A97

CAPTAIN D'S #104

123 EASTWAY DR, Charlotte, NC 28213

Restaurant · NC permit/State ID 2060010291

Latest gradeA (97)

Last inspectedOct 28, 2026

Inspections on record36

On record sinceOct 30, 2013

Score history

Oct 30, 2013Higher is betterOct 28, 2026

Inspections & violations

Oct 28, 2026 A 97 · 4 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification shall be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: 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. Shelves chipping/rusted in upright cooler. Replace rusted shelves. 0 pts.

#49 · Non-food contact surfaces clean −1

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Buildup on insides of refrigeration, shelves, exteriors of cooking equipment, etc. Clean these areas more frequently. REPEAT

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some cracked floor tiles in various areas of kitchen. Repair damaged floor. // 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. Grease buildup on floors and walls around cooking equipment. Cleaning needed on floors and walls underneath and behind equipment throughout kitchen. Clean physical facilities more frequently. REPEAT

View this inspection on the county portal ›

Jun 17, 2026 A 93.5 · 6 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) Certified Food Protection Manager (C) PIC does not have active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active certification. REPEAT

#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2

Corrected during inspection

3-301.11 Preventing Contamination from Hands (P) (Pf) PIC observed handling fries with bare hands. Employees must not handle ready-to-eat foods with their bare hands. CDI - PIC discarded fries and donned gloves.

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several bus tubs and metal pans had flour/grease residue on them. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items with debris on them moved to 3-compartment sink. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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) Fumbo, cooked corn, cooked broccoli, and cooked potatoes were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on items. REPEAT 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Gaskets on doors of refrigeration units on line that are torn need to be replaced. 0 pts.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage in areas of kitchen. Repair floors where needed. REPEAT // 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. Clean floors and walls underneath equipment.

View this inspection on the county portal ›

Feb 9, 2026 A 95 · 7 violations

#2 · Certified Food Protection Manager −1

Repeat violation

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active food protection manager certification. PIC must have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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) Corn, baked potato, Mac and cheese, and green beans on line were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. REPEAT 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 .

#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 Cooked rice actively cooling in walk-in cooler while tightly wrapped with plastic wrap. Leave cooling TCS foods loosely covered or uncovered. CDI - PIC removed plastic wrap and put pan of rice in freezer to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#40 · Personal cleanliness

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee preparing food with no hair restraint. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Replace rusted shelves in upright cooler. Fix door of front sandwich cooler so it closes properly. 0 pts.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean interior of microwave and sides of cooking equipment. Improvement from last inspection so kept at half credit. REPEAT

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

Aug 27, 2025 A 97 · details not yet loaded