Comfort Inn (Breakfast)
Last inspected: Mar 26, 2026
82
Score
Public records show five inspections at Comfort Inn (Breakfast) stretching back to 2024. Inspectors last stopped by on Mar 26, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have held steady across recent visits, averaging around two violations each.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up three times.
The city-wide average is 84, putting Comfort Inn (Breakfast) squarely in typical territory. The full picture is one of consistent compliance.
5
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observation: Observed TCS food (Sausage Gravy, 47 degrees Fahrenheit) cooling in a sealed plastic container in cooler. Per the PIC, the sausage gravy had been opened from a can over 4 hours prior. CA:TCS foods must be cooled down from 70 degrees Fahrenheit to 41 degrees Fahrenheit or less within 4 hours. COS: The PIC chose to discard the sausage gravy.
511-6-1.04(6)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observation: Observed damaged gasket on cooler in main kitchen area. CA: Equipment must be maintained in a state of good repair COS: No COS noted at this time. The facility will have the gasket repaired/ replaced.
511-6-1.05(6)(a)
82
Sep 9, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed front counter cooler holding TCS food above 41 degrees F (milk 47, yogurt 47 and cream cheese 48). CA: Discussed cold holding with pic and showed her that the thermometers inside cooler were between 46-50 degrees on both thermometers inside cooler. COS: pic discarded food and will have cooler serviced and will monitor cooler thermometers before food is placed into cooler after re-checked by health dept.
511-6-1.04(6)(f)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed commercially cooked eggs in bag thawed at room temperature at 67 degrees F. CA: Discussed thawing procedures with pic. COS: pic discarded eggs and acknowledged approved thawing procedures.
511-6-1.04(6)(c)
82
Feb 10, 2025
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple potentially hazardous TCS foods (yogurt - 56 deg F, cream cheese - 47 deg F, milk - 46 deg F) cold-holding at a temperature greater than 41 degrees F in front self-service reach-in cooler. Ice-build up was also noted in the back of the unit. Corrective Action: Discussed proper cold-holding temperatures and monitoring unit for ice build-up with PIC. The milk and yogurt were discarded and the cream cheese was brought to the cooler to rapidly cool back down to 41 deg F. PIC placed unit "OUT OF SERVICE" and will have unit serviced by a licensed cooler technician. Please call the Health Department at (706)295-6316 to have the cooler rechecked prior to use.
511-6-1.04(6)(f)
86
May 23, 2024
Followup
No violations found.
100
May 8, 2024
Routine
1 critical violation. 4 major violations. 2 minor violations. 5 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed improper cold holding of potentially hazardous TCS food (yogurt - 51 deg F, cream cheese 55 deg F) above 41 degrees in reach-in cooler in front food service reach-in cooler. The digital thermometer on the front of the cooler read 36 deg F with no internal temperature measuring device. Ice-build up was also noted on the back wall of the unit. Corrective Action: Discussed proper cold-holding temperatures with PIC. All TCS items were stocked earlier this week and were discarded. The PIC placed an "OUT OF ORDER" sign on the unit and will contact a licensed cooler technician to service the unit. Please call the Health Department at (706)295-6316 to have the cooler rechecked prior to use.
511-6-1.04(6)(f)
1-2B - certified food protection manager
(corrected on site)
Inspector notes: Observed lack of CFSM supervision and monitoring of food service employees as it pertains to multiple risk factors and food safety guidelines. Corrective Action: Educated CFSM on responsibility to ensure all employees who handle, or have responsibility, for handling food have sufficient knowledge of safe preparation and service of the food. CFSM should train all employees who handle, or who have responsibility for handling food unpackaged foods of any kind, on basic food safety requirements.
511-6-1-.03(3)(d)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: Observed person in charge unable to demonstrate knowledge of foodborne disease prevention and requirements of this chapter. Person in charge could not answer questions as they related to the food service operations conducted at the establishment including date marking, sanitizing procedure and testing, and monitoring equipment temperatures. Corrective Action: Discussed and educated PIC on proper date marking procedures for refrigerated, ready-to-eat, TCS foods including milk. Discussed and educated PIC on preparing and regularly testing sanitizer solutions for tables, counters, etc. Discussed requirement for temperature measuring devices in cold holding units to monitor internal temperatures.
511-6-1.03(1)(a)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed open dented can of country sausage gravy in main kitchen reach-in cooler. Per the PIC, the can had been opened that morning for use on the front food service line and reported the can was dented at the time of delivery. Four additional unopened cans were found in dry storage with dents. Corrective Action: PIC educated on thoroughly inspecting all food items at the time of delivery to ensure they are in good condition and protect the integrity of the contents from adulteration or potential contaminants. The can of gravy was discarded and all other unopened cans were removed from the kitchen to be returned to the supplier. PIC will designate an area to store dented cans.
511-6-1.04(3)(e)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed toxic chemical stored in unlabeled spray bottle without lid during inspection. Corrective Action: PIC was educated on proper labeling and storage of toxic chemicals. PIC transferred chemical to labeled spray bottle.
511-6-1.07(6)(b)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed build-up of food debris on non-food contact surfaces around the juice dispenser nozzles. Corrective Action: Discussed cleaning frequency with PIC. PIC will have the dispenser properly cleaned and sanitized. Food service employees will be trained on cleaning procedure and frequency.
511-6-1.05(7)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed microwave in main kitchen with rust spots on interior surface. The microwave was also noted to have peeling paint and exposed metal along opening edges. Corrective Action: Discussed maintaining all equipment in good condition. PIC will replace the microwave.
511-6-1.05(6)(a)
52
Frequently Asked Questions
When was Comfort Inn (Breakfast) last inspected?
The most recent health inspection at Comfort Inn (Breakfast) on file is from Mar 26, 2026. The public record contains five inspections in total.
What is the most common violation at Comfort Inn (Breakfast)?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Comfort Inn (Breakfast).
How does Comfort Inn (Breakfast) compare to other restaurants in Rome?
Comfort Inn (Breakfast) most recently scored 82 out of 100, which is about the same as the Rome average of 84.
Has Comfort Inn (Breakfast)'s inspection record improved over time?
Results have been roughly steady. Inspections at Comfort Inn (Breakfast) have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Comfort Inn (Breakfast) 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 Comfort Inn (Breakfast) inspected?
Based on the inspection history on file, Comfort Inn (Breakfast) is inspected around three times per year on average.
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