A97
PUBLIX #1518 DELI
4425 RANDOLPH RD, Charlotte, NC 28211
Restaurant · NC permit/State ID 2060019204
Latest gradeA (97)
Last inspectedOct 14, 2026
Inspections on record25
On record sinceJul 11, 2018
Score history
Jul 11, 2018Higher is betterOct 14, 2026
Inspections & violations
Oct 14, 2026 A 97 · 3 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink behind fry station to be out of soap. CDI- PIC restocked soap in the dispenser.
#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 grilled chicken tenders from the WIC, prepped salads from 10/13 and 10/14 in the grab and go cooler, and deli meat and sliced cheese at the sub-station to all cold holding above 41F. PIC discarded grilled chicken tenders, placed the salads from the grab and go in the WIC to cool and discarded the top layer of deli meat/ cheese that was over-stacked in the prep top holding above 41F. REPEAT.
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 .
#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. Observed boxes of raw chicken stored on the floor of the raw chicken WIC. CDI- PIC moved boxes off the floor.
Jun 26, 2026 A 98 · 3 violations
#22 · Proper cold holding temperatures
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed feta and blue cheese stored in shallow containers in prep sub area and holding above 41F. CDI items pulled 30 minutes ago and placed in walk in for cooling.
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 .
#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 hot bar that was not logged on sheet for time stamps. CDI items just pulled and log on TPHC logs.
#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 facility cooling pastas, salads and prepared foods in blast chiller where one container is open to track temperatures and others were closed and stacked while cooling. Open container showed it was at 41F and all items pulled and placed in front case where other items that were covered were observed above 41F. CDI items from front display case pulled to be cooled back down in blast chiller and items covered in blast chiller currently opened to allow proper air flow. Observed fruit platters for catering that were stacked while cooling in walk in unit. CDI items uncovered and spread out on racks to allow proper airflow for 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 .
Feb 24, 2026 A 98 · 1 violation
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P
Observed food employee wash hands, food employee did not use a barrier when turning off the faucet to prevent contaminating hands after washing.
CDI - PIC made aware and the food employee was instructed and washed hands properly.
Sep 22, 2025 A 97 · 2 violations
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple pans, and lids stored as clean with food residue and buildup, observed squeeze bottle with residue, and multiple skewers with a buildup of food debris. -CDI- Soiled FCS moved back to ware washing for proper W/R/S.
Facility has been out of compliance for clean food contact surfaces in 3 consecutive inspections. If facility remains out of compliance on next inspection facility may be placed on a Risk Control plan or permit action may be taken.
REPEAT (-3-)
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
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple bagged portions of roast beef above 41F that was prepped this morning. -CDI- PIC moved roast beef into blast chiller to be properly cooled down before going back on to prep line. Observed mozzarella cheese olive bar above 41F. -CDI- PIC moved mozz cheese back into WIC to cool down. EHS coached PIC to fill the olive bar less, so that mozz cheese is not over the fill line.
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 .
Jun 27, 2025 A 97 · 3 violations
Inspector comments: Observed dish machine not functioning properly items were not fully be pulled through the dish machine unless another items was put behind to push through the second half of the machine.
#16 · Food-contact surfaces: cleaned & sanitized −3
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed multiple skewers for Rotisserie chicken, pans and colander stored as clean with food debris and sticky residue present on the food contact surfaces.
CDI - All items moved to the dish machine to be properly washed, rinsed and sanitized.
REPEAT.
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 .
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.
Observed handless scoop submerged inside diced boiled egg and blue cheese at the sub station.
CDI - Items removed and discarded.
#44 · Utensils, equipment & linens: properly stored, dried & handled
Corrected during inspection
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed dishes stacked wet.
CDI - Items were separated to air dry.
Feb 12, 2025 A 98.5 · 1 violation
Inspector comments: Olive Bar not in use at the time of the inspection.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed pan and multiple utensils, stored as clean, with food debris present on the food contact surfaces.
CDI - Items were removed and placed at the 3 compartment sink to be properly washed, rinsed and sanitized.
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 .
Oct 28, 2024 A 97 · 4 violations
#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 by deli area obstructed by a ladder and push cart. Cut gloves hanging on side of hand sink by 3-compartment sink. CDI- PIC removed items
#22 · Proper cold holding temperatures −3
Repeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in olive and cheese bar above 41F. CDI- Items were pulled from unit to cool.
Verification visit required within 3 days.
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 .
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility utilizing TPHC procedures without a written procedure. CDI- EHS gave copy of written procedure for TPHC to PIC to update and keep on file at all times.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#33 · Proper cooling methods used; adequate equipment for temperature control
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 items in make table for deli sandwiches above 41F. Items were prepared this morning before placing in make table. CDI- PIC removed items to place in blast chiller to cool quickly.
Observed covered gravy cooling from 48F to 46F in 40 min time span. Gravy should cool at a rate of 0.12F/min.
CDI - Gravy was uncovered to properly cool.
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 .
Jun 28, 2024 A 97 · 4 violations
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.
Observed deli slicer, knives, and multiple pans stored as clean with food present on food contact surfaces.
CDI - All items were moved to dish pit to be properly 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 .
#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 RTE spicy shrimp stored inside sushi prep unit above 41F.
Sushi chef added frozen (thawing) shrimp to shrimp that were observed above 41F to reduce temperature.
Observed chicken tenders, buffalo chicken and popcorn chicken inside grab n go cooler above 41F.
CDI - Items were individually temped by food employee and items above 41F were voluntarily discarded.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use.
Observed unwashed avocado with sticker in sandwich prep for use.
CDI - Avocados removed and washed.
#49 · Non-food contact surfaces clean
Corrected during inspection
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 surfaces of equipment in deli kitchen in need of cleaning.
Dec 20, 2023 A 99 · 3 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 Publix brand Genoa salami and hard salami that did not have a date mark. CDI Verified product labeled “keep refrigerated” and products were dated.
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 .
#35 · Approved thawing methods used −1
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf
Observed chicken pieces, marinara, pasta, and Alfredo sauce that was thawing under running water where the surface of the food product reached 55-44F. CDI items moved to blast chiller to cool back down. Repeat
#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.
Observed box of lettuce stored on floor in walk in cooler.
Jul 10, 2023 A 95 · 3 violations
#21 · Proper hot holding temperatures −1.5
Corrected during inspection
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding mushroom bisque and other soups hot holding at 119-124F in hot well for customer self service. Per PIC, facility experienced a power outage at 9:18A as documented by monitoring system for facility. Power restored and unit was not working. CDI - PIC voluntarily discarded soups, repaired unit and refilled with new product during inspection.-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#22 · Proper cold holding temperatures −3
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding deli chubs near sub station at 44-50F for deli ham, deli turkey and other TCS foods. Ambient air was 62F. CDI - PIC stated power outage experienced at 9:18A and deli case did not power back up. PIC checked temperatures again and moved products to WI after EHS verified morning temperature check were performed today before 9 showing TCS foods in deli case were cold holding at 41F. PIC repaired cooler and deli meat delivery moved to WI. Use only after ambient air low enough to maintain all TCS foods at or below 41F.
Observed feta olive salad and lemon feta olive salad cold holding above 41F in olive bar. Observed RTE chicken noodle soup and broccoli cheddar soup from previous day cold holding above 41F. Per PIC, soup has not been out of cold holding today. CDI - PIC moved these back to WI freezer to cool. Continue monitoring CH items to ensure all cold holding at or below 41F. REPEAT -3-
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used −0.5
Corrected during inspectionRepeat violation
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked brown gravy thawing under running water at 83F. CDI - PIC immediately reheated for hot bar use. -.5- REPEAT
May 15, 2023 A 97 · 6 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food thermometer calibration and ice water dumped in handsink after process complete. CDI - PIC educated that handsinks are only for handwashing. Choose another sink for dumping. -0-
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on knives, inside containers stacked as clean in dish pit. All items were declared clean. CDI - Dishes recleaned. -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: 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 cold holding cut watermelon in grab and go case at 43F. Per PIC, item has been in cold holding after cooling in walk in cooler. CDI - PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#35 · Approved thawing methods used
Corrected during inspection
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked meatballs thawing under water at 72F. Internal temperature of meatballs was 58F. CDI - PIC quickly cooled meatballs to 41F using blast chiller. -0-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. P Observed out of service dish machine in cheese station. Repair. -0-
#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 buildup inside sliding drawers in cold cases. Clean often enough to prevent buildup. -0-
Mar 17, 2023 A 99.5 · 1 violation
#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 sandwiches, chopped boiled eggs and diced tomatoes not 41F or below prior to placing in cold holding. CDI - PIC educated food employees on procedures for cooling TCS foods to 41F or below before placing in cold holding. Foods placed in blast chiller to cool to below 41F. -.5-
For more information, please visit: http://meck.co/FoodSafety 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 .
Nov 21, 2022 A 98.5 · 1 violation
Inspector comments: EHS observed supplier names on outsides of AFC boxes today. Each provider has a letter in email sent to facility today as Parasite Letter of Guarantee.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked chicken and other pans of hot foods in metal hot box located at cook line across from oven held using TPHC without time stamp, per written procedure. CDI - PIC showed EHS TPHC procedure and marked times on hot box as stated in procedure with food names. -1.5-
Aug 15, 2022 A 97.5 · 3 violations
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed boxed raw fish in AFC boxes without letter of guarantee for AFC. Per AFC rep, fish comes from one of the vendors listed in the blue binder. EHS advised PIC that it cannot be determined which vendor has supplied which fish today. VR no later than 08/25/2022 to ensure facility has a letter of guarantee for AFC under which the approved vendors may be listed. -1-
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Brie, mozzarella and blue cheese cold holding in cheese case at 43F. CDI - PIC submitted service request and removed all cheese from case. Cheese delivered today placed in working cooler and other cheese voluntarily discarded. POINTS NOT ESCALATED TODAY AS THE CONDITION WAS MUCH IMPROVED OVER LAST INSPECTION. -1.5-
#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 Observe one container of drain foam unlabeled and stored under drain of handsink near sub station. CDI - PIC labeled. -0-
Jun 22, 2022 A 97 · 7 violations
#15 · Food separated & protected
Corrected during inspection
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one box of unwashed brussel sprouts stored directly above RTE foods on walk in cooler shelf. CDI - PIC rearranged storage order. -0-
#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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed deli and cheese chubs in deli case at 44-47F and cheeses in cheese display case cold holding above 41F. CDI - PIC provided information that temperature checks took place at 7A that were 41F or below in deli case. Deli meat and cheese cooled down in walk in cooler. Cheeses voluntarily discarded and rearranged to restore cascade to ensure temperature maintained at 41F or below. Refrigerator technician on-site during inspection for repairs. -1.5-
#36 · Thermometers provided & accurate −0.5
4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cooler on floor used for cold chicken products packaged by deli without an ambient air thermometer installed. Install an ambient air thermometer. -.5-
#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 unlabeled containers of cold ingredients for salads on walk in shelf with date marking but no common name of food. Label these. -0-
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 cleaned cutting board in sushi station stored directly behind faucet on 3-comp sink subject to splash and moisture after cleaning and air drying. -.5-
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
4-501.11 Maintain equipment in good repair. Observed missing hinge sprocket on lower left side of prep unit nearest sub station. Observed out of service blast chiller in deli nearest deli meat and cheese case. -.5-
4-502.11(A) Maintain utensils in good repair. Observed deep grooves forming inside several black plastic food containers. Replace these when no longer smooth and easily cleanable.
#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 dark buildup on floor under soda dispenser cabinet to the immediate right of the soda dispenser. Clean often enough to prevent buildup. -0-
Feb 21, 2022 A 98 · details not yet loaded
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Nov 30, 2021 A 99 · details not yet loaded
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Sep 8, 2021 A 98 · details not yet loaded
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Feb 17, 2021 A 98 · details not yet loaded
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Oct 26, 2020 A 98 · details not yet loaded
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Jun 25, 2020 A 99.5 · details not yet loaded
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Aug 19, 2019 A 96 · details not yet loaded
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Mar 20, 2019 A 92.5 · details not yet loaded
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Dec 27, 2018 A 97 · details not yet loaded
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Jul 11, 2018 A 96.5 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “PUBLIX #1518 DELI” or State ID 2060019204). Inspection type (routine vs. follow-up) is not published in the county's data.