A93.5
WILLIAMS PLACE
825 PENINSULA DR, Davidson, NC 28036
Restaurant · NC permit/State ID 2060018694
Latest gradeA (93.5)
Last inspectedOct 8, 2026
Inspections on record29
On record sinceDec 15, 2016
Score history
Dec 15, 2016Higher is betterOct 8, 2026
Inspections & violations
Oct 8, 2026 A 93.5 · 11 violations
Inspector comments: TPHC is used for Buffets and Service Carts
Buffets must be attended or include sneeze guards
Curing salts must be used per manufacturer instructions
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employee drink stored on prep surfaces or above food products.
#15 · Food separated & 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
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.
Observed an employee touch clean dishes with gloves worn for cleaning dirty dishes. CDI - Employee was educated by EHS and manager and will now begin discarding gloves and washing hands in between. Observed open package of raw salmon stored above bread in the walk-in freezer. CDI - Item was moved to the bottom shelf. Observed a container of bread rolls without a protective covering.
#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 cut melon, tomatoes, cottage cheese and housemade ranch above 41 degrees due to them being brought out on a cart for lunch service. (See temperature chart) EHS observed employees attempting to cool these products down for later service. CDI - Items were voluntarily discarded. Establishment will now keep all TCS products on TPHC during service. EHS provided policy during inspections. Any additional TCS products must be added to the policy.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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)
Observed missing date marks for mozzarella and ranch dressing. CDI - Mozzarella was voluntarily discarded and ranch was dated. No increase in points due to improvement on date marking from previous inspections.
#37 · Food properly labeled: original container −1
Repeat violation
REPEAT
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 one squirt bottle of water and one container of salt without labels.
#40 · Personal cleanliness −1
Repeat violation
REPEAT
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed several employees preparing food with no hair restraints or beard guards. Observed an employee preparing food while wearing a watch.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed several soiled wiping cloths stored on prep surfaces. Observed 0ppm Quat sanitizer in a sanitizer bucket.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair.
Observed a broken warmer on the walk-in freezer door that is causing a build-up of ice. Observed a rusting clean dish storage rack.
#49 · Non-food contact surfaces clean
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.
Observed a large amount of spilled juice inside of the reach-in cooler due to the nozzles opening while closing the door.
#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 dusty vent covers.
#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 an employees personal belongings, keys and phone stored on a prep surfaces.
Apr 30, 2026 A 96.5 · 6 violations
Inspector comments: EHS provided 4-hour TPHC policy for Buffets
#13 · Food in good condition, safe & unadulterated −1
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed several dented cans in dry storage. CDI - All dented cans were removed to be returned to the supplier.
#16 · Food-contact surfaces: cleaned & sanitized
Follow-up verification required
3-DAY VERIFICATION REQUIRED
4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.
Observed the high-temp dish machine only reaching 158 degrees after several cycles. Establishment will use single-service plates and tableware until it is repaired. Ecolab has been called.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT
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)
Observed cooked sausage and open can of water chestnuts from 4/21/26. CDI - Items were voluntarily discarded. Improvements in date marking from previous inspection
#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.
Observed several small shakers or squeeze bottles of salt without labels.
#40 · Personal cleanliness −1
Repeat violation
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed several food employees preparing food without hair or beard restraints. Observed one employee preparing food while wearing bracelets.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed single-service gloves stored on the floor of the office closet.
Nov 4, 2025 A 97 · 6 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Repeat violation
REPEAT
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed two employees drinks stored on or above prep surfaces.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
REPEAT
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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)
Observed missing date marks for tomatoes and lettuce in the prep cooler from yesterday. Observed missing date marks for open packages of Feta and Mozzerella in the walk-in cooler. Observed chili from 10/28. CDI - Prep cooler items and chili were voluntarily discarded. Mozzarella and Feta were dated for the day they were opened. Improvements made from previous inspection.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Corrected during inspection
3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf
Observed missing date marks for “Lox” made with cold-smoked salmon. CDI - This item is for a rotating menu that was used last week. Manager and chef will be emailing corporate to add an asterisk to this item. EHS also observed multiple asterisks used on each menu for items that are fully cooked. (Chicken Tenders, Kielbasa, Cob salad, etc.)
#40 · Personal cleanliness −0.5
Repeat violation
REPEAT
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed multiple employees preparing food while wearing bracelets and no hair restraints.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed wiping cloths stored inside of sanitizer buckets with 0ppm quat.
#48 · Warewashing facilities: installed, maintained & used; test strips
Corrected during inspection
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf
Observed an irreversible thermometer with no working batteries. CDI - Manager was able to change batteries during the inspection.
Jul 9, 2025 A 97 · 10 violations
Inspector comments: Establishment uses a consumer advisor for pasteurized “eggs cooked your way” which is not required.
Establishment is following all conditions for a Highly Susceptible Population.
#3 · Management, food & conditional employee; knowledge, responsibilities & reporting −1
Corrected during inspection
2-102.11 (C) The Person in charge shall demonstrate knowledge of foodborne disease prevention.
Employees were unable to name the 6 major illnesses and symptoms. No poster or written policy was produced during the inspection. CDI - EHS provided paper copies of the employee health policy and emailed a digital copy. Chef and EHS discussed the exclusion requirements for highly susceptible populations.
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.
Observed an employee drink stored on a shelf above food products in the walk-in freezer.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf
Observed one dented can in dry storage. CDI - Can was removed to be returned to the supplier.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
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)
Observed lettuce, tomatoes and sausage in the prep cooler with no date marks. Observed cut turkey, cut ham and blue cheese in the walk-in cooler with no date marks. Observed chick peas past the 7-day date mark. CDI - All items were voluntarily discarded.
#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.
Observed squeeze bottles for oil and containers of salt or sugar with no labels.
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
3-306.11 Protect food on display using shields, packaging, or other effective means. -P
Observed boxes of food on the floor of the walk-in freezer. Observed unwrapped apples on display for guests. CDI - Apples were brought back to the kitchen to wash and wrap.
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed one employee preparing food without a hair restraint.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two soiled wiping cloths stored on prep surfaces.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor.
Observed food debris inside of storage bins for clean utensils.
#49 · Non-food contact surfaces clean −0.5
Repeat violation
REPEAT
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.
Observed grease or food debris on a few of the dry storage shelves.
Apr 7, 2025 A 98 · 3 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P
Observed food employee preparing/slicing cucumbers with no gloves on. CDI: Education provided and food employee washed hands and donned gloves.
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf
Observed hand sink next to ice machine blocked by rolling cart. CDI: Rolling cart moved.
#49 · Non-food contact surfaces clean
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.
Observed top of dish machine soiled with food waste.
Dec 10, 2024 A 99 · 1 violation
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspection
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at hand sink. CDI: PIC provided paper towels.
Aug 19, 2024 A 99 · 1 violation
#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 Observed dust buildup on black fans at hand sink and back prep tables. REPEAT VIOLATION.
Apr 11, 2024 A 99.5 · 1 violation
#49 · Non-food contact surfaces clean −0.5
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. Observed dust buildup on vent covers on ice machine.
Dec 11, 2023 A 100 · 0 violations
No violations were recorded for this inspection.
Sep 28, 2023 A 100 · 0 violations
Inspector comments: Discussed Food Safety Management Systems (FSMS) with PIC, Cody. For more information please visit:
https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
No violations were recorded for this inspection.
Jun 7, 2023 A 97 · details not yet loaded
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Mar 3, 2023 A 96 · details not yet loaded
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Nov 18, 2022 A 97.5 · details not yet loaded
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Aug 12, 2022 A 98 · details not yet loaded
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Jun 10, 2022 A 98.5 · details not yet loaded
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Mar 4, 2022 A 98.5 · details not yet loaded
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Dec 3, 2021 A 97 · details not yet loaded
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Sep 15, 2021 A 97 · details not yet loaded
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Jun 9, 2021 A 97 · details not yet loaded
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Mar 11, 2021 A 97 · details not yet loaded
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Sep 10, 2020 A 97 · details not yet loaded
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Jul 17, 2019 A 94.5 · details not yet loaded
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Mar 25, 2019 A 94.5 · details not yet loaded
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Aug 16, 2018 A 98 · details not yet loaded
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Apr 5, 2018 A 98 · details not yet loaded
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Nov 13, 2017 A 98.5 · details not yet loaded
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Aug 7, 2017 A 98.5 · details not yet loaded
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Apr 19, 2017 A 98 · details not yet loaded
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Dec 15, 2016 A 98.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “WILLIAMS PLACE” or State ID 2060018694). Inspection type (routine vs. follow-up) is not published in the county's data.