Georgia Food Service Inspections & Compliance

Pass your next Georgia health inspection with confidence. This guide breaks down the score system, violations, corrective actions, and year-round strategies so you can earn—and keep— an “A” under GA Food Code 511-6-1.

Georgia health inspector reviewing a restaurant kitchen during an inspection
≈6 min read

Overview of Georgia’s Inspection System

Georgia’s Department of Public Health (DPH) delegates routine restaurant inspections to county Environmental Health offices under O.C.G.A. § 31-2-4 and Rule 511-6-1. Expect at least one unannounced visit every six months; more if scores fall or complaints arise. Inspection results post publicly online and must be displayed near the facility entrance.

Inspection frequency depends on performance brackets:

Citation: GA DPH Retail Food Manual, Inspection Frequency Table.

Pro-Tip: Sign up for your county’s email alerts so you’re notified when inspection grades are published—use the data to benchmark competitors.

Understanding the Georgia Inspection Scoring Method

The 100-point system assigns heavier deductions to violations that pose greater risk. Priority violations cost 9-11 points, Priority-Foundation 4-8 points, Core 1-3 points. Total points lost are subtracted from 100 to determine the posted score.

Violation Type Point Deduction Example Code Ref.
Priority9-11Poultry 125 °F on line511-6-1-.04(5)
Priority-Foundation4-8No sanitizer test strips511-6-1-.04(6)
Core1-3Dusty ceiling vent511-6-1-.06(1)

Score math example: One Priority (9 pts) + one Core (2 pts) = 11 pts deduction → 100 - 11 = 89 pts (Grade B).

Citation: GA Food Code Annex 4, Inspection Scoring Method.

Pro-Tip: Keep a laminated score card template in your manager log so you can simulate deductions during weekly walk-throughs.

Pre-Inspection Preparation Checklist

A proactive routine pays dividends. Work through this 12-item list before each shift and your inspection will feel like a formality.

Self-Audit Score Estimator 100 A

Toggle each item you meet. Unchecked items remove 10 pts.

Pro-Tip: Keep a dedicated inspection go-folder with a three-ring binder and flash drive holding digital training records for instant access.

Day-Of Walk-Through: What Inspectors See First

Inspectors follow a predictable path—from your dumpster pad to the dish machine. Knowing the sequence lets you stage quick last-minute checks.

Step What Inspectors Check Your Documentation
1. Exterior & Trash Grease spills, pest harborage Waste hauler manifests
2. Receiving & Storage Food at 41 °F, invoices Receiving temperature log
3. Prep Line Hot/cold holding temps, hand-washing Line temp sheet
4. Cooking Area Thermometer use, cross-contact Cook-temp log
5. Dish Pit Final-rinse temp / sanitizer Dish machine log
6. Restrooms Soap, hot water, signage Cleaning schedule

Citation: GA DPH Standard Inspection Form (2025).

Pro-Tip: Assign a runner to shadow the inspector—answer questions and grab documents within 60 seconds.

Post-Inspection Corrective Actions

After the walk-through you’ll receive a report with deadlines:

Draft your CAPA in bullet form: violation, root cause, fix, person responsible, due date.

Citation: GA Food Code 511-6-1-.10(4).

Pro-Tip: Send photos or digital logs to your inspector within 24 hours—many counties will waive a follow-up if proof is solid.

Appealing a Score in Georgia

If you believe a deduction was unwarranted, start with an informal conference (Rule 511-6-1-.10(5)). Contact the Environmental Health Manager within two business days, politely outlining the disputed item, supporting documents, and photos.

Should the matter escalate, you may request a formal administrative hearing under the Georgia Administrative Procedure Act. Provide:

Pro-Tip: Request a re-inspection only when you’re 90 % confident—state allows one re-score per 12-month period.

Building a Continuous Compliance Program

Treat inspection readiness as a cycle—Plan, Do, Check, Act. Adopt monthly mini-audits, quarterly manager walk-throughs, and annual policy reviews.

  1. Plan: Write a written policy.
  2. Do: Train staff, follow cleaning schedules.
  3. Check: Use our checklist generator.
  4. Act: Trend data and update SOPs quarterly.

Modern operators laminate QR codes at hand-wash sinks that open digital logs stored in browser local-storage—no Wi-Fi needed, and inspectors love the tech.

Pro-Tip: Rotate staff members to lead the mini-audit; cross-training boosts buy-in and reveals blind spots.

Frequently Asked Questions

Most full-service establishments receive an unannounced routine inspection twice per year. High-risk operations (raw sushi, sous-vide) or facilities with prior scores below 90 may see quarterly visits. Conversely, low-risk sites that sell pre-packaged foods only may drop to an annual schedule—but any public complaint can trigger an immediate visit.

Imminent health hazards—sewage back-up, complete lack of hot water, no refrigeration, rodent infestation, confirmed foodborne outbreak—lead to on-the-spot permit suspension. The facility must correct the hazard and pass re-inspection before reopening.

No. Georgia law authorizes inspectors to enter during reasonable hours. Refusal may prompt law enforcement or an immediate permit suspension. You can, however, accompany the inspector and request clarification on findings.

County health departments retain digital inspection reports for at least three years, often longer. Public portals usually display the last five reports. Operators should keep their own copies indefinitely for trend analysis and insurance claims.

You still need a permit, but inspection focus shifts to storage, temperature control of TCS items like milk, and restroom facilities. Many counties use a simplified checklist; scoring still follows the 100-point scale.

Yes. Mobile food units are scored with the same form. Commissary operations count toward compliance. Keep logs onboard—hand-washing water level, waste tank capacity, and generator maintenance records are common citations.

Absolutely—operators that embed daily self-audits and immediate corrective actions frequently earn 100. Remember, it takes just one minor Core violation (dusty vent) to drop to 99; strive for spotless details.

Related Topics

Common Violations in Georgia

See the top deductions inspectors issue and how to avoid them.

Georgia Food Code Summary

Plain-English recap of Rule 511-6-1 with critical temperatures.

Recordkeeping Requirements

Mandatory logs, retention periods, and copy-ready templates.

Cleaning Schedule Generator

Create a 4-hour surface cleaning rotation in seconds.

Last reviewed 2025