Georgia › Chatham County › Garden City
Coastal State Prison
200 GULFSTREAM RD , GARDEN CITY, GA 31408 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 27, 2026): Inspectors recorded 1 violation, 1 of them critical, involving temperature control. This restaurant scored as low as 70 on April 23, 2026 — 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.
A98July 27, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed that facility did not have chemical test kit when using chemical sanitizer (quat) at three-compartment sink. Observed that facility did not have high heat testing method available for high heat dishwasher in main kitchen. RCA: Facility shall obtain test strips for quaternary ammonium chemical sanitizer testing and non-reversible method of testing high heat sanitization.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”C70April 23, 202611 violations
Inspectors recorded 11 violations, 6 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed fish (122F) and chicken(98F)to be sitting on counter and it was below 135F. RCA: Told PIC that call hot holding items must be 135F or above while hot holding as well as sitting inside warmer instead of sitting on the counter.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed buildup of mildew-like substance in the interior of ice machine. No sanitizer in 3-compartment sink being used as inmates are actively washing dishes. RCA: PIC shall burn ice, wash inside machine and sanitize before refilling ice. Told PIC to get bleach or QAC as a sanitize in order properly sanitize the dishes.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed a 3 compartment-sink with a leaking pipe. Observed a 2-compartment sink in which the hot water was unable to turn on or off. Observed a handwashing sink in mess hall with a loose spigot. Observed a back-up mop sink in the mess hall dishpit. RCA: A plumbing system shall be repaired according to law; and maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed that the person in charge failed in the responsibilities of ensuring that safe food handling practices were in use as evidenced by hot holding temperatures, food protected from outside contamination and sanitized food contact surfaces. RCA: PIC and ServSafe manager is responsible to ensure that food safety practices and are being followed.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed live flies and roaches in kitchen. Observed dead mouse floating in backed-up mop water in mess hall dishpit. RCA: Facility shall increase treatment schedules from licensed pest control operators.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed that facility did not have chemical test kit when using chemical sanitizer (quat) at three-compartment sink. Observed that facility did not have high heat testing method available for high heat dishwasher in main kitchen. RCA: Facility shall obtain test strips for quaternary ammonium chemical sanitizer testing and non-reversible method of testing high heat sanitization.
−1 point · Cited as “511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)”Observed bags of spices left open. Observed margarine in walk-in cooler not wrapped. Observed loose bread in kitchen not tightly wrapped to prevent contamination. RCA: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed exit door with a large gap under. Observed other exit door damaged with gaps visible. RCA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Solid, self-closing, tight-fitting doors.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed damaged wall in walk-in cooler. Observed gaskets/seals on cold holding unit in poor repair with mildew visible. RCA: Equipment shall be maintained in a state of repair.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed food debris on racks where trays were stored. Observed build up on gaskets of walk-in coolers. Mildew on gaskets and walk-in cooler racks. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
−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 mold-like growth on ceiling tiles in entire kitchen area. Observed peeling ceiling tiles in dish area. Observed rust and corrosion on ceiling tiles sporadically in entire kitchen area. Missing ceiling tiles/ hole in ceiling in mess hall area. RCA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
−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)”B80October 16, 20257 violations
Inspectors recorded 7 violations, 5 of them critical, involving food source, handwashing & hygiene and cleaning & sanitizing.
Observed 3 boxes of whole cucumbers from September that were molded and actively spoiling and dripping onto lower stored boxes of food. COS.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed a handwashing sink with a leaking pipe. Observed a 3 compartment-sink with a leaking pipe. Observed a 2-compartment sink in which the hot water was unable to turn off. Observed a handwashing sink in bakery area with loose spigot. RCA: A plumbing system shall be repaired according to law; and maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed buildup of mildew-like substance in the interior of ice machine. RCA: PIC shall burn ice, wash inside machine and sanitize before refilling ice.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed live flies and roaches in kitchen. RCA: Facility shall increase treatment schedules from licensed pest control operators.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed that facility did not have chemical test kit when using chemical sanitizer (quat) at three-compartment sink. RCA: Facility shall obtain test strips for quaternary ammonium chemical sanitizer testing.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed food debris on racks where trays were stored. Observed build up on gaskets of walk-in coolers. RCA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed mold-like growth on ceiling tiles in entire kitchen area. Observed peeling ceiling tiles in dish area. Observed rust and corrosion on ceiling tiles sporadically in entire kitchen area. RCA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
−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)”B87February 27, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and food storage.
Observed spaghetti that had been prepared 2/25 that had an internal temperature of 44F. PIC stated that spaghetti had been kept in walk-in cooler since preparation date. COS.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed prepared food on floor, observed bag of flour on floor. COS.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed burnt out lights under hoods and within walk-in cooler. RCA: The light intensity shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”B84October 25, 20234 violations
Inspectors recorded 4 violations, 3 of them critical, involving food source and handwashing & hygiene.
Observed multiple boxes containing apple juice and fruit in the walk in to have mold growing on the outside of the box. RCA: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
−9 points · Cited as “511-6-1.04(3)(e) - package integrity (pf)”Observed hand sink in the bakery room to not have paper towels. COS/CA: PIC placed paper towels at hand sink. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed hand sink in the meat room and the bakery room to be used as a dump sink. RCA: A handwashing facility may not be used for purposes other than handwashing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed chicken being dethawed in standing water. COS/CA: PIC turned on the water to continue dethawing the chicken. Time/temperature control for safety food shall be thawed: Completely submerged under running water: At a water temperature of 70°F (21°C) or below.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (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-025-880. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.