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Freddy's Frozen Custard & Steakburgers
678 LAKE JOY RD STE 500 , KATHLEEN, GA 31047 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 14, 2026): Inspectors recorded 2 violations, 1 of them critical, involving temperature control and pest 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.
B88October 14, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and pest control.
Observed sautéed onions (46 F) inside an ice bath above 41 F. Per Cook, the sautéed onions were just placed inside the ice bath 20 minutes before my arrival. Also, observed sliced cheese (51 F) and hot dogs (45 F) inside the lower level of the prep cooler. The ambient air temperature of the unit is 41 F. Possibly the items were left out at room temperature for a period of time before being stored inside the ice bath and inside the prep cooler. All cold-hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Told that the items were inside the prep cooler for 20 minutes. All items were moved to the walk-in cooler to cool down to 41 F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed some buildup of grease located on the top of the grease receptacle, where some has dripped on the ground. Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Please clean the grease receptacle and power wash the ground in the area where the grease dripped.
−1 point · Cited as “511-6-1.06(5)(q) - cleaning receptacles, in manner to prevent contamination and build-up (c)”B89June 8, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed the prep top/reach-in unit combo on the burger line not holding hazardous foods at 41F or below. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F for cold holding. The person in charge (PIC) removed items from the unit, discarded all items that had been in there for 4 hours or more and placed the items they use the most on ice. Maintenance is here working on the issue.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed the alarm on the walk-in cooler going off stating that the unit was too warm. When I walked into the unit someone had opened the freezer door to cool it down. When I closed the freezer door the units ambient temperature was about 47F and most of the food items inside were 43-44F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F for cold holding. The maintenance person is here working on the issue and states that the unit is low on freon and is charging it up now.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”B83December 17, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed Time/temperature control for safety (TCS) foods being cold held inside the prep top cooler above 41F: Lettuce (48F), Pepper Jack (46F), Tenders(46F), Chicken fillet (46F). The ambient air temp was 36F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. The lettuce was double panned. COS: PIC placed food items inside the freezer to cool to 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed the dish machine dispensing 0 parts per million of chlorine sanitizer. A chlorine solution shall have a minimum concentration of 50-99 ppm. Work with maintenance to repair the dish machine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”This inspection deducted 17 points, but only 13 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
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-076-001690. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.