Georgia › Bartow County › Cartersville
CAPRI RESTAURANT
317 E CHURCH ST , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on July 2, 2026, scoring 47/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 94. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 10, 2026): Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
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.
A94July 10, 20263 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
Observed hand sink in kitchen with no hand drying provision.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed most recent inspection report of 47 not visible for public view at beginning of inspection. Inspection report of 94 from previous followup was visible.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed interior and exterior or coolers, hood vent system and floors and walls with heavy amounts of dirt accumulation, food debris and grease build up.
−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)”U47July 2, 202613 violations
Inspectors recorded 13 violations, 9 of them critical, involving pest control, food storage and temperature control.
Observed several canned foods with dents/damage to hermetic seal, and excessive food debris and evidence of pests on top portions of canned items. Observed mold-like growth on whole tomatoes on storage shelving.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed improper separation of raw animal foods and fully cooked ready-to-eat foods in the reach-in coolers (raw ground beef stored directly on top of sliced deli turkey).
−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 food items improperly cold holding above 41 degrees F on counter.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed coleslaw in RIC dated for prep 6/24, exceeding date marking parameters.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed PIC unable to perform duties due to risk factor violations handwashing facilities, food contact surfaces clean, cold hold, food in good condition, food stored covered, date marking and disposition, raw food separation.CA: PIC must ensure compliance with all risk factors.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed hand sink at front service counter with no hand drying provision.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed from hand sink being used for more operations than hand washing (rinsing soda nozzles, dumping, etc).
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed soda machine nozzles with black build up on nozzle and base on machine.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed salsa and ranch in RIC with no date marking on containers.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed CFSM is unable to access training needs of employees based on risk factor violations.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed pans of biscuits stored on prep top table, directly beneath wall AC unit, uncovered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed interior and exterior or coolers, hood vent system and floors and walls with heavy amounts of dirt accumulation, food debris and grease build up.
−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)”Observed employee personal drinks stored incorrectly in RIC.
−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)”A94December 4, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and facility upkeep.
Observed hand sink being used as dump sink at front service counter. Discussed hand sinks are to be used for hand washing only.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed inspection report on shelf, not readily visible (behind decorations and commercial spices).
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed employee personal drinks stored incorrectly in RIC.
−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)”U67November 20, 20257 violations
Inspectors recorded 7 violations, 4 of them critical, involving food source, temperature control and pest control.
Observed several canned foods with dents/damage to hermetic seal, and possible rust spots on top portions of canned items. Observed mold-like growth on whole tomatoes on storage shelving.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed potentially hazardous TCS food items improperly cold holding above 41 degrees F on counter.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed gravy cooling on counter in a tightly lidded container, temping 101 degrees F.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed evidence of rodent activity in main kitchen area (under back prep area and 3 compartment sink).
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed employee personal drink (open can) on prep top surface.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed interior and exterior or coolers, hood vent system and floors and walls with heavy amounts of dirt accumulation, food debris and grease build up.
−1 point · Cited as “null”Observed employee personal items stored on prep top surface.
−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)”This inspection deducted 33 points, but only 30 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B83June 16, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving cleaning & sanitizing and temperature control.
Observed inside of ice machine not cleaned to site and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed sliced tomatoes held on counter at 68 degrees.
−9 points · Cited as “null”Observed made in house gravy, thousand island and ranch dressings with no date mark held over 24 hours.
−4 points · Cited as “null”C71June 3, 20257 violations
Inspectors recorded 7 violations, 4 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed improper separation of raw animal foods and fully cooked ready-to-eat foods in the reach-in coolers; raw shell eggs were stored on top of a pa of lemon pie, raw beef hamburger patties were stored on top of sliced bologna and raw chicken was stored on top of raw bacon.
−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 multiple time/temperature control for safety (TCS) foods improperly cold holding above 41° on the counter top (shredded cheese, raw bacon, sliced cantaloupe). See temp log.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed food contact surface (soda fountain nozzles) not clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed multiple foods held past their 7 day date marked expiration (tuna salad prepped 5/22, city ham opened 5/27, sliced deli ham opened 5/23, sliced deli turkey opened 5/27).
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed the nonfood contact surfaces of equipment not kept clean (exterior of equipment and countertops and interior of coolers and microwave).
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Observed physical facilities not maintained in good repair; floors/walls/ceiling tiles have dust/grease/debris build up. Vent cover is missing on ceiling above clean dish storage were dust and grease build up is significant.
−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)”Observed improper storage of employee personal items; purse and jacket stored directly on top of onions.
−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)”A98January 9, 20253 violations
Inspectors recorded 3 violations involving facility upkeep.
Observed scoop handle for sugar in contact with food in the container.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed hood vent area and surrounding ceiling areas with excessive amounts of grease.
−1 point · Cited as “511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c)”Observed employee personal items stored in coolers.
−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)”B85January 11, 20244 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Observed multiple time/temperature control for safety (TCS) foods improperly cold holding above 41° F in multiple coolers. Front service area reach-in cooler (silver): barbecue sauce- 45F; ranch- 51F; blue cheese- 47F; ambient temperature of 46F. Main kitchen reach-in cooler: gravy- 47F; shredded cheese- 46F; cake w/ whipped topping- 45F; raw eggs- 51F; ambient temperature of 46F. Prep top cooler: cut lettuce- 57F; diced tomatoes- 50F; sliced tomatoes- 60F. See temperature chart.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed microwave not cleaned at a frequency necessary to maintain clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed sanitize compartment of three-compartment sink being used to store dirty dishes and for thawing raw meat.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed drink nozzles of front service area drink machine with visible build-up.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (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-008-000159. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.