Georgia › Floyd County › Cave Spring
SOUTHERN FLAVOR RESTAURANT
2 ALABAMA ST , CAVE SPRING, GA 30124 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 21, 2026): Inspectors recorded 3 violations, 2 of them critical, involving cleaning & sanitizing 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.
A91July 21, 20263 violations
Inspectors recorded 3 violations, 2 of them critical, involving cleaning & sanitizing and temperature control.
Observed several unlabeled spray bottles of cleaning chemicals stored throughout kitchen area.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed improper cooling methods for TCS foods during inspection. House made slaw in deep container on prep top cooler measured at 48 degrees.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed food debris and buildup on floors beneath shelving racks in dry storage area.
−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)”A92February 20, 20264 violations
Inspectors recorded 4 violations, 2 of them critical, involving cleaning & sanitizing and temperature control.
Observation: Observed multiple chlorine sanitizer buckets measured at >200 ppm chlorine.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Observation: Observed TCS food (house made slaw, 57 degrees Fahrenheit) cooling in a plastic container with a tightly sealed lid in prep top cooler located in the main kitchen area.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observation: Observed excessive residue accumulation on the magnetic wall strip used to store clean utensils in the main kitchen area.
−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)”Observation: Observed residue accumulation on the hood vent in the main kitchen area.
−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)”A93August 4, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Observed potentially hazardous, TCS foods cooling via improper methods during inspection. Observed deep container of recently cooked macaroni noodles with tight lid stored in reach-in cooler. Macaroni Noodles measured at 92 degrees. Corrective Action: CFSM was notified. Macaroni noodles were found to be less than an hour old. They were removed from cooler separated into smaller, loosely covered containers and placed in ice bath for rapid cooling to 41 degrees. Employees were educated on proper cooling methods.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed employee drink stored on food prep area in kitchen during inspection. Corrective Action: CFSM was notified. Drink was relocated to approved area away from food prep surfaces or food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”B89January 8, 20259 violations
Inspectors recorded 9 violations, 3 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed potentially hazardous TCS food (cooked macaroni noodles) held beyond 7-days. Corrective Action: Discussed date marking requirements with PIC. The cooked noodles were discarded. PIC will train food service employees.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”During inspection, the drain under the handwashing sink in main kitchen was backing up at air gap. All other drains were found to be in working condition. Corrective Action: PIC was notified and placed bus bin under drain to catch any water. PIC will snake drain and contact licensed plumber to service drain. This will be rechecked by the Health Department in 24 hours.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed opened potentially hazardous TCS foods (hot dogs, deli meat) without date marking. PIC was unsure when these items were open. Corrective Action: Discussed date marking requirements with PIC. Because it was unclear when these items were open, they were discarded. PIC will train food service employees.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed single-use container (styrofoam bowl) stored in flour being used for scoop. Corrective Action: PIC was notified and bowl was discarded. Single-service and single-use articles may not be used. PIC replaced cups with proper utensil.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”Observed single-use containers stored with food contact surfaces facing upward on steam-table. Corrective Action: Discussed proper storage of single-use articles to prevent contamination with PIC. The items did not appear directly contaminated and were turned over to protect the food contact surface. PIC will train all food service employees.
−1 point · Cited as “511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)”Observed shelving with debris and old foil on shelving in warewashing area. Observed significant food debris and lime build-up on exterior surfaces of warewashing machine. Observed grease build-up on equipment in main kitchen area. Corrective Action: Discussed cleaning frequency and procedures with PIC. PIC will designate employee to properly clean equipment, including non-food contact surfaces of equipment, shelving and warewashing machine. This will be rechecked by the Health Department.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed heavy grease build-up on floors and walls in main kitchen area, especially under and behind fryers and on walls of main kitchen area. Observed significant dust build-up on vent over vegetable/meat prep sink. Corrective Action: Discussed cleaning requirements with PIC. PIC will designate employees to properly clean walls and vents. PIC will either designate employee to clean cookline or schedule cleaning service. This will be rechecked.
−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 two holes in main kitchen wall directly over steam table. Per PIC, these holes were the result of recent damage. Corrective Action: Discussed repairing holes in wall over steam table with PIC. All walls should be smooth and easily cleanable. This will be rechecked by the Health Department in 30 days.
−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 open air vent without cover in main kitchen directly over food prep area. Corrective Action: PIC was notified. This air vent must be properly covered to protect from contamination during food preparation. This will be rechecked by the Health Department in 30 days.
−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)”A92April 23, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving cleaning & sanitizing and temperature control.
Observed chlorine sanitizer in sanitizer buckets at 200 ppm or higher.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed containers of foods in reach in cooler without date marking. Foods were opened from packaging 1-2 days prior. PIC will date mark all foods 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)”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-057-000187. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.