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Pickle Barrel Cafe & Sports Pub
133 E HAYNES ST , SANDERSVILLE, GA 31082 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 25, 2026): Inspectors recorded 5 violations involving handwashing & hygiene, food storage and cleaning & sanitizing.
Inspection history
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B87September 25, 20265 violations
Inspectors recorded 5 violations involving handwashing & hygiene, food storage and cleaning & sanitizing.
Observed employee cup with only a straw and no lid. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. PIC discarded cup.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed several containers containing food items without indication of the contents. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Containers need to be labeled ASAP.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed employee fixing food while wearing bracelets. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. PIC had employee to remove bracelets.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed dishwasher racks with excessive limescale buildup. quipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Racks should be cleaned or replaced.
−1 point · Cited as “511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)”Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 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)”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-150-000109. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.