Georgia › Paulding County › Dallas
WnB Factory @ Dallas
7951 VILLA RICA HWY STE 113 , DALLAS, GA 30157 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on December 31, 2025, scoring 60/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 97. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 1, 2026): Inspectors recorded 1 violation involving cleaning & sanitizing.
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.
A97July 1, 20261 violation
Inspectors recorded 1 violation involving cleaning & sanitizing.
Observed damp towel stored on the counter top in the front service area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”B89January 9, 20263 violations
Inspectors recorded 3 violations, 1 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Observed cooked chicken wings in fry basket holding at a temperature less than 135F. Employee stated wings had been cooked in basket about 30 minutes ago.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed build up/ accumulation of food debris on shelving, walls, and floors of walk-in cooler.
−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)”Observed insufficient to no lighting in walk in cooler.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”U60December 31, 20259 violations
Inspectors recorded 9 violations, 8 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed employee remake sanitizer solution, restock disposable paper towels, then don gloves and begin preparing rice bowl without washing hands between tasks and donning gloves.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed liquid pasteurized eggs holding at a temperature greater than 41F on prep top cooler. PIC stated eggs had been on cooler since 10am.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed raw chicken holding at a temperature greater than 41F in walk in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee wash and rinse food containers in 3 vat sink then store in clean dish area. Employee did not sanitize dishes after rinsing.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”Observed bulk container of site-made ranch (prep date of 12/9) held in facility past maximum of 7 days.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed PIC unable to perform duties due to having the following risk factor violations: Employee Health - Good hygienic practices & preventing contamination of hands, Proper cleaning & sanitization of food equipment, Cold holding of TCS foods, and datemarking procedures.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed certified food safety manager certification had expired in October of 2025 posted in public view. No valid certification at facility.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed multiple bulk containers of cooked white rice stored in facility over 24 hours without date mark label.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed employee drinks in single-service cups with lids and straws stored on prep top cooler, and prep top table and then moved to shelf with seasonings above exposed bowl of cooked french fries in main kitchen area.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”A98June 17, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Did not observe any test strips in the facility.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed employee personal item (headphone) stored above prep top unit.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”C79June 9, 20256 violations
Inspectors recorded 6 violations, 2 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed multiple TCS food items cold holding at a temperature above 41 degrees in main kitchen prep top/prep top underneath storage cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple TCS food items (coleslaw, and site made ranch) held in facility over 24 hours without date mark.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed half a to-go box of half-eaten fries on shelf with dry food items. PIC could not verify when food was placed there.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employee personal item (Beverage can) stored above prep top unit.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed utensil used for sugar directly touching the sugar with utensils handle.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed rusted lining on interior of microwave oven.
−1 point · Cited as “511-6-1.05(6)(c) - microwave ovens (c)”B85December 6, 20248 violations
Inspectors recorded 8 violations, 4 of them critical, involving handwashing & hygiene, chemical safety and food storage.
Observed employee washing hands in meat prep sink.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed no hand drying provision at handwashing sink in main kitchen.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed sanitizer bucket stored in handwashing sink in front service area.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed spray bottle with blue substance stored on shelf above prep table in main kitchen area.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed half-eaten burger in to-go box stored on shelf with dry food items.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed multiple boxes of buns stored directly on floor in walk in freezer.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed employee preparing food items (sauces, shredded cheese) while wearing watch in main kitchen area.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed employee personal item (phone) stored on single-service items above prep top unit.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A97May 30, 20241 violation
Inspectors recorded 1 violation involving handwashing & hygiene.
Observed employee in main kitchen working with food without proper hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”C78May 17, 20245 violations
Inspectors recorded 5 violations, 4 of them critical, involving cleaning & sanitizing, handwashing & hygiene and temperature control.
Observed no discard time or initial temperature on house made medium sauce.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed microwave not maintained clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed handwashing sink with cup and steel wool stored inside.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed multiple TCS food items (lettuce, cooked rice, coleslaw) held in facility over 24 without date marking.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed employee personal items (vape and phone charger) on prep top above food contact surface.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”A95November 27, 20234 violations
Inspectors recorded 4 violations, 1 of them critical, involving chemical safety, food storage and cleaning & sanitizing.
Observed bucket of chemical cleaner being held in main kitchen food preparation sink.
−1 point · Cited as “511-6-1.07(5)(e) - cleaning maintenance tools, preventing contam (pf)”Observed food storage containers not properly labeled (rice) and various sauces in prep top cooler.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed build up of food debris on shelving in WIC and in food prep area with sauces.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed employee personal items (Cell Phone) stored on food contact surface in main kitchen.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”C74November 16, 20239 violations
Inspectors recorded 9 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed site made medium sauce being held in main kitchen at 75 degrees.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee washing and rinsing dishes in 3 vat sink without sanitizing.
−4 points · Cited as “511-6-1.05(8)(b) - hot water and chemical-methods(p)”Observed handwashing sink did not have any disposable hand towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed employee in main kitchen working with food while wearing jewelry other than plain smooth ring.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed damp towel stored on the counter top in the front service area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed in-use fly strips stored over food container.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”Observed rice below Electric Insect control device in main kitchen.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”Observed rusted lining on interior of microwave oven.
−1 point · Cited as “511-6-1.05(6)(c) - microwave ovens (c)”Observed build up of food debris on shelving, prep top creasing, and underneath grilling area in main kitchen.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (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-110-000467. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.