Courtyard Savannah

419 Pooler Pkwy, Pooler, GA 31322

American

License: Food Service

Last inspected: May 5, 2026

Score

Low Risk

Across the available record, Courtyard Savannah has three inspections on file, the first dated 2025. The latest inspection on file is from May 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.

Violation counts have held steady across recent visits, averaging around two violations each.

Across the inspection history, “proper date marking and disposition” is the issue that surfaces most often, recorded two times.

That falls roughly in the middle of the pack for Pooler restaurants. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

May 5, 2026

Routine

1 critical violation. 1 corrected on site.

View 1 violation

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed cooked chicken breast held in reach-in drawers with a prep date of 4/27. Observed marinara sauce dated 4/20 held in walk-in cooler exceeding the 7-day date-marking for TCS foods. COS: PIC discarded foods.

511-6-1.04(6)(h)

Oct 22, 2025

Routine

1 critical violation. 1 corrected on site.

View 1 violation

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed packaged onions, cooked burgers, cooked chicken exceeding 7-day date marking posted on products. COS: PIC discarded items.

511-6-1.04(6)(h)

Feb 7, 2025

Routine

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

View 4 violations

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

Inspector notes: Observed multiple TCS food items (liquid eggs, cheese, pepperoni, milk, etc.) reading above required temperatures in various areas of kitchen and bar area. CA: PIC discarded all food items reading above required temperatures. RCA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

511-6-1.04(6)(f)

2-2D - adequate handwashing facilities supplied & accessible

Inspector notes: Observed no running hot water at handwash sink in prep area of kitchen. Observed no paper towels or soap at handwashing sink at prep or bar area. CA: PIC stated will inform maintenance of hand sink to be serviced/repaired. RCA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Handwashing sinks shall be accessible with paper towels and soap for employees in work prep areas.

511-6-1.06(2)(c)

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed dishwasher with inaccurate chemical sanitizer concentration reading at 0PPM. Observed chlorine test strips reading 0 PPM. CA: Directed PIC to immediately stop use of dishwasher until unit is serviced or repaired. RCA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC)...

511-6-1.05(6)(n)

14A - in-use utensils: properly stored (corrected on site)

Inspector notes: Observed multiple plastic bowls without scoop handles in various food containers (salsa, cheese, & croutons) in kitchen and front food service. CA/COS: PIC removed all plastic bowls and discarded food items. RCA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

511-6-1.04(4)(k)

Frequently Asked Questions

When was Courtyard Savannah last inspected?

The most recent health inspection at Courtyard Savannah on file is from May 5, 2026. The public record contains three inspections in total.

What is the most common violation at Courtyard Savannah?

Across the inspection record, “proper date marking and disposition” has been cited two times, more than any other issue at Courtyard Savannah.

How does Courtyard Savannah compare to other restaurants in Pooler?

Courtyard Savannah most recently scored 86 out of 100, which is about the same as the Pooler average of 88.

Has Courtyard Savannah's inspection record improved over time?

Results have been roughly steady. Inspections at Courtyard Savannah have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Courtyard Savannah means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

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