Big Mama's: Shay's Chicken & Seafood
Last inspected: Apr 17, 2026
100
Score
Public records show 10 inspections at Big Mama's: Shay's Chicken & Seafood stretching back to 2024. On Apr 17, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around one violation compared to roughly three violations earlier on.
“In-use utensils” accounts for the largest share of issues, appearing four times across the record.
Restaurants in Grovetown average 92, so Big Mama's: Shay's Chicken & Seafood is doing better than most peers. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 17, 2026
Temporary
No violations found.
100
Oct 31, 2025
Routine
1 minor violation.
View 1 violation
14A - in-use utensils: properly stored
Inspector notes: Observed bowl stored inside of rice that was being hot held in main kitchen. Observed scoop with handle being stored in bins of rice in the main kitchen.
511-6-1.04(4)(k)
95
May 9, 2025
Followup
1 minor violation.
View 1 violation
14A - in-use utensils: properly stored
Inspector notes: Observed bowl stored inside of rice that was being hot held in main kitchen. Observed scoop with handle being stored in bins of rice in the main kitchen.
511-6-1.04(4)(k)
95
Apr 30, 2025
Routine
1 minor violation.
View 1 violation
14A - in-use utensils: properly stored
Inspector notes: Observed bowl stored inside of rice that was being hot held in main kitchen. Observed scoop with handle being stored in bins of rice in the main kitchen.
511-6-1.04(4)(k)
95
Apr 18, 2025
Temporary
No violations found.
100
Nov 13, 2024
Routine
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed pork in WIC at 62F, Chicken at 52, and Beef at 50F in WIC of main kitchen. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken at 46F, beef at 46, and ambient temperature of 54F in RIC of main kitchen. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold like substance in ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between...
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed dishes being stored in handwash sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf PIC was notified. Education was provided.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
Inspector notes: Observed chicken, beef, soup, and shrimp in WIC without a date. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 throug...
511-6-1.04(6)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed a strainer stored on top of a trashcan in main kitchen. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and s...
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed a buildup of grease and condensation on hood vents in main kitchen. 511-6-1.05(2)(n) - Exhaust Ventilation Hood Systems, designed to prevent grease or condensation from dripping on food/equipment (C) (n) Exhaust Ventilation Hood Systems. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. PIC was notified. Education was provided.
50
Oct 31, 2024
Temporary
No violations found.
100
May 10, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black mold like substance in ice machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC was informed and education was provided on cleaning schedules for ice machine
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed whole intact beef thawing in 3 compartment sink without running water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the runni...
511-6-1.04(6)(c)
86
Apr 19, 2024
Temporary
No violations found.
100
Jan 31, 2024
Initial
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black mold like substance in ice machine. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC was informed and began cleaning ice machine
511-6-1.05(7)(a)
90
Frequently Asked Questions
When was Big Mama's: Shay's Chicken & Seafood last inspected?
The most recent health inspection at Big Mama's: Shay's Chicken & Seafood on file is from Apr 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Big Mama's: Shay's Chicken & Seafood?
Across the inspection record, “in-use utensils” has been cited four times, more than any other issue at Big Mama's: Shay's Chicken & Seafood.
How does Big Mama's: Shay's Chicken & Seafood compare to other restaurants in Grovetown?
Big Mama's: Shay's Chicken & Seafood most recently scored 100 out of 100, which is higher than the Grovetown average of 92.
Has Big Mama's: Shay's Chicken & Seafood's inspection record improved over time?
Yes. Recent inspections at Big Mama's: Shay's Chicken & Seafood have averaged around one violation per visit, down from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Big Mama's: Shay's Chicken & Seafood 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 Big Mama's: Shay's Chicken & Seafood inspected?
Based on the inspection history on file, Big Mama's: Shay's Chicken & Seafood is inspected around five times per year on average.
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