Kina's Krazy Kreations
Last inspected: Mar 4, 2026
82
Score
Going back to 2024, Kina's Krazy Kreations has seven inspections in the public record. The most recent visit was on Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near one violation per visit across recent inspections.
The most common issue across all inspections has been “proper cold holding temperatures”, showing up three times.
The city-wide average sits at 96, which Kina's Krazy Kreations' 82 doesn't quite reach. The file should reassure diners considering a visit.
7
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed eggs sitting under the island table. when asked what the eggs were doing PIC stated they have been there since yesterday. Temped an egg and it was at 68degreese. advised PIC to throw out eggs. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: observed a build up of mold like substance on the frame of the reach in cooler. Explained to the pic tat all nonfood contact needs to be cleaned at a frequency that prevents build up. PIC assigned employee to clean frames on the RIC. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
82
Oct 28, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: observed single use togo boxes stored on the floor. Explained to the PIC that all items needs to be stored 6 inches off the floor. Items were piked up and stored away. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall...
511-6-1.05(10)(e)
95
Apr 1, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed reach in cooler unit at temperatures grater than 41 F. Explained to pic that all cold holding needs to be at 41 F or below. PIC rearranged cold holding items to different unit.511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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)
86
Nov 13, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a build up of mold like substance in the ice machine. Told PIC to clean ice machine at a frequency that keeps ice machine clean. PIC had employee clean ice machine. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same c...
511-6-1.05(7)(b)
90
Jul 17, 2024
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed raw chicken in the reach in cooler above 41 F. Explain to PIC that air flow in the back needs to be fixed to help cold holding unit stay at at proper temperatures due to frequent use and being in and out of unit. Explained to PIC. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold 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 1...
511-6-1.04(6)(f)
86
Apr 30, 2024
Initial
1 minor violation.
View 1 violation
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed vent hood with vent screens missing. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Explained to PIC that vent screens need to be replaced.
511-6-1.05(6)(a)
95
Mar 13, 2024
Routine
1 major violation. 1 corrected on site.
View 1 violation
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed sliced tomatoes, onions, wings and egg rolls not date marked. Told PIC that all items needs to be date marked that are being held over 24 hours. PIc will have all items date marked. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or be...
511-6-1.04(6)(g)
90
Frequently Asked Questions
When was Kina's Krazy Kreations last inspected?
The most recent health inspection at Kina's Krazy Kreations on file is from Mar 4, 2026. The public record contains seven inspections in total.
What is the most common violation at Kina's Krazy Kreations?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Kina's Krazy Kreations.
How does Kina's Krazy Kreations compare to other restaurants in Eatonton?
Kina's Krazy Kreations most recently scored 82 out of 100, which is lower than the Eatonton average of 96.
Has Kina's Krazy Kreations' inspection record improved over time?
Results have been roughly steady. Inspections at Kina's Krazy Kreations have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kina's Krazy Kreations 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 Kina's Krazy Kreations inspected?
Based on the inspection history on file, Kina's Krazy Kreations is inspected around four times per year on average.
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