Chick-In-Box
Last inspected: Mar 3, 2026
82
Score
Chick-In-Box appears in inspection records four times, starting in 2024. The latest inspection on file is from Mar 3, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
Looking across the full record, “food stored covered” is the recurring theme, flagged three times.
By comparison, the average Macon facility scores 91, putting Chick-In-Box on the weaker side. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 3, 2026
Routine
4 minor violations. 2 corrected on site.
View 4 violations
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed grease and food debris accumulation under the fryers.
511-6-1.07(5)(a)
4-2A - food stored covered
Inspector notes: Observed several bowls of sauce on top shelves within kitchen with no overhead protection. The bottom shelves have covers, but the top do not.
511-6-1.04(4)(c)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single use plastic container used as a scoop for flour container.
511-6-1.05(6)(r)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed coleslaw plastic container used to store soy sauce.
511-6-1.05(6)(r)
82
Oct 1, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 1 corrected on site.
View 7 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed melted cheese within crockpot at 130F.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed plate within ice machine with a hinge broken and mold-like substance build up.
511-6-1.05(7)(b)
4-2A - food stored covered
Inspector notes: Observed bowls of sauce in shelves within kitchen in front of stove.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed cheese sauce scoop placed within a container of water; not heated to 135F.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed crockpot brand crockpot used for hot holding cheese sauce.
511-6-1.5
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed excessive ice build up within reach in freezer in front of stove.
511-6-1.05(6)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed gap at the bottom base corner of the back door.
511-6-1.07(2)(m)
61
Jan 3, 2025
Routine
6 minor violations. 1 corrected on site.
View 6 violations
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed facility's need to purchase a commercial grade hot holding unit as the cheese sauce was being held in a household crockpot. PIC informed EHS that they are thinking about getting rid of cheese sauce as an option for philly cheese steaks. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used f...
511-6-1.5
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: EHS observed damaged hood vents in hood vent system. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC is to replace hood vents. This must be corrected by 1/6/25
511-6-1.05(6)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: EHS observed chips, a bottle of water, and a energy drink under prep table next to prep top unit in main kitchen. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Employee removed items. This was COS.
511-6-1.07(4)(b)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: EHS observed employee items in storage room laying on wire shelving with paper plates. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Informed PIC to have a designated area created for employee items. This must be corrected by 1/3/25
511-6-1.07(4)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed visible light present at the base of the back door. (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior door...
511-6-1.07(2)(m)
18 - insects, rodents, and animals not present
Inspector notes: EHS observed facility lacking pest control. PIC stated that they apply pest control themselves, didn't think that arrow pest control company was doing a good job. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and PIC is to contact pest control company to come treat facility. EHS will follow-up in a week. This must be corrected by 1/9/25
511-6-1.07(5)(k)
74
Jul 5, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed items on maketable with no prep or discard dates. (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 4 and 5 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 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prep...
511-6-1.04(6)(g)
4-2A - food stored covered
Inspector notes: Observed multiple items stored uncovered in the prep top cooler. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS has informed the owner prior of the need to cover items to prevent contamination.
511-6-1.04(4)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed facility's need to purchase a commercial grade hot holding unit as the cheese sauce was being held in a household crockpot. (jj) Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. PIC is aware of the need to purchase a comme...
82
Frequently Asked Questions
When was Chick-In-Box last inspected?
The most recent health inspection at Chick-In-Box on file is from Mar 3, 2026. The public record contains four inspections in total.
What is the most common violation at Chick-In-Box?
Across the inspection record, “food stored covered” has been cited three times, more than any other issue at Chick-In-Box.
How does Chick-In-Box compare to other restaurants in Macon?
Chick-In-Box most recently scored 82 out of 100, which is lower than the Macon average of 91.
Has Chick-In-Box's inspection record improved over time?
Yes. Recent inspections at Chick-In-Box have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Chick-In-Box 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 Chick-In-Box inspected?
Based on the inspection history on file, Chick-In-Box is inspected around two times per year on average.
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