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1501 LAFAYETTE PKWY D3 , LAGRANGE, GA 30241 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 29, 2026): Inspectors recorded 3 violations, 1 of them critical, involving temperature control and food storage.
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.
B88July 29, 20263 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and food storage.
No consistent date marking procedure observed. All pre-cooked and opened food items that are held in coolers for more than 24-hours must be date marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed several food items stored uncovered in coolers and freezer throughout kitchen.
−4 points · Cited as “null”Observed grease buildup on vent hood. Observed food debris/buildup on floors underneath stationary equipment and along walls.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”This inspection deducted 12 points, but only 9 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A93January 16, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control.
No consistent date marking procedure observed.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed repairs/cleaning needed to wall near cooking equipment. Excess packages, boxes and containers need removing.
−1 point · Cited as “null”A90July 11, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing and temperature control.
Observed black mold-like, buildup inside ice maker.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Did not observe date marking on any items in coolers.
−4 points · Cited as “null”A91December 4, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and food storage.
Did not observe consistent date marking, several items were undated in the walk in cooler and stand up fridge.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed several containers of food uncovered in stand-up fridge, and in the walk-in cooler.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed ice scoop with handle in contact with ice.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”B82June 3, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed foods not being properly reheated before being placed on steam table for hot holding. Observed lo mein @ 116F, Honey Chicken @ 109F,Teriyaki Chicken @ 112F. Owner removed and reheated properly.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”No consistent date marking procedure for facility.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed black, mold-like buildup in ice machine. Owner cleaned, sanitized.
−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)”Observed cleaning needed on floors and walls near fryer and underneath stationary equipment.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”This inspection deducted 18 points, but only 15 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A94December 14, 20233 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed no labels on pre-prep foods, stored in un-labeled containers inside of walk in s 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed accumulation on shelving and some nonfood contact surfaces of equipment throughout the main kitchen area. Violation Code Reference: 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Observed accumulation on floors under stationary equipment in the hard to see and reach areas. Inspect daily, and clean and sanitize daily and as needed. Violation Code Reference: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.
−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)”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 141-03-FSVC-002023. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.