La Cabana Base of Operation

2219 Ga Hwy 111, Moultrie, GA 31768

Mexican / Latin

License: Food Service

Last inspected: Nov 6, 2025

Score

Medium Risk

La Cabana Base of Operation has been inspected four times since 2024. The latest inspection on file is from Nov 6, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Recent inspections have turned up more issues than earlier ones, averaging around five violations lately compared to roughly two violations before.

The most common issue across all inspections has been “proper cold holding temperatures”, showing up two times.

The city-wide average sits at 85, which La Cabana Base of Operation's 64 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Nov 6, 2025

Routine

1 critical violation. 2 major violations. 2 minor violations.

View 5 violations

6-1A - proper cold holding temperatures

Inspector notes: Observed package of shredded cheese in the bottom of the prep top cooler holding at temperatures greater than 41F.

511-6-1.04(6)(f)

6-2 - proper date marking and disposition

Inspector notes: Observed several containers lacking date marking and disposition dates.

511-6-1.04(6)(g)

15B - warewashing facilities: installed, maintained, used; test strips

Inspector notes: Observed facility lacking test strips for chosen sanitation method.

511-6-1.05(3)(h)

14C - single-use/single-service articles: properly stored, used

Inspector notes: Observed single-use containers being utilized food-storage containers.

511-6-1.05(6)(r)

15C - nonfood-contact surfaces clean

Inspector notes: Observed food debris accumulation on several non-food contact surfaces.

511-6-1.05(7)(d)

Apr 25, 2025

Routine

2 major violations. 1 corrected on site.

View 2 violations

2-2A - management knowledge, responsibilities, reporting

Inspector notes: observed PIC not knowledgeable or aware of employee health policy. 3. Describing the symptoms associated with the diseases that are transmissible through food; Pf511-6-1.03(1)(c)17 - Demonstration (Pf) 17. Explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Pf Must correct within 10 calendar days.

511-6-1.03(1)(c)

1-2B - certified food protection manager (corrected on site)

Inspector notes: observed cfsm certifcate not posted at the time of inspection nor during inspection. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialin...

511-6-1.03(3)(c)

Aug 12, 2024

Routine

2 critical violations. 2 corrected on site.

View 2 violations

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed coleslaw with a date of March 24th. Observed open package of hotdogs with a date of January 2025. Rule: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . Corrective action: Person in charge discarded foods.

511-6-1.04(6)(h)

6-1B - proper hot holding temperatures (corrected on site)

Inspector notes: Observed fried chicken under heat lamp in front food service area hot holding at 109*F. Observed cooked burgers under heat lamp in front food service area hot holding at 131*F. Rule: 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. Corrective action: Person in charge reheated fried chicken to 165*F. Person in charge reheated burgers to 180*F.

511-6-1.04(6)(f)

Mar 6, 2024

Routine

1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.

View 3 violations

4-1A - food separated and protected (corrected on site)

Inspector notes: Observed raw beef stored in walk in cooler next to and above TCS and ready-to-eat food items. Food shall be protected from cross contamination by arranging each type of food and/or equipment so that cross contamination of one type with another is prevented. PIC moved items when prompted by EHS.

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed buildup of food debris on surfaces in reach in coolers. Equipment food contact surfaces such as ice bins and beverage dispensing nozzles shall be cleaned at a frequency specified by the manufacturer or at a frequency to preclude the accumulation of soil or mold.

12A - contamination prevented during food preparation, storage, display (corrected on site)

Inspector notes: Observed mesh bags of vegetables stored on floor of walk in cooler. Food shall be protected from contamination and stored at least 6 inches (15cm) above the floor. PIC moved items onto appropriate shelving unit.

Frequently Asked Questions

When was La Cabana Base of Operation last inspected?

The most recent health inspection at La Cabana Base of Operation on file is from Nov 6, 2025. The public record contains four inspections in total.

What is the most common violation at La Cabana Base of Operation?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at La Cabana Base of Operation.

How does La Cabana Base of Operation compare to other restaurants in Moultrie?

La Cabana Base of Operation most recently scored 64 out of 100, which is lower than the Moultrie average of 85.

Has La Cabana Base of Operation's inspection record improved over time?

No. Recent inspections at La Cabana Base of Operation have averaged around five violations per visit, up from roughly two earlier in the record.

What does a medium risk rating mean?

A medium risk rating at La Cabana Base of Operation means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is La Cabana Base of Operation inspected?

Based on the inspection history on file, La Cabana Base of Operation is inspected around two times per year on average.

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Score: 100 — Low Risk

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