Maryland's Fried Chicken

10626 Commerce St, Summerville, GA 30747

American

License: Food Service

Last inspected: Dec 11, 2025

Score

Low Risk

Going back to 2024, Maryland's Fried Chicken has four inspections in the public record. The most recent report on file is from Dec 11, 2025. Low risk means the most recent visit produced few or no significant findings.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

Restaurants in Summerville average 96, so Maryland's Fried Chicken trails the local norm. The file should reassure diners considering a visit.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Dec 11, 2025

Routine

1 major violation. 1 corrected on site.

View 1 violation

2-2D - adequate handwashing facilities supplied & accessible (corrected on site)

Inspector notes: OBSERVED HAND SINK NOT SUPPLIED WITH HAND SOAP FOR HANDWASHING. CA: EACH HANDWASHING SINK SHALL BE PROVIDED WITH A SUPPLY OF HAND CLEANING LIQUID. COS: PIC SUPPLIED HAND SOAP AND REPLACED EMPTY CONTAINER ON WALL DISPENSER.

511-6-1.07(3)(a)

Jun 17, 2025

Routine

1 critical violation.

View 1 violation

6-1B - proper hot holding temperatures

Inspector notes: Observed pans of cooked food (fried okra-105 degrees, french fries-101 degrees, chicken strips-85 degrees) being stored on top of grill not being held at 135 degrees or higher. CA: TCS food items must be held at 135 degrees or higher. COS: Chicken and other foods will be reheated to 165 degrees and PIC would like to discuss Time as a Public Health Control Policy for these items.

511-6-1.04(6)(f)

Sep 20, 2024

Routine

2 major violations. 1 minor violation. 2 corrected on site.

View 3 violations

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures. Observed walk in cooler being left open/used too frequently to maintain proper temps. CA: Walk-in cooler will be monitered and possibly another cooler added.

511-6-1.05(3)(a)

2-2D - adequate handwashing facilities supplied & accessible (corrected on site)

Inspector notes: Observed no paper towels at handsink. CA: Paper towels were replaced.

511-6-1.07(3)(b)

15C - nonfood-contact surfaces clean

Inspector notes: Observed shelving in walk-in with rust accumulation. CA: rust areas will be cleaned or replaced.

511-6-1.05(7)(d)

Mar 26, 2024

Routine

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

View 2 violations

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

Inspector notes: Observed multiple instances of fried chicken hot held under heat lamp not reading at 135 degrees or above. CA: Discussed placement of meats under heat lamp to achieve better temperature throughout the pan.

15C - nonfood-contact surfaces clean

Inspector notes: Observed soil build-up on reach-in cooler shelves. CA: PIC to have reach in cooler shelves cleaned on a regular basis.

511-6-1.05(7)(a)

Frequently Asked Questions

When was Maryland's Fried Chicken last inspected?

The most recent health inspection at Maryland's Fried Chicken on file is from Dec 11, 2025. The public record contains four inspections in total.

How does Maryland's Fried Chicken compare to other restaurants in Summerville?

Maryland's Fried Chicken most recently scored 90 out of 100, which is lower than the Summerville average of 96.

Has Maryland's Fried Chicken's inspection record improved over time?

Results have been roughly steady. Inspections at Maryland's Fried Chicken have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Maryland's Fried Chicken 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 Maryland's Fried Chicken inspected?

Based on the inspection history on file, Maryland's Fried Chicken is inspected around two times per year on average.

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