Georgia › Laurens County › Dublin
Company Supply Rotisserie Bistro
107 W JACKSON ST , DUBLIN, GA 31021 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 31, 2026): Inspectors recorded 2 violations, 2 of them critical, involving temperature control. This restaurant scored as low as 64 on June 25, 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.
B82March 31, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Mashed potatoes and pulled chicken reheating in Cvap at 930. Did not reach correct temp of 135 for mashed pot and 165 for pulled chicken within 2 hours. Foods being reheated shall be brought to the correct temp within 2 hours. COS: Food discarded.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Multiple items cold holding in walk in cooler (main kitchen) and reach in cooler (main kitchen by walk in) above 41 deg f. ITems being held cold shall be maintained at 41 deg f or below. COS: Items were discarded during inspection.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A92December 12, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Build up of black residue inside of ice machine. Food contact surfaces shall be clean to sight and touch. COS: Facility to clean ice machine.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Wet nested dishes in the dish area. After cleaning and sanitizing equipment shall be air dried.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”This inspection deducted 8 points, but only 5 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A95May 20, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Inside of ice machine has black residue on the back wall. All food contact surfaces shall be clean to sight and touch. CA facility to clean ice machine.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Multiple dishes stacked wet. After washing, rinsing, and sanitizing dishes shall be air dried.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A91December 3, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving food source.
Oyster tags for the month of September 2024 do not the date recorded of when the last oyster was sold or served.
−9 points · Cited as “511-6-1.04(3)(k) - molluscan shellfish, maintaining identity (pf)”A96July 1, 20242 violations
Inspectors recorded 2 violations involving cleaning & sanitizing and facility upkeep.
The backs of the fryers have black residue and grease build up. All nonfood contact surfaces shall be cleaned as frequently as necessary to prevent build up.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Both vent hoods need to be cleaned. Vent hoods shall remain clean and in good repair.
−1 point · Cited as “511-6-1.07(5)(d) - cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)”U64June 25, 202413 violations
Inspectors recorded 13 violations, 5 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Beef and raw eggs over RTE food. All raw animal product shall be stored according to cook time, and raw animal products separate/below RTE food.
−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)”Multiple cold holding foods out of temp, above 41 degrees. The reach in cooler with the milk and cream had the fan blocked so those temps were out. (milk 45-48, cream 48-50, and heavy cream 50). salad prep unit was out so no food was holding temp (salad 51, lett. 55-64, ranch 50, caesar dressing 61). All TCS items cold holding shall be maintained at 41 degrees or below. Discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Three comp. sink full of dishes had sanitizer solution that was too strong. A chemical sanitizer used in a sanitizing solution shall meet the requirements specified under DPH rule .07(6)n and shall be in accordance to EPA label. Emptied and remade during inspection.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Hand sink leaking when hot water and cold water are not on. All plumbing systems shall be maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Inside of ice machine has black residue on the back wall and there is a bug in the ice. All food contact surfaces shall be clean to sight and touch. ice going to be melted and machine cleaned.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”About half of the menus do not have consumer advisory * by raw oyster menu item. the consumer advisory shall include asterisking the foods that require disclosure. Menus pulled from stack and will be *.
−4 points · Cited as “511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked”Employees observed preparing food without hair restraints on. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee put hair net on.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed Utensil handle touching pimento cheese and rice. All in use utensils shall be stored with their handle above the food.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Multiple dishes stacked wet. after washing, rinsing, and sanitizing dishes shall be air dried properly.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Multiple units not working or damaged. Salad unit not working and multiple doors on different units are breaking off. All equipment shall be maintained in a state of repair and condition that meets the requirements. Unit that is not working cannot hold TCS food until fixed.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Cooking equipment has black residue and grease build up. All nonfood contact surfaces shall be cleaned as frequently as necessary to prevent build up.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Wall damaged by WIC. Walls in the dish area and kitchen have a buildup of residue. All physical facilities shall be maintained in good repair.
−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)”Both vent hoods need to be cleaned. Vent hoods shall remain clean and in good repair.
−1 point · Cited as “511-6-1.07(5)(d) - cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)”B84December 21, 20235 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, handwashing & hygiene and facility upkeep.
Chicken not properly reheated (previously cooled/chicken in ric). Reheating for hot holding shall be done rapidly and the time the food in between 41 deg and 165 deg f may not exceed 2 hours; discarded during inspection.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Hand sink leaking when hot water and cold water are not on. All plumbing systems shall be maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”No paper towels at the hand sink in the kitchen. All handwashing sinks shall always have drying provisions available; added during inspection.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Floors and walls in the dish area have a buildup of residue. All physical facilities shall be maintained in good repair.
−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)”Personal drink and medicine on salad fry station. All personal items shall be stored in a designated area.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (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-087-000236. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.