Georgia › Bartow County › Cartersville
MOORES GOURMET MARKET
227 FITE ST , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 16, 2026, scoring 51/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 74. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (September 28, 2026): Inspectors recorded 4 violations, 4 of them critical, involving food source, temperature control and handwashing & hygiene.
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.
C74September 28, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving food source, temperature control and handwashing & hygiene.
Observed an entire 4 quart container of limes that were spoiled, some with white mold-like growth.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed improper cold holding of potentially hazardous TCS foods in the prep top cooler (chipotle sauce 46F, spinach dip 45F, pimento cheese 44F) and ice bath (cut lettuce 60F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed potentially hazardous TCS foods improperly hot holding below 135F in the steam well (spinach dip 112F, cheese dip 117F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed a knife stored in the hand washing sink near the grills and limes and a used straw in the hand washing sink at the bar.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”U51September 16, 202618 violations
Inspectors recorded 18 violations, 13 of them critical, involving food source, temperature control and food storage.
Observed visible hole in the hermetic seal of canned peppers stored in the walk-in cooler; employee is unaware of when the can was punctured.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed improper cold holding of potentially hazardous TCS foods in the prep top cooler, reach-in cooler, ice bath and stored ambient on the counter top (see temp logs).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked BBQ pork improperly hot holding at 115F stored ambient in a pan on a storage shelf above the stove.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed cooked rice stored in a covered pot on the food prep table that did not cool from 135F to 70F within 2 hours; employee responsible for cooling did not have knowledge on time and temperature requirements for cooling.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed opened package of sliced gouda cheese held and in-use past it's marked expiration of 9/2/26 and house-made apple cider vinaigrette that expired on 9/9/26 in the reach-in cooler.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed insecticides and weed killer stored above to-go lids in the exterior dry storage shed and employee personal medications stored above food prep counter and touching bag of tortillas.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed PIC unable to perform duties due to multiple risk factor violations.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed interior portions of the bulk ice machine with significant black build up and can opener with rust and heavy food debris on the food contact portion.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed the following foods requiring date marking that were opened/prepped more than 24 hours prior and were not labelled to indicate their expiration: house-sliced deli meats, heavy cream and half and half opened the weekend prior, cooked mushrooms and chicken.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed working spray bottle of a toxic material not labelled with the common name of the contents and sanitizer buckets unlabeled.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed creamed corn prep in the meat sink and not the designated produce sink that is adjacent.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed ready-to-eat, prepped raw onions that were not washed; employee stated they are peeled and did not realize they needed to be washed.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed fly strips hanging directly above prep top cooler and areas in the kitchen that exposed food passes under.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed CFSM is unable to assess 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 opened canned drink stored on prep counter with clean dishes at the bar and an opened bottled drink stored touching clean pans in the kitchen. Observed employee personal drink in the correct cup but stored directly above gloves and food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed ice cubes tray used for customer drinks stored in the reach-in freezer uncovered with visible debris and crumbs directly on the ice. Observed several uncovered pans of food stored in multiple units throughout the facility.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed cooking oil and biscuit dry mix stored directly on the raw wood flooring in the exterior storage shed.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed employee personal foods stored directly above and on top of facility food in the reach-in cooler and employee cell phone stored directly on top of a stored clean pan.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”B80March 18, 20264 violations
Inspectors recorded 4 violations, 2 of them critical, involving food storage, cleaning & sanitizing and handwashing & hygiene.
Observed pan of raw chicken sitting on top of container of cooked potatoes.
−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 chemical spray bottle not labeled with common name of chemical.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed several employee personal drinks stored on the bar in tumblers and not in a single service beverage cup with a lid and straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employee wearing watch while prepping food.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”A90October 16, 20254 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control, pest control and facility upkeep.
Observed an opened container of heavy cream stored in the reach-in cooler at the bar with a manufacture expiration date of 7/20/25.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed fly strips hanging above food prep areas throughout kitchen.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”Observed scoops stored in bulk food containers with handle in contact with the food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed employee personal items stored above single service items at the bar and personal items stored above facility ingredients in main kitchen.
−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)”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-008-000058. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.