Great Wall Restaurant
Last inspected: Dec 5, 2025
90
Score
Across the available record, Great Wall Restaurant has four inspections on file, the first dated 2024. Great Wall Restaurant was last inspected on Dec 5, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
“Food properly labeled” comes up most often, recorded four times in the inspection record.
Among Sandersville restaurants, the typical score is 87; Great Wall Restaurant is comfortably above that bar. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
10D - food properly labeled; original container
Inspector notes: Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees preparing food without hair restraints. Hair must be restrained or hats, caps, or visors worn when preparing food.
511-6-1.03(5)(j)
90
Apr 1, 2025
Routine
2 major violations. 6 minor violations. 3 corrected on site.
View 8 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed chicken in WIC stored without a cover. Also observed broccoli and beef stored uncovered in prep top cooler. Observed raw and cooked chicken uncovered in RIC. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. PIC covered containers.
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwash sink in rear with no hot water. Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Sink should be repaired to provide hot water.
511-6-1.06(2)(c)
10D - food properly labeled; original container
Inspector notes: Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
10D - food properly labeled; original container
Inspector notes: Observed several containers of sauces with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.
511-6-1.04(4)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloths stored in solution with no sanitizer. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) New sanitizing solution should be made.
511-6-1.04(4)(m)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulations on doors in RIC and prep top cooler. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Implement routine cleaning.
511-6-1.05(7)(a)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed women's restroom without covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
511-6-1.06(5)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed toilet seat in women's restroom broken as well as a the faucet leaking. Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
61
Aug 9, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
10D - food properly labeled; original container
Inspector notes: Observed containers in WIC with no labels. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC stated that it was lard and would be labeled.
511-6-1.04(4)(d)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed shrimp thawing in a bucket of water. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for p...
511-6-1.04(6)(c)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup of old grease and food beneath and behind fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised PIC to implement a more frequent cleaning schedule to eliminate such buildup.
511-6-1.07(5)(a)
86
Jan 3, 2024
Followup
2 minor violations. 1 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoop lying down in ice. Employee properly placed the scoop with the handle up. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
511-6-1.04(4)(k)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed pitchers containing tea and lemonade with cracks and chips. Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Recommend replacing pitchers.
511-6-1.05(2)(a)
90
Frequently Asked Questions
When was Great Wall Restaurant last inspected?
The most recent health inspection at Great Wall Restaurant on file is from Dec 5, 2025. The public record contains four inspections in total.
What is the most common violation at Great Wall Restaurant?
Across the inspection record, “food properly labeled” has been cited four times, more than any other issue at Great Wall Restaurant.
How does Great Wall Restaurant compare to other restaurants in Sandersville?
Great Wall Restaurant most recently scored 90 out of 100, which is higher than the Sandersville average of 87.
Has Great Wall Restaurant's inspection record improved over time?
Yes. Recent inspections at Great Wall Restaurant have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Great Wall Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Great Wall Restaurant is inspected around two times per year on average.
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