Hideaway Restaurant
Last inspected: Dec 17, 2025
43
Score
Inspectors have visited Hideaway Restaurant four times, with records going back to 2024. On Dec 17, 2025, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 10 violations each.
When inspectors have written things up, “nonfood-contact surfaces clean” has been the most frequent reason, cited four times.
The city-wide average sits at 80, which Hideaway Restaurant's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Dec 17, 2025
Routine
2 critical violations. 3 major violations. 5 minor violations. 9 corrected on site.
View 10 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed food items made in house and commercial prepared kept past their expiration date. CA: all food items must be used or discarded within 7 days if made in house or by the manufacturer labelled date. COS: food items voluntarily discarded
511-6-1.04(6)(h)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed multiple bags of grapes, melons, and bags of lettuce stored in the wic and the preptop cooler that had soft spots or moldy areas. Observed multiple food items in the wif and dry good area stored on the floor. Observed several food items throughout the facility with manufacturer labels to refrigerate after opening that were stored on shelves at room temperature. Observed several trays of food forgotten after a recent event in three ovens throughout kitchen including beef, rice, gravy, and non-cripsy bacon. CA: all produce must be monitored for signs of rot/mold and all manufacturer labels must be adhered to for food safety. Food items must be stored a minimum of 6" off the floor. COS: all affected items discarded voluntarily.
511-6-1.04(1)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed several dented and/or rusted cans stored in the dry storage area. CA: all cans must be discarded or pull aside and removed from use if dented or rusted. COS: all applicable cans voluntarily discarded
511-6-1.04(3)(e)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed multiple drinking glasses stored throughout the facility, many stacks of ready to use oven trays, plates, bowls, and mixing bowls, and several ready to use utensils with food and physical debris. Observed mold-like growth on the interior baffle of the ice machine. Observed food and physical debris in utensil storage drawers in multiple areas of the kitchen. CA: all food contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple zip lock bags and containers of food items labelled without preparation or expiration dates. CA: All food items removed from original packaging or made in house must have proper labels with the common name of the food item AND a date mark. COS: food items labelled appropriately or discarded.
511-6-1.04(6)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed a leak under the dishpit hand sink. Observed the self-closer on the exterior door to the ice chest room to be incapable of completely closing the door. Observed several sinks missing identifying labels. Observed the barrier not in place properly between the vegetable prep and handwash sinks. CA: all areas and equipment throughout the facility must be maintained in good repair and good condition. Work orders will be placed for these areas.
511-6-1.07(5)(a)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed food and physical debris on equipment gaskets, shelves, doors, and handles, on shelves throughout kitchen, on outsides of food storage containers, floors throughout facility, on inside of microwaves, and on can opener.CA: all nonfood contact surfaces must be sanitized as often as necessary to prevent debris accumulation. COS: surfaces sanitized
511-6-1.05(7)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed the countertop under the heat lamp to have cracks and gaps in the grout that render the surface no longer easily cleanable and nonporous. Observed several nonstick pans and utensils that are no longer easily cleanable. CA: all food and nonfood contact surfaces must be maintained in hard, nonporous, and easily cleanable condition. COS: work orders have been placed with maintenance department and new utensils/equipment will be ordered as needed.
511-6-1.05(2)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several opened bags, containers, and boxes of food in rif units, ric units, and the dry goods area. Observed multiple spices containers and a bottle of glaze stored uncovered due to broke or missing lids. CA: all food items must be stored covered to prevent contamination. COS: all food items covered, repackaged, discarded.
511-6-1.04(4)(c)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed numerous employee belongings such as stereos, a purse, a jacket, food items, drinks, and personal cosmetic supplies stored improperly throughout the facility. CA: all employee belongings must be stored in an area that is separate from food or single use items and food prep and storage areas. COS: employee belongings moved and staff educated.
511-6-1.07(4)(b)
43
Nov 7, 2024
Followup
5 minor violations. 4 corrected on site.
View 5 violations
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed containers in dry-storage with debris. Observed debris on chaffing dish handles. These areas should be cleaned with sanitizer as often as necessary to prevent the accumulation of debris.
511-6-1.05(7)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed a box of mixed fruit containing grapefruit and pears where some of the pears were in poor condition. All items must be stored in a manner that protects them from contamination and must be checked for best quality. COS items removed and grapefruit washed.
511-6-1.04(4)(z)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed that the most recent inspection report was not displayed.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed that handwashing and utility sinks are not properly labeled. All sinks must be labeled with their intended use.
511-6-1.07(3)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in-use can opener and oven trays with debris. All in-use utensils and dishes MUST be stored properly in a manner that prevents their contamination. Items removed and washed.
78
Oct 22, 2024
Routine
3 critical violations. 5 major violations. 8 minor violations. 11 corrected on site.
View 16 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed cooked Time/Temperature Control for Safety Foods not cooled from 135F to 41F within 6 hours. Foods not cooled properly were cooked pasta, cooked rice, beef roast, mashed potatoes, marinara, and gravy. TCS food items must be cooled from 135F to 70F within 2hrs and from 70F to 41F in another 4 hrs. Items were left in coolers over night and did not reach proper cold-holding temperatures. COS Items discarded and staff educated on proper cooling time-frames and methods. Cooling logs given to monitor cooling times.
511-6-1.04(6)(d)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper storage order in the walk-in cooler that resulted in unwashed produce and ready-to-eat foods being stored next to raw animal foods. Ready-to-eat foods discarded and staff educated on proper storage order.
511-6-1.04(4)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed sanitizer spray bottles stored on prep sink and hand wash sink. Observed eye wash and pain medication stored on or beside clean dishes. All sanitizers must be stored away from food storage and food prep areas and away from clean dishes and single-use items. All personal items must be stored in a separate location from all afore mentioned areas and from sanitizers. COS items moved.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed all QUAT sanitizer in facility exceeded 400 ppm.
511-6-1.05(6)(n)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed a hand washing sink without paper towels in back salad prep area. Observed that no hand wash sink is present in the dish pit. All hand wash sinks must be fully stocked and accessible. The facility should have enough hand wash sinks to facilitate proper hand washing.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed mold-like debris in ice-scoop holder, on ice scoop, and on the ice machine baffle. These areas must be cleaned with sanitizer as often as necessary to keep them clean.
511-6-1.05(7)(b)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed fruit and vegetable sink being used for purposes other than washing fruits and vegetables.
511-6-1.04(4)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed that facility had no sanitizer test strips for chlorine or QUAT sanitizer. Appropriate test strips are required to ensure sanitizer is in concentration.
511-6-1.05(3)(h)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6" off the ground to prevent contamination.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed food containers stored on the ground in dry storage and in the walk-in cooler and freezer. All items must be stored 6" off the ground to prevent contamination.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used to wipe surfaces. Wiping cloths MUST be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.
511-6-1.04(4)(m)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in-use utensils and dishes not protected from contamination. Observed plates, hanging dishes and utensils, containers of knives on counters, and utensils stored in drawers ready-to-use but with debris. All in-use utensils and dishes MUST be stored properly in a manner that prevents their contamination.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single-use items not stored covered or in a manner that prevents their contamination.
511-6-1.05(10)(e)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the dishpit 3-comp sink without proper drainboards to hold dirty and air drying dishes. Observed dirty dishes stored on a table reserved as an air drying table. Drainboards must be installed on both sides of the 3-comp sink to ensure proper warewashing order and separation of dirty and clean dishes.
511-6-1.05(3)(b)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed no backsplash to protect wall at mop sink. Observed FRP in dish pit with exposed seams/cracks. Observed that tables and shelves need to be resurfaced for ease of cleaning. Observed stairs leading to server staging in need of cleaning and resealing. Observed ceilings need to be dusted to remove spider webs. Observed repairs done on walk-in and dish pit table with foil which is not an easily cleanable surface.
511-6-1.07(5)(a)
26
Mar 5, 2024
Followup
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
Inspector notes: Observed sporadic date marking on food items in all food units. Many food items were missing date marks and labels completely. All food items removed from original packaging or made in house must have proper food labels with the common name of the food item and the expiration date of the food item. Foods must be discarded once the expiration date has been reached.
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers of food in cold and dry storage stored without proper lids or covers. All food items must be stored covered to prevent contamination. COS lids added or items discarded.
511-6-1.04(4)(c)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed general build-up of grime/debris in facility. Noticed food build-up on equipment handles, under tables, on food containers, on the floor, etc. Facility should be cleaned as often as necessary to prevent accumulation of debris.
511-6-1.05(7)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed food items with improper storage that could lead to contamination of items. Observed debris on containers of food that could lead to contamination of food items.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Observed multiple dry wiping cloths on counters around facility. Dry wiping cloths CANNOT be used to wipe surfaces. Wiping cloths MUST be stored in a sanitizer bucket when in use. COS wiping cloths discarded into dirty linen bins.
511-6-1.04(4)(m)
74
Frequently Asked Questions
When was Hideaway Restaurant last inspected?
The most recent health inspection at Hideaway Restaurant on file is from Dec 17, 2025. The public record contains four inspections in total.
What is the most common violation at Hideaway Restaurant?
Across the inspection record, “nonfood-contact surfaces clean” has been cited four times, more than any other issue at Hideaway Restaurant.
How does Hideaway Restaurant compare to other restaurants in Dahlonega?
Hideaway Restaurant most recently scored 43 out of 100, which is lower than the Dahlonega average of 80.
Has Hideaway Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hideaway Restaurant have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hideaway Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hideaway Restaurant inspected?
Based on the inspection history on file, Hideaway Restaurant is inspected around two times per year on average.
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