Barnsley Resort- Woodland Grill
Last inspected: Mar 10, 2026
82
Score
The health department has logged seven inspections at Barnsley Resort- Woodland Grill, the earliest from 2024. Inspectors last stopped by on Mar 10, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.
Across the inspection history, “proper date marking and disposition” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 90, which Barnsley Resort- Woodland Grill's 82 doesn't quite reach. There isn't much in the file that would give a customer pause.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (cut leafy greens) held past it's 7 day expiration (date marked for 2/27-2/5). CA: TCS foods and foods requiring a date mark shall not be held past the 7 days COS: PIC discarded container of greens
511-6-1.04(6)(h)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed several pieces of fish stored in walk-in cooler completely thawed still in ROP packing CA: Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: Fish thawed inappropriately is discarded
511-6-1.04(6)(c)
82
Sep 29, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single use articles being used as scoops in dry food containers (flour). CA: Single use articles are not to be re-used or stored in food containers. COS: Single use items were discarded. Discussed single use items and proper scoops and storage of scoops in containers.
511-6-1.05(10)(f)
95
Mar 20, 2025
Routine
1 minor violation.
View 1 violation
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee drink shaker bottle sitting on prep top counter. CA: Discussed with PIC employee personal drinks required to be stored in single service cup with lid and straw and stored to prevent contamination when in food prep/storage areas
511-6-1.03(5)(k)
95
Aug 28, 2024
Followup
No violations found.
100
Aug 15, 2024
Routine
4 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS foods in both reach-in prep coolers on the cook line and in the ice bath improperly cold holding above 41F (See temp log). CA: Discussed with PIC. Foods in the first prep cooler and all items in the ice bath were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool. All foods in the second reach-in prep cooler were out of temp for more than 4 hours and were discarded. Discussed proper set up and maintenance of an ice bath; prep cooler will not be used for cold holding food until it is repaired/replaced and re-checked by the health dept.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (Fried chicken) hot holding below 135F under a heat lamp (See temp log). CA: PIC chose to discard.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed potentially hazardous foods stored in the top portion of the prep cooler held under time as a public health control with food held past the 4 hour marked time; start time on the label was 8:04am. Food should have been discarded at 12:04pm and at 2:00pm it was still being served. All foods were out of temperature. CA: PIC discarded food. Discussed requirements for foods on TPHC (facility needs to submit a written procedure, each TCS item needs a time label, food must be 41F or below at the start of the time procedure, food must be discarded after 4 hours).
511-6-1.04(6)(i)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (sliced swiss cheese) held past it's 7 day expiration; cheese was labeled 7/7-7/12 and had significant blue/green mold like growth covering it. CA: Cheese was discarded.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in the chemical sanitation dish machine at the bar. CA: Discussed with PIC. Dishes currently in the machine will be re-sanitized and the dish machine will not be used until it is serviced and re-checked by the health department.
511-6-1.05(6)(n)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed several dry wiping cloths throughout the kitchen used to wipe down food prep surfaces, wipe gloved hands, and store in-use utensils. CA: Discussed with PIC. Dry towels can be used for handling hot pans and equipment. Otherwise they should be stored within sanitizer buckets.
511-6-1.04(4)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed significant live fly activity in the kitchen area; flies are landing on food prep surfaces and clean dishes. CA: Discussed with PIC. Frequency of pest control treatment in the kitchen will be increased.
511-6-1.07(5)(k)
45
Apr 15, 2024
Followup
1 minor violation. 1 corrected on site.
View 1 violation
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked chorizo tightly sealed in a prep cooler across from the grill line at 69 degrees Fahrenheit. CA: Discussed with PIC. Chorizo was prepped earlier that morning, was temperature checked by an employee and had cooled to 75F, then a cover was added to the container and it was moved to the prep cooler and did not received another temperature check. PIC chose to discard. Discussed approved methods of cooling and ensuring food reaches 70F within 2 hours and 41F within 4.
511-6-1.04(6)(e)
95
Mar 27, 2024
Routine
3 critical violations. 4 major violations. 1 minor violation. 6 corrected on site.
View 8 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed PIC handle personal cell phone then handle clean pans of food without washing hands. CA: Discussed with PIC. PIC washed hands.
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS foods (cooked pasta, pickled raw chicken, pasta sauce, blanched broccolini, peppercorn sauce, alfredo sauce, coleslaw, sliced pepperjack, sliced cheddar, cut lettuce, pico de gallo, raw chicken) improperly cold holding above 41F in multiple prep and reach-in coolers(see temp log). CA: Discussed with PIC. Foods out of temperature for more than 4 hours were discarded. Foods out of temp for less than 4 hours were moved to the walk-in cooler or ice bath to rapidly cool.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple Time and Temperature Control for Safety foods that were held past their 7 day expiration (pico de gallo prepped 3/19, salmon dip prepped 3/14, Caesar dressing prepped 3/17, tomato paste prepped 3/19, chimichurri sauce prepped 3/14, ranch dressing prepped 3/15, chili prepped 3/19; inspection date 3/27). CA: Discussed with PIC. Expired food was discarded. Discussed ensuring that old date labels are removed upon cleaning/sanitizing dishes.
511-6-1.04(6)(h)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed person-in-charge not ensuring compliance with multiple foodborne illness risk factors and unable to demonstrate sufficient food safety knowledge as it related to the operations of the facility. CA: all employees need to be properly trained or retrained.
511-6-1.03(1)(a)
1-2B - certified food protection manager
Inspector notes: Certified Food Safety Manager does not demonstrate proficiency in active managerial control measures. CFSM unable to assess the training needs of food service employees. CA: Persons in charge, managers or CFSM must be properly trained or retrained. CFSM certificate must be publicly displayed.
511-6-1-.03(3)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed no measurable sanitizer (0ppm chlorine on inspector test strip) in chemical dish machine in the main kitchen or at the bar dish machine. CA: PIC had onsite maintenance service the dish machines during the inspection.
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink in the dish room blocked with mop/mop bucket and inaccessible. After correcting it was blocked and made inaccessible a second time later in the inspection. CA: Discussed with PIC. Hand sinks must always be made accessible and used for hand washing only.
511-6-1.06(2)(o)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed multiple uncovered pans of food in coolers and freezers; observed a dead insect in and uncovered pan of frozen hashbrowns. CA: PIC discarded hashbrowns. Remaining food was covered.
511-6-1.04(4)(c)
41
Frequently Asked Questions
When was Barnsley Resort- Woodland Grill last inspected?
The most recent health inspection at Barnsley Resort- Woodland Grill on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Barnsley Resort- Woodland Grill?
Across the inspection record, “proper date marking and disposition” has been cited three times, more than any other issue at Barnsley Resort- Woodland Grill.
How does Barnsley Resort- Woodland Grill compare to other restaurants in Adairsville?
Barnsley Resort- Woodland Grill most recently scored 82 out of 100, which is lower than the Adairsville average of 90.
Has Barnsley Resort- Woodland Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Barnsley Resort- Woodland Grill have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Barnsley Resort- Woodland Grill 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 Barnsley Resort- Woodland Grill inspected?
Based on the inspection history on file, Barnsley Resort- Woodland Grill is inspected around four times per year on average.
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