Mgsu - Camelot Court
Last inspected: Apr 14, 2026
95
Score
Mgsu - Camelot Court has been inspected five times since 2024. The newest entry in the record is dated Apr 14, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Nonfood-contact surfaces clean” accounts for the largest share of issues, appearing three times across the record.
The city-wide average for Macon sits at 91, putting Mgsu - Camelot Court on the better side of that line. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 14, 2026
Routine
1 minor violation.
View 1 violation
12B - personal cleanliness
Inspector notes: EHS observed one employee working without beard restraint in front food service area. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC to issue and ensure employees utilize hair restraints.
511-6-1.03(5)(j)
95
Oct 24, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: EHS observed open toxic chafing dish burner stored directly next to also-open single service items, coffee stirrers, etc. in dry storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; PIC removed burners to mop closet.
511-6-1.07(6)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: EHS observed several bulk containers of white powder stored in dry storage room. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC labeled containers.
511-6-1.04(4)(d)
12B - personal cleanliness
Inspector notes: EHS observed two employees without beard restraints working on main line and bakery area. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC to issue and ensure employees utilize hair restraints.
511-6-1.03(5)(j)
17C - physical facilities installed, maintained, and clean
Inspector notes: EHS observed: -missing ceiling tile by warewash area -corner of mechanical warewash area with significant staining, unknown black substance All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC to replace ceiling tile, and increase cleaning frequency of warewash area corner.
511-6-1.07(5)(a)
74
Feb 20, 2025
Routine
1 minor violation.
View 1 violation
15C - nonfood-contact surfaces clean
Inspector notes: EHS observed ice panel with pink like mold substance in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have ice machine panel cleaned. This must be corrected by 2/21/25
511-6-1.05(7)(a)
95
Sep 18, 2024
Routine
2 major violations. 2 minor violations.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: EHS observed no paper towels in main kitchen by dish rack. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures Pf Informed PIC to place paper towels at hand sink. This must be protected 09/18/24
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: EHS observed black/ pink mold like substance build up in ice machine. (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Informed PIC to have ice machine cleaned at a frequency to avoid build up. This must be corrected by 09/20/24
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: EHS observed food debris on the rims of prep top cooler where splash guard/cover closes. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Informed PIC to clean non-food contact surface. This must be corrected by 09/19/24
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed a few dishes in dish rack area with food debris in main kitchen. Head chef informed EHS that dishes are rarely used and just in rotation for back up. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
74
Apr 23, 2024
Routine
1 critical violation. 2 major violations. 4 minor violations. 1 corrected on site.
View 7 violations
10D - food properly labeled; original container
Inspector notes: Observed several bags(5+) of shredded lettuce with use by dates of 4/5/24, 4/7/24, and 4/21/24. b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. EHS informed the chef of the issue; he discarded items.
511-6-1.04(8)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handsink at the grill station with paper towels that weren't accessible; handsink in the kitchen closest to the dish pit area had not paper towels. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf EHS informed PIC that the handsink should be fully stocked at all times.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handsink in the kitchen closest to the entry blocked by a warming cabinet. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC is to assure that all handsinks are accessible at all times.
511-6-1.06(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed male employee eating at the grill station at the start of the inspection. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. EHS informed the chef of the issue. PIC is assure that staff are not eating on the prep line.
511-6-1.03(5)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed facility's need to remove labels from clean cambros and assure the dish washing process is thoroughly cleaning equipment from food debri. 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. EHS informed PIC of the need to thoroughly clean equipment.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed facility's need to clean equipment at the grill station. (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment on a routine basis.
511-6-1.05(7)(d)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed a hat stored behind pizza oven on the pizza line; a jacket hanging on the shelving with dishes in the dish pit area; a coffee cup on the hot plate in the grill area. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. EHS informed PIC of the need to create a designated area for employee belongings and activity.
511-6-1.07(4)(b)
58
Frequently Asked Questions
When was Mgsu - Camelot Court last inspected?
The most recent health inspection at Mgsu - Camelot Court on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at Mgsu - Camelot Court?
Across the inspection record, “nonfood-contact surfaces clean” has been cited three times, more than any other issue at Mgsu - Camelot Court.
How does Mgsu - Camelot Court compare to other restaurants in Macon?
Mgsu - Camelot Court most recently scored 95 out of 100, which is higher than the Macon average of 91.
Has Mgsu - Camelot Court's inspection record improved over time?
Results have been roughly steady. Inspections at Mgsu - Camelot Court have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mgsu - Camelot Court 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 Mgsu - Camelot Court inspected?
Based on the inspection history on file, Mgsu - Camelot Court is inspected around three times per year on average.
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