Georgia › Barrow County › Hoschton
JACK'S
1929 HIGHWAY 211 STE 105 , HOSCHTON, GA 30548 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 3, 2026): Inspectors recorded 4 violations, 1 of them critical, involving temperature control, food storage and facility upkeep.
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.
A93June 3, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control, food storage and facility upkeep.
Chicken wings in the cooling state were placed in a deep plastic container to cool. The wings were removed from the deep plastic container and placed on sheet pans to rapidly cool to 41F or below. The establishment must use proper cooling methods such as shallow pans, ice baths, etc., to cool from 135F to 70F within 2 hours and from 70F to 41F within 4 hours.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Dishracks were stored on the kitchen floor. The dishracks were cleaned and placed 6 inches above the floor. Dishracks must be stored at least 6 inches above the floor to prevent contamination.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”The floors in the kitchen and walk in cooler are in various states of disrepair. The floor must be replaced with Quarry tile or another approved surface. Submit the specification sheet of the proposed flooring prior to replacing.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”The walls are in various states of disrepair. All damaged walls must be repaired.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A97December 22, 20256 violations
Inspectors recorded 6 violations involving food storage, garbage & waste and facility upkeep.
Knife was stored between the table and the prep cooler. The knife was removed and cleaned. Knives must be stored in a clean, dry container or another approved location.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A plastic cup was used to dispense bulk spices. The plastic cup was discarded. A scoop with a handle must be used to dispense bulk products.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Dishracks were stored on the kitchen floor. The dishracks were cleaned and placed 6 inches above the floor. Dishracks must be stored at least 6 inches above the floor to prevent contamination.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”The dumpster area was unclean with overflowing trash. The dumpster area must be kept clean. Trash may need to be picked up more often to prevent trash on the pad.
−1 point · Cited as “511-6-1.06(5)(k),(l) - storing refuse, recyclables & receptacles; areas, enclosures, & receptacles, good repair (c)”The floors in the kitchen and walk in cooler are in various states of disrepair. The floor must be replaced with Quarry tile or another approved surface. Submit the specification sheet of the proposed flooring prior to replacing.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Multiple holes were observed in the kitchen walls. All holes must be filled and the damaged walls repaired.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B85June 2, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and facility upkeep.
Multiple ready to eat food items (rice, slaw, cooked potatoes, meat sauce, etc) were held in the walk in cooler at temperatures above 41F. The ready to eat food items held above 41F were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Asparagus was being cut prior to washing. All unwashed produce must be washed prior to cutting.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”The designated vegetable sink was being using to thaw shrimp. The shrimp was removed and the sink was sanitized. Thawing meat must take place in designated meat sink or another approved method.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”The walk in cooler was not fully operational. Technician was called. If the walk in cooler cannot be repaired, a refrigerated truck will be brought in. Truck and technician arrived during inspection.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”The floors in the kitchen and walk in cooler are in various states of disrepair. The floor must be replaced with Quarry tile or another approved surface. Submit the specification sheet of the proposed flooring prior to replacing.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Multiple holes were observed in the kitchen walls. All holes must be filled.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A91November 13, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene, temperature control and facility upkeep.
The hand sink faucet was dripping. All plumbing must be kept in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Chicken wings were cooling in a deep pan with a lid in the walk in cooler. The chicken wings were spread on a sheet pan and placed on a speed rack to continue the cooling process. Proper cooling methods must be used when cooling food to include reduced volume, ice baths and using shallow pans.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”The floors in the kitchen and walk in cooler are in various states of disrepair. The floor must be replaced with Quarry tile or another approved surface. Submit the specification sheet of the proposed flooring prior to replacing.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Multiple holes in the walls were observed throughout the kitchen. All holes must be filled.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B84February 27, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving food storage, handwashing & hygiene and temperature control.
Shell eggs were stored on the same shelf as pasteurized eggs and raw bacon was stored on the same shelf as deli meat in the walk in cooler. The ready to eat food products were moved to the shelf above the raw proteins. Food must be stored according to the internal cook temperatures. Refer to the food storage hierarchy document. Corrected on site.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”The hand sink faucet was dripping. All of the plumbing must be kept in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Chicken wings were being cooled in a deep pan with a plastic wrap cover in the walk in cooler. The wings were spread over several sheet pans and placed on a speed rack to rapidly cool to 41F or below. Proper cooling methods must be followed when cooling food products. Corrected on site.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”The floors in the kitchen are in disrepair. The floor tiles must be replaced with Quarry tiles. Repeat.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”There are multiple holes observed throughout the kitchen. All of the holes must be filled or the FRP panel must be placed. Repeat.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (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 7202.. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.