Fullington Academy
Last inspected: Feb 5, 2026
82
Score
Across the available record, Fullington Academy has five inspections on file, the first dated 2024. The most recent visit was on Feb 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
Fullington Academy's latest score of 82 falls below the Georgia average of 88. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed employee wash, rinse, and place dishes into the third compartment of the 3-compartment sink as required, but failed to ensure that all the dishes were completely submerged in the chlorine solution (50 ppm MAXIMUM). The dishes at the bottom in the solution were being properly sanitized; however, the ones stacked on top of the submerged ones were not in solution at all. Careful not to over-stack compartment. All dishes must be properly and completely submerged in sanitizing solution prior to air drying. Discussed with PIC method of correction for this. PIC corrected during inspection to ensure full submersion of food-contact surfaces/dishes/etc into the sanitizing solution.
511-6-1.05(6)(n)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Wiping cloths observed on apron of employee. All wiping cloths must be stored away dry, away dirty (awaiting laundering), or store in sanitizing buckets with chlorine at 100 ppm. PIC instructed employee to remove cloths off of apron.
511-6-1.04(4)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc. Discussed with owner and PIC. (person-in-charge).
511-6-1.07(5)(a)
82
Aug 6, 2025
Routine
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
6-1A - proper cold holding temperatures
Inspector notes: COLD PREP COOLER WITH PREP TOP REGISTERED AT 55-57F. FOOD ITEMS (SALSA, CHEESE, GUACAMOLE) WERE 50-55F. ALL COLD HOLDS MUST BE AT 41F OR BELOW. KEEP THE LID ON THE UNIT CLOSED WHEN NOT IN USE, CHECK SEAL GASKETS TO ENDURE PROPER SEAL, AND CALL FOR SERVICE IF NEEDED. IN MEANTIME, INSTRUCTED PIC MOVED ALL POTENTIALLY HAZARDOUS FOODS OUT OF COOLER AS DISCUSSED AND PLACE IN REACH-IN COOLER NEXT TO HANDSINK.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: OBSERVED INSCONSISTENT DATE MARKING INSIDE THE DOUBLE DOOR REACHIN COOLER AND INSIDE PREP UNIT WHERE STOCK IS HELD MORE THAN 24 HOURS. OPEN BAG OF HOT DOGS AND OPEN PACKAGE OF DELI HAM INSIDE PREP UNIT WITHOUT A DATE. SOME DATES WERE PRESENT ON FOODS INSIDE THE REACH-IN, BUT MANY WERE MISSING. MUST DATE THE DAY THE PACKAGE WAS OPENED AND THE DATE OF PREPARATION OF READY-TO-EAT FOODS.
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: IN-USE KNIFE RETURNED TO AN EMPLOYEE AT 3-COMP SINK TO WASH AND RINSE. THE KNIFE WAS NOT PROPERLY SANITIZED WITH 50 PPM OF CHLORINE PRIOR TO OTHER EMPLOYEE TAKING THE KNIFE TO CUT TOMATOES AT PREP UNIT CUTTING BOARD. MUST SANITIZE WITH 50 PPM PRIOR TO RETURNING TO USE ON FOOD PREPARATION. .
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: OBSERVED POTS, PANS, DISHES BEING WASHED AND RINSED THEN STORED AWAY FOR LATER USE WITHOUT FIRST BEING SANITIZED USING 50 PPM OF CHLORINE SOLUTION. ALL DISHES MUST BE WASHED IN THE FIRST COMPARTMENT, RINSED IN THE SECOND COMPARTMENT, AND SANITIZED USING 50 PPM CHLORINE FOR AT LEAST 1 MINUTE PRIOR TO AIR DRYING THEN MAY GO TO DRY STORAGE FOR LATER USE. INSTRUCTED PIC OF THIS AND CORRECT WAREWASHING AND SANITIZING PROCEDURE.
511-6-1.05(6)(n)
12A - contamination prevented during food preparation, storage, display
Inspector notes: OBSERVED SPINELESS CACTUS NOPALES PADDLES BEING PREPPED ON DINING ROOM TABLE AT ONSET OF INSPECTION. ALL FOOD SERVICE PREPARATION MUST TAKE PLACE IN THE KITCHEN AND NOT IN THE AREA WHERE THE PUBLIC OCCUPIES/SITS/DINES.
511-6-1.04(4)(t)
17C - physical facilities installed, maintained, and clean
Inspector notes: FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc. 2. SINGLE SERVICE ARTICLES AND OTHER FOOD RELATED PRODUCTED IN ROOM WITH HOT WATER HEATER. RECOMMEND NOT STORING ANY FOOD OR FOOD-RELATED PRODUCT IN THIS ROOM UNLESS THE HOT WATER HEATER IS SOMEHOW SEPARATED FROM THE SPACE TO ALLOW PROPER SEPARATION FOR FOOD SAFETY.
511-6-1.07(5)(n)
58
May 9, 2025
Routine
No violations found.
100
Jul 30, 2024
Followup
2 minor violations.
View 2 violations
11C - approved thawing methods used
Inspector notes: THAWING FOOD PRODUCT (Beef shanks) IN STANDING WATER. MUST UTILIZE CIRCULATING COOL WATER. CORRECTED BY PROVIDING PROPER THAWING METHODS.
17C - physical facilities installed, maintained, and clean
Inspector notes: FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc.
511-6-1.07(5)(n)
90
Jul 29, 2024
Routine
4 critical violations. 3 major violations. 4 minor violations. 4 corrected on site.
View 11 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: REPEAT VIOLATION: OBSERVED RICE AND BEEF/POTATO SOUP COOLING AT ROOM TEMPERATURE. THE RICE REGISTERED AT 115-118F. THE BEEF/POTATO SOUP REGISTERED AT 130-135F. AS PREVIOUSLY DISCUSSED IN PRIOR INSPECTIONS, MUST COOL UNDER CONTROLLED REFRIGERATION OR CONTROLLED METHOD SUCH AS ICE BATH, ICE WAND, SMALLER PORTIONS IN REACHIN COOLER, ETC. CORRECTED BY PLACING INSIDE DOUBLE DOOR REACHIN COOLER ON BOTTOM SHELF.
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: COLD PREP COOLER REGISTERED AT 55F. FOOD ITEMS (SALSA, CHEESE, GUACAMOLE) WERE 50-55F. ALL COLD HOLDS MUST BE AT 41F OR BELOW. KEEP THE LID ON THE UNIT CLOSED WHEN NOT IN USE, CHECK SEAL GASKETS TO ENDURE PROPER SEAL, AND CALL FOR SERVICE IF NEEDED. IN MEANTIME, PIC MOVED ALL POTENTIALLY HAZARDOUS FOODS OUT OF COOLER AS DISCUSSED AND PLACE IN REACH-IN COOLER NEXT TO HANDSINK.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: OBSERVED PINTO BEANS ON HOT HOLDING STEAM TABLE AT 122-135F. STIRRED THEM, AND THEY STILL REGISTERED IN THE SAME RANGE. AFTER DISCUSSING WITH EMPLOYEE, THE PINTO BEANS WERE PLACED ON THE GRILL TO ALLOW FOR A QUICK REHEAT. STEAM TABLE TEMPERATURE WAS ALSO TURNED UP HIGHER. ALL HOT HOLDS MUST BE AT 135F OR ABOVE. REHEAT TO 165F PRIOR TO PLACING ON PREHEATED HOT TABLE.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: OBSERVED RAW STEAK INSIDE DOUBLE DOOR REACHIN COOLER STORED OVER SHREDDED LETTUCE (COVERED IN PLASTIC WRAP). ALSO OBSERVED SHELL EGGS ON TOP SHELF OF THIS SAME REACHIN COOLER. ALL RAW MEATS, SHELL EGGS MUST BE STORED BELOW PRODUCE AND/OR READY-TO-EAT FOODS (FOODS PREVIOUSLY COOKED OR PREPARED). HAD PIC MOVE THE LETTUCE TO ABOVE STEAK AND PUT RAW SHELL EGGS ON BOTTOM SHELF.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: IN-USE KNIVES STORED BETWEEN NON-FOOD CONTACT SURFACES AT GRILL AND AT PREP UNIT STATION. DO NOT STORE ANY KNIVES BETWEEN 2-NONFOOD CONTACT SURFACES SINCE THOSE SURFACES CANNOT BE SANITIZED. CORRECTED BY RETURNING IN-USE SOILED KNIVES TO THE 3-COMPARTMENT SINK TO WASH, RINSE, AND SANITIZE WITH 50 PPM CHLORINE.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
Inspector notes: OBSERVED INSCONSISTENT DATE MARKING INSIDE THE DOUBLE DOOR REACHIN COOLER AND INSIDE PREP UNIT WHERE STOCK IS HELD MORE THAN 24 HOURS. OPEN BAG OF HOT DOGS AND OPEN PACKAGE OF DELI HAM INSIDE PREP UNIT WITHOUT A DATE. SOME DATES WERE PRESENT ON FOODS INSIDE THE REACH-IN, BUT MANY WERE MISSING. MUST DATE THE DAY THE PACKAGE WAS OPENED AND THE DATE OF PREPARATION OF READY-TO-EAT FOODS.
511-6-1.04(6)(g)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: COOLING IMPROPERLY AT ROOM TEMPERATURE BOTH RICE AND BEEF/POTATO STEW. MUST COOL UNDER CONTROLLED METHODS TO ENSURE FOOD PRODUCT IS COOLED FROM 140F TO 70F WITHIN 2 HOURS AND FROM 70F TO BELOW 41F IN 4 HOURS OR LESS. ALSO MAY USE OTHER CONTROLLED COOLING METHODS SUCH AS ICE BATHS, COOLING WANDS, SMALLER PORTIONS (<4" PAN), ETC. IN ADDITION, THE FACILITY DOES NOT HAVE ADEQUATE COLD HOLD UNITS FOR THE AMOUNT OF FOOD THAT IS PREPARED AND COOLED ONSITE. PREP UNIT IS ALSO AT 45-55F. PREP UNIT NEEDS TO BE REPLACED AND/OR SERVICED WITHIN THE NEXT 24 HOURS. ANOTHER COMMERICAL REFRIGERATOR MUST BE PROVIDED FOR USE IN THE KITCHEN BY AUGUST 5TH, 2024.
511-6-1.05(3)(a)
18 - insects, rodents, and animals not present
Inspector notes: OBSERVED SMALL FLIES/GNATS IN DRY STORAGE CLOSET WHERE HOT WATER HEATER IS LOCATED. REMOVE DRY FOOD PRODUCTS TO DEEP CLEAN AND SEAL AREAS WHERE THEY MAYBE COMING IN FROM OUTSIDE.
511-6-1.07(5)(k)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: OBSERVED EMPLOYEES DRINKING FROM 20 OUNCE BOTTLES. ALL EMPLOYEE DRINKS MUST BE IN A DISPOSABLE CUP WITH A DISPOSABLE LID AND DISPOSABLE STRAW. DO NOT STORE EMPLOYEE DRINKS ON ANY FOOD CONTACT SURFACE.
511-6-1.03(5)(k)
11D - thermometers provided and accurate
Inspector notes: THERMOMETER ABSENT FROM LITTLE PREP COOLER. MUST PROVIDE IN EVERY COOLER. ENSURE COOLERS ARE LESS THAN 41F. THE DOUBLE DOOR REACHIN REFRIGERATOR DID NOT HAVE A THERMOMETER IN AN EASILY ACCESSIBLE LOCATION. KEEP ONE PRESENT AND TOWARDS THE FRONT OF THE UNIT FOR EASY ACCESSIBILITY.
17C - physical facilities installed, maintained, and clean
Inspector notes: FACILITY NEEDS TO BE UPDATED AND BROUGHT UP TO CURRENT STANDARDS VIA 511-6-1. KITCHEN LACKS EQUIPMENT, SPACE FOR THE MAGNITUDE OF FOOD PREPARATION THEY ARE CONDUCTING. Some changes have been made; however, the facility kitchen is extremely crowded/cluttered and still lacks adequate prep space, equipment, storage space, etc.
511-6-1.07(5)(a)
33
Frequently Asked Questions
When was Fullington Academy last inspected?
The most recent health inspection at Fullington Academy on file is from Feb 5, 2026. The public record contains five inspections in total.
What is the most common violation at Fullington Academy?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Fullington Academy.
Has Fullington Academy's inspection record improved over time?
Results have been roughly steady. Inspections at Fullington Academy have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fullington Academy 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 Fullington Academy inspected?
Based on the inspection history on file, Fullington Academy is inspected around three times per year on average.
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