A100
PUBLIX #1480 SEAFOOD
8120 S TRYON ST, Charlotte, NC 28273
Food Stands · NC permit/State ID 2060022761
Latest gradeA (100)
Last inspectedJun 22, 2026
Inspections on record40
On record sinceNov 10, 2014
Mobile units are mapped at their registered address (usually a base or commissary), not where they're serving today.
Score history
Nov 10, 2014Higher is betterJun 22, 2026
Inspections & violations
Jun 22, 2026 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 5, 2026 A 97.5 · 2 violations
Inspector comments: The 3 compartment sink would reach a temperature of 130F for about 10-15 seconds then begin to drop down to 92F after continuously running. EHS had the PIC fill one of the basins to get a temperature. The highest recorded temperature was 104F while filled half way. EHS is allowing for the facility to use any clean dishes and utensils until they are gone. Once the equipment and utensils become soiled the PIC will voluntarily close. Due to voluntarily closure the facility will be allowed top operate once the plumbing is in good repair and is able to maintain the required temperature of 110F.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Follow-up verification required
4-501.19 The temperature of the wash solution in ware washing equipment shall be maintained at not less than 43C (110F) or the temperature specified on the cleaning agent manufacturer’s label instructions. Pf
Observed 3 compartment sink unable to reach and maintain a minimum of 110F. 3 compartment sink was actively being used during inspection. Facility will voluntarily close once all clean dishes, equipment, and utensils have been used. VERIFICATION REQUIRED*** (1.5 pts)
#51 · Plumbing installed; proper backflow devices −1
5-205.15 Maintain a plumbing system in good repair.
Observed hot water at the 3 comp sink unable to maintain a minimum of 110F. Hand sinks were unable to reach 105F. Repair plumbing. (1 pt)
Jul 17, 2025 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 25, 2025 A 98.5 · 1 violation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating black residue around the inside of ice chute inside ice machine. Facility cleans ice machine once a week. (1.5).
Dec 9, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 15, 2024 A 99.5 · 1 violation
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-501.11 Maintain equipment in good repair. Observed leak at AC unit around sushi area. Get fixed
Mar 8, 2024 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 9, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Jul 18, 2023 A 100 · 1 violation
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. -C Observed 3 comp sink currently non operational. Maintenance was onsite working on the repair during the inspection.
May 29, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 9, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Dec 22, 2022 A 99 · 1 violation
#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1
Corrected during inspection
8-103.12 (A) the PERMIT HOLDER shall maintain the APPROVED VARIANCE at the FOOD ESTABLISHMENT. -Pf Observed no Variance letter of approval kept in the establishment and not accessible. CDI: PIC was emailed the variance letter and printed it out to keep for records and compliance.
Jul 26, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Jun 8, 2022 A 100 · 0 violations
No violations were recorded for this inspection.
Mar 28, 2022 A 100 · 1 violation
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. -C Observed hand sink near microwave non-operational. A work order has been placed for the part to repair sink. There is another hand sink available near the 3-comp sink. -0 points
Nov 2, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Jul 13, 2021 A 100 · 1 violation
#45 · Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used
4-501.11 Maintain equipment in good repair. Observed condensation dripping onto ice machine lid in seafood area. PIC had someone come out to repair machine a couple of days ago. PIC called and made another work order for unit.
Apr 14, 2021 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 18, 2021 A 99 · 2 violations
#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 crab salad at 48F covered and sealed in the low boy cooler. PIC stated item was just used this morning and placed in the low boy for cooling. CDI- PIC moved item to the freezer to quickly cool. EHS observed item at 38F by the end of the inspection.
#53 · Physical facilities installed, maintained and clean −0.5
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.- Observed handle to sea food hand sink soap dispenser broken.
Aug 10, 2020 A 97 · 3 violations
#6 · Hands clean and properly washed
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: Employee recontaminated hands at hand sink after washing by touching faucets. CDI- corrected employee and hands washed.
#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: Found rolled sushi holding above 41F in display case. CDI- moved packages to freezer for cooling.
#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: Date marking system for RTE foods consists of a card file system. For king crab, snow crab, and cooked shrimp found multiple cards for each item with both batches placed in same container. It is impossible to determine which items are from the older batch. CDI- discarded most recent card for every RTE food.
Jan 30, 2020 A 100 · 0 violations
No violations were recorded for this inspection.
Nov 25, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 23, 2019 A 100 · 0 violations
No violations were recorded for this inspection.
May 14, 2019 A 99.5 · 1 violation
#47 · Non-food-contact surfaces clean −0.5
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some areas of rust colored buildup on stainless steel trim just interior of the sliding doors on the fish display case. Buildup was more noticeable under the clear sealant near the edges of the stainless steel trim.
Jan 9, 2019 A 99 · 1 violation
#8 · Handwashing sinks, supplied and accessible −1
Corrected during inspection
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink near produce side of seafood room was blocked with four cases of seafood being received. Cases sat in front of sink for at least 3 minutes before being moved. CDI - cases moved into cooler. Discussed issue with PIC.
Oct 15, 2018 A 99.5 · 1 violation
#42 · Utensils, equipment and linens: properly stored, dried and handled −0.5
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing -C Observed metal and plastic containers wet nested. Ensure to air dry equipment and utensils before stacking.
Jul 2, 2018 A 98 · 4 violations
#13 · Food separated and protected −1.5
Corrected during inspection
3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed sushi employee wash hands, don gloves, start to check pH on rice, then reach for and get down notebooks. She then went back to reaching into rice to gather sample for pH check without discarding gloves after moving notebooks. CDI - discussed violation with PIC who corrected employee.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
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 some days in the log sheet had a simple dash through both the column for "time rice was discarded" and the column "time rice was all used up." One column or the other should have a time on it, as HACCP plan requires. CDI - explained violation to PIC who will retrain.
#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 most rolls in the sushi grab and go case were in temperature but several containers in the bottom were measuring 47F-48F. Sushi PIC said she had cooled all trays as they were made before placing out for sale and had checked temperatures to be sure. CDI - PIC for seafood directed her to return out of temperature items to walk in freezer for rapid rechilling.
#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 sushi employee working with food while wearing a ring with stones set in it.
Feb 27, 2018 A 100 · 0 violations
No violations were recorded for this inspection.
Aug 16, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Apr 21, 2017 A 100 · 0 violations
No violations were recorded for this inspection.
Jan 30, 2017 A 98.5 · 2 violations
#14 · Food-contact surfaces: cleaned and sanitized −1.5
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P In use Quat sanitizer at 3 comp sink testing below 150ppm. Manufacturer specifications indicate range of 150-400ppm for effective sanitizing for food contact surfaces.
#34 · Thermometers provided and accurate
Corrected during inspectionFollow-up verification required
4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Dial thermometer in grating observed. PIC advised that request for repair of ambient air thermometer has been called in and temporary thermometer is in place until digital thermometer is repaired. Return by 2/9/17 to check for replacement. (0pts)
Nov 21, 2016 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. Smaller pan of sushi rice on cutting board being used to work out of with no label as to preparation time or date. Sushi personnel advised that rice was taken from larger batch that was prepared at 9:15 AM this morning. CDI- container was labeled as per approved and provided HACCP plan.
Aug 31, 2016 A 99.5 · 1 violation
#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. Employee cell phone stored in container in direct contact with food service items used for customer food sampling. PIC Jenn and Thomas advised that employees do have designated area for storage of personal items. Ensure that employee items are stored in an approved manner.
May 17, 2016 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 8, 2016 A 99 · 2 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 sashimi used for sushi. Verification required to ensure invoices are provided.
#27 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan
Corrected during inspectionRepeat violationFollow-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 PH meter not functioning properly. Sushi operator indicated that battery needed to be replaced. PH of rice reading 3.2. PH was then checked with back up PH test strips that facility's HAACP plan requires. PH read respectively between 3.9-4.1. Verification required to ensure PH meter is working properly.
Dec 3, 2015 A 97.5 · 3 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 sushi trays stored on top 2 rows in display case at 49-53F. It was determined that trays might have been placed in case prior to cooling down to 45F/below after prep. CDI - trays were removed from case and transferred to walk-in freezer.
#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 no documentation (PH, time, etc.) written in red HACCP book for white sushi rice that was made and acidified this morning. Sushi operator indicated that rice was made at ~7:30am this morning.
CDI - time was written in immediately.
#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 build-up on shelves inside walk-in cooler. .
Aug 20, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
May 22, 2015 A 100 · 0 violations
No violations were recorded for this inspection.
Feb 16, 2015 A 95 · 3 violations
#12 · Required records available: shellstock tags, parasite destruction −2
Corrected during inspectionRepeat violation
3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed one bag of clams without a shellstock tag affixed. CDI- bag of clams was discarded.
3-203.12 Shellstock, Maintaining Identification - PF If shellstock are removed from its tagged or labeled container: Preserving source identification by using a record keeping system shall be used. Observed shellstock in the glass display case without a tag. The shellstock was split into two batches and the tag remained with the original container. CDI- copy of the tag was produced for record keeping.
#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 brown rice in a reach in glass cooler at 51F. PIC stated the rice had not been removed from refrigeration all day and was unsure why the rice was above 45F. CDI- rice was discarded.
#21 · Proper date marking and disposition −3
Corrected during inspectionRepeat violation
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 salmon cakes in the glass display case that were not dated and were opened yesterday, salad shrimp opened yesterday without a date, and crawfish without a date that were opened yesterday. CDI- proper datemarks were added.
Nov 10, 2014 A 95 · 5 violations
#8 · Handwashing sinks, supplied and accessible −1
Follow-up verification required
5-202.12 Provide at least 100F water at handsinks.-Pf Observed employee and customer restrooms with water unable to reach 100F at the handsinks. VR required in 10days.
#12 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-203.12 Shellstock, Maintaining Identification - PF. If shellstock are removed from its tagged or labeled container preserving source identification by using a record keeping system is required. Shellstock cannot be commingled with other shellstock with different certification numbers, different harvest dates, or different growing areas. Observed two shellstock stickers for clams in a display tray, both stickers had different harvest and lot numbers. Observed Oysters in the walk in cooler without a shellstock label affixed to the container. CDI- oysters were from a batch that was in the front display case and were separated into two quantities. The original shellstock label was photocopied and placed with the other batch of oysters. The commingled clams were discarded.
#13 · Food separated and protected −1.5
Corrected during inspection
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops and raw clams stored over steamed crabmeat in the seafood walk in cooler. CDI- storage was rearranged.
#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 datemarks on all cooked, ready to eat seafood in the front display case. PIC stated that some of the seafood would not sell within a 24 hour period. CDI- dates were added for each item.
#46 · Warewashing facilities: installed, maintained and used; test strips
4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed visible food debris in the sanitizing basin of the 3 compartment sink.
Permits at this address
Other permits at this address
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- A100Afc Zenshi @publix #1480Food Stands · Dec 2024 – Jun 2026 · 5 inspections
- A97Publix #1480 DeliFood Stands · Nov 2014 – Jun 2026 · 38 inspections
Matched by street address. Each permit has its own grade and history; this is a shared address (for example a mall, airport, stadium, grocery store or food-truck base), so histories are not combined.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PUBLIX #1480 SEAFOOD” or State ID 2060022761). Inspection type (routine vs. follow-up) is not published in the county's data.