Georgia Mae's
Last inspected: Apr 3, 2026
95
Score
Across the available record, Georgia Mae's has 13 inspections on file, the first dated 2022. The latest inspection on file is from Apr 3, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
“Time/temperature control for safety food” comes up most often, recorded four times in the inspection record.
Georgia Mae's latest score of 95 sits above the West Palm Beach average of 79. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At front counter near steam table, floor tiles missing/in disrepair. - From follow-up inspection 2026-04-03: **Time Extended**
36-17-5
95
Apr 2, 2026
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Live, small flying insects found At dry storage cabinet, approximately 5 small flying insects landing on walls. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, Raw fish stored above opened box of cooked turkey drumsticks. Not all commercially packaged. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, macaroni and cheese (48F - Cold Holding); corn bread with cheese and eggs (55F - Cold Holding); candied yams (51F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, macaroni and cheese (48F - Cold Holding); corn bread with cheese and eggs (55F - Cold Holding); candied yams (51F - Cold Holding), not prepared or portioned today. Operator stated items held in cooler overnight, exceeding 6 hours. See stop sale.
03A-02-5
Basic - Floor tiles missing and/or in disrepair. At front counter near steam table, floor tiles missing/in disrepair.
36-17-5
52
Nov 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef stew (132F - Hot Holding) in hot box per operator item held in hot box for approximately 30 minutes. Advised operator to reheat item to 165F. Operator move to be reheated. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Advised operator to label spray bottle.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line employee beverage stored on prep counter, instructed employee to move drink away from prep counter. Employee moved drink. **Corrected On-Site**
12B-07-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Over mop sink, fly trap with approximately 12 flies hanging over mop sink. Advised operator to discard trap.
35A-06-4
70
May 28, 2025
Routine - Food
No violations found.
100
May 27, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink no vacuum breaker installed on hose splitter, discussed with operator backflow prevention. **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at front counter collard greens (122F - Hot Holding) cooked oxtail (125F - Hot Holding) per operator products prepared appropriately 30 minutes prior on stove and moved to steam table, discussed hot holding with operator who moved product back to stove to reheat to 165F+. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Live, small flying insects found Approximately 5 small live flying insects at front counter landing on menu board and walls. Approximately 5 small live flying insects in customer lobby landing on bathroom door and walls. Discussed with operator to eliminate all small flying insects and clean and sanitize all areas. **Repeat Violation** **Admin Complaint**
35A-02-7
Basic - Floor soiled/has accumulation of debris. Under deep fryers in kitchen build up of grease and food debris built up on floor. Discussed with operator to clean and sanitize floors. **Warning**
36-73-4
Basic - Food stored on floor. In kitchen boxes of potatoes stored on floor, discussed with operator who moved product to shelf. **Corrected On-Site** **Warning**
08B-38-4
58
Mar 26, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
8 critical violations. 2 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24. **Admin Complaint**
50-17-3
High Priority - Live, small flying insects found. Observed approximately 3 live flies flying around at dish washing area near reach in cooler in kitchen. 1 live fly observed flying around at front counter steam table. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed manager touch cellphone and face then began to handle clean pots; no hand wash. Advised manager to wash hands.
12A-16-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At prep area on counter: juice from cooked yams (118F - Hot Holding) As per manager, stored since less than 4 hours. Operator discarded. At steam table: house made Mac and cheese (119F - Hot Holding) As per operator stored in steam table approximately since 2 hours. Advised operator to reheat to 165F. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy reach in cooler: heavy cream (52F - Cold Holding) As per operator, stored over night in unit. Not prepped or portioned today. See stops sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At stainless steel reach in cooler: cooked turkey (79F at 2:35pm- Cooling); cooked collard greens (108F at 2:35pm - Cooling) As per operator, both items cooling since 12pm. Items did not cool from 135F to 70F in a total of 2 hours. See stop sale.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach observed crawling on wall from overhead dish drying rack with clean pans towards ceiling in dish wash area of kitchen near triple sink. 1 live roach observed crawling on wall beside dish drying rack for clean dishes where several dead roaches were observed in kitchen; area is located across from stainless steel reach in cooler near cook line. Operator killed roaches then cleaned and sanitized area.
35A-05-4
Basic - Dead roaches on premises. 8 dead roaches observed under dish drying rack for clean dishes in kitchen near cookline. 4 dead roaches on clean pans on dish drying rack. 8 dead roaches on clean cutting board that is on dish drying rack. Operator removed dishes to clean and sanitize and began cleaning kitchen.
35A-03-4
Basic - Current Hotel and Restaurant license not displayed. No business license presented in any form for verification of license.
50-09-4
27
Oct 23, 2024
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Hot Box; macaroni and cheese (130F - Hot Holding); cooked green vegetables (129F - Hot Holding) Per operator items held less than an hour. Advised operator to reheat to 165+F **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple Sink; Employee wash and rinsed food container, no sanitizing was done, then placed food in container. Advised operator **Warning**
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At Prep Area close to Reach in cooler; Approximately 5 small flying insects on clean utensils In Kitchen close to triple sink; Approximately 10 small flying insects in mop sink On wall near prep area in kitchen; Approximately 5 small flying insects At Prep area at exit to kitchen;Approximately 3 small flying insects on wall On Shelves near prep area/dishwashing area;Approximately 5 small flying insects on shelves **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Reach-in Cooler; raw chicken (46F - Cold Holding); raw beef (47F - Cold Holding); cooked okra and tomatoes (47F - Cold Holding) Per operator held in cooler for approximately three hours. Operator moved to freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No poster provided Email poster **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. At Prep Area; Handwash sink blocked by large pots and large plastic containers. Advised operator who removed **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. In Prep Area; Handwashing sink used to store dirty utensils Advised operator **Warning**
31A-11-4
41
Jun 6, 2024
Routine - Food
No violations found.
100
Apr 4, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
37
Jul 24, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Water leaking from pipe from handwashing sink at front line.
29-11-4
95
Sep 14, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit....cooked to serve Philly beef 117°-126° at cook line being held less than four hours. Operator time marked. **Corrective Action Taken**
03B-15-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...butter at prep line being held less than four. Operator time marked **Corrected On-Site**
03F-02-5
Intermediate - Equipment drain line draining into handwash sink...operator moved **Corrected On-Site**
31A-10-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach in cooler exterior soiled.
23-01-4
Basic - Buildup of food debris/soil residue on equipment door handles...all coolers handle .
23-24-4
58
Frequently Asked Questions
When was Georgia Mae's last inspected?
The most recent health inspection at Georgia Mae's on file is from Apr 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Georgia Mae's?
Across the inspection record, “time/temperature control for safety food” has been cited four times, more than any other issue at Georgia Mae's.
How does Georgia Mae's compare to other restaurants in West Palm Beach?
Georgia Mae's most recently scored 95 out of 100, which is higher than the West Palm Beach average of 79.
Has Georgia Mae's inspection record improved over time?
Results have been roughly steady. Inspections at Georgia Mae's have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Georgia Mae's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Georgia Mae's inspected?
Based on the inspection history on file, Georgia Mae's is inspected around four times per year on average.
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