Cj's Italian Restaurant
Last inspected: May 4, 2026
58
Score
Going back to 2024, Cj's Italian Restaurant has five inspections in the public record. The most recent report on file is from May 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around four violations lately compared to roughly two violations before.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Saint Simons Island average 88, so Cj's Italian Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
5
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
May 4, 2026
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed two sanitizer buckets with a Quat. sanitizer concentration of 600ppm in the main kitchen area at the time of this inspection. COS: Management remade sanitizer solution. CA: Quat. sanitizer solution shall be kept within the allowed range of 200ppm to 400ppm to avoid contamination.
511-6-1.07(6)(g)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed a container with housemade mayo from 4/16/26, as well as two pasta containers with labels of 4/26/26 in a reach in cooler at the time of this inspection. COS: Items discarded. CA: A food that requires datemarking shall be discarded if it exceeds seven days not including the time that the product is frozen.
511-6-1.04(6)(h)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS items (Butter, pepperoni, ham, mayo) in a reach in cooler being cold held at a temperature range of 44F to 46F at the time of this inspection. COS: Management discarded TCS items. EHS suggests have reach in cooler serviced; manager stated they had it fixed last week and will have technicians take a look at it again. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility had old Quat. test strips that were not working at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
58
Oct 23, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed facility was keeping a container of melted butter at a temperature of 105F on top of a steam well without actually being inside said steam well at the time of this inspection. COS: Butter discarded. EH instructs that butter is a TCS food item and must be stored bellow 41F or above 135F. CA: Time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above.
511-6-1.04(6)(f)
86
Apr 24, 2025
Routine
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a container with sanitizer being stored with clean containers and trays on a shelve in the main kitchen at the time of this inspection. COS: Management removed sanitizer from shelve. 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/beside food, equipment, utensils, linens, and single-service or single-use articles.
511-6-1.07(6)(c)
1-2B - certified food protection manager
Inspector notes: Observed that certified food safety manager document was posted expired at the time of this inspection. CA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
78
Nov 13, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed that certified food safety manager document was posted expired at the time of this inspection. CA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed bathroom missing handwashing signage at the time of this inspection. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
511-6-1.07(3)(d)
86
Jun 4, 2024
Routine
1 major violation. 3 minor violations.
View 4 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed there where no test strips in the facility at the time of this inspection. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed that microwave whad food splashes all over, the WI cooler rack's had dust buildup, and the back fridge (outside) was dirty at the time of this inspection. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed that the facility bathroom did not have hot water at the time of this inspection. CA: Management stated that they will have the bathroom hand-sink supplied with hot water.
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed a block of cheese and a pack of onions on the floor of walk-in cooler at the time of this inspection. 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)
78
Frequently Asked Questions
When was Cj's Italian Restaurant last inspected?
The most recent health inspection at Cj's Italian Restaurant on file is from May 4, 2026. The public record contains five inspections in total.
What is the most common violation at Cj's Italian Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Cj's Italian Restaurant.
How does Cj's Italian Restaurant compare to other restaurants in Saint Simons Island?
Cj's Italian Restaurant most recently scored 58 out of 100, which is lower than the Saint Simons Island average of 88.
Has Cj's Italian Restaurant's inspection record improved over time?
No. Recent inspections at Cj's Italian Restaurant have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cj's Italian Restaurant 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 Cj's Italian Restaurant inspected?
Based on the inspection history on file, Cj's Italian Restaurant is inspected around three times per year on average.
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