La Cabana
Last inspected: Jan 6, 2026
74
Score
La Cabana appears in inspection records five times, starting in 2024. Inspectors last stopped by on Jan 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, averaging around four violations each.
“Food separated and protected” comes up most often, recorded three times in the inspection record.
La Cabana's latest score of 74 falls below the Hawkinsville average of 90. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 6, 2026
Routine
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Refried beans on the steam table were being held at 130 degrees Fahrenheit and not at the minimum 135 degrees for safety. CA: Time/temperature control for safety food being hot held must be held at a minimum temperature of 135 degrees Fahrenheit for safety. COS: Employee transferred the beans to the stove to rehat where they were reheated to 182 degrees fahrenheit before being moved back to the steam table that was turned up from its current temperature.
511-6-1.04(6)(f)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single service items being stored on the floor in the newest dry storage room in the back of the establishment. CA: Single service articles and items must be stored in a dry location free from spalsh or dust and a minimum of 12 inches off the floor. COS: Items moved off the floor to a proper location.
511-6-1.05(10)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Water damage observed above the hand wash sink in the kitchen. Ceiling is drooping down and there a hole where water has broken through at some point. There are multiple area in the kitchen around the grill and in the back area where the dirty aprons go that have damaged or broken tiles. CA:Floors, walls, and ceilings shall be maintained in good repair. Correct within 2 weeks, if more time is needed contact the Pulaski Health Department to work out a plan of action.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Fluorescent light bulbs in the kitchen over the main equipment have no plastic shielding over the top of them. CA: Glass light bulbs must have a protective shielding to prevent shrapnel spill during a bulb breakage. Correct ASAP.
511-6-1.07(2)(i)
74
May 1, 2025
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Handwash sink observed at start of inspection with a sanitizer bucket of dirty towels and scrubbing utensils sitting in the sink. Handwashing sinks shall be used solely and only for handwashing and nothing else. COS: Bucket removed.
511-6-1.06(2)(o)
90
Mar 20, 2025
Routine
3 critical violations. 2 minor violations. 3 corrected on site.
View 5 violations
4-1A - food separated and protected
Inspector notes: Observed raw chicken spilled over into a container of raw shrimp in the cooler drawers beneath the grill. CA: Food shall be prevented from cross contamination by: Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I)Using separate equipment for each type,P or (II)Arranging each type of food in equipment so that cross contamination of one type with another is prevented,P and (III)Preparing each type of food at different times or in separate areas;P COS: Container of shrimp voluntarily discarded and changed for fresh one.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple food items in various places in the kitchen out of cold hold. The prep top cooler was completely out and the mushrooms beside the grill in the ice bath were well out of temperature control. CA: Time/temperature for safety food that is being cold held shall be maintained at a temperture of 41F or below. COS: Everything except for the sour cream in the prep top cooler was discarded, and since the temperature for the cooler is in question they are using ice baths inside the PTC to be able to still utilize the space while maintaining proper temperature control. Mushrooms discarded and placed in a new location to prevent overheating.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Queso in the walk in cooler observed at 88F. When asked the time that it was placed into the cooler it was stated as 11:00AM, it was 2:20pm at the time of temperature check. CA: Food items that are cooked and then cooled have 2 hours from the time it drops to a temperature of 135F, to then reach 70F. It then has 4 hours to drop from 70F to 41F. COS: Since the queso was well above 70 and over the 2 hour mark by over an hour they voluntarily discarded the queso.
511-6-1.04(6)(d)
4-2A - food stored covered
(corrected on site)
Inspector notes: Boxes and bags of open food observed inside the freezer. CA: Food items shall be stored covered to prevent overhead contamination except for items that are in the process of cooling. COS: Boxes closed and bags tied shut.
511-6-1.04(4)(c)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Proper cooling method not being followed allowing for the temperatures of their queso dip to reach the correct range within the times stated in DPH Rule 511-6-1-.04(6)(d). CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i)Placing the food in shallow pans;Pf (ii)Separating the food into smaller or thinner portions;Pf (iii)Using rapid cooling equipment;Pf (iv)Stirring the food in a container placed in an ice water bath;Pf (v)Using containers that facilitate heat transfer;Pf (vi)Adding ice as an ingredient;Pf or (vii)Other effective methods.Pf
511-6-1.04(6)(e)
58
Sep 17, 2024
Routine
3 minor violations. 1 corrected on site.
View 3 violations
4-2A - food stored covered
Inspector notes: Sauce bottles, food containers in the freezer and various items in the walk in cooler stored with no lid or with the lid off of the product to the side of it. Several bags of food items ripped open and left open that way in the freezer. Food items that are not cooling must be stored covered to prevent overhead cross contamination. Bags cannot be rolled shut unless they are tightly clipped shut with a clip. CA: Anything not covered that could be immediately covered was covered. Anything in loose rolled bags needs to be stored with clip or in a different container with a lid.
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a pitcher being used for a scoop in the large container of salsa, the pitcher was stored with the handle partially in the salsa. In use utensils may not be stored in the food item is a dry good and the handle is not in the food product, or the handle is stored out of the product and the top of the container. COS: Employee removed the pitcher from the salsa.
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Extremely old fly trap with multiple dead flies and grease build up in the kitchen area. Insects traps are approved to be used so long as they are changed out frequently enough to prevent accumulation on the trap and are away from food or equipment. CA: Change ASAP
511-6-1.07(2)(k)
86
Feb 13, 2024
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical spray bottle containing bleach witout a label present on it. Working containers, like bottles, shall bear a common name identifier such as "bleach" to identify the contents in it taken from a bulk container. COS Employee labeled bottle.
511-6-1.07(6)(b)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed employeeloading chips with his bare hands onto the drawer they scoop them from to serve. RTE foods that are not going through a cooking step to adequately heat all parts of the food to temperatures required in .04(5)(a) & .04(5)(b) shall not come into contact with bare hands. COS: Chips discarded.
511-6-1.04(4)(a)
86
Frequently Asked Questions
When was La Cabana last inspected?
The most recent health inspection at La Cabana on file is from Jan 6, 2026. The public record contains five inspections in total.
What is the most common violation at La Cabana?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at La Cabana.
How does La Cabana compare to other restaurants in Hawkinsville?
La Cabana most recently scored 74 out of 100, which is lower than the Hawkinsville average of 90.
Has La Cabana's inspection record improved over time?
Results have been roughly steady. Inspections at La Cabana have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at La Cabana 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 inspected?
Based on the inspection history on file, La Cabana is inspected around three times per year on average.
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