Georgia › Macon County › Montezuma
Subway
415 SPAULDING RD , MONTEZUMA, GA 31063 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 29, 2026): Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
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.
A95April 29, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Observed black residue on the ice chute of bulk ice-producing machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC drained ice machine, then cleaned and sanitized it.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed no handwashing sign at handwashing sink in front food service area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: PIC placed handwashing sign on the wall behind the handwashing sink.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”A100March 18, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
B85June 12, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed commercially packaged pre-cooked meatballs at 113 degrees F. Spoke to PIC and learned meatballs were just reheated and put out for service. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. COS PIC reheated meatballs to at least 135 degrees F before putting them out for service.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed facility operating witout response procedures for vomit and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS PIC received a copy of clean up procedures at time of the inspection from health authority.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(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-094-000016. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.