Georgia › Barrow County › Statham
Edee's Shack
342 JEFFERSON ST , STATHAM, GA 30666 · Health inspection record from Georgia Department of Public Health
Most recent inspection (December 23, 2025): Inspectors recorded 3 violations involving food storage and cleaning & sanitizing. This restaurant scored as low as 76 on March 14, 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.
A92December 23, 20253 violations
Inspectors recorded 3 violations involving food storage and cleaning & sanitizing.
Food was stored in the smokehouse that was designed to hold the smoker only. All food must be stored in an approved location such as the kitchen with approved floors, walls and ceiling.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Equipment and utensils were stored in the smokehouse. All equipment and utensils must be stored in an approved location with approved floors, walls and ceiling. Equipment and utensils must be removed and the smoker placed in the smokehouse.
−1 point · Cited as “511-6-1.05(10)(f) - prohibitions, cleaned & sanitized equipment, utensils & laundered linens (c)”Several shelves were made of wood and painted. The pain is in various states of disrepair. The shelves must be repainted or replaced with a smooth and easily cleanable material.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”This inspection deducted 8 points, but only 5 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
C76March 14, 20257 violations
Inspectors recorded 7 violations, 3 of them critical, involving food storage, management & training and pest control.
Raw shell eggs were stored above shredded cheese and raw hamburger was stored over ready to eat pork butts in the walk in cooler. All ready to eat food items must be stored on the shelf above raw animal proteins. Refer to the food storage hierarchy diagram. The raw animal proteins were moved to the correct shelves in the walk in cooler.
−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 establishment does not have a certified food safety manager. A designated certified food safety manager is required for every restaurant.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Multiple flies were observed in the kitchen. Gaps in the doors must be sealed.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Food was stored in the smokehouse that was designed to hold the smoker only. All food must be stored in an approved location such as the kitchen with approved floors, walls and ceiling.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”The inspection report was not posted. The inspection report must be posted within 15' from the door, 5' to 7' from the floor and within 1 foot approach.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Single use gallon jugs were stored on the floor in the bar. All single use items must be stored at least 6 inches above the floor.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Equipment was stored in the smokehouse that does not have approved floors, walls and ceiling. All equipment must be stored in an approved location. Equipment must be removed and the smoker placed in the smokehouse.
−1 point · Cited as “511-6-1.05(10)(f) - prohibitions; single service and single use articles (c)”A90May 8, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving management & training, temperature control and handwashing & hygiene.
The establishment does not have a certified food safety manager. A designated certified food safety manager is required for every restaurant.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Large pork butts, wrapped in foil, were cooling in the walk in cooler. The pork butts were stacked close together on the bottom shelf. The pork butts were transferred to the reach in freezer for 30 min to assist with rapid cooling. The pork butts were transferred back to the walk in cooler to finish the cooling process to 41F or below.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”The inspection report was not posted. The inspection report must be posted within 15' from the door, 5' to 7' from the floor and within 1 foot approach.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Several shelves were made of raw wood without a sealant. The shelves must be painted or replaced with an approved material. Repeat.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (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 712701.. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.