Georgia › Walton County › Loganville
Journey's End Restaurant
4319 ATLANTA HWY 78 , LOGANVILLE, GA 30052 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 25, 2026): Inspectors recorded 12 violations, 3 of them critical, involving food storage, cleaning & sanitizing and garbage & waste.
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.
B81March 25, 202612 violations
Inspectors recorded 12 violations, 3 of them critical, involving food storage, cleaning & sanitizing and garbage & waste.
Observed raw produce (carrots) in bags stored on same shelf as eggs; observed box of raw beef in walk-in cooler stored on shelf with fish above shrimp. CA PIC instructed to follow storage order when storing food in coolers to help prevent contamination. COS PIC was given storage order sheet and rearranged shelf.
−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)”Powder sugar in plastic grocery bags in dry storage.
−1 point · Cited as “511-6-1.05(1)(j) - single-service and single-use articles, safe and clean (p, c)”Observed food tubs holding food items (salt, corn starch, pork chops, etc.) on prep line with excessive food grease/dirt. CA PIC instructed to obtain new food tubs to allow for better storage against contamination.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed ice bins at front drink station left open and unattended. CA PIC instructed to retrain employees to close bin when not in active use. COS PIC closed bin.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Bowls not inverted at drink station.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Cardboard used as a cover for knife on prep line.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Under counter cooler near small prep and grill in kitchen area not working with unit reading 45F. ALL items were placed in unit this morning on ice so food items are temping. PIC instructed to obtain and email service invoice once serviced.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”3-compartment sink sanitizer quat not working. PIC has been using commercial bleach and dish machine to sanitize until serviced. Email invoice.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Dumpster door open.
−1 point · Cited as “511-6-1.06(5)(n) - covering receptacles (c)”Ceiling, floors, and FRP throughout kitchen dirty/greasy with heavy build-up. Increase cleaning frequency; tile missing under 3-compartment sink.
−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)”Light bulb out at vent hood with fryers.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”Employee bag stored on prep table bottom on steam table; employee drink on back storage shelves; employee food in walk-in with milk.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A95October 22, 20256 violations
Inspectors recorded 6 violations involving food storage, cleaning & sanitizing and facility upkeep.
Plates not inverted at server station; bowls not inverted.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Ice-build-up in under-counter cooler in front of grill.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Knife handle wrapped in duct tape; strainers bent in kitchen.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (c)”Floors walls, ceilings throughout kitchen dirty; floors throughout kitchen has excessive build-up.
−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)”Vent-hood light out above fryers.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”Employee bag stored next to equipment in back kitchen area.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”B80April 16, 20258 violations
Inspectors recorded 8 violations, 2 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed multiple items in walk in cooler and small prep cooler near fryers that were made/prepped for more than 24 hours (sliced green tomatoes, chicken livers with boiled eggs, sweet potatoes, cooked beef, ham, meatloaf, mac & cheese not date marked for 7 days. CA:PIC instructed to date mark all items that last more than 24 hours for 7 days with day 1 being date items were prepped and six additional days. COS:PIC date marked all items listed.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed multiple pitted and warped aluminum pots throughout kitchen.
−1 point · Cited as “511-6-1.05(2)(c) - multiuse food-contact surfaces (pf)”Observed two employee tumblers, one located above drink station prep line and the other above prep line near fryers, nit in a disposable cup with lid and straw. CA:PIC instructed that employee drinks should be located on the bottom of prep stations to prevent potential spills from occurring and that drinks should be stored in disposable cups with lids and straws to prevent contamination with food contact services. COS:PIC removed tumblers to designated employee area.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed multiple items in walk in cooler (meatloaf, mc n cheese, collard greens, chicken n dumpling soup, prepped cabbage, mashed potatoes) not properly covered/re-sealed to protect from contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed food employee in back kitchen prepping items with bracelets on. COS: Employee removed bracelets and washed hands again.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed multiple lids and containers cracked & stained.
−1 point · Cited as “511-6-1.05(6)(q)1&3 - good repair & calibration (c)”Floors, walls, ceilings throughout kitchen dirty but especially in dish-room area where mold build-up is occurring; fans throughout kitchen has excessive build-up of dust. Increase cleaning frequency.
−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)”Employee bag stored on prep line; unopened employee drink stored in small prep cooler near fryers.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A90September 17, 20247 violations
Inspectors recorded 7 violations, 3 of them critical, involving cleaning & sanitizing, handwashing & hygiene and garbage & waste.
Observed both ice-machines located in back kitchen having dirt/mold build-up on white flap.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”No paper towels at front hand washing sink near fryers. CA:PIC instructed to keep paper towels stocked at all times. COS: PIC placed paper towels in dispenser.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed wash cloth in back hand washing sink near dish room.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed can of Dr. Pepper on top of prep shelf not in disposable cup with lid and straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Fryers, prep coolers, and other equipment in kitchen near fryers has heavy build-up of flour and grease. INCREASE FREQUENCY IN CLEANING.
−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)”Dumpster door not closed.
−1 point · Cited as “511-6-1.06(5)(n) - covering receptacles (c)”Floors, walls, ceilings throughout kitchen but especially in dish rooms area has heavy build-up of dirt & grease.
−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)”A94February 7, 20246 violations
Inspectors recorded 6 violations, 2 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Strainers used for food has bent wire strainer.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Observed no soap at back hand wash sink near dish room area.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Employee thermo-cup observed at bottom of prep table near stove and facing dredge station.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Cutting boards heavily marked/scored.
−1 point · Cited as “511-6-1.05(6)(b) - cutting surfaces (c)”Under counter freezer near fryers has heavy ice build up.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Heavy food debris/grime on prep cooler bottoms, gaskets, doors, & walk-in shelving.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (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 147-12808. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.