Georgia › Cherokee County › Woodstock
Bojangles
2072 EAGLE DR , WOODSTOCK, GA 30189 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 15, 2026): Inspectors recorded 5 violations, 5 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
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.
C76June 15, 20265 violations
Inspectors recorded 5 violations, 5 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed employee handling raw bacon with gloved hands and failing to change gloves prior to switching tasks. Employee went on to touch various surfaces such as prep top counter where ready-to-eat (RTE) sandwiches are assembled, lids to food in steam table, and containers to pack food; food was placed in contaminated containers. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by discarding contaminated food/containers and sanitizing contaminated surfaces.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed liquid eggs being cold held on ice at 57°F due to all of the ice being melted. TCS foods must be cold held at 41°F below. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed chicken being hot held around 120-130°F under heat lamp. Time/temperature control for safety (TCS) foods must be hot held at 135°F or above. COS by reheating.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed no time documentation on fries utilizing time as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed mold build-up along interior portions of bulk ice machine. There was also a large amount of black mold in tubes. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”A96October 24, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving cleaning & sanitizing.
Observed build up in the kick plate of the ice machine. Must clean and sanitize by the end of the day.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”A100September 25, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
A94October 27, 20233 violations
Inspectors recorded 3 violations, 1 of them critical, involving cleaning & sanitizing.
Observed the ice dispenser at the soda machine/fountain drinks dirty. Must clean and sanitize thoroughly. COS by cleaning and sanitizing.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed whisk and spatula used to mix food left at room temperature. Must either cold hold below 41 degrees or hot hold above 135 degrees or must be cleaned and sanitized every 4 hours. COS by cleaning and sanitizing. Observed tongs stored in between the equipment. COS by cleaning and sanitizing and placing in the container.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed water inside the two reach in coolers. Must get these units fixed.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (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-028-000673. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.