A95.5
FAT GUY & A PIE OF NY
610 JETTON ST, STE 150, Davidson, NC 28036
Food Stands · NC permit/State ID 2060024483
Latest gradeA (95.5)
Last inspectedOct 23, 2026
Inspections on record3
On record sinceDec 4, 2025
Score history
Dec 4, 2025Higher is betterOct 23, 2026
Inspections & violations
Oct 23, 2026 A 95.5 · 8 violations
Inspector comments: TPHC - Pizza Slices, Pinwheels
Establishment is currently providing 16 seats for customers. This establishment holds a FOOD STAND permit that only allows 8 seats due to no public restroom. Continued violations may result in permit action.
#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 several employee drinks stored on prep surfaces above food and pizza boxes.
#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 70 degree marinara cups for breadsticks. Observed 57 degree vodka sauce. Items were voluntarily discarded.
#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 missing time stamps for pizza slices. CDI - Labels were added for the time they were brought out.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
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 74 degree mushrooms cooling on a counter. CDI - Mushrooms were moved to the walk-in cooler to rapidly cool.
#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 squeeze bottles of oil without labels.
#38 · Insects & rodents not present; no unauthorized animals
6-202.15 Protect outer openings of establishment from insect or rodent entry.
Observed a light gap in the middle of the side kitchen door.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed open bags of flour on the floor. Improvements made from previous inspection.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed employees preparing food while wearing watches and bracelets.
May 20, 2026 A 95.5 · 8 violations
Inspector comments: Establishment had 11 seats provided (7 outside) during inspection. Food stands are only allowed to provide 8 seats due to no available restroom for customers. CDI - 3 chairs were removed during inspection.
A second pizza oven was added underneath the hood with fire department approval
TPHC - Pizza Slices, Pinwheels
#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 three employee drinks stored above prep surfaces or pizza boxes.
#15 · Food separated & protected −3
Corrected during inspectionRepeat violation
REPEAT
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed burger patties (employee food) stored above ready to eat items in the reach-in cooler. Observed raw eggs (employee food) stored above lettuce and bacon stored above ready-to-eat products in the walk-in cooler. CDI - All items were moved to the correct order.
#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 100 degree mushrooms beginning the cooling process in a dough warmer. CDI - Sheet were moved to the walk-in cooler to rapidly cool.
#36 · Thermometers provided & accurate −0.5
Corrected during inspection
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf .
Observed no thin-probe thermometer during inspection. CDI - Owner ordered new thermometer during inspection and provided proof of purchase.
#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 a large bin of salt and sugar without labels.
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
REPEAT
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed a bag of onions stored on the floor.
#41 · Wiping cloths: properly used & stored
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed soiled wiping cloths stored on prep surfaces.
#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 raw burgers and raw eggs (employee food) stored above ready-to-eat items in the reach-in and walk-in cooler. CDI - Items were moved to the bottom shelves
Dec 4, 2025 A 95.5 · 13 violations
Inspector comments: EHS observed the following violations of permit conditions.
1) Establishment may only cook and cool 2 items. EHS observed establishment is cooking and cooling: Onions, Peppers, Mushrooms, Sausage, Chicken.
2) Food Stands may only provide 8 seats. EHS observed 10 seats during inspection. Owner stated that he will remove two chairs.
3) No raw meats may be used. EHS observed raw link sausage, chicken and eggs. Owner stated that he is no longer using chicken and eggs and will remove from the establishment. EHS will allow link sausage to be cooked (ready-to-cook form) in the oven until further information can be gathered from Supervisor.
4) EHS observed a small fryer and hot plate on a prep table that is not located underneath the hood.
#2 · Certified Food Protection Manager
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Establishment is under new permit grace period.
#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 above clean dishes.
#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 a bloated olive can. CDI - Item was voluntarily discarded.
#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 eggs stored above sauce and dough in the walk-in cooler. CDI - Eggs were removed from the establishment.
#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)
Observed open packages of Feta, goat cheese, cooked onions, cooked chicken, prosciutto, open packages of rice balls and cooked sausage without date marks. CDI - Items were dated for the date they were prepared.
#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 missing time stamps for all TPHC pizza’s. CDI - Time was added for each item and pizza was sold before the end of 4 hours.
#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 one spray bottle of chemical without a label. CDI - Owner labeled during inspection.
#35 · Approved thawing methods used
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
Observed sausage thawing on a counter top. CDI - Items was moved under running, cold water.
#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.
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer.
Observed a bag of onions stored on the floor. Observed paper towels inside of containers of lettuce.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.
Observed an employee preparing food while wearing a watch.
#45 · Single-use & single-service articles: properly stored & used
4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination.
Observed bulk paper towels stored inside of the employee restroom.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.
Observed a “house hold use only” fryer and blender.
#53 · Toilet facilities: properly constructed, supplied & cleaned
5-501.17 Provide a covered waste bin in female restrooms.
Observed no covered trash can in the employee restroom.
Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “FAT GUY & A PIE OF NY” or State ID 2060024483). Inspection type (routine vs. follow-up) is not published in the county's data.