Georgia › Carroll County › Carrollton
Big Bear
401 MAPLE ST STE D , CARROLLTON, GA 30117 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 11, 2026): Inspectors recorded 2 violations, 1 of them critical, involving food storage and temperature control.
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.
C78August 11, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving food storage and temperature control.
Observed in walk in cooler: raw pork beside raw chicken, cooked shrimp beside raw chicken, shelled eggs beside noodles; Reach in cooler: raw chicken beside shredded cheese Reach in Sushi cooler: Raw fish stored beside ready to eat crab and above ready to eat fruits./PIC moved all items in sushi 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 items above 41F including: On Counter: cooked chicken 70F, cooked chicken 75F. PIC discarded items.
−9 points · Cited as “null”This inspection deducted 22 points, but only 18 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
C71February 11, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw shrimp beside sauce, cooked crab beside raw pooled eggs, raw shelled eggs beside carrots, and raw calamari behind cut vegetables. PIC moved items to appropriate locations.
−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 items above 41F including: On Counter: cooked chicken 60F, cooked chicken 61F, raw chicken 57F; Self service buffet: Cantaloupe 51F. PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed items hot held below 135F including: Counter: cooked chicken 94F, cooked chicken 83F; mixed veggies 115; fried chicken wings 130F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed dirty dishes and sponge in handwash sink at sushi bar and by cook line respectively. / PIC moved items.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed inspection report not posted within easy sight of consumers.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”C76July 25, 20255 violations
Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw fish beside noodles, raw mussel above cooked pork, raw chicken beside raw beef, raw fish beside cooked crab, raw chicken beside green beans, raw shrimp above cooked beef. PIC moved all items to appropriate areas.
−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 in steam tables in buffet holding TCS foods below 135F. Fried oysters at 115F and 120F, sweet and sour chicken 112F and 110F, fried chicken 111F./ PIC discarded items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed sushi rice with no time stamp at 105F. PIC discarded item.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed dishes and wash rags in multiple hand sinks./ PIC moved items.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed items above 41F, including: Reach in cooler: cooked shrimp 51F, cream cheese 52F, half n half 52F, cut melon 51F, crab 64F; Prep top cooler: Pooled egg yolk 60F. PIC discarded items.
−9 points · Cited as “null”B80December 11, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving food storage and temperature control.
Observed in reach in cooler raw fish stored over cooked chicken./corrected.
−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 in walk-in cooler raw chicken stored over seafood./corrected.
−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 cooked chicken stored on the counter holding an ambient temperature of 50F; Observed in reach in cooler cooked shrimp holding an ambient temperature of 51F./discarded.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”C74May 7, 20245 violations
Inspectors recorded 5 violations, 4 of them critical, involving food storage, temperature control and management & training.
Observed in: Main kitchen: raw chicken stored on top of containers of sugar/flour; Reach in cooler: shelled eggs above ready to eat food; Prep top cooler: raw squid behind onions; Walk in cooler: shelled eggs beside carrots, raw chicken beside raw shrimp, raw beef beside cheese, raw chicken beside onion. PIC began moving items to correct locations.
−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 items held above 41F, including: Prep-top cooler: raw chicken 54F, raw beef 57F, crab 58F; Ice bath: Crab sushi 64F, fish sushi 65F; Buffet: Melon 51F. PIC discarded all items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed items below 135F, including: Buffet unit: chicken wing 112F, noodle 122F, chicken 130F. PIC either discarded food.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed no certified food safety manager.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed several buckets of different sauces stored directly on the floor in walk-in cooler.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”A92November 7, 20235 violations
Inspectors recorded 5 violations, 2 of them critical, involving food storage and cleaning & sanitizing.
Observed several buckets of different sauces stored directly on the floor in walk-in cooler; observed many cans and boxes of food stored directly on the floor in dry storage unit./keep all foods stored at least 6 inches off the floor to prevent potential contamination.
−3 points · Cited as “511-6-1.04(4)(u) - food display (p)”Re label all dry food storage containers with common name.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed in use bowl used as a scoop in soy sauce bucket./ensure to use a scoop with a handle to prevent potential contamination and keep all scoop handles up and out of food contact surfaces.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed unfinished raw wood in dry storage uni./re-finish or paint all raw wood surfaces to avoid potential bacterial absorption.
−1 point · Cited as “511-6-1.05(1)(g) - wood, use limitation (c)”Observed split gaskets at reach in cooler in front of vent hood system./replace gasket to prevent future cooler malfunction.
−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)”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-022-000481. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.