Dairy Queen
Last inspected: Jan 7, 2026
90
Score
Inspectors have visited Dairy Queen four times, with records going back to 2024. On Jan 7, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around four violations to closer to two violations per visit over the last few inspections.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up three times.
The city-wide average is 90, putting Dairy Queen squarely in typical territory. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 7, 2026
Routine
2 minor violations.
View 2 violations
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Ventilation hood was stated from employee in charge as not functioning but they continue to fry under the hood. Ventilation hood over the fryer area has a SIGNIFICANT buildup of grease and grime all throughout the hood vent. CA: Hood vents should be cleaned professionally on a timed schedule to prevent the buildup of grease and grime. Have your designated company come back and repair AND clean the hood.
16C - sewage and waste water properly disposed
Inspector notes: Water from mop buckets being disposed of directly onto the ground in lieu of a proper mop sink. Mop water is consider sewage and thus must be conveyed as such through a proper disposal system. CA: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system, including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to law. A mop must be installed having both hot and cold qater under pressure and dispose into the city sewer system.
511-6-1.06(4)(d)
90
Jun 23, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed entirety of the prep top cooler out, both top and bottom. Tomatoes, hot dogs, cheese, and lettuce were all around 50 degrees Fahrenheit or more. CA: Time/temperature control for safety food shall be maintained at a temperature of 41 degrees or below. COS: Prep top cooler items that were out more than 4 hours discarded (tomatoes), other items were allowed to be stored back in the Walk-in where the temperature is correct. Do Not Use sign affixed to the Prep top cooler. Items for build station will have to be grabbed directly from the walk in cooler. Owner notified, must have fixed within 72 hours (Thursday 6/26) or have a plan of action by that time.
511-6-1.04(6)(f)
11D - thermometers provided and accurate
Inspector notes: Ambient Air Thermometers in the prep top cooler in the main kitchen located not in the warmest part of the unit, and instead located at the back of the bottom of the unit. Unit food was reading at 50F or above and the two thermometers were at 30F and 40F respectively and located in the same location at the bottom and back of the unit.
511-6-1.05
11D - thermometers provided and accurate
Inspector notes: Ambient Air Thermometers in the prep top cooler in the main kitchen located not in the warmest part of the unit, and instead located at the back of the bottom of the unit. Unit food was reading at 50F or above and the two thermometers were at 30F and 40F respectively and located in the same location at the bottom and back of the unit.
511-6-1.05
70
Dec 30, 2024
Routine
2 critical violations. 3 minor violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple food items out in prep top coolee. Tomatoes (sliced), cheese, lettuce all reading at around 50F or above. CA: Time/temperature control for safety food that is being cold held must be maintained at a temperature of 41F or below. COS: Food items out were rotated with fresh in temperature products. Prep top cooler being left open majority of the time, items in the back of the cooler closer to element were in temperature and everything in walk-in was well within temperature leading me to believe it was negligence leaving the cooler open allowing the temperature to rise. Close prep-top cooler in between orders and turn it down further to help accomodate the heat from the kitchen.
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed burgers in the broiler, not at proper hot holding temperature at below 100F around 98F and 95F respectively. Time/temperature control for safety food being hot held shall be kept at a temperature of 135F or above to maintain safety. COS: Burgers were voluntarily discarded.
511-6-1.04(6)(f)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: At time of inspection wiping cloth solution was observed with no reading on it. Wiping cloth solution shall be rotated every 4 hours or at a frequency to maintain the chemical strength at the proper minimum strength. COS: Wiping cloth solution changed and reading correctly.
511-6-1.04(4)(m)
18 - insects, rodents, and animals not present
Inspector notes: Observed what appears to be rodent droppings on the lip of the wall behind the fryers. Could be grease, but has striking resemblance and piling of a rodent dropping. After questioning the GM revealed pest control had not been on site since July. Pest control should be making regular (monthly) visits to minimize the impact and presence of pests in the facility. CA: Have pest control come out immediately and put out pest traps.
511-6-1.07(5)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Ventilation hood over the fryer area has a SIGNIFICANT buildup of grease and grime all throughout the hood vent. Hood vents should be cleaned professionally on a timed schedule to prevent the buildup of grease and grime. CA: Have a cleaning company clean the hood immediately.
511-6-1.05(3)(d)
64
Jun 24, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed white gravy sitting at 92F in the warmer. TCS food being hot held must be held at 135F or above. COS: Gravy only been out for 30min with the warmer not on; reheated to 165F.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple food items out in the prep top cooler. Tomato, sliced cheese, and lettuce all read above 45F in the cooler. TCS food being cold held shall be 41F or below. COS: Food items out of temperature rotated out for fresh items in temperature, out of temperature items discarded.
74
Frequently Asked Questions
When was Dairy Queen last inspected?
The most recent health inspection at Dairy Queen on file is from Jan 7, 2026. The public record contains four inspections in total.
What is the most common violation at Dairy Queen?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Dairy Queen.
How does Dairy Queen compare to other restaurants in Cochran?
Dairy Queen most recently scored 90 out of 100, which is about the same as the Cochran average of 90.
Has Dairy Queen's inspection record improved over time?
Yes. Recent inspections at Dairy Queen have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Dairy Queen 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 Dairy Queen inspected?
Based on the inspection history on file, Dairy Queen is inspected around three times per year on average.
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