Ole Times Buffet
Last inspected: Mar 24, 2026
64
Score
Ole Times Buffet, located at 2924 Watson Blvd in Centerville, Georgia, underwent a moderate risk inspection on March 24, 2026. This inspection resulted in two critical, one major, and one minor violation, including issues with cold holding temperatures, hot holding temperatures, and proper date marking. Across six recorded inspections, Ole Times Buffet has primarily received medium-risk classifications.
6
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
Oct 30, 2025
Routine
3 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
52
Jun 5, 2025
Routine
1 major violation. 1 minor violation.
86
Jan 29, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
70
Aug 13, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
74
Mar 18, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 2 corrected on site.
67
Violations — Mar 24, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken (46°F-52F°F ) inside a bulk container with insufficient amount of ice (only the bottom of the chicken was covered with ice. 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 or below. Employee placed more ice on the chicken to decrease the temperature.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked pork meats inside the warmer cabinet with a temperature of 72°F-80°F. Per employee the food items were placed inside the warmer cabinet about 30 minutes. Ambient air temperature of the unit is 146°F which is not sufficient for reheating. 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 or above. Employee removed the meats to the oven to finish reheating. Train staff on proper warmer cabinet and reheating processes.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several containers of au jus, gravy, and roast beef with no proper date mark inside the walk-in cooler. PIC states the food items were prepared on 3/22/26. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F. COS: PIC created labels for food items.
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed numerous food containers stacked wet on the storage rack where clean containers are located, and also observed bulk food containers stacked wet in the other storage rack location of the establishment. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining, ensuring they are not in contact with food. Re-wash, rinse and sanitize items and allow them to air dry using the pyramid method before they are stacked.
511-6-1.05(10)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants