41 Main ST STE 103 JEKYLL ISLAND, GA 31527
Inspection scores over time for this facility.
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Routine
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed a large container with fish dip with a date label of 6/2/2026 meaning it has been cold held for more than 7 days at the time of this inspection. COS: Item discarded. CA: A food that requires datemarking shall be discarded if it exceeds 7 days.
Routine
Regulation: 511-6-1.07(6)(c) - storage, separation (p)
Observed during the course of this inspection that the facility had a sanitizer bucket stored above tea bags with a small amount of liquid dripping on the outer box. COS: Sanitizer bucket was moved. CA: Glynn Eh instructs management to ensure that all sanitizers, chemicals, and potentially toxic substances are properly stored in areas where they cannot potentially contaminate food, equipment, or single service items.
Routine
Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)
Observed during the course of this inspection that the facility had house made bloody mary mix stored in the bar with a prep date of 05/03/2025. the date is 05/19/2025 COS: Item was disacrded. CA: Glynn EH instructs management to ensure that all TCS food items are discarded at the end of their 7 day discard date.
Regulation: 511-6-1.07(6)(e) - conditions of use (p, pf, c)
Observed during the course of this inspection that the facility was using a quat sanitizer at the bar at a concentration of 500+ ppm. COS: Sanitizer was discarded and remade. CA: Glynn Eh instructs management to ensure that staff are only using sanitizers at the approved levels. 150-200ppm is ideal for Quat.
Regulation: 511-6-1.05(2)(g) - can openers (c)
Observed during the course of this inspection that the facility can opener has reached a point that it is uncleanable. COS: Glynn EH instructed management to discard the can opener. CA: Glynn EH instructs management to ensure that the can opener cutting blade is removable for cleaning and acquires a new unit when this is not feasible.
Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Observed during the course of this inspection that staff "Sun Chips" were being stored inside of a prep top cooler. COS: Items were removed. CA: Glynn EH instructs management to ensure that employee items are properly stored in an area where they don't create a contamination risk for foods.
Routine
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed during the course of this inspection that raw shrimp and raw chicken were being stored inside of a prep top cooler at 45 deg f. COS: Out of temp foods were discarded. CA: Glynn EH instructs management to not use the unit until repairs are made and it is capable of holding tcs foods at an internal temp of 41 deg f or below.
Glynn Eh instructs management to train staff to monitor tcs food temps and discard any tcs foods found to be stored at temps above 41 deg f.
Regulation: 511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)
Observed during the course of this inspection that the facility had serving plates stored in an areas where they were exposed to old food debris falling on top of them. COS: Staff removed serving plates and had them cleaned and sanitized. CA: Glynn Eh instructs management to either create a barrier to keep old food debris off of the serving plates or store them in an area where they are not exposed to food dust.
Initial