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Blazer's of Commerce
20608 HIGHWAY 441 SOUTH S , COMMERCE, GA 30529 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 25, 2026): Inspectors recorded 5 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene. This restaurant scored as low as 78 on January 31, 2025 — see the full history below.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
A90September 25, 20265 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
9/Note: Observed a box of prepared ranches in WIC that are made with ranch packets, mayonnaise and buttermilk prepared on 9/16/2026.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Note: Observed 3 knives on magnetic far to be chipped off the top.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Note: Observed meat improperly thawing in prep sink in stagnant water.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Note: Observed inspection report posted in public view to be from 1/26/23. Most recent inspection report that should have been posted was 1/31/25.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Note: Gender neutral restroom missing covered trashcan.
−1 point · Cited as “511-6-1.06(5)(h) - toilet room receptacle, covered (c)”C78January 31, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
Observed staff member handle raw burger patty with gloved hands, then handle clean equipment without washing hands and changing gloves in between. Observed staff member wash hands and use freshly washed hands to turn faucet handles off instead of using paper towel. Food employees shall clean their hands during food preparation as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. To avoid re-contaminating their hands, food employees may use disposable paper towels when touching surfaces such as manually operated faucet handles. Staff member handling raw burgers, re-washed hands, changed gloves, changed equipment out for clean utensils. Staff member who used clean hands to turn faucet handles re-washed hands & used proper handwashing procedure. Distributed guidance on proper hand washing procedures.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed cooked wings bearing a label indicating preparation at 10:30 AM and discard time at 3:30 PM. If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Consulted with staff about proper time as a public health control procedures. Staff corrected the labels to bear a 2:30 discard time.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed wiping cloths stored in a quaternary ammonium solution at 100ppm concentration. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at appropriate concentration. Per the manufacturer's instructions, sanitizer concentration should be 200-400ppm.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed non-food contact surfaces throughout facility with accumulation of dust & food residue. Non-food contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Corrective action: incorporate deep cleaning procedures at a frequency to prevent soil accumulation.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit 006-FS-2015-05010. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.