Brogen's North
Last inspected: Dec 10, 2025
70
Score
The health department has logged five inspections at Brogen's North, the earliest from 2024. The most recent visit was on Dec 10, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
Restaurants in Saint Simons Island average 88, so Brogen's North trails the local norm. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 10, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed a container with ranch dressing as well as a container with blue cheese dressing being stored in an ice bath at temperatures of 57F and 65F respectively in the main kitchen at the time of this inspection. COS: Discarded. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above to prevent contamination.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed two unlabeled/unmarked spray bottles with sanitizer in the bar area and dining area at the time o this inspection. COS: Management marked bottles. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
511-6-1.07(6)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed a container with ROP fish being cold held thawed and inside sealed package in the main kitchen at the time of this inspection. COS: Fish discarded. 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 prior to its thawing under refrigeration or immediately upon completion of its thawing, using procedures to completely submerge in running water.
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a sack of onions being stored directly on the floor in main kitchen at the time of this inspection. COS: Removed from floor. CA: All food must be stored at least 6" above from floor.
511-6-1.04(4)(q)
70
Apr 24, 2025
Routine
2 critical violations. 1 major violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several food items (Sliced tomato, ham, marinara, hard boiled eggs) where being cold held at a temperature range of 44 F to 50 F in a prep top cooler by a steam well in the main kitchen at the time of this inspection. COS: Management discarded out of temp TCS food. CA: All time/temperature control for safety food shall be maintained at 41°F (5°C) or below when cold holding.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a spray bottle with a blue chemical being stored above and with the nuzzle pointing directly at clean silverware in the greeting/hostess station at the time of this inspection. COS: Management removed bottle. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.
511-6-1.07(6)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed two unlabeled/unmarked spray bottles with sanitizer in the bar area at the time o this inspection. COS: Management marked bottles. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
511-6-1.07(6)(b)
67
Nov 27, 2024
Routine
1 major violation. 3 minor violations. 4 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed two sanitizer buckets with a sanitizer concentration below the allowed range of 200 ppm - 400 ppm in the front area (Bar, server station) of the facility at the time of this inspection. COS: Manager refilled buckets with fresh sanitizer. CA: Sanitizer buckets should be tested periodically (using the appropriate test strips) to ensure that sanitizer solution stays between 200 ppm - 400 ppm.
511-6-1.05(6)(n)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several food items (Banana peppers, jalapeno peppers, pickles, fish, shrimp) left uncovered in the dough prep area as well as the grill prep top cooler in the kitchen area at the time of this inspection. COS: Food items covered. CA: Food items shall be stored covered to avoid vertical contamination.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed two large bags of onions being stored directly on the floor in the dry storage area of the main kitchen at the time of this inspection. COS: Manager relocated food items. CA: food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed three scoops with the handles in direct contact with flour inside three different flour bins in the dough prep area in the main kitchen at the time of this inspection. COS: Manager removed scoops and sent to wash. CA: Scoops shall be stored in the food with their handles above the top of the food to avoid contamination.
511-6-1.04(4)(k)
78
Feb 22, 2024
Routine
1 major violation. 5 minor violations. 2 corrected on site.
View 6 violations
12D - washing fruits and vegetables
Inspector notes: Observed during the course of this inspection that the facility had a soap dispenser for the handwash sink located above the fruit and vegetable wash sink with evidence of soap dripping into the edge of the sink. CA: Glynn EH instructed facility to clean and sanitize the sink before use and Management stated that they will move the soap dispenser so that the fruit & veggie sink can only be used for that purpose.
511-6-1.04(4)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed during the course of this inspection that the facility had significant old food debris and buildup located on walls throughout the main kitchen. CA: Management stated that they will increase the cleaning frequency of all associated surfaces.
511-6-1.07(5)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed during the course of this inspection that the facility has multiple cutting boards that are significantly stained. CA: Management stated that they will begin replacing or re-surfacing the cutting boards.
511-6-1.05(6)(b)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed during the course of this inspection that the there was an uncovered cup of water with lemons being stored above the pizza dough press/ prep top cooler area. COS: Management discarded the cup. CA: Management stated that staff will be trained to only keep cups with lids and straws in the kitchen food prep areas, and will keep them stored in a way that they do not pose a contamination risk to food prep areas, equipment, and utensils.
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had tea urns stored above the bar ice cooler with tea dripping and splashing onto the cooler and down its sides. COS: Management relocated the tea urns. CA: Management stated that they will create a system for storing the ice cooler and tea urns that does not expose the cooler to splashing from the tea urns.
511-6-1.04(4)(q)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management stated that the most recent inspection report will be displayed at all times.
511-6-1.02(1)(d)
70
Feb 7, 2024
Routine
4 critical violations. 2 major violations. 6 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had buttermilk being stored without an attempt at refrigeration at 61 deg f. COS: Management discarded the container. CA: Management stated that the buttermilk will be stored on an ice bath at 41 deg f or below moving forward.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed fully cooked wings being stored on a table without any information as to when they finished cooking or began cooldown. Management reported that the wings were cooked recently. COS: Glynn EH instructed management to re cook the wings to 165 for 15 sec and to begin the cooldown process immediately using the freezer. CA: Management stated that moving forward that the wings will be fully cooked and properly cooled down and used directly out of refrigeration, or the wings will be properly held under tphc with the time that they finished cooking or were removed from refrigeration and the 4 hour discard time on them.
511-6-1.04(6)(i)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility was using a concentration of bleach/water chemical sanitizer in the main kitchen that was 200ppm or above concentration when tested. COS: The solution was diluted to the appropriate concentration. CA: Management stated that staff will be trained to either use the appropriately mixed quat sanitizer from the 3 comp sink dispenser or only use a bleach water mix that is 50 - 100ppm concentration when sanitizing food contact surfaces.
511-6-1.07(6)(g)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a cooler of ice for drinks at the bar that had a bottle of wine stored inside of it cooling down. COS: Management discarded the ice. CA: Management stated that staff will be trained that ice that is used to cool down anything will not be used as an ingredient for food or drinks.
511-6-1.04(4)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had soda gun nozzles in the bar that displayed significant buildup on the dispenser portion of the equipment. COS: PIC cleaned and sanitized the units immediately CA: Management stated that they will have the PIC remove the nozzles and clean and sanitize the dispensing portion of the equipment every night to provide sanitary surfaces.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility dishwashing machine was not supplying any concentration of sanitizer solution. COS: Management informed staff that all dishes must be washed using the 3 compartment sink which is being supplied with the appropriate concentration of sanitizer.
511-6-1.05(6)(n)
45
Frequently Asked Questions
When was Brogen's North last inspected?
The most recent health inspection at Brogen's North on file is from Dec 10, 2025. The public record contains five inspections in total.
What is the most common violation at Brogen's North?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Brogen's North.
How does Brogen's North compare to other restaurants in Saint Simons Island?
Brogen's North most recently scored 70 out of 100, which is lower than the Saint Simons Island average of 88.
Has Brogen's North's inspection record improved over time?
Results have been roughly steady. Inspections at Brogen's North have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Brogen's North means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brogen's North inspected?
Based on the inspection history on file, Brogen's North is inspected around three times per year on average.
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