Georgia › Polk County › Cedartown
China One
1569 ROME HWY , CEDARTOWN, GA 30125 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on November 14, 2025, scoring 63/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 91. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (March 5, 2026): Inspectors recorded 4 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.
A91March 5, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Observed prep top cutting board with heavy staining and scoring in main kitchen.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed wet cloths on prep-top and by grill in main kitchen.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed the inspection report posted is not the most current.
−1 point · Cited as “null”Observed hood vents above fryer and stove in main kitchen with heavy buildup of grease and solidified grease drippings. Service sticker indicated next service is due in April.
−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)”C78February 23, 20266 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed multiple TCS foods not cold held 41°F or below, sitting on counter at room temperature throughout main kitchen (see temp log). PIC stated items were out due to daily lunch rush.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no water at hand wash sink in main kitchen area in main kitchen. PIC turned on cold water only. Informed PIC hot water is needed to wash hands. PIC stated hot water leaks at prep sink next to handwash sink when it is turned on.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed prep top cutting board with heavy staining and scoring in main kitchen. Observed food contact surfaces not cleaned to sight and touch in main kitchen.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed food employee handling food while wearing bracelet in main kitchen.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed wet cloths on prep-top and by grill in main kitchen.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed employee cellphones on prep top in main kitchen.
−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)”B81December 4, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving handwashing & hygiene.
Observed food employees working/handle raw meat and then change task to handle clean equipment without washing their hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed large leak at handwash sink and no hot water available at the sink.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed open employee drink on prep table where preping food along with personal food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed food employee handling food items while wearing a bracelet /.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The inspection posted is not the current report.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”U63November 14, 20256 violations
Inspectors recorded 6 violations, 4 of them critical, involving facility upkeep, food storage and temperature control.
Observed food employee leave kitchen, return, not wash hands and then handle SSA Observed food employee leave kitchen go to restroom and reenter and not was hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw chicken over cooked noodles in reach in cooler, ice stored between unwrapped raw chicken in reach in freezer CA PIC must ensure all items are stored according to cook temperature COS raw chicken was moved to bottom shelf ice was discarded.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Food (made sauces) found stored past disposal date marked. CA:PIC must ensure all TCS foods are held no more than 7 days then discarded COS: sauces were discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed a lack employee training needs met. No evidence was found that employees have been trained on safe food practices.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed tcs foods in walk-in refrigerator at temps ranging from 42-48 degrees F and chcicken in bowl on counter at 60 degrees F.
−9 points · Cited as “null”CFSM did not meet training responsibilities for staff.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”B87October 31, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving food storage and handwashing & hygiene.
Observed prep top cooler, reach in cooler, and walk-in cooler with open packaging of raw foods not stored by proper internal cook temp.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Did not observe soap at the main kitchen hand wash sink.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”B88March 8, 20242 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed TCS foods such as cooked chicken in prep area not under temperature control. Corrective Action: PIC stated that food had been on counter for about 30 minutes and would be placed back into coolers to rapidly cool back down. Discussed the importance of taking small batches out to cook that would be used up within 15 minutes of less instead of larger batches.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed huge plastic bins of chicken and noodles setting out, attempting to cool down on counters. Corrective Action: Educated PIC that food needs to be broken down into smaller containers and left uncovered to cool down properly and must be actively under a cooling method such as the containers being down in ice, in refrigerators or freezers to rapidly cool the items. PIC moved the items to the walkin cooler and refrigerators immediately.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, 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 115-1280. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.