All the Fixin's
Last inspected: Feb 16, 2026
47
Score
All the Fixin's has been inspected eight times since 2024. On Feb 16, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around four violations each.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing seven times across the record.
That's lower than the typical Statesboro restaurant, which scores around 85. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
0
Minor latest
Inspection History
Feb 16, 2026
Routine
3 critical violations. 3 major violations. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet the temperature requirements of 41 degrees F or below (ex. items in ice bath).
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods do not meet temperature requirements of 135 degrees F or above (ex. items under heat lamp).
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed TCS food items are not cooling adequately for safety.
511-6-1.04(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed surfaces being wiped down with towels that are stored without sanitizer in buckets.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food containers are washed and rinsed, but not placed in sanitizer. Person in Charge set-up sink correctly after discussion.
511-6-1.05(6)(n)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed hot water is not provided at each sink.
511-6-1.06(1)(g)
47
Feb 13, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed pasta being cupped & stored in cooler without properly cooling to 41F before lidding. CA: Allow foods to cool to 41F before lidding containers.
511-6-1.04(6)(e)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed food debris on equipment. COS: Equipment cleaned
511-6-1.05(7)(d)
90
Sep 19, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods cold holding above 41F in a prep top & on prep counter. COS: Discarded
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed dumped ice in hand washing sink. CA: Advised PIC that HWS shall only be used for hand washing. Use a bucket to dump liquids.
511-6-1.06(2)(o)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed a bag of sugar & boxes of bread stored on the floor. CA: Keep foods stored at least 6" above ground.
511-6-1.04(4)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed prep top unit with an ambient of 59F. CA: Do not use unit. Repair unit to cold hold at 41F or below before using for TCS foods. Call the Health Department to approve before use.
511-6-1.05(6)(q)
70
Aug 20, 2025
Routine
3 critical violations. 3 major violations. 4 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods do not meet temperature requirements of 135 degrees F or above (ex. items under heat lamp).
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed TCS food items are not cooling adequately for safety.
511-6-1.04(6)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet the temperature requirements of 41 degrees F or below (ex. items in ice bath).
511-6-1.04(6)(f)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed hot water is not provided at each sink.
511-6-1.06(1)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food containers are washed and rinsed, but not placed in sanitizer. Person in Charge set-up sink correctly after discussion.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed surfaces being wiped down with towels that are stored without sanitizer in buckets.
511-6-1.05(7)(b)
47
Jul 18, 2025
Initial
1 minor violation.
View 1 violation
18 - insects, rodents, and animals not present
Inspector notes: Observed back door not self-closing. CA: Repair door to self-close.
511-6-1.07(2)(m)
95
Feb 13, 2025
Routine
1 major violation. 7 minor violations. 1 corrected on site.
View 8 violations
16A - hot and cold water available; adequate pressure
Inspector notes: Observed insufficient hot and cold water at each sink.
511-6-1.06(1)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed improper thawing methods are being used for Time/Temperature Control for Safety (TCS) foods (ex. room temperature, standing water).
511-6-1.04(6)(c)
11C - approved thawing methods used
Inspector notes: Observed TCS foods in thawing process are allowed to go above the required holding temperatures of 41 degrees F or below.
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food items are being stored on the floor in kitchen and walk in cooler.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed each food handler does not have hair properly restrained.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between use. Wiping towels are being used to wipe surfaces with insufficient sanitizer.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most recent routine inspection is not posted at the drive thru window.
511-6-1.02(1)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. exteriors of cook equipment, sinks, interior equipment, drawers for equipment, exteriors of food containers).
511-6-1.05(7)(a)
64
Aug 19, 2024
Routine
4 major violations. 10 minor violations. 2 corrected on site.
View 14 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed soap is not readily available at each hand sink. (Repeat)
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed paper towels are not readily available at each hand sink. (Repeat)
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed EPA registered disinfectant along with written procedure for vomit and/or diarrhea events is not available. (Repeat)
511-6-1.03(6)
1-2B - certified food protection manager
Inspector notes: Observed Certified Food Safety Manager certificate is not posted in public view.
511-6-1.03(3)(a)
11C - approved thawing methods used
Inspector notes: Observed raw TCS foods are being thawed in standing (undrained) water.
511-6-1.04(6)(c)
11C - approved thawing methods used
Inspector notes: Observed TCS foods in the thawing process are allowed to go above the required holding temperature of 41 degrees F or below.
511-6-1.04(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed improper cooling methods in place for Time/Temperature Control for Safety (TCS) foods. Large quantities of product in large thick containers are being used.
511-6-1.04(6)(e)
11C - approved thawing methods used
Inspector notes: Observed raw TCS food items are being thawed at room temperature (ex. fish and mac and cheese)
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed customer beverage is being prepared in the 3-compartment sink. Water is added to product from 3-compartment sink faucet.
511-6-1.04(4)(t)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers and boxes of food are stored on the floor in the walk in cooler.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed each food handler does not have hair restrained while handling food items.
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towel bucket is being stored by the box of single use cups in front service area.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most recent routine inspection is not posted in public view. The inspection from 9/6/2023 of 82 is posted. Last inspection that should be posted is an 81 from 2/20/24.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed inspection report is not posted at the drive thru. (Repeat)
511-6-1.02(1)(d)
41
Feb 20, 2024
Routine
2 critical violations. 3 major violations. 9 minor violations. 1 corrected on site.
View 14 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 135 degrees F or above for hot holding (see **).
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed Time/Temperature Control for Safety (TCS) foods are not maintained at 41 degrees F or below (see *) for cold holding.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed soap is not readily available at back hand sink.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed paper towels are not readily available at front hand sink.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed written procedure and approved EPA sanitizer against Norovirus in the event of a vomit and/or diarrhea incident is not provided.
511-6-1.03(6)
15C - nonfood-contact surfaces clean
Inspector notes: Observed non-food contact surfaces are not clean (ex. hood vents,shelves, crevices of cook equipment).
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors and walls under equipment and along baseboards are in need of detailed cleaning.
511-6-1.07(2)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed personal item (ex. jacket) on shelf on top/next to single use paper products for food items.
511-6-1.07(4)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employees drinking from open canned beverages in food preparation areas.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food on the floor in the walk in cooler.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping towels are not being stored in sanitizing solution in between uses.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed inspection report is not posted at drive-thru.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed hand wash signs are not posted at each hand sink.
511-6-1.07(3)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed prep top cooler does not maintain temperatures of 41 degrees F or below.
511-6-1.05(6)(a)
35
Frequently Asked Questions
When was All the Fixin's last inspected?
The most recent health inspection at All the Fixin's on file is from Feb 16, 2026. The public record contains eight inspections in total.
What is the most common violation at All the Fixin's?
Across the inspection record, “proper cold holding temperatures” has been cited seven times, more than any other issue at All the Fixin's.
How does All the Fixin's compare to other restaurants in Statesboro?
All the Fixin's most recently scored 47 out of 100, which is lower than the Statesboro average of 85.
Has All the Fixin's inspection record improved over time?
Results have been roughly steady. Inspections at All the Fixin's have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at All the Fixin's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is All the Fixin's inspected?
Based on the inspection history on file, All the Fixin's is inspected around four times per year on average.
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