Georgia › Mcintosh County › Darien
Blue Bay Mexican Grill
102 SCREVEN ST , DARIEN, GA 31305 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 2, 2026): Inspectors recorded 4 violations, 2 of them critical, involving temperature control, handwashing & hygiene and food storage.
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.
C79June 2, 20264 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed refried beans in steam well in main kitchen area held for hot holding below 135 deg F. COS: Compromised food was discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed hand wash sink in restroom not supplied with hot water.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed food stored uncovered in walk-in cooler in main kitchen area. COS: Food was stored covered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed grease build up on hood vent filters and fire suppression system in main kitchen area. Potential to contaminate food during preparation.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”This inspection deducted 21 points, but only 18 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B85August 19, 20255 violations
Inspectors recorded 5 violations, 1 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Observed multiple cooked items held longer than 24 hours in walk in cooler without a date marks. COS: Items with known prep dates had date labels added. Items with unknown prep dates were discarded. Rule: Ready to eat TCS food must have a date label if held longer than 24 hours. Discard within 7 days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed uncovered cooked ground beef and cut onions in walk in cooler. COS: Items were covered. Rule: Protect food from contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed ROP fish placed to that in reach in cooler without packages being opened first. COS: Fish was still frozen. Packages were open and fish removed to thaw. Rule: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed rice being hot held in a grocery bag. COS: Rice and bag were discarded. Grocery bags cannot be used in contact with ready to eat foods.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed accumulation of debris on walk in cooler fan covers.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”A95February 27, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving management & training and facility upkeep.
Observed Certified Food Safety Manager (CFSM) certification for facility expired beyond 60 days.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed grease build-up on hood vent fire suppression lines. Potential for dripping onto cooking equipment/food.
−1 point · Cited as “511-6-1.05(2)(n) - exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)”A90June 13, 20242 violations
Inspectors recorded 2 violations involving temperature control.
Observed TCS food items in prep-top cooler above 41F in main kitchen at the time of this inspection. COS: TCS foods prepared less than 4 hours previous were moved to walk-in cooler. All other TCS foods discarded.
−9 points · Cited as “null”Observed grease build up in main kitchen at the time of this inspection.
−1 point · Cited as “null”C79May 30, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed salsa in server station reach in cooler above 41 deg F. COS: All TCS items in cooler were discarded. (Salsa, ranch, whip cream) Cooler is waiting on repair and will not be used for TCS items until able to hold 41 deg F or less reliably.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed facility uses a 3-compartment sink for washing dishes but does not have/use any sanitizer. Rule: For manual rewashing, a three step process is required. Step/sink 1: Wash dishes in hot soapy water. Step/sink 2: Rinse soap off of dishes in sink of plain water or running water. Step/sink 3: Submerge dishes in a sanitizer solution at appropriate concentration. Do not rinse. Let air dry before using.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed handsink at bar did not have soap or paper towels. Observed handsink in kitchen and in bathroom had the hot water turned off. COS: Bar handsink was supplied with soap and paper towels. Hot water was turned back on to both sinks. Rule: Handsinks shall be equipped to supply hot running water and be supplied with handsoap and papertowels.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”This inspection deducted 21 points, but only 17 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B84October 23, 20234 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control, handwashing & hygiene and facility upkeep.
Observed TCS foods in reach-in cooler above 41.0F at the time of this inspection. COS: Out of temperature TCS foods were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed handwash sink in kitchen not supplied with soap and paper towels at the time of this inspection. COS: Hand sink was properly supplied.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed handwash sink in kitchen not capable of delivering hot water at the time of this inspection.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed grease build up on hood vent filters, fire suppressant tubing, and floor-wall junction behind grill at the time of this inspection.
−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-098-000107. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.