Georgia › Gordon County › Calhoun
GUACAMOLES BAR & GRILL
165 OUTLET CENTER DR STE 5 , CALHOUN, GA 30701 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 9, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 70 on October 7, 2025 — 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.
A100September 9, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A96April 30, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed container of tamales with 7 day discard date of 4/28 in reach-in cooler.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”C78April 13, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and temperature control.
Observed improper vertical storage of raw animal products (raw beef stored above raw pork in WIC).
−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 potentially hazardous TCS foods improperly cold holding above 41 degrees F in RIC drawers below grill.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”This inspection deducted 22 points, but only 18 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A90October 16, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving food storage and cleaning & sanitizing.
Observed container of raw fish, container of raw bacon and container of raw chorrizo stored touching in chef base cooler, no contamination was observed.
−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 containers of raw beef stored directly over containers of raw bacon in walk-in cooler, no contamination was observed.
−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 interior of lid of ice chest at bar area soiled with brown debris. COS: Employee assigned to clean.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed ice scoop holder at waitress drink station soiled with black buildup. COS: Employee assigned to clean.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”C70October 7, 20255 violations
Inspectors recorded 5 violations, 5 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw ground beef stored on shelf directly over raw bacon; and raw ground beef stored on shelf directly over raw beef in walk-in cooler.
−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 TCS foods not held at 41F or below in reach-in cooler at bar area whipped cream=48F, mango juice (reference temp)=44F, Cherry concentrate (reference temp)=44F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed in-use sanitizer buckets in main kitchen with sanitizer concentration below manufacturers recommendations.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed sanitizer bucket at bar area with chlorine sanitizer above manufacturers recommendations (200ppm).
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Observed food service employee rinse hands in vegetable prep sink.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”A90April 8, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving cleaning & sanitizing.
Observed sanitizer water sanitizing knifes greater than 200 ppm Chlorine. Corrective Action: Sanitizer water adjusted to 100ppm Chlorine.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Observed ice scoop holder at kitchen soiled with black debris, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Discussed increasing cleaning frequency of ice scoop holder.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed clean food pans stacked prior to air drying (wet stacking). Corrective Action: Pans were rearranged to allow proper air drying.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed shelving in reach-in cooler at back of kitchen rusted, no longer corrosion resistant or of a smooth material. Corrective Action: Workorder placed to have shelving repaired or replaced. Will perform informal follow-up on 4/28.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Observed shelf liners used to store clean items/utensils soiled, not cleaned to sight and touch. Corrective Action: Employee assigned to clean. Discussed increasing cleaning frequency.
−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)”A90October 21, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control.
Observed queso dip container below 135F without active time control at counter. Queso dip reading between 95F-110F. Corrective Action: CFSM was notified, per discussion with CFSM queso dip was within time parameters and was reheated to 165F on stove top. Discussed queso dip needing to stay at 135F or higher in steam well until use.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed employee personal food items and jackets not stored in designated area. Corrective Action: CFSM was notified, food items were removed. Discussed storing employee foods on labeled bottom shelf of cold holding unit and jackets in an area away from food storage.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A98November 7, 20232 violations
Inspectors recorded 2 violations involving cleaning & sanitizing.
Observed in-use utensil in flour bin and salt bin not stored with handle above top of food within a closed container. Corrective Action: CFSM was notified, employee placed scoop with handle above top of food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed lid pull handle of chip container in waitress station soiled with food debris. Corrective Action: CFSM was notified, employee assigned to clean. Lid pull handle was cleaned to sight and touch. Discussed increasing cleaning frequency.
−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)”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-064-000236. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.