Dublin, Laurens County

Deano's Italian

112 W JACKSON ST DUBLIN, GA 31021

Food

Latest score

Dec 30, 2025

City

Dublin

County

Laurens

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Dec 30, 2025

Routine

Score: 863 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: Yes

Food being held cold above 41 deg f in counter top meat cooler and prep cooler. Food being held cold shall be maintained at 41 deg f or below. COS: Out of temp food discarded.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: Yes

Wet nested dishes in dish area. Equipment shall be air dried.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Build up of residue on stove top, top of oven and on lights in oven area. Nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation.

May 19, 2025

Routine

Score: 863 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Heavy Cream (48) cold holding above 41 degrees F. Food shall be maintained at 41 or below when cold holding. COS cream discarded.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(b) - working containers, common name (pf)

4 ptsCorrected: YesRepeat: No

Spray bottle of table sanitizer not labeled. Working containers used for storing cleaners and sanitizers shall be clearly and individually marked. COS Labeled during inspection.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: No

Observed wet nested dishes. After washing, rinsing, and sanitizing, dishes shall be stacked to allow for air drying.

Nov 20, 2024

Routine

Score: 981 violation

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15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: Yes

Small oven and stove had accumulation of debris. Non food contact surfaces shall be cleaned as often as to not accumulate debris.

Jul 22, 2024

Followup

Score: 981 violation

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14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: Yes

Observed wet nested dishes. After washing, rinsing, and sanitizing, dishes shall be stacked to allow for air drying.

Jun 24, 2024

Routine

Score: 7210 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

All TCS items in not cooling process were above 41 deg. in the cold holding unit at the pizza station. All TCS items cold holding shall be at 41 deg. or below. Food discarded, contact HD before using unit again. (pizza sauce 50, tom.53)

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: YesRepeat: No

TCS items prepped this morning did not cool down to 41 within 4 hours. cooling from 70 to 41 deg. shall take place in 4 hours. Discarded (ham sausage, tomatoes)

1-2A - pic present, demonstrates knowledge, performs duties

Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)

4 ptsCorrected: YesRepeat: No

PIC could not state when food was prepped and the cooling process was started. PIC could not describe the operating process for the dishwasher. Also, PIC did not know the cold holding unit by the ovens was not working. the person in charge shall ensure compliance with proper cooling methods, proper sanitizing, identifying imminent health hazards. PIC to write cooling temps, familiarize with dish machine and temp units daily.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Dishwasher was not sanitizing dishes. (0ppm) A chlorine solution shall be at least 50ppm. Three com. sink set up.

10D - food properly labeled; original container

Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)

3 ptsCorrected: YesRepeat: Yes

Working container of water and sugar not labeled. All working containers with food must be labeled.

12B - personal cleanliness

Regulation: 511-6-1.03(5)(j) - hair restraints (c)

3 ptsCorrected: YesRepeat: No

Cook not wearing hair restraint. All food employees shall wear a hair restraint when prepping food.

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: YesRepeat: No

Wet nested dishes. Dishes shall be stacked to allow air drying.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Small oven and stove top had accumulation of debris. Nonfood contact surfaces shall be cleaned at a frequency to prevent accumulation of debris.

17C - physical facilities installed, maintained, and clean

1 ptsCorrected: NoRepeat: Yes

Wall and floor behind small oven and fryer have build up of grease and debris. All physical facilities shall be cleaned often enough to prevent accumulation of residue.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)

1 ptsCorrected: YesRepeat: No

personal items in the reach in unit in the kitchen (water bottle), prep table (phone), reach in unit in the pizza area (water bottle).

Dec 11, 2023

Routine

Score: 875 violations

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2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: No

No paper towels available at the handsink in the kitchen. Hand drying provisions shall always be available; added during inspection.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: No

Meatballs prepared on Saturday not date marked. Food preped shall be date marked after prepared and held in an establishment for more than 24 hrs; datemarked during inspection.

10D - food properly labeled; original container

Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)

3 ptsCorrected: NoRepeat: No

Working container of flour not labeled. Containers holding food taken out of original container shall be individually labeled with common name of food.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)

1 ptsCorrected: NoRepeat: No

No test strips available to test concentration of sink and surface sanitizer concentration. A test kit shall always be available to test the concentration.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Wall and floor in dish machine area have build up of black residue. All physical facilities shall be cleaned often enough to prevent accumulation of residue.