Georgia › Peach County › Fort Valley
PEACH COUNTY JAIL
1007 SPRUCE ST , FORT VALLEY, GA 31030 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 17, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 86 on June 24, 2024 — 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.
A100July 17, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100February 23, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100October 22, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100June 16, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100February 24, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100October 29, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
B86June 24, 20244 violations
Inspectors recorded 4 violations, 4 of them critical, involving cleaning & sanitizing, management & training and handwashing & hygiene.
Observed a build-up on the interior surface of the ice machine located in the main kitchen. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: C/A: Clean ice machine today. Take care when removing/ cleaning interior flap to prevent contamination of ice.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed no CFSM in facility at time of inspection. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf c/A: PIC to have CFSM certificate or be enrolled into an accredited CFSM class.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed no soap at handwashing sink. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf C/A: soap was supplied.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed no paper towels at both hand sinks and in the restroom. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf C/A: paper towels supplied.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”A94February 13, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving management & training.
Bserved no CFSM in facility at time of inspection. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf c/A: PIC to have CFSM certificate or be enrolled into an accredited CFSM class.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”A93October 5, 20232 violations
Inspectors recorded 2 violations, 1 of them critical, involving management & training and food storage.
Observed no CFSM in facility at time of inspection. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf c/A: upcoming Food safety manager course class schedule will be provided during inspection.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed packs of hot dogs being thawed in sink with stagnant water. Items temperature remained under 41F. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indic.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (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 3111-17. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.