A99.5
CLEAN CATCH FISH MARKET
2820 SELWYN AV, Charlotte, NC 28209
Restaurant · NC permit/State ID 2060016830
Latest gradeA (99.5)
Last inspectedOct 8, 2026
Inspections on record41
On record sinceOct 29, 2013
Score history
Feb 25, 2014Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 99.5 · 3 violations
#35 · Approved thawing methods used −0.5
Corrected during inspection
3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf
EHS observed facility thawing pineapple in sink with water at 75F.
CDI- EHS provided education and PIC moved pineapple to WIC to finish thawing.
-0.5-
#37 · Food properly labeled: original container
3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.
EHS observed products for customer self-service in display case without net weight of contents on the label. EHS observed that sub ingredients were not listed. Other labeling requirements were met.
-0-
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
EHS observed facility holding wiping cloth in sanitizer solution at 100ppm.
CDI- PIC refreshed sanitizer to proper concentration.
-0-
Jun 9, 2026 A 98.5 · 3 violations
Inspector comments: Facility is only using 10K bags for ROP.
#23 · Proper date marking & disposition −1.5
Follow-up verification required
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). EHS observed octopus salad and cooked lobster with no date mark present on digital list. CDI- EHS allowed PIC to date mark items as they were present during prep. **Points not escalated due to improvement** EHS advises that if date marking is found out of compliance on next insepction EHS will not allow facility to date mark and food will need to be discarded. -1.5-
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 .
#37 · Food properly labeled: original container
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed two containers of flour and one container of spiced without a label present. Label all secondary containers. -0-
#45 · Single-use & single-service articles: properly stored & used
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. EHS observed single use container outside of their original packaging with visible debris present, likely from being stored with dry goods. EHS advised that single service items shall be protected from contaminates while in storage. -0-
Feb 25, 2026 A 97.5 · 5 violations
Inspector comments: During inspection EHS observed facility cooking raw salmon (EHS did not observed a final cook temp) on an induction cooktop in back kitchen area. EHS also found cooked chicken onsite and seared tuna (cooked in oil) onsite. PIC stated that they will cook bacon from raw for their jalapeño poppers. EHS advised that facility shall stop cooking onsite as they are not permitted to do so. Facility permit states that facility is approved to use the inducted cook top for “making of soups-the soups will be made for fish bones; water and precut prewash vegetables. Pasta-for cold pasta salad-all pasta will be added to hot water on approved stove top and served cold.
EHS advised that facility shall label all frozen ROP items with a label stating that items shall remain frozen.
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed that low temp dish machine was not producing chlorine at required concentration (0ppm). PIC identified that the dish machine was not connected to sanitizer. PIC obtained a container of dish machine sanitizer (chlorine) and was able to produce a concentration of 200ppm. CDI- EHS instructed PIC to rewashed all dishes that had been run through the machine. -0-
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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY
#23 · Proper date marking & disposition −1.5
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).
EHS observed that facility it utilizing an online document to track date marks for products onsite. EHS observed that facility did not have a date marks listed for buffalo chicken dip or shrimp and crawfish étouffée. Observed boiled eggs with a prep date of 02/18. CDI- EHS allowed facility to add date mark to document since PIC was present during preparation and PIC voluntarily discarded the boiled eggs -1.5-
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 .
#29 · 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 and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. EHS observed that facility is not complying with procedures in their approved HACCP plan. Observed that facility is not following the requirements outlined in their approved HACCP plan. EHS observed that facility is ROP fresh (never frozen) fish and storing them in a refrigeration unit. Fish were found to be between 43-47F. EHS observed that facility had a very large amount of ROP items onsite with no logs completed. Facility is not completed required monitoring logs or labeling products according to the plan. EHS observed that none of the ROP products onsite have a label. -1-
3-day VR.
#32 · Variance obtained for specialized processing methods
Corrected during inspection
8-103.12 (B- C). If the regulatory authority grants a variance or a HACCP plan the permit holder shall: Comply with the HACCP plans and procedures that are submitted and approved as a basis for the modification or waiver; P and (C) Maintain and provide to the regulatory authority upon request, records.
EHS observed that facility is ROP peas, red curry chicken empanada mix, cooked lobster, cooked chicken, cooked leaks, and cooked duck/mushroom sauce which are not listed as approved items on their HACCP plan. Facility is ROP fish that was not frozen before, during and after. CDI- PIC voluntarily discarded of ROP fish that was not frozen prior to ROP and all item that were ROP and not listed on the HACCP Plan.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 cans with dents on the seams stored with nondented cans in dry storage area. CDI- Dented cans were voluntarily discarded. -0-
Jul 16, 2025 A 99.5 · 3 violations
Inspector comments: EHS will make return visit to collect old grade card. Grade card was stuck in the picture frame and employees were not able to get it out, faculty may want to consider a different type of frame.
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer with no label. CDI- PIC labeled the spray bottle.
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed facility storing food in space above WIC. EHS advised PIC that facility is not permitted to store food or equipment in this space.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of plastic container stored as clean and stacked wet.
Apr 15, 2025 A 97 · 5 violations
Inspector comments: EHS recommended facility obtain updated parasite destruction letter for salmon being sold in a ready to eat form. Most recent letter is from 1/2025.
Observed two shellstock tags stored out of order. Ensure shellstock tags are properly ordered by last use date. No violations marked today.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw tuna stored over RTE calamari salad in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes stored over RTE kani (crab). -CDI- PIC corrected storage order. **REPEAT** -3-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
Corrected during inspection
4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. -P- Observed cutting boards being used throughout the day to cut raw fish. When EHS asked PIC about frequency of cleaning, PIC stated that cutting boards were cleaned once per day, at the end of the day. EHS asked PIC when was the last time items were cleaned, and PIC stated last night. -CDI- EHS educated PIC on cleaning frequency of equipment food contact surfaces and PIC placed items at dish pit to be W/R/S.
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 . -0-
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed fresh produce in prep stage at BOH near handsink with splash from handsink contaminating it. -CDI- EHS educated PIC on relocating items or placing a splash guards at handsink. PIC relocated items. -0-
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives for cutting raw meats stored directly in sanitizer water. -CDI- EHS educated food employee on proper storage of in-use utensils and PIC removed items and placed at dish pit to be W/R/S. -0-
#56 · Meets ventilation & lighting requirements; designated areas used
6-303.11 Provide required lighting intensity. Observed lighting intensity in WIC less than 10 foot candles. -0-
Dec 10, 2024 A 98 · 4 violations
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over RTE crab meat in WIC. -CDI- PIC corrected storage order. -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and mangoes stored over RTE items in WIC. -CDI- PIC corrected storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#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 is not been labeled, or if the label is incorrect. -P- Observed corn and cut red cabbage in WIC and pico de gallo in display case date marked 12/2 (discard 12/8). Per PIC, pico de gallo date had not been updated. -CDI- PIC voluntarily discarded items past date and properly date marked items incorrectly dated. -0-
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp on rice being held on time. -CDI- PIC properly marked items. -0-
#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 crab meat and crab cakes cooling at a low rate. Items were found cooling in WIC in large dense plastic container. -CDI- PIC placed items in blast chiller to facilitate rapid cooling. -0.5-
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 .
Aug 28, 2024 A 98.5 · 2 violations
#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.- Observed food debris on spoons stored as clean. -CDI- PIC placed items at dish pit to be W/R/S. -0-
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 .
#22 · 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 raw fish in display case and in cold drawers above 41F. Refer to temperature chart. Per PIC, items had just been prepared. -CDI- PIC placed items in blast cooler to rapidly cool back down. -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 .
Mar 28, 2024 A 98.5 · 4 violations
Inspector comments: EHS recommended PIC request updated parasite destruction letters as some letters are from 2019.
EHS recommended PIC place sushi rice on time. Facility already has TPHC procedures form filled out for holding rice on time.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands and not use a paper towel to turn off the faucet thus recontaminating hands. -CDI- EHS educated PIC on using a barrier and PIC properly rewashed hands. -0-
For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at FOH handwashing sinks. -CDI- PIC reposted signs. -1-
#42 · Washing fruits & vegetables −0.5
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them in prep unit. PIC stated that avocados are not washed before use. -CDI- EHS educated PIC on washing avocados before use and removing stickers and PIC washed avocados and removed stickers. -0.5-
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scooper stored in water at a temperature of 68F. -CDI- EHS educated PIC on proper storage and PIC replaced item and stored it on a clean dish. -0-
Nov 21, 2023 A 98.5 · 5 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspectionRepeat violation
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 one (1) open bag of oysters stored within the a pan of clams with no distinguishing bag tag. All other portions of bagged and panned shellstock were observed with proper tags retained. CDI -PIC voluntarily disposed of untangled oysters. REPEAT.
Retain bag tags on individual bags or packages of shell stock. When rotated to pans, each bag of shell stock shall be in its own SEPARATE container, not intermingled with portions of shellstock of the same or different varieties. Maintain tags in container or pan until such a time that the last portion of shellstock is sold; at this point, write the date of final sale on the tag and retain for AT LEAST 90 days with other completed shell stock tags, in chronological order.
#15 · Food separated & protected
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed potatoes stored over oyster rock salt at dry storage. All other storage conditions were observed as being effective and within compliance.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of pump oil stored above clean linens in plastic bags at chemical and linen shelving. CDI - EHS discussed proper chemical storage with PIC and rotated pump oil to readily available lower shelving, along with soap and dish sanitizers.
#37 · Food properly labeled: original container
Corrected during inspection
3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) plastic containers of wasabi powder and one (1) shaker of old bay spice at spice rack with no effective labeling. CDI - PIC labeled containers. EHS and PIC discussed labeling methods, including station labeling and labeled bins.
#45 · Single-use & single-service articles: properly stored & used −0.5
Corrected during inspectionRepeat violation
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (poke bowls and lids) with exposed food contact surfaces. CDI - Articles were reoriented to prevent potential contamination. REPEAT.
Aug 4, 2023 A 98.5 · details not yet loaded
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Apr 14, 2023 A 98.5 · details not yet loaded
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Jan 3, 2023 A 97 · details not yet loaded
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Sep 20, 2022 A 99 · details not yet loaded
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Jun 22, 2022 A 99.5 · details not yet loaded
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Mar 31, 2022 A 95 · details not yet loaded
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Nov 12, 2021 A 96.5 · details not yet loaded
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Jul 9, 2021 A 99 · details not yet loaded
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Jan 20, 2021 A 98.5 · details not yet loaded
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Oct 1, 2020 A 98.5 · details not yet loaded
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Jun 18, 2020 A 98.5 · details not yet loaded
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Aug 23, 2019 A 98.5 · details not yet loaded
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Apr 26, 2019 A 98.5 · details not yet loaded
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Dec 7, 2018 A 98 · details not yet loaded
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Aug 15, 2018 A 99 · details not yet loaded
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Jun 8, 2018 A 98 · details not yet loaded
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Mar 22, 2018 A 98.5 · details not yet loaded
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Nov 15, 2017 A 98.5 · details not yet loaded
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Jul 25, 2017 A 98.5 · details not yet loaded
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May 3, 2017 A 99 · details not yet loaded
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Jan 26, 2017 A 98 · details not yet loaded
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Sep 27, 2016 A 99.5 · details not yet loaded
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Jun 16, 2016 A 99.5 · details not yet loaded
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Mar 29, 2016 A 99.5 · details not yet loaded
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Dec 11, 2015 A 98.5 · details not yet loaded
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Sep 29, 2015 A 98 · details not yet loaded
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Jun 24, 2015 A 99 · details not yet loaded
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Jan 22, 2015 A 97 · details not yet loaded
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Oct 16, 2014 A 98.5 · details not yet loaded
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Jul 17, 2014 A 99 · details not yet loaded
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Feb 25, 2014 A 98.5 · details not yet loaded
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Oct 29, 2013 A 100 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “CLEAN CATCH FISH MARKET” or State ID 2060016830). Inspection type (routine vs. follow-up) is not published in the county's data.