Hickory Flat Kitchen
Last inspected: Jan 9, 2026
35
Score
Hickory Flat Kitchen, located at 6205 Hickory Flat Hwy Ste 112 in Canton, Georgia, underwent a high-risk inspection on January 9, 2026. This inspection identified five critical and three major violations, including issues with the cleaning and sanitization of food-contact surfaces and improper cold holding temperatures. Historical data indicates a pattern of high-risk scores across three recorded inspections for this American cuisine establishment.
3
Inspections
5
Critical latest
3
Major latest
0
Minor latest
Inspection History
Jan 9, 2026
Routine
5 critical violations. 3 major violations. 8 corrected on site.
35
Feb 19, 2025
Routine
1 critical violation. 2 major violations. 10 minor violations. 5 corrected on site.
43
Sep 10, 2024
Routine
3 critical violations. 2 major violations. 1 minor violation. 3 corrected on site.
50
Violations — Jan 9, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed slicer stored as clean while being visibly dirty. Food contact surfaces must be stored clean to the sight and touch. COS by cleaning.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed residue accumulation on soda gun nozzle at bar. Food contact surfaces must be cleaned at a rate that precludes accumulation. COS by cleaning. Health Authority suggests deep cleaning them daily.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food cold held above 41°F in prep top and reach in cooler underneath. TCS food must be cold held at 41°F or below. The ambient air temperature (AAT) was 40°F. Highly suggest to set AAT to a degree that can consistently cold hold TCS food at 41°F. COS by lowering AAT setting.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed ranch, chipotle crema, and milk cold held above 41°F in prep top unit. TCS food must be cold held at 41°F or below. All items were stored in tall containers that stuck out of the prep top unit. Health Authority highly suggests to use TPHC or store these items in reach in cooler underneath. COS by moving to reach in cooler.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed prosecco sauce hot held in steam table at 128°F. TCS food must be hot held at 135°F or above. COS by reheating on stove. Health Authority highly suggests to not double pan TCS food in the steam table, as this could potentially lead to temperature abuse. Also suggest turning up the heat setting.
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed blanched fries utilizing Time as a Public Health Control (TPHC) without time documentation on or near the product. If using TPHC, must have time documentation on or near product indicating time brought out of temperature control, and the discard time 4 hours later. COS by adding time label.
511-6-1.04(6)(i)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several trays of blanched fries held for more than 24 hours without a date label. Must date mark TCS food if prepped and held for more than 24 hours. COS by adding labels.
511-6-1.04(6)(g)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS items held past their discard date. TCS food subject to 7 day date marking must be used or discarded within 7 days, with the day of prep counting as day 1. COS by discarding.
511-6-1.04(6)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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