Georgia › Paulding County › Dallas
Captain D's 3698
201 MERCHANT'S SQUARE, SUITE A-1 , DALLAS, GA 30132 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 14, 2026, scoring 59/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 89. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (September 24, 2026): Inspectors recorded 1 violation, 1 of them critical, involving 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.
B89September 24, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving handwashing & hygiene.
Observed employee handle raw fish while wearing gloves, remove gloves and don new pair of gloves and began preparing ready-to-eat food. Employee did not wash hands between changing gloves.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”U59September 14, 202611 violations
Inspectors recorded 11 violations, 10 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed employee taking a smoke break outside of facility, return to front food service area, and begin taking orders, and handling to-go sauces at drive thru window without washing hands upon re-entering facility.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed employee wearing single-use gloves wash dishes at 3 vat sink, then with same gloves, proceed to place raw frozen fish into fryer without washing hands or donning new gloves.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed chicken batter and fish batter holding at a temperature greater than 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed container of individual butter packets stored on counter in drive-thru area holding at a temperature above 41F. Employee stated butter had been on counter since open (greater than 4 hours).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed lettuce stored on prep top cooler holding at a temperature greater than 41F. PIC stated lettuce was prepared less than 4 hours ago.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple TCS food items (catfish, fried pollock, fried chicken tenders) stored under heat lamp at a temperature less than 135F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed employee wipe down food trays with sanitizer towel from a sanitizer bucket reading at 0ppm. Manufacturer's recommended level is 150-400ppm.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observe PIC unable to perform duties due to risk factor violations: Employee handwashing, Protection from contamination (glove-use), proper sanitizing of food contact surfaces, cold/hot holding of TCS Foods, and datemarking.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed multiple microwaves in main kitchen area with built up debris, ice chute in lobby with soil accumulation, and food slicer stored clean with built up food debris in prep area.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed multiple baked potatoes, and container of mac & cheese stored in walk in cooler without datemark label. PIC stated items had been in cooler for a couple of days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed CFSM not performing responsibilities by lack of supervising/instructing food service employees in the techniques of sanitary food handling and proper maintenance of the facility, and by not assessing training needs of food service employees and requesting training as needed.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”A94March 6, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Observed microwave with excess debris buildup on interior. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Update: Site visit made and observed microwave detailed clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed several containers wet stacked on drying rack in ware washing area.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (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-110-000149. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.