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Eastman Youth Development Campus Culinary Arts
176 FREAMON-GRAHAM BLVD , EASTMAN, GA 31023 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 23, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 85 on June 20, 2024 — 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.
A100June 23, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B87November 20, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and food storage.
At hand wash sink near back entrance (where EHS entered Kitchen) there was no soap and or hand drying provisions or trash can at hand wash sink. At hand wash sink near the front entrance there was no hand drying provision or trash can. C. Action -- Handwash sinks must be labeled as such and must have available at all times Soap, Drying provisions and individual trash cans. must obtain and set up items within 72 hours.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed in dry storage area a cup of unknown substance (sugar or salt) open without a proper cover on it, or label. Also observed an open pack os spaghetti noodles with noodles falling out onto shelve and open burrito shells in freezer where it looked like the package was ripped from the shells(package looked like it was disintegrating). All food shall be properly wrapped and covered when not in use.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed improper thawing methods on both chicken and beef at the meat sink. items were sitting at the bottom of the sink sitting in standing water. Items need to be in separated and in container with water flushing over them. Discussed proper thawing techniques and and let PIC know he needed to review the process.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”B89June 3, 20253 violations
Inspectors recorded 3 violations, 3 of them critical, involving menu & labeling, handwashing & hygiene and cleaning & sanitizing.
Observed carton & box of bloated milk with expiration date of April 15 sitting in stand up Ch Unit. Milk is past its expiration date and needs to be discarded. COS- discarded milk.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”At hand wash sink near back entrance (where EHS entered Kitchen) there was no soap and or hand drying provisions or trash can at hand wash sink. At hand wash sink near the front entrance there was no hand drying provision or trash can. C. Action -- Handwash sinks must be labeled as such and must have available at all times Soap, Drying provisions and individual trash cans.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed Ice chute of bulk ice machine with build up of mold on the interior chute - Unit needs to be cleaned and sanitized prior to refilling with ice.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”A95November 21, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene and temperature control.
Observed no hot water available at handwash sink #1 upon entering kitchen, there was no hot water at last inspection on 6/20/2024 either. All sinks need to have hot water.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed stand up cold hold unit not set or either maintaining proper cold hold temp of 41 deg f or below the thermometer on interior of cold hold unit read 57 and 56 unit needs to be properly calibrated and adjusted for adequate cold hold temps of 41 deg f or below.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (c)”Observed no trash cans in kitchen facility at all. 1 trash (small) can needs to be located at each handwash sink and 1 large trash can needs to be in facility for use.
−1 point · Cited as “511-6-1.06(5)(g)1,2 - storage areas, rooms, and receptacles, capacity & availability (c)”B85June 20, 20245 violations
Inspectors recorded 5 violations, 4 of them critical, involving cleaning & sanitizing, handwashing & hygiene and management & training.
Oven food rack sitting directly on the floor, Needs to be stored 6 inches off the floor, also griddle and flat top were observed with food debris on surface built up. Equipment needs to be cleaned site to touch at end of day or more frequently to avoid accumulation.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”No Hot water was observed working at the Hand wash sink. ALL Sinks need to have adequate hot water.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Facility has no known CFSM on site, no certificate posted, recently hired new instructor. Class is now in session again where it used to not be.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Salad mix in Cold hold stand up was wrapped in cling wrap but did not appear to have a date mark as to when the product was open and or should be used by. All RTE/ TCS foods need to properly labeled and date marked if being held over 24 Hours.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Inspection was posted from 01.6.2023. Not the most current inspection from 12/ 2023 when EHS last visited. Current inspections along with CFSM Certificates need to be displayed for review.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”A96December 28, 20231 violation
Inspectors recorded 1 violation, 1 of them critical, involving cleaning & sanitizing.
Bulk ice machine observed mold on interior of machine. Will need to be clean and sanitized. Bulk ice machine did currently have ice.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”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-045-000063. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.