Premises Information


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Name

SEABOARD SOUTHEND

Address

3232 SOUTH BV

STE 101

City/State/ZIP

CHARLOTTE

28209

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/8/2025

Final Score @ Grade

96.50

General Comments

This is the third inspection where date marking has been marked at a repeat violation. This is the second repeat at full points. EHS advised facility that if date marking is noted as noncompliant during the next routine inspection that facility will be placed on a risk control plan (RCP). Facility expressed interest in adding ceviche and shrimp cocktails to the menu. As well as wanting to reheat, hot holding and cool soups. EHS advised facility send an email detailing the menu expansion and EHS will advise. Facility is not currently permitted to add these menu items and should refrain until EHS gives permission. Additional training/educational materials: https://eh.mecknc.gov/food

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	3	Proper date marking & disposition	Yes	Yes	No	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 Observed the following items and discard dates on TCS items in the facility that were held more than 7-days: chicken (11/26), bacon (11/25), and Pulled pork (11/26). Observed a bag of spinach with no date mark. Observed sausage date marked for 8 days (12/1-12/8). CDI- All items were voluntarily discarded. REPEAT -3- SEE COMMENTS. 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 .
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in sanitizer solution at 0ppm. CDI- PIC replenished sanitizer with a concentration of 200ppm. -0-
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	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 that facility did not have an approved min/max thermometer for their dish machine. 10-day VR Required -0.5-
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed damaged light shield in the kitchen. Repair. -0-