Common Food Safety Violations in Georgia Restaurants

Losing even nine points on Georgia’s 100-point inspection scale drops your grade from A to B—hurting reputation and profits. Use this guide to avoid the pitfalls that inspectors write up most.

Georgia line cooks working during a lunch rush while a health inspector observes

Georgia’s Rule 511-6-1 mirrors the FDA Model Food Code but adds its own twists. Violations cost between 1 and 9 points each, and the deductions accumulate fast. Below you’ll find the eight categories that dominate public inspection reports, practical “quick fixes,” and citations so you can cross-check the Georgia Food Code summary. Pair this cheat-sheet with our inspections & compliance guide to keep grades high year-round.

1. Time / Temperature Control (TCS)

A single pan of chicken salad at 52 °F can cost nine points and become an outbreak headline.

Georgia Food Code § 511-6-1-.04(6)(d)

2. Cross-Contamination & Raw Meat Placement

An inspector opens the reach-in and spots raw shrimp stored above lettuce—instant priority violation.

Pro-Tip: Use removable shelf tags (“RAW POULTRY,” “RTE”) so staff can’t claim they “forgot.” They cost under $5 and satisfy citation notes.

Georgia Food Code § 511-6-1-.04(4)(c)

3. Handwashing & Employee Hygiene

Gloves don’t replace soap—inspectors time how long employees scrub.

Pro-Tip: Print our 20-second handwashing poster and laminate—inspectors often photograph it as proof of training.

Georgia Food Code § 511-6-1-.03(5)

4. Cleaning & Sanitizing Food-Contact Surfaces

Food soil hides pathogens; weak sanitizer lets them grow.

Pro-Tip: Set phone alarms for sanitizer checks; the timestamp doubles as digital proof during audits. See our cleaning & sanitizing guide for PPM charts.

Georgia Food Code § 511-6-1-.07(3)

5. Approved Food Source & Documentation

Homemade smoked salmon from an employee’s backyard smoker? That’s nine points and product discard.

Pro-Tip: Snap photos of invoices and upload to a shared folder—digital copies count if “readily retrievable” (§ .04(1)(e)).

Georgia Food Code § 511-6-1-.04(1)

6. Pest Control & Facility Upkeep

One live roach = immediate four-point deduction; an infestation shuts you down.

Pro-Tip: Use a flashlight during closing sweep; inspectors do the same. If you can’t see under the line, neither can pest control.

Georgia Food Code § 511-6-1-.07(5)

7. Consumer Advisory & Undercooked Items

Serving sunny-side eggs without asterisked warnings equals a four-point citation.

Pro-Tip: Print the advisory in bold on thermal receipt tape—expo can confirm it prints before sending plates.

Georgia Food Code § 511-6-1-.04(7)

8. Chemical Storage & Labeling

Bleach next to flour invites a “priority foundation” deduction and potential food discard.

Pro-Tip: Store one blank spray bottle with red nozzle only for chemicals—staff spot wrong bottle instantly.

Georgia Food Code § 511-6-1-.07(1)

Most-Cited Violations: Georgia Public Data 2025

Rank Violation GA Code Points Deducted Quick Fix
1Improper cold holding (≥41 °F).04(6)(d)9Use metal hotel pans not plastic
2Handwash sink blocked or dry.06(2)(c)9Put “Handwash Only” decals & audit hourly
3No certified manager on duty.03(3)4Cross-train a backup CFPM
4Sanitizer below required ppm.07(3)4Replace buckets every 4 hrs
5Raw meat above produce.04(4)(c)4Poster of fridge hierarchy on door
6Consumer advisory missing.04(7)4Add asterisks and footnote line
7Unlabeled chemical bottle.07(1)3Keep pre-printed label stickers at sink
8Probe thermometer in disrepair.04(6)(i)3Keep extra batteries & backup probe

Violation Points Calculator

Check infractions below to estimate how many points you could lose and what grade you would earn. For full retention rules, see our recordkeeping guide.

Total Possible Points Lost: 0
Projected Grade: A

Frequently Asked Questions

Any score below 70 or any citation for an imminent health hazard (for example, sewage backup) can lead to immediate permit suspension until corrected. A routine score below 80 generally requires a follow-up within ten days where inspectors verify corrective actions. Operating during a suspension can incur civil penalties and permanent permit revocation.

Georgia allows bare-hand contact only under a written and approved plan demonstrating equivalent control. In practice, county authorities rarely approve these variances. Stick with single-use gloves, tongs, or deli paper. See Rule 511-6-1-.03(5)(d).

Inspectors often request temperature logs, sanitizer test logs, shellfish tags, and employee illness documentation. Keeping them on-site for the required retention period shows active managerial control. Review our recordkeeping guide for timelines and templates.

Yes. Time/Temperature Control for Safety (TCS) foods on buffet or salad bars must be held at or below 41 °F—or managed under “Time as a Public Health Control” with strict discard times and written procedures on file.

They use commercial test strips or thermolabels. For high-temp machines, the rinse must hit ≥180 °F at the manifold; chemical machines must deliver 50–100 ppm chlorine or manufacturer-specified quat. Keep your own logs to avoid surprises.

Events such as sewage backup, no hot water, pest infestation, or power outages exceeding two hours. Inspectors can close the facility on the spot under Rule .10(2).

Yes. Contact the county environmental health manager within ten days, provide evidence (photos, logs, corrective receipts), and request a review. Formal appeals go through the Georgia Department of Public Health administrative process.

At least 90 calendar days after the last product in the lot is served. File them chronologically so inspectors can trace potential illnesses quickly.

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