Great Wall
Last inspected: May 1, 2026
95
Score
Inspectors have visited Great Wall seven times, with records going back to 2024. The latest inspection on file is from May 1, 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 seven violations each.
Across the inspection history, “proper hot holding temperatures” is the issue that surfaces most often, recorded five times.
That puts the facility ahead of the local pack: the average Cartersville restaurant scores 90. The file should reassure diners considering a visit.
7
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
May 1, 2026
Followup
1 minor violation.
View 1 violation
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed raw fish stored directly in ice water in reach-in cooler. CA: Food may not be stored in direct contact with undrained ice and water.
511-6-1.04(4)(i)
95
Apr 22, 2026
Routine
3 critical violations. 7 major violations. 2 minor violations. 7 corrected on site.
View 12 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed cleaning chemicals stored above clean dishes in back dry storage area. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC had dishes relocated.
511-6-1.07(6)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods throughout facility; raw beef stored above house made sauces in cookline reach-in, raw fish and shell eggs stored above tofu in back reach-in, etc. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, prep, holding and display from other raw animal foods and cooked ready-to-eat foods. COS: PIC relocated all foods so they were stored according to their minimum internal cook temps.
511-6-1.04(4)(c)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed improper hot holding of potentially hazardous TCS food (fried rice at 96F) stored on the countertop. CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: Employee moved the rice to the stove to rapidly reheat to at least 165F.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues.
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed front hand wash sink in the kitchen with no soap available. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC stocked soap.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed back hand wash sink with no paper towels available. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with paper towels for hand drying. COS: PIC stocked paper towels.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no bodily fluid clean up kit for facility. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events in the food service establishment. EHS will verify purchase of spill kit on reinspection.
511-6-1.03(6)
4-2A - food stored covered
Inspector notes: Observed containers of food/spices throughout the facility (on counters, within coolers) stored uncovered while not in use. CA: Food shall be stored covered to prevent overheard contamination. COS: PIC placed lids on some items. Some still need a lid/wrapping.
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed almost no foods at all bearing date markings throughout facility. CA: TCS food items that require date marking shall bear a label that indicates its expiration, not to exceed a total of 7 days since it was prepped (day of prep = day 1). COS: PIC stated that most foods were prepped today and discarded all items that were not. PIC had employees start labeling all foods prepped today.
511-6-1.04(6)(g)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: PIC unable to demonstrate knowledge to have active managerial control and train employees on food safety not met due to the violations observed during this inspection. CA: PIC is responsible for upholding compliance of the state food service regulations
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed employee on cook line placing bean sprouts on a plates about to be served to customer with bare hands. CA: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC discarded plates and had employee wash hands and put on gloves.
511-6-1.04(4)(a)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed large metal pot containing cooked meat stored directly on floor in the walk in cooler. CA: Food shall be protected from contamination by storing the food at least 6" off the ground.
511-6-1.04(4)(q)
29
Dec 1, 2025
Followup
7 critical violations. 1 major violation. 1 minor violation. 9 corrected on site.
View 9 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper separation of raw animal foods and ready-to-eat/fully cooked foods; raw pork and raw beef stored above cabbage and sauces in the walk-in cooler, raw eggs stored above bean sprouts and sauces below the prep top cooler. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, prep, holding and display from other raw animal foods and cooked ready-to-eat foods. COS: PIC relocated all foods so they were stored according to their minimum internal cook temps.
511-6-1.04(4)(c)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed several large, deep containers of house made beef broth and bean paste soup in the walk-in cooler that did not cool from 135F to 70F within 2 hours. Per PIC, foods had been cooling for 3-4 hours. Beef broth was temping at 113F, 89F, 75F and bean past soup was 99F. CA: Cooked TCS foods shall be cooled within 2 hours from 135F to 70F. COS: PIC discarded. Discussed proper methods of cooling.
511-6-1.04(6)(d)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed house made kimchi, kimchi, chicken kimchi with held past the 7 day expiration; label indicated it was prepared on 11/24. CA: A food that requires date marking shall be discarded if it exceeds 7 days. COS: PIC discarded.
511-6-1.04(6)(h)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed sanitizer spray bottle greater than manufacture's recommendations for food contact surfaces of 200ppm. PIC and inspector test strip read 400ppm. COS: PIC remade sanitizer.
511-6-1.07(6)(g)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed bottle of spices stored in direct contact with cans of butane and below employee personal medications. CA: Toxic materials shall be stored so they cannot contaminate food by separating the toxic materials by spacing and locating the toxic materials in an area that is not above food. COS: PIC relocated the spices.
511-6-1.07(6)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of potentially hazardous TCS foods (sliced green onion in prep top cooler, cooked spinach and cooked zucchini in reach-in cooler). See temp log. CA: Cold held TCS food shall maintain an internal temperature of at east 41F or above. COS: Foods were out of temp for less than 4 hours and PIC relocated to rapidly cool.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed improper hot holding of potentially hazardous TCS food (house made beef broth at 120F stored on the countertop. CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or above. COS: Employee moved the soup to the stove to rapidly eat to at least 165F.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed house-made sweet/spicy sauce (labelled salsa para nudo negro) bearing no expiration date. PIC stated it had been made the week prior. CA: TCS food items that require date marking shall bear a label that indicates its expiration, not to exceed a total of 7 days since it was prepped (day of prep = day 1). COS: PIC discarded.
511-6-1.04(6)(g)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed old inspection report posted and not the current report with a score of 47. CA: The most current inspection report shall be prominently displayed in public view at all times. COS: PIC will display new report upon receipt.
511-6-1.02(1)(d)
30
Nov 18, 2025
Routine
5 critical violations. 5 major violations. 8 minor violations. 13 corrected on site.
View 18 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed white/blue fuzzy, mold-like growth on bulbs of peeled garlic and on sweet potatoes stored in the walk-in cooler. CA: Food shall be sage, unadulterated and honestly presented. COS: PIC discarded foods.
511-6-1.04(1)
4-1A - food separated and protected
Inspector notes: Observed raw shell eggs stored directly above house made sauces in the reach-in cooler. CA: Raw animals foods shall be stored based on their minimum internal cook temperatures and separate from fully cooked/ready-to-eat foods. Unable to COS; large containers are blocking eggs and PIC will need to rearrange cooler to access. Eggs will be relocated to the bottom shelf.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed improper cold holding of potentially hazardous TCS food (shrimp, cut cabbage and cooked eggplant in the prep top cooler). See temp log. CA: Cold held TCS food shall maintain an internal temperature of 41F or lower. COS: PIC stated they were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed improper hot holding of potentially hazardous TCS foods (whole cooked fish, fish cakes, curry soup) stored on the counter top. See temp log. CA: Hot held TCS foods shall maintain an internal temperature of 135F or higher. COS: Curry was moved to the stove to rapidly reheat. All other foods were out of temp for more than 4 hours and PIC discarded.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed house-made soup, broths, and cooked pork neck that were not cooled form 135F to 70F within 2 hours; after 2 hours pork neck was 95F and after 4 hours cabbage soup was 120F, beef soup 80F, fish cake broth 92F, and kimchi soup 99F. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 145F to 41F or less. COS: PIC discarded.
511-6-1.04(6)(d)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed several unlabeled working spray bottles of a toxic substance. CA: Working containers used for storing toxic items taken from bulk supplies shall be clearly and individually identified with the common name of the material.
511-6-1.07(6)(b)
1-2B - certified food protection manager
Inspector notes: Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.
511-6-1-.03(3)(d)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained.
511-6-1.03(1)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed front hand wash sink in the kitchen blocked with numerous large pans of cooling food stored directly in front of it. Observed cloth rag stored in the basin of the back hand wash sink. CA: Hand wash sinks shall be used for hand washing only and always accessible for use. COS: PIC moved items so sinks were accessible for hand washing.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cooked chicken wings, various house-made sauces and broths, cooked beef, cooked brisket, cooked rice, cooked pork neck, cooked pig feet with no date marking or an indication of 7 day expiration. Per PIC, all items had been cooked/prepped over the weekend or the week prior. CA: TCS food items that require date marking shall bear a label that indicates it's expiration, not to exceed a total of 7 days. COS: PIC discarded.
511-6-1.04(6)(g)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee personal drinks in re-usable containers stored on prep tables with facility food. CA: Employee personal drinks stored in the kitchen shall be from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands. COS: PIC relocated cups.
511-6-1.03(5)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers of food/spices throughout the facility (on counters, within coolers) stored uncovered while not in use. Lives flies observed in kitchen. CA: Food shall be stored covered to prevent overheard contamination. COS: PIC placed lids on some items. Some still need a lid/wrapping.
511-6-1.04(4)(c)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed employee removed spray bottle from soiled trash bin and place onto a food prep table. After it was put back in the trash, an employee took it out again and put it back on the prep table. COS: Discussed either leaving it in the trash, or cleaning/and sanitizing bottle before use since it has been contaminated. PIC had employee sanitize prep table.
511-6-1.04(4)(z)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed cooling food stored directly on the ground in the kitchen. Observed food stored on floor in the walk-in freezer. COS: Pans of cooling food were discarded for cooling violations. PIC will need to reorganize freezer.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed cardboard box that previously held (and was labelled for) raw chicken used to store produce in the walk-in cooler. CA: PIC discarded chicken box.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed utensils stored in standing, room temp water in between use. CA: While stored between uses, utensils shall be held in 135F or higher water, or running water. COS: PIC will store in clean container without water and replace at ;east every 4 hours.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes stacked wet. CA: After cleaning and sanitizing and before use or storage, dishes shall air dry.
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed plastic spoons, to-go containers used as scoops in food containers throughout the kitchen. Observed scoop handles stored in direct contact with food. CA: Utensils shall be stored in the food with their handles above the food within containers. Scoops stored within food shall be commercial, food grade materials. COS: PIC will go through the facility and removal all single-use scoops and scoops with handles in food.
511-6-1.05(6)(r)
19
Jun 2, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed house made sauce prepped 5/6/25 and radish kimchi prepped 5/24/25. CA: Date marking parameters are 7 days, prep day as day 1. COS: Items were discarded.
511-6-1.04(6)(h)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several items in RICs covered while cooling. Per conversation, PIC was not monitoring cooling process. CA: Food that is cooling should be uncovered to allow proper cooling. Cooling should be monitored in order to fall into proper cooling parameters. COS: Cooked mushrooms, zucchinis, and bean sprouts were uncovered in RIC. Fried spam was placed in WIC to actively cool. Squid was placed in WIC to actively cool. Spring onion kimchi, chopped lettuce, and tofu were placed in WIC to rapidly cool.
511-6-1.04(6)(e)
82
Dec 30, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed house-made soup not cooled from 135F to 70F within 2 hours; after 2 hours the soup was 108F. CA: PIC discarded. Discussed proper methods of cooling (smaller, shallow containers) and proper set up of an ice bath.
511-6-1.04(6)(d)
86
Oct 8, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Great Wall last inspected?
The most recent health inspection at Great Wall on file is from May 1, 2026. The public record contains seven inspections in total.
What is the most common violation at Great Wall?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at Great Wall.
How does Great Wall compare to other restaurants in Cartersville?
Great Wall most recently scored 95 out of 100, which is higher than the Cartersville average of 90.
Has Great Wall's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wall have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Great Wall 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 Great Wall inspected?
Based on the inspection history on file, Great Wall is inspected around four times per year on average.
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