Georgia › Fayette County › Fayetteville
Southern Fire Kitchen Fayetteville, LLC
185 NEW HOPE RD STE D , FAYETTEVILLE, GA 30214 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on August 22, 2025, scoring 60/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 91. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (December 5, 2025): Inspectors recorded 5 violations, 2 of them critical, involving temperature control, food storage and handwashing & hygiene.
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.
A91December 5, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving temperature control, food storage and handwashing & hygiene.
Observed that the facility had cooked macaroni and pasta that they were attempting to cool by placing into deep, filled pans, covered with lids, and then stacked on top of each other; this method of cooling is not productive to cooling.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed that the facility did not have test strips for the Purrell Food Surface Sanitizer that they use.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed food stored on the floor; observed no splash guard between the veggie sink and meat sink, foods were exposed to splash between the two sinks. COS. Moved food off of floor; splash guard will be installed and corrected soon.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed that the most recent inspection report was posted behind the bar.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed many chipped plates. COS. Removed.
−1 point · Cited as “511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)”A93September 4, 20253 violations
Inspectors recorded 3 violations involving handwashing & hygiene.
Observed that the facility was storing their raw meats in direct contact with undrained ice. COS. Removed.
−3 points · Cited as “511-6-1.04(4)(i) - storage or display of food in contact with water or ice (c)”Observed that the most recent inspection report was not posted.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed wet nesting of containers.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”U60August 22, 20257 violations
Inspectors recorded 7 violations, 4 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw turkey stored over many containers of raw seafood at the breading/fry station and observed raw turkey stored over two containers of raw lamb in the reach-in cooler. COS. All items were rearranged according to internal cook temperature requirements and all items which may have been contaminated were discarded.
−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 cold TCS food stored above 41 F (chicken, whiting, collards, cheese). COS. Items to be cooked and served or discarded within 4 hours from when they were removed from the storage coolers.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed that the mechanical warewasher was not dispensing sanitizer; several cycles were ran. COS. Facility was able to get the warewasher to dispense sanitizer prior to leaving.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed several foodborne illness and public health intervention violations including proper separation and storage of food, holding temperatures, and not sanitizing food contact surfaces.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed front of house employees wearing watches, bracelets, and jewelry on the hands and wrists while preparing drinks. COS. PIC had employees remove the items.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed that the most recent inspection report was not posted.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed employee belongings stored with and above food and food contact surfaces in the kitchen and at the bar. COS. Removed.
−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)”This inspection deducted 40 points, but only 31 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U60August 7, 202518 violations
Inspectors recorded 18 violations, 8 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw turkey stored above lettuce, cooked ready-to-eat foods, peppers, and raw beef; observed packages of raw beef stored inside of packages of raw chicken; observed raw, shelled eggs stored above cheese. COS. All items were rearranged according to internal cook temperature requirements and all items which may have been contaminated were discarded.
−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 cold TCS food stored above 41 F (chicken, shrimp, catfish, cheese). COS. Items to be cooked and served or discarded within 4 hours from when they were removed from the storage coolers.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed hot TCS food (pasta, salmon, chicken, lamb) that was stored below 135 F. COS. Items to be discarded 4 hours from when they were placed out of the oven.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed a phone stored in a hotel pan in contact with in-use utensils (tongs). COS. Phone removed, items washed, rinsed, and sanitized.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed several foodborne illness and public health intervention violations including proper separation and storage of food, holding temperatures, contamination of equipment, and employee health reporting requirements.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed that the facility did not have certified food safety manager certification posted.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed that the facility was unable to produce verifiable evidence of employee health reporting requirement acknowledgement.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed that the facility did not have test strips for neither the QUAT sanitizer that they use nor the Purrell Food Surface Sanitizer that they use.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed many employee drinks stored in single-use containers with a lid and a straw, in bottles, and in reuseable cups both with and without lids and all of them were stored with and above food and food contact surfaces. COS. All drinks removed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed that the facility does not have a written disclosure of major food allergens used in the facility.
−3 points · Cited as “511-6-1.04(7)(d) - other forms of information (c)”Observed many employees wearing watches, bracelets, and jewelry on the hands and wrists. COS. PIC had employees remove the items.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed wet wiping cloths stored in only water. COS. Removed.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed that the most recent inspection report was not posted.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed in-use utensils stored in stagnant water that measured 110 F. COS. Removed.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed wet nesting of containers.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed plates stored upright without overhead protection.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed single-use items stored upright without overhead protection.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Observed employee belongings stored with and above food and food contact surfaces throughout the kitchen and storage area. COS. Removed.
−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)”A98May 5, 20252 violations
Inspectors recorded 2 violations involving cleaning & sanitizing.
Observed that the non-food contact surfaces of the bars was non-smooth wood.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Observed that the storage rooms were not easily cleanable because the walls were painted black.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (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-056-001157. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.