A96.5

SPX THE MARKET PLACE

13320 BALLANTYNE CORPORATE PL, Charlotte, NC 28277

Restaurant · NC permit/State ID 2060017669

Latest gradeA (96.5)

Last inspectedOct 19, 2026

Inspections on record37

On record sinceSep 9, 2013

Score history

Sep 9, 2013Higher is betterOct 19, 2026

Inspections & violations

Oct 19, 2026 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed TCS items in single door RI cooler above 41F (see temp chart). EHS observed ambient temperature of unit at 66F. PIC stated temperature rose due to door being open. This unit is one of the main storage units for TCS items used at grill station. PIC stated majority of items were prepared this morning and within four hour cooling window. PIC stated one sheet pan of grilled chicken was in unit over night. PIC stated raw salmon was thawed in refrigeration and transferred from downstairs WIC to unit prior to inspection. PIC stated the transfer process potentially took too long and the salmon rose in temperature prior to placing into unit. PIC stated cooked mushrooms, diced tomatoes, and a second tray of grilled chicken were prepared at 9:30am. EHS observed the remaining items in unit at 41F or below (see temp chart). EHS observed unit cool to 38F during type up. CDI - Grilled chicken, cooked mushrooms, raw salmon, and diced tomatoes were placed into blast chiller to quickly cool. EHS observed items cooled below 41F prior to end of inspection. The one sheet pan of grilled chicken from yesterdays service was voluntarily discarded. REPEAT. (3) 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 .

#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) EHS observed container of shredded mozzarella and half/half held beyond 7 days. EHS observed container of roasted red peppers stored with no date. PIC stated item was removed from can this morning. CDI - PIC voluntarily discarded half/half and mozzarella. PIC dated red peppers. (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 .

#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 EHS observed cut lettuce, raw chicken, and slaw mix cooling at inadequate rates (see temp chart). EHS observed lettuce cooling in reach in cooler covered with plastic wrap. EHS observed raw chicken and slaw mix cooling in grill low boy unit. Slaw mix observed covered with plastic wrap. Slaw and chicken were prepared 45 min prior to beginning of inspection, cut lettuce cooling from preparation since 9am. CDI - PIC removed items from reach in cooler and finished chilling in blast chiller. (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 .

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

4-501.11 Maintain equipment in good repair. EHS observed three door low boy cooler in disrepair during inspection. PIC stated work order has been placed and sign will be placed on unit. PIC stated unit broke yesterday during preventative maintenance. No food observed stored in unit during inspection. (0)

View this inspection on the county portal ›

Jun 11, 2026 A 98 · 3 violations

Inspector comments: EHS observed hand sink at service line has been removed. PIC stated hand sink was removed after the addition of the WIC to add more space for prep tables. Facility has one hand sink still on service line accessible to all staff. EHS notified permitting senior. EHS advised if hand wash violations are documented hand sink could be required to be replaced-installed.

#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 EHS observed numerous TCS items throughout cold line and in reach in coolers above 41F. PIC discussed with food employee who stated items in cold line above 41F were prepared 30-45 min prior to service starting. Food employee stated items were cut or prepared and immediately placed into cold line. PIC provided education on cooling prior to cold holding with staff. EHS observed 4 large turkeys in two different reach in coolers above 41F (see temp chart). PIC stated turkey was prepared on the 9th and cooled in blast chiller before being wrapped and placed into units. Food employee stated items cooled in blast chiller to 38F but no temperature was documented. PIC stated temperatures have been checked today, but only the temperature of the units not the food inside. PIC stated reach in coolers where turkey was found is opened frequently and stated could have been moved around due to catering event. CDI - PIC voluntarily discarded turkey, all items within cooling window on cold line were placed into blast chiller. EHS observed temperatures of these items at 41F or below prior to end of inspection. (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 .

#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 EHS observed in use sanitizer bucket being stored on prep surface next to exposed food and baked goods. EHS observed no contamination and provided education. CDI - PIC removed sanitizer bucket. (0)

#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. EHS observed food debris and residue accumulating on grill low boy gaskets and interior. Increase cleaning frequency to avoid accumulation. During previous inspection EHS observed numerous reach in coolers with black residue present on gaskets. EHS only observed one unit soiled with residue and debris. ***EHS will no escalate points due to improvement. REPEAT. (0.5)

View this inspection on the county portal ›

Feb 4, 2026 A 98.5 · 4 violations

#33 · 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 EHS observed items actively cooling from ambient in reach in coolers. EHS observed cut cantalope cooling with no change in temperature after 30 min. EHS observed numerous proteins and TCS items for the grill and fry stations above 41F. These items were being actively used throughout service and placed back in tall reach in units. EHS observed these items with no change in temperature after thirty minutes. EHS observed unit fluctuating temperature when door is opened. EHS advised to stop cooling in units once blast chiller is fixed.CDI - Items were taken to WIC to quickly cool, some items were used up prior to end of inspection. (1) 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 .

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

4-501.11 Maintain equipment in good repair. EHS observed blast chiller in disrepair during inspection. PIC stated unit will be repaired and a second blast chiller is being ordered. (0)

#48 · Warewashing facilities: installed, maintained & used; test strips

4-501.15 Operate a warewashing machine in accordance with the data plate. PIC stated at start of inspection dish machine is in disrepair. Facility discontinued using machine until repaired. Unit is high temperature. EHS stated unit can be used for wash and rinse and then sanitized at three compartment sink. PIC stated only single service items are used. Multi-use utensils and plates are offered but never used. EHS will return when repairs have been conducted. (0)

#49 · Non-food contact surfaces clean −0.5

Repeat violation

View this inspection on the county portal ›

Oct 8, 2025 A 98 · 5 violations

Inspector comments: All TCS foods are placed on TPHC at each station. Facility has lunch between 11:30-1:30.

#24 · Time as a Public Health Control; procedures & records −1.5

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 TCS foods for the salad line placed on time for lunch service. EHS observed no time stamp for any items at salad bar. PIC showed EHS log where employees are required to document time food was placed on time daily. CDI - PIC educated employee and instructed time stamp be documented. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed yogurt, melons, and liquid eggs stored in reach in units at the make line. PIC stated these items were left over from breakfast and should have been discarded. CDI - PIC instructed food employee to discard. (1.5)

#33 · 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 EHS observed a few items cooling in reach in units cooling tightly wrapped or with lids. These items were prepared today and then placed in reach in unit for storage. Facility utilizes blast chiller to cool per procedure. EHS observed speed rack of uncovered TCS foods cooling in tall reach in cooler. EHS observed thermostat of unit showing 46F. Once door is opened temperature rises 5-6 degrees. PIC stated all items on speed rack were prepared this morning around 10:30 am for catering and lunch service. EHS was unable to determine if unit is in good repair. Due to concern in regards to cooling TCS foods, EHS instructed PIC to remove items to a unit holding under 41F. PIC removed and placed items for service in WIC. EHS observed items cooling adequately in WIC prior to end of inspection.10-day VR required to observe unit in good repair to adequately cool. (0.5) **EHS observed ambient temperature of unit holding at 38F via internal thermometer by end of type up. EHS will still return within ten days to check on status of unit for long term compliance. EHS advised PIC to refrain from cooling in reach in unit and utilize blast chiller or WIC for cooling solely.*** 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 .

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

4-501.11 Maintain equipment in good repair. EHS observed tall reach in unit in back area of kitchen in disrepair. PIC stated the unit has been out of repair and will be fixed. (0)

#49 · Non-food contact surfaces clean

#56 · Meets ventilation & lighting requirements; designated areas used

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in a non-designated area in reach in cooler. CDI - PIC removed employee food. (0)

View this inspection on the county portal ›

Jun 12, 2025 A 98.5 · 4 violations

#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 salmon in lowboy dated 06/03 and roasted peppers with illegible date mark. CDI- PIC voluntarily disposes both items. (-0)

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies near hand sink in back area with conveyor dish machine. (-1)

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed metal pitchers with deteriorated metal, no longer smooth and cleanable. PIC states they will remove pitchers from service. (-0.5)

#56 · Meets ventilation & lighting requirements; designated areas used

Corrected during inspection

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage on food prep counter near mixer. CDI- PIC relocates beverage form food prep area. (-0)

View this inspection on the county portal ›

Feb 3, 2025 A 97 · 2 violations

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed produce RIC with ambient temperature of 50F and TCS foods inside (tomato sauce, sliced lettuce) above 41F. CDI- PIC voluntarily disposes of TCS foods inside RIC. REPEAT. (-3) 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 .

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

Corrected during inspection

4-501.11 Maintain equipment in good repair. Observed RIC at 50F, unable to hold TCS foods. CDI- PIC calls in work order for RIC. (-0)

View this inspection on the county portal ›

Oct 7, 2024 A 98 · 3 violations

#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 Greek yogurt and baby bell soft cheese at beverage grab-and-go above 41F. PIC states items were placed there this morning, and returns items to WIC. TCS foods will not be stored in the grab and go until grab-and-go unit temperature can be reduced. (-1.5)

#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 TCS items in RIC increase in temperature while cooling. EHS discusses cooling methods with PIC and advises modifications to location and storage container type to facilitate proper cooling. CDI- Items moved to WIC for proper cooling. Items prepped at 10:30 am still with plenty of time to reach 41F. (-.05) 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 .

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large overturned container at dumpster area which should be removed to prevent harborage of pests at earliest opportunity. (-0)

View this inspection on the county portal ›

Apr 18, 2024 A 100 · 1 violation

#55 · Physical facilities installed, maintained & 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 need for sweeping in the WIC. (-0)

View this inspection on the county portal ›

Jan 9, 2024 A 99 · 1 violation

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies/drain flies in area near coffee station and hot line. Keep working to prevent and eliminate pests. - 1 - REPEAT

View this inspection on the county portal ›

Sep 27, 2023 A 99 · 4 violations

#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 opened pesto with date mark of 9/18. CDI-PIC discarded pesto. 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 −1

Corrected during inspectionRepeat violation

REPEAT 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 roasted red peppers (from can) in prep reach-in above 41F due to recent preparation - around 51F. Observed tuna salad in sandwich prep top at 48F. PIC took items to blast chiller to cool quickly before placing back into prep unit. Observed deli slices and deli chub in sub prep unit/reach-in around 48F. These items were recently sliced by employee. Possibly elevated temperature due to improper cooling method. PIC will spot check unit throughout day to ensure ambient temperatures are adequate for cold holding. EHS allowed PIC to place deli slices on TPHC since lunch rush was beginning. Food will be discarded after lunch shift. CDI 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 .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies/drain flies in dish machine room. Keep working to prevent and eliminate pests.

#41 · Wiping cloths: properly used & stored

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple buckets with wet wiping cloths stored in sanitizer solution below 200ppm QAC. Quat sanitizer out of 3 compartment sink dispenser observed at 400ppm QAC.

View this inspection on the county portal ›

Apr 13, 2023 A 98 · details not yet loaded