Drunken Noodle
Last inspected: Feb 26, 2026
67
Score
The Drunken Noodle, located at 888 Kings Bay Road Ste E in Saint Marys, Georgia, underwent a food service inspection on February 26, 2026. This inspection resulted in a moderate risk score of 67 and identified two critical and two minor violations. Previous inspections for this Thai establishment have also generally fallen into the medium-risk category.
3
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine
2 critical violations. 2 minor violations. 4 corrected on site.
67
May 22, 2025
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
78
Jun 26, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 4 corrected on site.
64
Violations — Feb 26, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: At time of inspection, observed food stored uncovered in prep-top cooler #2, due to the hinged lid being missing from the prep-top cooler. COS: The removable, hinged lid of the cooler was stored next to the cooler. PIC instructed an employee to clean the lid and place it back on the cooler. The owner stated that two new prep-top coolers have been ordered to replace this cooler and another prep-top cooler. The owner stated that the new coolers are scheduled to be delivered on Monday, 3/2/2026. When not in active use (especially during slow times, as observed during this inspection), keep foods covered.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: At time of inspection, observed multiple Time/Temperature Control for Safety (TCS) foods being stored at temperatures above 41 degrees F; Multiple items in two of the three prep-top coolers, as well as three baskets of raw shell eggs on a cart next to the grill. COS: PIC stated that certain items had only been in the units (and eggs on the cart) for a little over an hour (these items were moved from the walk-in cooler to the units (and eggs to the cart) just before the facility opened for dinner at 4:00); these items were moved back to the walk-in cooler. The out-of-temperature items that had been in the prep-top coolers for an extended period were discarded. The owner confirmed that the units will not be used to store TCS foods. The owner stated that two new prep-top coolers have been...
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: At time of inspection, observed a pan of cooked, sliced pork in a steam well unit that registered at 116 degrees F. COS: PIC instructed an employee to reheat the pork on the stovetop, to a minimum temperature of 165 degrees F for hot-holding. After the pork was reheated, the temperature registered at 203 degrees F, and the pork was returned to the hot-holding unit. The employee also increased the temperature setting on the hot-hold unit. TCS foods that are hot-held must be held at temperatures above 135 degrees F.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: At time of inspection, observed a small, plastic bowl serving as a scoop in a bin of sugar. COS: PIC removed the bowl and replaced with a scoop with a designated handle. Scoops with designated handles must be used and the handle must not come into contact with the food product.
511-6-1.04(4)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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