Georgia › Toombs County › Vidalia
Shoney's
2505 E FIRST ST , VIDALIA, GA 30474 · Health inspection record from Georgia Department of Public Health
Most recent inspection (May 12, 2026): Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep. This restaurant scored as low as 75 on October 21, 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.
A90May 12, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Observed leftover collard greens were tempi9ng 47 degrees F and the walk in unit ambient was 41 F. COS The collard greens were discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed personal drink stored on top of the dish machine. COS The personal drink was removed.
−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)”A97December 2, 20253 violations
Inspectors recorded 3 violations involving cleaning & sanitizing and facility upkeep.
Observed microwave with rust on inside bottom of door frame.
−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 cracked floor tiles in kitchen area.
−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 personal drink in reach in cooler. COS: Manager removed drink.
−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)”C75October 21, 202514 violations
Inspectors recorded 14 violations, 9 of them critical, involving temperature control, cleaning & sanitizing and pest control.
Observed cheese on prep top cooler at 53. COS: Cheese discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed whipped cream at 46 in reach in cooler and ambient at 43. COS: Food handling employee moved the whipped cream to another reach in cooler. Do not use unit until re-checked by the health department.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed chicken at 53 and chicken at 44 in prep top cooler in the kitchen area with ambient of unit at 46. COS: Manager discarded chicken. Do not use this unit until re-checked by the health department.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed broccoli soup on the buffet at 125 and rice in hot hold in kitchen area at 112. COS: Manager had staffed re-heat items to 165.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed buildup inside microwaves.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed buildup on can opener blade.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed chicken at 44 and 49 lidded. COS: Manager unlidded chicken that was prepped to allow properly cooling to 41.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”Observed missing internal thermometers in reach in coolers in kitchen and front area.
−3 points · Cited as “511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)”Observed roach on wall in mop area.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed wiping clothes being stored on food contact surfaces.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed crumbs in prep top cooler bottom in kitchen area.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed missing wall tile behind griddle in kitchen area.
−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 heavy buildup on hoods in kitchen area.
−1 point · Cited as “511-6-1.05(3)(d) - ventilation hood system, adequacy, adequate to prevent grease & condensation build-up (c)”Observed personal drinks and food being stored in reach in coolers.
−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)”B81April 10, 20257 violations
Inspectors recorded 7 violations, 3 of them critical, involving handwashing & hygiene, menu & labeling and temperature control.
Food handler came from the buffet, put gloves on to handle cooked biscuits without hand wash. Another food handler went from line to hot box with gloved hands, then broke down box then took off gloves then went back to the line and put gloves on without a hand wash. CA I went over with the owner on when to wash.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed expired milk in the walk in cooler, 4/4/25. COS Milk thrown out.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed meatloaf in the walk in cooler in the process of cooling that were covered. COS The containers were uncovered to continue the cooling process.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed tray of bacon stored on the trashcan.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed food handler with a watch and bracelet on while preparing foods.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed personal phone stored on a shelf next to plates. COS Phone removed from the shelf.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”Observed personal drinks stored on the shelf at the prep top cooler at the grill line.
−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)”B85October 28, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and food storage.
Observed chicken stored on counter waiting to be cooked at 54F. COS: chicken discarded. Discussed ice bath with manager.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed food items stored uncovered in reach in freezer.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”B85April 9, 20243 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and cleaning & sanitizing.
Observed raw chicken at 48F in a reach-in cooler by the fry station. Unit ambient at 39F. COS: Food discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed dried grime on can opener blade. COS: PIC cleaned & sanitize blade.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed multiple foods on the cold line above 41F. COS: PIC discarded foods out of temp & properly cold held by adding ice & water to ice bath on buffet cold line.
−9 points · Cited as “null”A91October 23, 20232 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed several time/temperature foods cold holding above 41 on buffet line. COS: Discarded cottage cheese, macaroni salad, and coleslaw.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed chicken at 45, beef at 46, and cheese at 52 in prep top cooler. Unit ambient is 35.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (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 138-172. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.