Four Way Cafe
Last inspected: Dec 19, 2025
67
Score
Public records show five inspections at Four Way Cafe stretching back to 2024. The most recent visit was on Dec 19, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
The pattern that stands out is “food separated and protected”, which has been cited three times.
Restaurants in Cartersville average 90, so Four Way Cafe trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Dec 19, 2025
Followup
1 critical violation. 5 minor violations. 6 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed head of lettuce stored on same shelf behind pans of raw beef in RIC; raw shell eggs stored in RIC door on same shelf as orange juice. CA: All RTE and raw animal foods must be stored according to minimum internal cook temp. COS: PIC relocated orange juice and lettuce.
511-6-1.04(4)(c)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed reusable tumbler cup and open water bottle stored on prep surface (coffee, tea station). Observed employee drink with no lid. CA: All employee drinks must be stored in a disposable lid and straw, in an area to prevent contamination of food or equipment. COS: Employee put lid on disposable cup.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed hot dogs, steaks in gravy, and chili stored uncovered in steam well. CA: All food unless actively cooling or actively being used must be covered to prevent contamination. COS: PIC placed lids on all pans.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed prepped food items not being actively monitored during cooling. Observed pans of food being cooled with plastic wrap and lids covering pans. CA: Proper cooling methods include having pans of food uncovered to allow rapid cooling to occur, and to actively monitor to ensure critical control points are being met within time parameters. COS: PIC uncovered pans of food. Will monitor food closely to ensure time parameters are being met. Slice cheese had been cooling for 30 mins, raw beef had been prepped 1 hour prior.
511-6-1.04(6)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths stored on cart above clean dishes, and on prep surfaces. CA: Wiping cloths shall be stored submerged in sanitizer. COS: PIC placed wiping cloths in dirty laundry area.
511-6-1.04(4)(m)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee drinks improperly stored in RICs, personal items (cellphones, tablets, jackets) improperly stored on prep top surfaces at tea/coffee station, employee food improperly stored in RIC. CA: All employee personal items must be stored in a designated area in order to prevent contamination of facility food or equipment. COS: PIC designated area and will place all employee items.
511-6-1.07(4)(b)
67
Dec 9, 2025
Routine
2 critical violations. 7 minor violations. 5 corrected on site.
View 9 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shell eggs stored on shelf in RIC above RTE foods (sliced cheese, cooked steak); raw shell eggs stored directly on top of RTE foods (shredded cheese, butter) in RIC). CA: All raw and RTE foods must be stored according to minimum internal cook temp. COS: PIC reorganized RIC to follow proper storage order. Poster for storage order provided to facility.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS foods improperly cold holding in two RICs (see temp log). CA: All TCS foods must be properly cold held at 41 degrees F or below. COS: Sliced cheese in front counter RIC was held out of cooler for breakfast rush (2 hours or less) and was held in cooler to rapidly cool. All items in white RIC were in cooler for longer than 4 hours and were discarded (butter, sliced ham, sliced bologna, gravy, shredded cheese, yogurt).
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed pans of gravy on counter sitting at 130 degrees F in tightly lidded containers. Per discussion with PIC, PIC was not actively monitoring cooling of gravy and did not know cooling CCP. CA: Proper cooling methods include actively monitoring the entire cooling process and critical control points, and have knowledge of cooling parameters, and containers cannot be tightly sealed. COS: PIC stated gravy had finished cooking less than 2 hours prior to inspection, and was within proper cooling parameters. PIC uncovered pans, and placed in freezer to rapidly cool.
12B - personal cleanliness
Inspector notes: Observed employee handling clean dishes and prepping food with permanent bracelet on. CA: Hands and wrists shall be free of jewelry (exception of single banded ring) while handling, prepping, or plating food.
511-6-1.03(5)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several pans wet stacked. CA: All dishes must be completely air dried prior to stacking. COS: PIC unstacked dishes to air dry.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed dry wiping cloths used as liners on food contact surfaces. CA: All food and non food contact surfaces must be constructed of smooth, cleanable materials. COS: PIC removed cloths.
511-6-1.05(1)(i)
15C - nonfood-contact surfaces clean
Inspector notes: Observed multiple areas of front under counter storage containers with accumulations and food splatters; observed walls with grease build up behind/beside cooking equipment. CA: All non food contact areas must remain free of accumulations of food debris, grease.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed several employee personal drinks improperly stored in RIC. CA: All employee personal items must be stored properly in order to prevent potential contamination. COS: PIC removed personal drinks.
511-6-1.07(4)(b)
12B - personal cleanliness
Inspector notes: Observed employee on cook line prepping food and employee handling dishes (dirty and clean) with no hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
52
Jul 28, 2025
Routine
1 minor violation.
View 1 violation
12B - personal cleanliness
Inspector notes: Observed employee on cook line prepping food and employee handling dishes (dirty and clean) with no hair restraint. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch
511-6-1.03(5)(j)
95
Feb 10, 2025
Routine
1 minor violation.
View 1 violation
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee items store on back counter top with clean linens and pans of food cooling. CA: PIC had employee items moved to designated area Discussed labeling designated area in fridge "employee items"
511-6-1.07(4)(b)
95
Jun 17, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (raw shell eggs) improperly coke holding above 41 degrees Fahrenheit in an ice bath (see temp log). CA: discussed with PIC. Eggs had been out of temp for less than 4 hours and were moved to the cooler to rapidly cool. Discussed proper ice bath setup.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food contact surface (soda nozzles) not clean to sight and tough; nozzles had significant black build up. CA: discussed increasing frequency of routine cleaning/sanitizing with the PIC. PIC pulled nozzles for cleaning.
511-6-1.05(7)(b)
78
Frequently Asked Questions
When was Four Way Cafe last inspected?
The most recent health inspection at Four Way Cafe on file is from Dec 19, 2025. The public record contains five inspections in total.
What is the most common violation at Four Way Cafe?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Four Way Cafe.
How does Four Way Cafe compare to other restaurants in Cartersville?
Four Way Cafe most recently scored 67 out of 100, which is lower than the Cartersville average of 90.
Has Four Way Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Four Way Cafe have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Four Way Cafe 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 Four Way Cafe inspected?
Based on the inspection history on file, Four Way Cafe is inspected around three times per year on average.
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