Cook Out

1917 W Broad St, Athens, GA 30606

American

License: Food Service

Last inspected: Apr 8, 2026

Score

Medium Risk

The health department has logged five inspections at Cook Out, the earliest from 2024. The latest inspection on file is from Apr 8, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.

There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.

Across the inspection history, “time as a public health control” is the issue that surfaces most often, recorded two times.

By comparison, the average Athens facility scores 88, putting Cook Out on the weaker side. The record is unremarkable in either direction.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 8, 2026

Routine

2 critical violations. 2 minor violations. 2 corrected on site.

View 4 violations

6-1D - time as a public health control: procedures and records (corrected on site)

Inspector notes: TCS utilizing Time as a Public Health Control (TPHC) in prep cooler not discarded after 4 hours (held for 4 hours 40 minutes). CA: TCS foods utilizing TPHC shall be labeled to indicate the discard time and shall be discarded after a maximum of 4 hours. Items discarded and replaced.

511-6-1.04(6)(i)

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Quesadillas in quesadilla prep cooler and shake mix in shake machine observed at a temperature greater than 41F. Corrective action (CA): Time/temperature control for safety (TCS) foods shall be maintained at 41F or below in cold holding. Items discarded.

511-6-1.04(6)(f)

10D - food properly labeled; original container

Inspector notes: Written notification not provided to consumers declaring the presence of any major food allergen as an ingredient in unpackaged foods.

511-6-1.04(7)(d)

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Shake machine not holding shake mix at 41F or below. Do not use shake machine until serviced/replaced and capable of maintaining proper food temps.

511-6-1.05(6)(a)

Oct 8, 2025

Routine

2 critical violations. 2 minor violations. 2 corrected on site.

View 4 violations

6-1D - time as a public health control: procedures and records (corrected on site)

Inspector notes: TCS food utilizing time as a public health control (TPHC) in make table not labeled with correct 4-hour discard time (using 4 1/2 hour time). CA: TCS foods utilizing TPHC shall be accurately labeled to indicate correct discard time. Correct time added to labels.

511-6-1.04(6)(i)

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Time/temperature control for safety (TCS) foods (beef, chicken) in grill make table observed at a temperature greater than 41F. Corrective action (CA): TCS foods shall be maintained at 41F or below in cold holding. Food discarded.

511-6-1.04(6)(f)

10D - food properly labeled; original container

Inspector notes: Written notification not provided to consumers declaring the presence of major food allergens in the unpackaged food.

511-6-1.04(7)(d)

13A - posted: permit/inspection/choking poster/handwashing

Inspector notes: Employee hand wash signage not provided in employee restroom.

511-6-1.07(3)(d)

Apr 8, 2025

Routine

1 critical violation. 1 minor violation. 1 corrected on site.

View 2 violations

6-1D - time as a public health control: procedures and records (corrected on site)

Inspector notes: Time/temperature control for safety (TCS) foods utilizing Time as a Public Health Control (TPHC) in tops of prep coolers not discarded after 4 hours as required. Corrective action: Foods using TPHC shall be used or discarded after a maximum of 4 hours. Food discarded.

17C - physical facilities installed, maintained, and clean

Inspector notes: Observed buildup of debris/splatter on floors and walls by dish sink and soda box shelf.

511-6-1.07(5)(a)

Nov 7, 2024

Routine

2 major violations. 1 minor violation. 2 corrected on site.

View 3 violations

2-2A - management knowledge, responsibilities, reporting

Inspector notes: Person in charge (PIC) not able to provide signed employee reporting agreement for selected worker. Corrective action (CA): All workers shall sign the reporting agreement stating they are aware of their responsibility to report symptoms & illnesses, and signed forms are to be maintained onsite for verification.

511-6-1.03(2)(o)

8-2B - toxic substances properly identified, stored, used (corrected on site)

Inspector notes: Chlorine sanitizer measured at a concentration above 200 ppm in spray bottle by front hand sink. CA: Chlorine sanitizer shall be maintained at 50-100 ppm. Sanitizer switched to Quat ammonia.

511-6-1.07(6)(e)

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: Shredded chicken observed cooling in top of grill make table using unapproved methods (deep, covered container). Use approved methods (volume reduction, uncovering container, using walk-in cooler). Chicken moved to shallow wide pan and placed in walk-in cooler.

511-6-1.04(6)(e)

May 2, 2024

Routine

1 minor violation. 1 corrected on site.

View 1 violation

12B - personal cleanliness (corrected on site)

Inspector notes: Observed food employee wearing wristwatch while working. Nothing more than a plain band ring allowed on hands or wrists. Watch removed; hands washed and gloves changed.

511-6-1.03(5)(g)

Frequently Asked Questions

When was Cook Out last inspected?

The most recent health inspection at Cook Out on file is from Apr 8, 2026. The public record contains five inspections in total.

What is the most common violation at Cook Out?

Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Cook Out.

How does Cook Out compare to other restaurants in Athens?

Cook Out most recently scored 67 out of 100, which is lower than the Athens average of 88.

Has Cook Out's inspection record improved over time?

Results have been roughly steady. Inspections at Cook Out have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Cook Out 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 Cook Out inspected?

Based on the inspection history on file, Cook Out is inspected around three times per year on average.

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