Jack's Family Restaurants, Lp
Last inspected: Sep 2, 2025
82
Score
Jack's Family Restaurants, LP, located at 8555 W 16 Hwy in Monticello, GA, had a recent inspection on September 2, 2025, which resulted in a low-risk classification. This inspection identified one critical violation related to proper hot holding temperatures and one minor violation concerning the proper storage, drying, and handling of utensils, equipment, and linens. Across six scored inspections, the facility has predominantly maintained a low-risk status.
6
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Sep 2, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
82
May 15, 2025
Routine
No violations found.
100
Feb 17, 2025
Routine
2 minor violations. 1 corrected on site.
90
Oct 7, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Jun 21, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
86
Feb 9, 2024
Routine
3 minor violations. 1 corrected on site.
86
Violations — Sep 2, 2025 Inspection
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed fried chicken in a pan in the hot holding cubby below the heat lamps up top at 119 degrees F. Explained to PIC that all hot holding items needs to be held at 135 or above. PIC threw out chicken.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: observed washed rinsed sanitized pans stacked wet. Explained to PIC that all washed rinsed sanitized pans need to be air dried before stacking. Pans were sanitized and placed to be air dried.
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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