La Fonda
Last inspected: Feb 25, 2026
86
Score
The health department has logged four inspections at La Fonda, the earliest from 2024. La Fonda was last inspected on Feb 25, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
When inspectors have written things up, “food separated and protected” has been the most frequent reason, cited four times.
That's lower than the typical Savannah restaurant, which scores around 91. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw octopus and raw fish (tilapia) stored over cooked rice and chicken. Observed raw beef stored over sauces, salsas and prepared vegetables. CA: Employee rearranged items in the reach-in cooler to allow proper separation between raw animal foods and ready to eat foods. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat foods.
511-6-1.04(4)(c)
86
Aug 27, 2025
Routine
4 critical violations. 1 major violation. 4 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee water bottle stored in the bulk ice machine. CA: Water bottle was removed and discarded. RCA: PIC advised to empty ice machine and refill.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed sliced tomatoes and sliced avocado sitting at room temperature. CA: Items were prepared within 4 hours and were placed in the cooler. RCA: Time/temperature control for safety food shall be maintained at 41°F (5°C).
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed items (beef and black beans) in the steam table holding below 135F. CA: Food items were reheated to 165F before being placed back on hot holding. RCA: Time/temperature control for safety food shall be maintained at 135°F (57°C) or above.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw fish stored above cooked rice, cooked chicken, ready to eat tortillas, and sauces in the reach-in cooler near the cook line. Observed chorizo and raw fish stored above sauces in the reach-in cooler next to the ware washing area. CA: PIC rearranged items to allow for proper separation between raw animal foods and RTE foods. RCA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (II) Cooked ready-to-eat food.
511-6-1.04(4)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed lack of demonstration of knowledge by the PIC due to multiple repeat priority risk factor violations, PIC is not the CFSM, and inability to answer questions related to food safety involving proper separation, cold and hot holding temperatures. RCA: The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific fo...
511-6-1.03(1)(a)
50
May 8, 2025
Routine
2 critical violations. 2 major violations. 2 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw seafood (fish and shrimp) stored above cooked rice in reach-in cooler. Observed raw chicken stored next to raw beef and pork in reach-in cooler. Observed raw beef stored above ready-to-eat salsa in another reach-in unit. COS: PIC rearranged raw seafood to be stored at bottom of reach-in cooler separated from other raw foods and separated raw chicken, beef, and pork by cook temperature on shelves and away from ready-to-eat food. PIC placed raw beef below all ready-to-eat salsas in reach-in cooler.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed prepped bottles of sour cream stored in prep-top cooler in back of kitchen to be at 53F. Observed an ambient temperature reading of 51F in cooler. COS: Bottles of sour cream was placed in prep-top cooler less than 4 hours prior. PIC was instructed to place bottles of sour cream in ice to rapidly cool.
511-6-1.04(6)(f)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed lack of demonstration of knowledge by PIC as evidenced by multiple priority risk violations, having no current CFSM certificate and unable to answer questions correctly regarding requirements of the Chapter such as correct separation of raw meats and cold-holding temperatures. RCA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priorit...
511-6-1.03(1)(a)
1-2B - certified food protection manager
Inspector notes: Observed CFSM certification posted within facility to be expired. RCA: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.
511-6-1.03(3)(c)
61
May 22, 2024
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed reach in cooler across from prep top table to be holding food items (cooked chicken and rice) at temperatures above 41F. Cooked chicken and rice were held in the cooler overnight. Raw meats (beef, chicken and chorizo) were placed in to thaw for service at 10 am and still within the safe zone. These items in the cooler were only for the restaurant and not the mobile unit. COS/CA: Kitchen chef discarded all cooked items and under supervision moved to the bottom of teh prep top table as this cooler was functioning correctly. RCA: Facility shall not use cooler until service to maintain food items at temperatures 41 and below.
511-6-1.04(6)(f)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw fish to be thawing in standing water next to the three compartment sink. COS/CA: PIC placed fish within the cooler. RCA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:...
511-6-1.04(6)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed facility to not have inspection report posted. RCA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
78
Frequently Asked Questions
When was La Fonda last inspected?
The most recent health inspection at La Fonda on file is from Feb 25, 2026. The public record contains four inspections in total.
What is the most common violation at La Fonda?
Across the inspection record, “food separated and protected” has been cited four times, more than any other issue at La Fonda.
How does La Fonda compare to other restaurants in Savannah?
La Fonda most recently scored 86 out of 100, which is lower than the Savannah average of 91.
Has La Fonda's inspection record improved over time?
Yes. Recent inspections at La Fonda have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at La Fonda 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 La Fonda inspected?
Based on the inspection history on file, La Fonda is inspected around two times per year on average.
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