Georgia › Camden County › Kingsland
Tequila & Sazon Restaurant LLC
1301 E KING AVE , KINGSLAND, GA 31548 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 11, 2026): Inspectors recorded 5 violations, 1 of them critical, involving handwashing & hygiene, pest control and cleaning & sanitizing. This restaurant scored as low as 72 on November 13, 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.
A91June 11, 20265 violations
Inspectors recorded 5 violations, 1 of them critical, involving handwashing & hygiene, pest control and cleaning & sanitizing.
Scrubbers in back hand sink at prep area/Instructed to not place anything in the hand sinks.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Gaps around exterior doors with day light showing through/Seal to prevent pest entry.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Rusted shelving present/Refinish or replace, Ice build up in freezers/Defrost.
−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)”No self closer on employee restroom door/Install.
−1 point · Cited as “511-6-1.07(5)(i) - closing toilet room doors (c)”Stained ceiling tiles/Replace, Grout low between tiles/Repair, Cracked floor tiles/Replace, Open vent return/Replace cover, Coving loose in kitchen/Reattach.
−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)”C72November 13, 20258 violations
Inspectors recorded 8 violations, 3 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Raw ground beef and chorizo stored over raw whole beef in walk in/Instructed to store according to cook temps, Employee drink stored in ice machine/Moved and instructed to not use ice as an exterior coolant if to be used in food as ingredient.
−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)”Cooler under grill hold food temp at 49F-52F/Discarded any food out of temp for > 4 hours and must maintain temp at 41F or below, Walk in cooler holding food temp at 45F-47F/Ice foods down and discard any food out of temp for greater than 4 hours, Contact repair person and limit use until the food temp can be maintained at 41F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Old labels present on clean pans stacked/Remove old labels prior to washing, Dish machine not registering sanitizer/Instructed to use 3 compartment until repaired.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Multiple foods uncovered in freezers/Covered and instructed to cover when not in use.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Gaps around exterior doors with day light showing through/Seal to prevent pest entry.
−3 points · Cited as “511-6-1.07(2)(n) - exterior walls and roofs, protective barrier (c)”Knife stored between equipment/Moved.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Rusted shelving present/Refinish or replace.
−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)”Stained ceiling tiles/Replace, Grout low between tiles/Repair, Cracked floor tiles/Replace, Open vent return/Replace cover.
−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)”B81February 5, 20258 violations
Inspectors recorded 8 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Salsa on ice at front holding temp at 62F with ice only touching bottom of Styrofoam containers, Cooler under grill hold food temp at 49F-52F/Discarded any food out of temp for > 4 hours and must maintain temp at 41F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Hot hold units holding TCS foods at 71F-101F/Reheated and must maintain temp at 135F or above for hot hold.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Old labels present on clean pans stacked/Remove old labels prior to washing.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Employee cup in dish area without lid and straw/Discarded.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Ice at front bar and foods in coolers not covered when not in use/Keep covered unless in use.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Rusted shelving present/Refinish or replace.
−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)”Stained ceiling tiles/Replace, Grout low between tiles/Repair, Wall in dish area moldy/Clean and paint if needed.
−1 point · Cited as “null”Employee items stored in dry storage with food service items/Instructed to store in designated area away from food and food service items.
−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)”A91April 2, 20245 violations
Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene, menu & labeling and cleaning & sanitizing.
Pan for scrubbers in back hand sink at prep area/Corrected.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Dented cans of pineapples stored in dry storage for use/Separate from other foods and mark as return or discard.
−3 points · Cited as “511-6-1.07(4)(c) - segregation, distressed food segregated and properly located (pf)”Ice build up in freezer/Defrost, Old labels present on outside of clean pans not stacked/Remove prior to washing, Rusted shelving present/Refinish or replace.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Stained ceiling tiles/Replace, Grout low between tiles/Repair, Wall in dish area moldy/Clean and paint if needed.
−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)”Employee items stored in dry storage with food service items/Instructed to store in designated area away from food and food service items.
−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-020-365. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.