Georgia › Chatham County › Garden City
It's a Jerk Shack (Base of Operation)
610 US HWY 80 WEST , GARDEN CITY, GA 31408 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 4, 2026): Inspectors recorded 2 violations, 2 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.
B85August 4, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed raw shell eggs stored above onions inside of reach in 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 multiple food pans (Goat Curry, Rice etc.) held over 24hr without proper date marking.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A90November 6, 20254 violations
Inspectors recorded 4 violations, 1 of them critical, involving cleaning & sanitizing and facility upkeep.
Observed a bowl of raw chicken stored above raw produce (cabbage and carrots). (COS- PIC moved chicken toward the bottom shelf.) RCA:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing dama.
−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 exposed plywood on the wall of the kitchen. RCA: Ensure all walls, floors and ceilings are smooth and cleanable at all times.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”Observed door with a hole towards the bottom. RCA: Ensure the facility is in good repair at all times.
−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 baby food and personal drinks stored above food service items in the reach-in cooler. RCA: Ensure all personal items are stored below or away from food service items at all times.
−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)”A91February 28, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving handwashing & hygiene.
Observed that the employee didn't wash hands and change gloves before proceeding to fix food after working in dish area. Rule: 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”B80December 15, 20235 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and pest control.
See permanent facility inspection:.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”See permanent facility inspection:.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”See permanent facility inspection:.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”See permanent facility inspection:.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”See permanent facility inspection:.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (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-025-004896. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.