A99
PUBLIX #1481 SEAFOOD
9815 ROSE COMMONS DR, Huntersville, NC 28078
Food Stands · NC permit/State ID 2060022736
Latest gradeA (99)
Last inspectedSep 4, 2026
Inspections on record40
On record sinceOct 20, 2014
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Oct 20, 2014Higher is betterSep 4, 2026
Inspections & violations
Sep 4, 2026 A 99 · 1 violation
#14 · 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 several shellstock tags missing date of discard and shellstock tags from August mixed in with shellstock tags from April. PIC has been advised to record date on tag when last shellstock was used (or discarded) and to keep in chronological order. A verification will be conducted by 9/14/2026 to determine if establishment is in compliance. -1 point-
Apr 9, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 8, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Jul 17, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
May 27, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 12, 2025 A 100 · 0 violations
Inspector comments: All cooked seafood in display case arrives pre-cooked. Establishment will steam raw shrimp, raw lobster tail, or raw crab legs in turbo steamer upon customer request. Establishment maintains shellstock tags for oysters, clams, and mussels in accordion style folder.
No violations were recorded for this inspection.
Oct 11, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 28, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 16, 2023 A 99 · 1 violation
#14 · Required records available: shellstock tags, parasite destruction −1
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 facility not recording date on tag when last shellstock from container is used, EHS observed on a few of the shellstock tags. Tags are being kept for 90 days, in chronological order, needs to ensure they are writing last date sold on tags. VR by 10/26/23 to ensure facility is consistently recording date on tag when last shellstock from container is used.
Aug 1, 2023 A 100 · 0 violations
Inspector comments: Note: minor plastic damage on outside of sliding door at seafood case. Manager documented during inspection, will fix, very minor damage.
No violations were recorded for this inspection.
May 5, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 29, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 16, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 2, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 25, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 4, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 19, 2021 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 sushi cooling in customer self-service case. Sushi employee stated product prepped @9am and to be placed on store floor @10am. CDI: Education provided and sushi employee moved product to freezer for rapid cooling.
Jul 27, 2021 A 98.5 · 1 violation
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mandolin stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.
Apr 29, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 1, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 15, 2020 A 99.5 · 2 violations
#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 rice scoop stored with handle touching the rice. CDI. PIC removed.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored directly in same place as single use sushi dishes. CDI. PIC removed.
Jun 29, 2020 A 98.5 · 1 violation
#20 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi holding above 41F in the grab and go area. CDI- All sushi in the grab and go area was placed in the walk in freezer for rapid cooling. See temp chart.
Dec 12, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
May 18, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 16, 2019 A 99 · 1 violation
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violationFollow-up verification required
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 in display case at 50 degrees F.
CDI - cooled in walk in, sushi rolls made today
Sep 19, 2018 A 99 · 2 violations
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
At the start of the inspection there was pre cooked chicken strips in the steamer and the food employee who placed them in there stated that they were not quite thawed, which was the reason as to why they were in the steamer. Throughout the entire inspection the chicken remained sitting on the sushi prep counter not under temperature control.
CDI- Chicken was placed in freezer at 11:50 AM and reached 35F by 12:25 PM. Discussed with PIC the importance of keeping cold foods cold. Recommended chicken not be warmed in steamer before being rolled for sushi.
#31 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
3-501.15 Cooling Methods - PF
Observed sushi (salmon roll) at grab and go that was above 45F. The food employee stated that the sushi was placed in the case at around 8:30 and prior to that was in the walk in cooler cooling down for 30 minutes.
CDI- All sushi was placed in walk in freezer to get to 45F and below. salmon roll reached 34F by 11:41.
Feb 22, 2018 A 98.5 · 4 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 handling tablet screen then put on gloves to handle RTE food. CDI hands washed and gloves changed.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed lobster salad stored in same container with raw tuna. CDI lobster salad discarded.
#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 sushi rice in the process of preparation but facility did not have pH meter or buffering solutions to check rice. CDI items brought in by sushi owner.
#31 · 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 facility with brown rice sushi that was going into the front display case and foods were above 45F. CDI items placed in walk in for cooling. Suggest food temperatures are checked and cooled properly before storing for service.
Dec 13, 2017 A 99 · 2 violations
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf: Sushi contractor could not provide letters of guarantee regarding parasite free product. CDI- supplier faxed letters while on site.
3-203.12 Store shellstock tags in chronological order for 90 days. : Retained tags not in chronological order.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sliding door tracks of seafood case accumulating debris.
Aug 17, 2017 A 99 · 3 violations
#35 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled squeeze bottles inside the sushi prep cooler. Advised to label with the contents.
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
Repeat violation
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed brown plastic food containers and lids stored inside the walk in cooler stacked while wet or not stored inverted to allow for water to drain.
4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a cut glove stored that had been cleaned and sanitized hanging on the faucet of the prep sink. Advised to store on a clean surface.
#54 · Meets ventilation and lighting requirements; designated areas used −0.5
Repeat violation
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a personal cell phone stored inside a box of single service deli paper. CDI by removal.
Apr 21, 2017 A 97 · 6 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris build up on 2 plastic bowls stored as clean inside the walk in cooler.
#21 · Proper date marking and disposition −1.5
Corrected during inspection
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 cooked seafood products, such as cooked s hrimp, cooked crab legs and cooked stuffed potatoes stored with date labeling tags as early as 4/12. Maximum hold time is 7 days at 41F and below. CDI by voluntary disposal.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a small amount of plastic bowls stored as clean inside the walk in cooler wet stacked. Separate to allow for proper air drying.
#47 · Non-food-contact surfaces clean
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on the shelving inside the walk in cooler.
#53 · Physical facilities installed, maintained and clean
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor debris on the floor of the walk in freezer, utilized by in part by the seafood department.
#54 · Meets ventilation and lighting requirements; designated areas used
Corrected during inspection
6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone inside a box under the sushi prep table used to store packaged condiments. CDI by removal.
Feb 8, 2017 A 97.5 · 3 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored with fish scales as clean inside the walk in cooler. CDI by removing to be properly washed, rinsed and sanitized.
#20 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked brown rice used for sushi stored on the prep counter at 63F. According to logs the product started cooling at 11:17 am and reached 70F at 1:20pm. However, brown rice was observed on the prep table at arrival at 4:15pm measuring at 63F. CDI- was unable to determine from the sushi prep employee any information regarding whether the product was placed into the cooler and taken back out or left on the prep counter to cool. As a precaution the product was voluntarily discarded. PIC is to contact the area sushi trainer to ensure that employees are re-trained.
#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 Approved HACCP plan requires rice to be labeled with the item, batch number and use by date and time. Observed white sushi rice stored under the prep table without any labeling as required by the HACCP plan. CDI by voluntary disposal.
Oct 28, 2016 A 99.5 · 1 violation
#39 · Wiping cloths: properly used and stored −0.5
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a sanitizer spray bottles used for a quick sanitizing and wiping in between uses on cutting boards that have not been washed/rinsed, at 0ppm. CDI by re-filling at 200ppm.
Aug 16, 2016 A 99 · 2 violations
#4 · Proper eating, tasting, drinking, or tobacco use −1
Corrected during inspection
2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment, utensils, and linens or other items can not result. Observed an employees coffee cup and a McDonalds bag stored on a prep table next to the microwave with containers of spices. CDI by voluntary removal.
#47 · Non-food-contact surfaces clean
4-601.11(C ) Non food contact surfaces of equipment shall be kept free of an accumulation of dust, dirty, food residue and other debris. Observed fish scales left on a knife handle stored as clean.
May 5, 2016 A 98 · 2 violations
#6 · Hands clean and properly washed −2
Corrected during inspection
2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed that Publix has a specific handwashing procedure. Rule #8 of their Handwashing Procedure states to not recontaminate hands and to use a clean barrier such as a paper towel when turning off faucet. Observed food employee not follow this rule; employee recontaminated hands by turning off faucet with bare hands. CDI - educated about proper hand washing procedure.
#42 · Utensils, equipment and linens: properly stored, dried and handled
Corrected during inspection
4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single use articles stored in an area where contamination can occur; articles were stored on a counter top with debris on it and the food contact surfaces of the single service articles were facing the debris. CDI - educated about proper storage of single use articles; Removed articles from contamination area.
Feb 16, 2016 A 100 · 0 violations
No violations were recorded for this inspection.
Oct 6, 2015 A 99.5 · 1 violation
#53 · Physical facilities installed, maintained and clean −0.5
6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.
Observed old containers stored directly on floor of kitchen area. (move off floor to facilitate cleaning)
Jul 27, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
May 29, 2015 A 99 · 1 violation
#35 · Food properly labeled: original container −1
Repeat violation
-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 incomplete labels on pre-packaged sushi. Packaged sushi has a generic label where specific ingredients have a checkbox beside of them and are to be marked by employee on label to present to customer what ingredients they are consuming. Observed pre-packaged sushi for customer grab and go containing sesame seeds but item not marked off on ingredient list. Other labels did not have any markings for what ingredients were chosen in that particular roll but unable to determine exactly what ingredients were in roll. CDI-employee marked off correct ingredients for labels. REPEAT.
Feb 20, 2015 A 98 · 3 violations
#9 · Food obtained from approved source −1
Follow-up verification required
3-201.11 Use food from approved sources only.-P Observed no invoices available for verification of products used by Sushi Company AFC. Observed parasite destruction letters available from multiple suppliers but no invoices, receipts or boxes to tie product to specific supplier. AFC employee stated that his manager had taken the invoices out of the facility. VR.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Follow-up verification required
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 employee for sushi company AFC verifying pH of rice with paper test strips. According to HACCP plan that was submitted and approved, the proper procedure is to verify pH with a calibrated pH meter. Employee stated pH meter was broken. Paper test strips only able provide a range of pH. VR.
#35 · Food properly labeled: original container
Corrected during inspection
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 incomplete labels on pre-packaged sushi. Sushi labels have a generic label where specific ingredients are to be marked by employee on label to present to customer what item they are consuming. For example: Observed a label for "California roll" with a list of potential ingredients which may or may not include cooked crab meat, salmon, tuna etc. Observed roll to contain only cooked shrimp but this was not marked on label to present correct information to consumer which may mislead consumer to think all items listed are contained within product. CDI-employee marked off correct ingredients for labels.
Oct 20, 2014 A 96 · 6 violations
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
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 some shell stock tags without a date of last shellstock sold from container. More recent tags did have a written date of last sold. CDI-through education.
#13 · Food separated and protected
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed open box of raw oysters sold as potential ready to eat products stored below raw fish. CDI-storage order corrected.
#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 0ppm in 3 comp sink due to bottle of sanitizer concentrate being empty. CDI-empty bottle replaced with new full one.
#18 · Proper cooling time and temperatures −1.5
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed brown rice for sushi cooling at room temperature at 71F. Employee unsure of what time/temperature that brown rice began cooling. CDI-brown rice voluntarily discarded. Actively cool foods in mechanical refrigeration once product is below 135F.
#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 cooked crab claws without any date label. CDI-labeled.
#41 · In-use utensils: properly stored
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 in use knives stored in standing water from condensing unit in bottom of sliding prep cooler.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PUBLIX #1481 SEAFOOD” or State ID 2060022736). Inspection type (routine vs. follow-up) is not published in the county's data.