Bojangles
Last inspected: Jan 2, 2026
64
Score
Bojangles, located at 3010 E Cherokee Dr in Canton, GA, underwent a moderate risk inspection on January 2, 2026, with a score of 64. This inspection identified two critical violations, one major violation, and one minor violation, including issues with proper hot holding temperatures and food-contact surfaces. The facility has a history of mostly medium-risk inspections across its five on-record evaluations.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 2, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
Aug 28, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
70
Feb 20, 2025
Followup
1 critical violation. 1 major violation. 2 corrected on site.
78
Dec 29, 2024
Routine
5 critical violations. 3 major violations. 1 minor violation. 7 corrected on site.
33
Mar 3, 2024
Routine
3 critical violations. 3 minor violations. 3 corrected on site.
55
Violations — Jan 2, 2026 Inspection
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed open employee drink directly in front of warmer drawer. Employee food and drinks must be in a separate area from food prep. Must also have a straw and lid. COS by moving drink.
511-6-1.03(5)(k)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold-like accumulation in both ice machines. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must empty out ice and deep clean within 72 hours.
511-6-1.05(7)(b)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed steak hot held under heat lamp at 98°F. TCS food must be hot held at 135°F or above. COS by discarding.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed blanched fries utilizing Time as a Public Health Control (TPHC) without proper TPHC documentation, temping 100°F. Must have documentation indicating the time the fries were brought out of temperature control, and the discard time 4 hours later. Must keep this info on or near the product. COS by adding TPHC label. If observed next inspection, fries will be discarded.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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