Georgia › Taylor County › Saint Simons Island
Live Oak Tavern
2463 Demere RD , SAINT SIMONS ISLAND, GA 31522 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 28, 2026): Inspectors recorded 4 violations, 4 of them critical, involving cleaning & sanitizing and temperature control. This restaurant scored as low as 78 on August 28, 2025 — 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.
A92July 28, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving cleaning & sanitizing and temperature control.
Observed dishwasher was producing a chlorine sanitizer solution with a concentration of 0ppm in the main kitchen area at the time of this inspection. COS: EHS instructs manager to switch to manual washing in three compartment sink.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed several containers with TCS foods being stored past their seven day discard date in the walk in cooler at the time of this inspection. COS: Items discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed ice machine in kitchen area had a moldlike buildup in food contact surface inside machine at the time of this inspection. COS: EHS instructs management to empty ice machine and wash/sanitize interior prior to restarting use.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed three opened and unlabeled bags of cheese (Monterrey Jack, mozzarella) in a prep top cooler and the walk in cooler at the time of this inspection. COS: Items discarded.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A90January 13, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
Observed during the course of this inspection that a facility staff member was using a handwashing sink to fill a container with water.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed during the course of this inspection that the facility drink machine and soda gun nozzle at the main bar displayed black buildup on food contact surfaces and nozzles. COS: Glynn EH instructed staff to clean and sanitize the surfaces and nozzles. Staff complied.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”C78August 28, 20254 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Observed during the course of this inspection that a facility prep top cooler was cold holding tcs items at temps above 41 deg f. COS: Out of temp TCS foods were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed during the course of this inspection that the facility had multiple TCS foods that were in storage past their 7 day discard date. Tuna-(8/12) Pulled Pork-(8/19)Steak-(8/20). COS: Items were discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed during the course of this inspection that the facility was using ice at the bar for cooling an employee canned drink. No drinks were observed being served to guest. COS: Drink was removed and ice was discarded.
−3 points · Cited as “511-6-1.04(4)(h) - ice used as exterior coolant, prohibited as an ingredient (p)”Observed during the course of this inspection that the facility drink machine displayed black buildup on food contact surfaces and nozzles. COS: Glynn EH instructed staff to clean and sanitize the surfaces and nozzles. Staff complied.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”B82April 2, 20253 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed during the course of this inspection that the facility prep top cooler located closest to the dish pit area was holding tcs food items well above 41 deg f. COS: All tcs food items were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed during the course of this inspection that the facility deli slicer displayed a significant amount of dried meat residue and particles on the food contact surfaces of the machine.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed during the course of this inspection that the facility prep top cooler could not display ambient temps below 51 deg f with internal facility thermometers and Glynn EH thermometers verifying these temps. COS: Unit was removed from use with tcs food items.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”B81October 23, 20244 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Observed during the course of this inspection that the facility prep top cooler located in front of the ovens was holding tcs food between 44-53 deg f. COS: All tcs foods were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed during the course of this inspection that the facility had the wrong chemical being supplied instead of sanitizer in the mechanical dishwasher. COS: Service technician restored the chemical sanitizer concentration.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed during the course of this inspection that the facility had chicken salad stored in the walk in cooler with a prep date of 10/15. (9-days) COS: Chicken salad was discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed during the course of this inspection that the facility soda gun located in the main bar and soda machine both displayed significant buildup on drink dispensing food contact surfaces. COS: Staff cleaned and sanitized both units.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”A90March 19, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving cleaning & sanitizing, management & training and handwashing & hygiene.
Observed during the course of this inspection that the facility dishwasher had 2 buckets of dish detergent connected to the machine and no sanitizer supply. COS: PIC placed a "Do not USE" sign on the machine and created an appropriate strength bleach/water sanitizer at the 3 compartment sink.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed during the course of this inspection that the facility only had a servsafe for a previous owner displayed. COS: Management removed the old servsafe certificate.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed no hand washing signage displayed at multiple handwashing sinks in the facility.
−1 point · Cited as “511-6-1.07(3)(d) - handwashing signage (c)”Observed during the course of this inspection that the facility walk in freezer displayed significant ice buildup coming from the fan unit as well as significant buildup on the fan blades.
−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)”A90December 4, 20234 violations
Inspectors recorded 4 violations, 3 of them critical, involving cleaning & sanitizing and pest control.
Observed during the course of this inspection that the facility microwave in the main kitchen displayed old food buildup on the inner ceiling food contact surface. COS: Management had surface cleaned.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed during the course of this inspection that the facility 3 compartment sink did not have an appropriate air gap to prevent possible backflow into the sink.
−2 points · Cited as “511-6-1.06(2)(d) - backflow prevention, air gap (p)”Observed during the course of this inspection that the facility deli slicer had significant rust and food debris buildup on the inside of the blade.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed during the course of this inspection that the facility had a significant prescence of dead pest inside of the dry storage area. COS: Management swept the dead pest out of the area.
−3 points · Cited as “511-6-1.07(5)(l) - removing dead or trapped birds, insects, rodents, and other pest (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-063-001135. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.