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Big Jim's Wing Shack, Inc.
1557 WILLIAMSON ROAD , GRIFFIN, GA 30224 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 21, 2026): Inspectors recorded 5 violations, 3 of them critical, involving temperature control, management & training 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.
B80August 21, 20265 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, management & training and handwashing & hygiene.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below. REPEAT.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above. REPEAT.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed a certified food safety manager is not provided for the establishment. (REPEAT).
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed most recent routine inspection is not posted in public view. The 87 from 1/15/26 is posted and not the 73 from 7/21/26.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed employee personal items are improperly stored in cooler in service area.
−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)”C73July 21, 202611 violations
Inspectors recorded 11 violations, 4 of them critical, involving temperature control, management & training and food storage.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed a certified food safety manager is not provided for the establishment. (REPEAT).
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed TCS foods that are ready to eat are kept past expiration date and/or not date marked: *sliced cheeses (american) no dates *bag of hot dogs no date *bologna dated 7/13-7/19 *ham dated 7/11-7/17 *hot dogs and turkey dated 7/14-7/20.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed bag of potatoes are being stored on the floor. (REPEAT).
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed scoop without handle (ex. bowl) is being stored in bucket of fish batter in kitchen. (REPEAT).
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed box of cups are being stored on the floor behind the bar. (REPEAT).
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”Observed all coolers do not maintain 41 degrees F or below (ex. kitchen and service area).
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed non-food contact surfaces are not clean (ex. exteriors of food containers, exterior chopper, shelves throughout, handles of equipment).
−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 floors beneath and behind equipment is not clean (kitchen and bar).
−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)”Observed employee personal items are improperly stored in cooler in service area.
−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)”B87January 15, 20266 violations
Inspectors recorded 6 violations, 1 of them critical, involving management & training, food storage and cleaning & sanitizing.
Observed a certified food safety manager is not provided for the establishment.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed bags of potatoes are being stored on the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed wiping towel bucket with sanitizer is stored on top of ice bin at soda machine.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed hand wash sign is not provided at hand sink at bar.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed scoop without handle (ex. bowl) is being stored in bucket of fish batter in kitchen.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed single service cups are being stored on the floor behind the bar.
−1 point · Cited as “511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)”B83August 4, 202512 violations
Inspectors recorded 12 violations, 6 of them critical, involving cleaning & sanitizing, management & training and pest control.
Observed handle on cooler is in disrepair exposing insulation.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Observed a certified food safety manager is not provided for the establishment.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed raw fish is thawed in sink designated for ready to eat food items.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed gnats present behind the bar.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed live roaches present behind the bar.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed dish machine dispenses sanitizer only if tube is extended up from original mounted space. Machine must be repaired and ensure sanitizer consistently goes through machine.
−1 point · Cited as “511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)”Observed raw fish is being thawed at room temperature in food prep sink.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed bag of potatoes is being stored on the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed door leading to the exterior back of the building is not closed.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed hand wash sign is not provided at hand sink at bar.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed non-food contact surfaces are not clean (ex. exteriors of cook equipment, bulk food containers, exteriors of canned foods, shelves throughout).
−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 floors and walls along baseboards beneath equipment are not clean and maintained.
−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)”B83February 5, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving handwashing & hygiene, temperature control and pest control.
Observed hand sink behind bar is in disrepair.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed Time/Temperature Control for Safety (TCS) foods that are kept for more than 24 hours is not date marked or is kept for more than (7) days (ex. deli turkey, hot dogs, stew, bbq, sliced cheese). (Repeat).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed gnats are present behind the bar.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed improper beverage container is used for food handler drinks in kitchen and is stored on prep table at cutting board by food.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed large buckets are being stored on the floor of fries.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed floors and walls along baseboards behind equipment is in need of cleaning. Floors behind bar are in need of cleaning.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A90August 13, 20243 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control, plumbing & water and handwashing & hygiene.
Observed Time/Temperature Control for Safety (TCS) foods that are kept for more than 24 hours is not date marked or is kept for more than (7) days. (Repeat).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed plumbing leak at 3-compartment in kitchen and a faucet fixture in disrepair at the bar.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Observed most recent routine inspection is not posted in public view. Establishment has an 85 and is still posting the 90 from 2/2023. (Repeat).
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”This inspection deducted 10 points, but only 7 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B85February 23, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods held in the cooler for more than 24 hours is not date marked and/or thrown away within (7) days. (ex. unmarked bar-b-que; brisket).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed most recent routine inspection is not posted in public view.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed cooler in kitchen does not maintain temperatures of 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”C70January 23, 202413 violations
Inspectors recorded 13 violations, 9 of them critical, involving temperature control, plumbing & water and management & training.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed TCS foods do not meet temperature requirements of 135 degrees F or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed plumbing leak at sinks behind bar.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”/Observed Certified Food Safety Manager certification is expired (Tiffany Geis ).
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed hand sink is blocked in kitchen due to food items (ex. deli meat and hot dog packet) stored inside the sink. Also, a cardboard box is inside the sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed paper towels are not readily available at hand sink behind bar.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed TCS ready to eat foods that are kept for more than 24 hours is not date marked with system chosen by the facility (ex. chopped pork that was prepared Sunday, bags of hot dogs, bags of cheese, pan of roast).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed each toxic chemical squirt bottle is not labeled with common name once removed from original container. There are clear cups of chemical present behind bar.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed hot water is not readily available at 3-compartment sink behind bar.
−2 points · Cited as “511-6-1.06(1)(i) - system, approved, installed (pf)”Observed employee drinks present on prep tables by food items.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed most recent routine inspection is not posted in public view. A score of 90 is posted when it should be an 82 from 8/15/2023.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed non-food contact surfaces are not clean (ex. hood vents, crevices of cook line, exteriors of food containers, interior coolers, shelving throughout).
−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 floors and walls along baseboards and behind equipment is in need of detail cleaning.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”B82August 15, 20237 violations
Inspectors recorded 7 violations, 4 of them critical, involving temperature control, food storage and facility upkeep.
Cold food wasn't being held cold enough to stay safe.
−9 points · Item 1-6-1.04(6)(f)Hot food wasn't being held hot enough to stay safe.
−9 points · Item 1-6-1.04(6)(f)Ready-to-eat food wasn't date-marked, so there's no way to tell when it should be thrown out.
−4 points · Item 1-6-1.04(6)(g)Washing fruits & vegetables (pf).
−3 points · Item 1-6-1.04(4)(g)Storage or display of food in contact with water or ice (c).
−3 points · Item 1-6-1.04(4)(i)Food, equipment or utensils were stored on the floor instead of at least six inches above it.
−1 point · Item 1-6-1.05(10)(e)1&3Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.
−1 point · Item 1-6-1.05(6)(q)1&3Georgia 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-126-000035. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.