Georgia › Spalding County › Griffin
Tim's Country Cooking Buffet
1309 W TAYLOR ST , GRIFFIN, GA 30223 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 12, 2026): Inspectors recorded 8 violations, 4 of them critical, involving temperature control, handwashing & hygiene and 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.
C77June 12, 20268 violations
Inspectors recorded 8 violations, 4 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, based on observed times and temperatures and interview with Person in Charge, are not cooling adequately for safety.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed TCS foods do not meet date marking requirements for cooked foods being held for more than 24 hours.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed open employee drink stored in dish room and an employee drink stored above the clean eating utensils in front at buffet area.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed raw fish and chicken is being stored in containers with undrained ice.
−3 points · Cited as “511-6-1.04(4)(i) - storage or display of food in contact with water or ice (c)”Observed wiping towels wet with food debris are not being stored in sanitizer in between uses.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed most recent routine inspection score is being blocked from customer view.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”C71May 13, 20269 violations
Inspectors recorded 9 violations, 6 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw turkey is stored above pot of dressing mix, fruit, and condiments in outside walk in cooler.
−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)”Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature of 41 degrees F or below (See *).
−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. (See **).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods are not cooling adequately for safety. (See ***).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed the hand sink is used to put water into container of rice that was placed into the steam table.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed TCS foods that are kept for more than 24 hours are not discarded by (7) days.
−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 food stored in cooler.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed single-use gloves are being used for more than one task and not discarded.
−1 point · Cited as “511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)”Observed coolers do not all meet temperature requirements of 41 degrees F or below.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”A90November 12, 20256 violations
Inspectors recorded 6 violations, 1 of them critical, involving handwashing & hygiene, food storage and cleaning & sanitizing.
Observed bucket for wiping towels is being made at sink designated for washing of fruits and vegetables.
−3 points · Cited as “511-6-1.04(4)(g) - washing fruits & vegetables (pf)”Observed employee personal food and drinks improperly stored in coolers and next to equipment and food for customer.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed containers of food on the floor in walk in cooler outside (bus tubs of raw fish) and beverage station (bucket of sugar).
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed wiping towel bucket with sanitizer is being stored next to food and equipment on prep table in kitchen.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed coolers do not all maintain 41 degrees F or below (ex. cooler by ice machine, cooler in out building).
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed employee personal items are being stored next to and/or on top of items used to prepare customer foods (ex. jackets).
−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)”B81May 7, 202510 violations
Inspectors recorded 10 violations, 7 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *).
−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. (See **).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods, based on observed times and temperatures and discussion with food employees, are not cooling and/or did not cool adequately for safety. (See ***).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed foam and tape are used to cover handles of equipment in kitchen.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Observed TCS food items that are ready to eat and kept for more than 24 hours are not date marked and/or kept past (7) days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed improper cooling methods are being used for TCS foods. Do not place in large pans with high quantity of foods and do not use "working" coolers that are in constant use.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed dish machine is not dispensing sanitizer. Food handler changed chemical and primed the unit.
−1 point · Cited as “511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)”Observed raw beef items are being thawed at room temperature on meat prep sink drain board.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed score to most recent routine inspection is blocked and not visible to the public.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed employee personal items stored throughout kitchen (ex. jackets, purses, drinks with proper lid and straw, glasses, etc.) on food items and prep surfaces.
−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)”B87November 14, 20244 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control and facility upkeep.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *).
−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 for hot holding. (See **).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods, based on observed times and temperatures and discussion with food handlers, are not cooling adequately for safety. (See ***).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed employee personal items improperly stored above food prep areas.
−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)”B81May 9, 20247 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, handwashing & hygiene and facility upkeep.
Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below (See *) 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 (see **) Repeat.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods, based on conversation with food handlers and observed times and temperatures, are not cooling adequately for safety. (See ***) Repeat.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed employee uses hand sink to rinse out wiping towels.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed improper cooling methods are used to cool prepared TCS foods.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed food handlers are eating in the kitchen.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed employee personal items stored on racks next to clean equipment and on shelves above food items.
−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)”A91November 3, 20233 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Observed TCS foods do not meet temperature requirements of 41 degrees F or below in cold holding units. (See **).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above in hot holding equipment. (See *).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed TCS foods did not cool adequately for safety to 70 degrees F in 2 hours or less as required. (See ***).
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”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 126-09-FSVC-007407. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.