tube, then removed bubbles from line and restored concentration to 200 ppm quat.
4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on interior wall of ice machine.
Sep 16, 2016 A 100 · 1 violation
#3 · Proper use of reporting, restriction and exclusion
Corrected during inspection
2-201.13 Ensure sick employees are asymptomatic at least 24 hrs unless more is required. CDI- instruction provided
Apr 20, 2016 A 97 · 3 violations
#6 · Hands clean and properly washed
Corrected during inspection
2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handle raw food then change gloves and handle RTE food for display case. CDI hands washed.
#12 · Required records available: shellstock tags, parasite destruction −2
Repeat violationFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags that were not dated, and past containers of shellstock tags that were unable to be retrieved. Repeat. Verification required.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed lox trimmings that did not have parasite destruction letters or information provided. Facility had from last inspection stating fish was farm raised but no box was left behind to tell if salmon is farm raised or frozen for parasite destruction. Repeat. Verification required.
#23 · Consumer advisory provided for raw or undercooked foods −1
Repeat violationFollow-up verification required
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lox trimmings that were packaged and stored without a consumer advisory. Suggested using a placard or placing consumer advisory on label. Repeat. Verification required.
Feb 3, 2016 A 98.5 · 4 violations
#7 · No bare hand contact with RTE foods or a pre-approved alternate properly followed
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle ice in machine with barre hands. CDI
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspectionFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed tags for shellstock that were dated and not stored in chronological order. CDI tags placed in order.
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf. Observed woodsmoke pastrami salmon that was prepackaged with no parasite destruction letters. Verification required.
#23 · Consumer advisory provided for raw or undercooked foods −0.5
Corrected during inspectionFollow-up verification required
3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed lox trimmings and woodsmoke pastrami salmon that was packaged and not labeled with a consumer advisory. Verification required.
#35 · Food properly labeled: original container
3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed woodsmoke pastrami salmon without any labels. CDI item discarded.
Nov 19, 2015 A 98 · 1 violation
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −2
Corrected during inspectionRepeat violation
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed white rice being held over from day before haccp plan states that white acidified rice will be discarded after 10 hours. Brown rice entire container on counter to roll sushi haccp plan states that only small portions of brown rice should be placed on counters leaving bulk of rice in refrigeration. CDI white rice discarded and all sushi rolled today discarded. CDI Brown rice issues corrected by instruction since product had only reached 45 degrees. Repeat violation.
Aug 28, 2015 A 99 · 1 violation
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Corrected during inspection
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed Rice for sushi with variance pH not being recorded. CDI Observed sushi personnell calibrate pH meter and take rice ph which was at 3.8 Advised that this step needed to be done first before making sushi and then recorded.
Jun 12, 2015 A 99 · 2 violations
#21 · Proper date marking and disposition
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility has an reasonable date marking system for co-mingled ready to eat seafood, but it is flawed. CDI- Discussion with facility. No reasonable risk observed at this time.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 sushi rice at 128 F cooling in closed plastic container in walk in cooler. CDI- cooling procedure changed to uncovered or vented cooling
Feb 23, 2015 A 98 · 2 violations
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed all seafood rolls in sushi display case were measuring above 45F - see temp chart for examples. Observed sushi rolls being rolled were measuring 60F. CDI - all items emptied from case and placed into walk in cooler, uncovered, for rapid chilling. Store PIC called QA person for sushi company and is having employee retrained.
#31 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 sushi rolls were packaged in closed containers while measuring 47F and above - see temp chart. CDI - store PIC had sushi cmpany called so that employee can be better trained in all aspects of cooling, including cooling methods.
Nov 3, 2014 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 8, 2014 A 99.5 · 1 violation
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-903.11 - Equipment and utensils shall be stored in a clean dry location. Ice scoop stored in direct contact with top of ice machine. CDI - PIC relocated ice scoop into clean container and stored on a low shelf.
Mar 6, 2014 A 97 · 4 violations
#13 · Food separated and protected
Corrected during inspection
3-304.11 Food Contact with Equipment and Utensils - P Observed an employee use the 3 compartment sink dish sink to add water to fish for steaming. Use the approved food prep sink. CDI.
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold food at 45F or below. Observed sushi prepared in the morning as 52-56F. The staff decided to discard approximately 12 spicy salmon and spicy tuna rolls because of this temperature violation. CDI
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Follow-up verification required
3-502.11 Variance Requirement - PF. The acidification of sushi rice in order to hold the rice at room temperature requires a variance from the state of north Carolina. No variance could be provided. Facility must apply for and receive a variance, hold sushi rice in temperature, or switch to time as a public health control. Return visit required.
#30 · Variance obtained for specialized processing methods −0.5
Follow-up verification required
8-103.11 Documentation of Proposed Variance and Justification - PF. A variance must be obtained for the acidification of sisho rice. Also see #27.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PUBLIX #1442 SEAFOOD” or State ID 2060022666). Inspection type (routine vs. follow-up) is not published in the county's data.