Georgia › Liberty County › Midway
Captain Joe's Seafood Restaurant
317 S COASTAL HWY , MIDWAY, GA 31320 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 11, 2026): Inspectors recorded 1 violation involving temperature control. This restaurant scored as low as 68 on September 29, 2023 — 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.
A91September 11, 20261 violation
Inspectors recorded 1 violation involving temperature control.
Observed chopped egg, diced ham, tuna salad, cottage cheese, shredded cheese, cut melons, and pasta salad stored in salad prep cooler above 41F. Observed diced tomatoes, sliced tomatoes, and shredded cheese stored above 41F in prep top cooler. Corrected on site by discarding. Facility will use ice in the prep top cooler until it is repaired. Salad prep cooler should not be used for TCS foods until it is repaired. EH will follow-up on Monday 9/14.
−9 points · Cited as “null”A100February 26, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B80October 8, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed chicken being cooked to below 165F and placed in metal pan. Employee stated that the chicken was being cooked to use in chicken salad. Corrected on site by placing back on grill and cooking further.
−9 points · Cited as “511-6-1.04(5)(a) - raw animal foods (p, pf)”Observed Sliced tomatoes, diced tomatoes, cooked macaroni & cheese, cooked broccoli, and sour cream stored in prep top cooler above 41F. TCS items were discarded and unit will not be used until repaired Observed seafood batter stored on cutting board above 41F. I've in ice bath was melted and not touching pan.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A91May 6, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed TCS foods held above 41F on salad bar and sandwich cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”A96September 6, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed containers of cole slaw prepared on 8/30 were not discarded. Corrected on site by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”A91May 21, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed items stored on salad bar above 41F. Employees stated that items were prepped late this morning and early afternoon. Temperatures may be a result of these items not having enough time to cool after being prepped. Ice was placed under TCS foods except for cut cabbage and temperature appeared to decrease. Observed items in prep cooler next to grill held above 41F. Observed seafood batter stored on ice bath on prep cooler above 41F. Ice was completely melted.Ice was replaced and temperature decreased.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed ham & green bean soup held in bain marie type warmer below 135F. There was no water in warmer. Temperature appeared to drop during inspection. Hot water from coffee maker was added to warmer.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”A99October 16, 20231 violation
Inspectors recorded 1 violation involving handwashing & hygiene.
Observed most recent inspection report was not posted.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”U68September 29, 20237 violations
Inspectors recorded 7 violations, 7 of them critical, involving temperature control, food storage and menu & labeling.
Observed ground beef stored on shelf above whole ribeye. Observed uncooked stuffed crab stored on shelf above sirloins. Observed commercially precooked ribeye stored on shelves under raw seafood. Corrected on site by rearranging. Items in walk-in cooler should be arranged so by minimum safe cooking temperature to avoid cross contamination.
−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)”Observed items stored on salad bar above 41F. Observed batter stored on counter top at 74F. Repeat violation from last 3 inspections. Facility will be required to adopt a corrective action plan. Items on salad bar may be held using an ice bath. EH will follow-up.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed sausage and pepper soup and crab bisque dated 9/28 held above 41F in walk-in cooler. Employee stated that these items were prepared yesterday. Facility should consider using rapid cooling methods for cooling soups. Corrected on site by discarding.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed house made salad dressing dated 9/12 (house dressing) and 9/5(thousand Island). These items may only be held for 7 days. Corrected on site by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed tea pitcher containing pink powder stored on shelf above vegetable sink. Employee stated this was soap powder. Corrected on site by moving.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed open container of whole milk with no date mark to indicate when it was opened or should be discarded. Corrected on site by discarding. Milk's best by date was 9/18 and had a sour smell.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed spray bottles containing liquids with no labels. Observed container of pink powder stored in a tea pitcher with no label. Employee stated this was dish soap. All chemicals/cleaners outside of their original containers / in working containers should be labelled with their common name.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”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-089-000208. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.