Georgia › Laurens County › Dublin
Zaxby's #04302
100 TRAVEL CENTER BLVD , DUBLIN, GA 31021 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 15, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 89 on September 25, 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.
A100April 15, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B89September 25, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Lettuce on the right salad station was cold holding in an ice bath above 41 deg f. It was at 52 deg f.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91April 22, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Salad base on the right salad station was above 41 deg f. Ranch dressing packet in the prep cooler. Sauce cooler had dressings that were above 41 deg f.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A96December 9, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving management & training.
Most recent key drop delivery invoice didn't have temps on it;.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”A91September 23, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Milk in the reach in cooler (w/sauce) was temped above 41 deg f. All tcs food be maintained at 41 deg f or below; COS: Moved to walk in cooler. Door was open too long during prep of sauce.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91March 13, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene, cleaning & sanitizing and facility upkeep.
Trash can blocking the handsink in the cook area. All handwashing sinks shall be maintained so that it is accessible at all times. COS: Moved during inspection.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Sanitizer bucket with wiping cloths had 0 sanitizer in it. The test strips were used to test the bucket. Cloths in use for wiping shall be: held between uses in a chemical sanitizer solution at a concentration specified under .056n in the DPH rules. COS: Dumped and re-made during inspection.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Cooking equipment not all the way under the vent hood. Ventilation hood systems shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.
−1 point · Cited as “511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c)”A93October 17, 20234 violations
Inspectors recorded 4 violations, 1 of them critical, involving management & training, cleaning & sanitizing and facility upkeep.
CFSM hung up belongs to an employee who doesn't work at the facility any longer. At least one employee that has supervisory and management responsibility shall be a certified food safety manager. COS: Removed old CFSM and put another up belonging to FOH manager and DM.
−4 points · Cited as “511-6-1.03(3)(b) - certification requirements/exemptions (pf)”Build up of grease and food debris on outside of fryers in cooking station. All nonfood contact surfaces of equipment shall be clean to the sight and touch.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Build up of residue on the walls near the coving throughout kitchen and under the 3 comp sink. All physical facilities shall be cleaned often enough to prevent buildup 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)”Vent hood in cooking station doesn't have over hand of 6" on the left and right of the equipment. Vent systems shall be sufficient in # and capacity to prevent grease/condensation from collecting on walls and ceilings.
−1 point · Cited as “511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (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-087-000034. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.