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DAIRY QUEEN # 41948 HWY. 365
3399 HWY 365 , BALDWIN, GA 30511 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 22, 2026): Inspectors recorded 2 violations involving food storage and handwashing & hygiene. This restaurant scored as low as 84 on November 6, 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.
A95September 22, 20262 violations
Inspectors recorded 2 violations involving food storage and handwashing & hygiene.
Observed crisco container left open and not covered properly to prevent contamination. PIC covered container to COS.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed most current inspection report posted at front door with only 1/3 of the page showing. Most current inspection report not posted at drive thru window. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”B84November 6, 20246 violations
Inspectors recorded 6 violations, 4 of them critical, involving cleaning & sanitizing, temperature control and management & training.
511-6-1.05(8)(a) - Before use after Cleaning(P) (8) Sanitization of Equipment and Utensils. (a) Before Use After Cleaning. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. P consulted with PIC on ensuring staff is compliant with the proper cleaning and sanitizing procedures.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Person in charge ensuring duties; failed to ensure written procedures and plans, where specified by this Chapter as as developed by the food service establishment, are maintained and implemented as required.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed no hot water to restrooms, consulted with PIC. PIC has 72 hours to remediate problems.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Single use articles and/or single service articles are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used.
−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)”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 F-068-2007-00072. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.