Georgia › Laurens County › Dublin
Deano's Italian
112 W JACKSON ST , DUBLIN, GA 31021 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 17, 2026): Inspectors recorded 4 violations, 2 of them critical, involving temperature control, menu & labeling and cleaning & sanitizing.
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.
B82June 17, 20264 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control, menu & labeling and cleaning & sanitizing.
Multiple items (*) cold holding above 41 deg f in reach in cooler in front of hot hold unit. Food being held cold shall be maintained at 41 deg f or below. COS: Out of temp food was discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Multiple containers not labeled. Food shall be labeled when removed from its bulk packaging.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Wet nested dishes in the dish area. Equipment shall be air dried.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Build up of reside on stove top. Non-food contact surfaces shall be cleaned at a frequency to prevent accumulation.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”This inspection deducted 18 points, but only 14 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B86December 30, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Food being held cold above 41 deg f in counter top meat cooler and prep cooler. Food being held cold shall be maintained at 41 deg f or below. COS: Out of temp food discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Wet nested dishes in dish area. Equipment shall be air dried.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Build up of residue on stove top, top of oven and on lights in oven area. Nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”This inspection deducted 14 points, but only 11 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B86May 19, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Heavy Cream (48) cold holding above 41 degrees F. Food shall be maintained at 41 or below when cold holding. COS cream discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Spray bottle of table sanitizer not labeled. Working containers used for storing cleaners and sanitizers shall be clearly and individually marked. COS Labeled during inspection.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed wet nested dishes. After washing, rinsing, and sanitizing, dishes shall be stacked to allow for air drying.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A98November 20, 20241 violation
Inspectors recorded 1 violation involving cleaning & sanitizing.
Small oven and stove had accumulation of debris. Non food contact surfaces shall be cleaned as often as to not accumulate debris.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”A98July 22, 20241 violation
Inspectors recorded 1 violation involving cleaning & sanitizing.
Observed wet nested dishes. After washing, rinsing, and sanitizing, dishes shall be stacked to allow for air drying.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”C72June 24, 202410 violations
Inspectors recorded 10 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and food storage.
All TCS items in not cooling process were above 41 deg. in the cold holding unit at the pizza station. All TCS items cold holding shall be at 41 deg. or below. Food discarded, contact HD before using unit again. (pizza sauce 50, tom.53).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”TCS items prepped this morning did not cool down to 41 within 4 hours. cooling from 70 to 41 deg. shall take place in 4 hours. Discarded (ham sausage, tomatoes).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Dishwasher was not sanitizing dishes. (0ppm) A chlorine solution shall be at least 50ppm. Three com. sink set up.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”PIC could not state when food was prepped and the cooling process was started. PIC could not describe the operating process for the dishwasher. Also, PIC did not know the cold holding unit by the ovens was not working. the person in charge shall ensure compliance with proper cooling methods, proper sanitizing, identifying imminent health hazards. PIC to write cooling temps, familiarize with dish machine and temp units daily.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Working container of water and sugar not labeled. All working containers with food must be labeled.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Cook not wearing hair restraint. All food employees shall wear a hair restraint when prepping food.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Wet nested dishes. Dishes shall be stacked to allow air drying.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Small oven and stove top had accumulation of debris. Nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation of debris.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Wall and floor behind small oven and fryer have build up of grease and debris. All physical facilities shall be cleaned often enough to prevent accumulation of residue.
−1 point · Cited as “null”Personal items in the reach in unit in the kitchen (water bottle), prep table (phone), reach in unit in the pizza area (water bottle).
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”B87December 11, 20235 violations
Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, temperature control and food storage.
No paper towels available at the handsink in the kitchen. Hand drying provisions shall always be available; added during inspection.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Meatballs prepared on Saturday not date marked. Food preped shall be date marked after prepared and held in an establishment for more than 24 hrs; datemarked during inspection.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”No test strips available to test concentration of sink and surface sanitizer concentration. A test kit shall always be available to test the concentration.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Working container of flour not labeled. Containers holding food taken out of original container shall be individually labeled with common name of food.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Wall and floor in dish machine area have build up of black residue. All physical facilities shall be cleaned often enough to prevent accumulation of residue.
−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 FSP-087-000125. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.