Bedoe's Bar and Grille
Last inspected: Oct 28, 2025
55
Score
Bedoe's Bar and Grille, located at 6115 Hickory Flat Hwy Ste 101 And 102 in Canton, GA, underwent a food service inspection on October 28, 2025. This inspection resulted in a moderate risk score of 55, with three critical, one major, and one minor violation noted. Across five scored inspections, Bedoe's Bar and Grille has historically received mostly medium-risk ratings.
5
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
55
Jan 30, 2025
Followup
1 critical violation. 1 major violation. 4 minor violations. 2 corrected on site.
64
Dec 18, 2024
Followup
2 critical violations. 2 major violations. 3 minor violations. 4 corrected on site.
52
Aug 5, 2024
Followup
3 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
55
Apr 15, 2024
Routine
4 critical violations. 2 major violations. 7 minor violations. 8 corrected on site.
32
Violations — Oct 28, 2025 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed lemons in kitchen and drink pitchers at bar left uncovered. Unless cooling or actively in use, food must be covered to prevent environmental contamination. COS by covering.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine dispensing 0 ppm Cl-. There were several dishes potentially washed at 0 ppm Cl-. For proper sanitation, dish machine shall dispense 50-100 ppm Cl-. COS by adjusting to 100 ppm Cl-.
511-6-1.05(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed ice machine with mold-like accumulation. Food contact surfaces shall be cleaned at a rate that prevents accumulation. According to PIC, last deep clean was 9/24. Health Authority suggests at least monthly, sooner if needed. Must empty ice and deep clean ice machine within 72 hours.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pre-portioned gravy cups and slices of cheese stacked too high in prep top unit, resulting in them being above 41°F. TCS food shall be cold held at 41°F or below. Do not stack TCS food past the fill line, as this can result in temperature abuse. COS by discarding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed pasta cooked at 2 PM, temping 62°F at 2:35 PM, then temping 60°F at 4 PM. Pasta was on an ice bath in prep sink; ice melted and was not replenished. TCS food shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~32°F per hour for the 1st 2 hours, then ~7 degrees per hour for the last 4 hours). COS by placing pasta in walk in freezer. Discussed proper cooling methods with PIC.
511-6-1.04(6)(d)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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