Georgia › Bartow County › Cartersville
BEST CHINA
12 EUHARLEE RD STE I , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on January 15, 2026, scoring 60/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 90. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 27, 2026): Inspectors recorded 2 violations, 1 of them critical, involving temperature control 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.
A90July 27, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Observed two pans of fried chicken temping at 46 and 54 degrees F not cooled to 41 degrees F or below within proper cooling time parameters.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed employee personal food and drinks throughout facility stored with facility food (behind, above, touching, etc.).
−1 point · Cited as “511-6-1.07(3)(h) - dressing areas and lockers, designated and provided (c)”A100February 2, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
U60January 15, 202612 violations
Inspectors recorded 12 violations, 7 of them critical, involving food storage, temperature control and management & training.
Observed improper storage of raw animal foods and fully cooked/ready-to-eat foods. Raw chicken was stored above fully cooked fried chicken beneath the prep top cooler and raw pork was stored above sauce container in the reach-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)”Observed potentially hazardous TCS foods improperly cold holding above 41F (house made sweet and sour sauce 60F, fried chicken 48F, sliced green onion 56F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no time marking on house-made sauces stored on the cart next to the cook line. Observed employee add time sticker for 11:30am during the inspection at 2pm.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed PIC lacking knowledge of foodborne illness risk factors.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed no hot water at the only hand washing sink in the kitchen. CA:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F. COS: PIC turned the hot water back on. Discussed requirement to keep the hot water turned on during operations.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed made in house general tso's sauce and kung pao sauce with no date label to indicate expiration. PIC stated sauces were on Monday (three days prior).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed the majority of working containers of food not labeled to identify their common name.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed employee personal drink stored in a reusable beverage cup on the prep top cooler.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed tub or raw chicken, bulk containers of sauce and hot sauce bottles stored directly on the floor in the kitchen.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed employee preparing food on the cook line with no hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed employee preparing food on the cook line while wearing a bracelet.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”B87August 20, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and handwashing & hygiene.
Observed personal items in RIC stored on shelf above facility food. Observed egg rolls stored directly on top of buckets of raw chicken. Observed raw chicken stored on shelf with raw pork.
−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)”Observed hot water not turned on at beginning of inspection.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”B83February 24, 20254 violations
Inspectors recorded 4 violations, 1 of them critical, involving handwashing & hygiene and facility upkeep.
Observed potentially hazardous TCS foods (garlic in oil, house made sauces) using time as a public health control with no start to discard time marking.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed employee personal drinks stored on food prep tables in the kitchen in reusable tumblers and not in a clean single use cup with lid and straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employees handling food with no hair restraints on.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed personal cell phone stored on top of a silverware caddy holding clean silverware.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A96August 6, 20242 violations
Inspectors recorded 2 violations involving food-safety requirements.
Observed potentially hazardous food( frozen raw shrimp) in colander in 3 comp sink.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed scoop and spoon stored in container of standing water next to rice crock.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”C71July 23, 20245 violations
Inspectors recorded 5 violations, 5 of them critical, involving food storage and temperature control.
Observed raw chicken and shrimp stored above cooked chicken in the reach-in cooler by grill. Observed raw pork stored in reach-in cooler above produce.
−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)”Observed raw chicken, shrimp, and beef inside of prep top cooler being held at a temperature greater than 41 degrees. PIC stated the lid was open during lunch and food had been placed in there at 11:30am.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous sauce stored by grill line @ 71F. PIC stated they take it from cooler for lunch and then place back in cooler after lunch rush.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed no bodily fluid spill kit at the facility.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed cooked chicken in plastic container tightly sealed in reach-in cooler attempting to cool. PIC stated chicken was cooked 2 hours ago and was temping @ 60F.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”B87October 25, 20233 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and employee health.
Observed raw chicken, shrimp, and beef inside of prep top cooler being held at a temperature greater than 41 degrees. Observed hand breaded chicken on the bottom shelf of the reach-in cooler held above 41 degrees also.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no employee health policy at the facility.
−4 points · Cited as “511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)”Observed no bodily fluid spill kit at the facility.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”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 FSP-008-000257. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.