Perdue - Cook Side South

250 Ga Hwy 247, Perry, GA 31069
American
License: Food Service
Last inspected: Mar 5, 2026
100
Score
Low Risk

The health department has logged six inspections at Perdue - Cook Side South, the earliest from 2024. On Mar 5, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.

The trend has been favorable: violation counts have eased from around two violations to closer to zero violations per visit over the last few inspections.

“Proper hot holding temperatures” comes up most often, recorded two times in the inspection record.

The city-wide average for Perry sits at 96, putting Perdue - Cook Side South on the better side of that line. There isn't much in the file that would give a customer pause.

6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine
No violations found.
100
Sep 29, 2025
Routine
No violations found.
100
May 27, 2025
Routine
No violations found.
100
Jan 13, 2025
Routine
2 critical violations. 4 minor violations. 3 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed corn dogs (131°F) inside the warmer cabinet. Ambient air temperature of the unit is 125F. 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 135°F or above. Person in charge removed the corn dogs.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures (corrected on site)
Inspector notes: Observed raw chicken wings sitting on top of ice (improperly) with a temperature of 55°F. 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. Person in charge placed chicken wings in an appropriate ice bath to decrease the the temperature.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers stacked wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Re-wash, rinse and sanitize food containers.
511-6-1.05(10)(a)
11C - approved thawing methods used (corrected on site)
Inspector notes: Observed bags of chicken noodle soup inside the warmer cabinet with a temperature of 67F and partially frozen, per employee, the soup was placed inside warmer cabinet to thaw. Time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less; or completely submerged under running water. Person in charge removed soup in order to be reheated.
511-6-1.04(6)(c)
11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)
Inspector notes: Observed cooked sausage and gravy tightly covered inside the reach in cooler while in the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee loosely covered the foods.
511-6-1.04(6)(e)
14A - in-use utensils: properly stored
Inspector notes: Observed single use bowls being used to dispenser flour and other seasonings. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container. Obtain food scoop with handle.
511-6-1.04(4)(k)
61
Aug 13, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
3-1A - food obtained from approved source (corrected on site)
Inspector notes: Observed several cracked raw shell eggs inside of their original package container inside of the reach-in cooler. Eggs shall be received clean and sound and may not exceed the restricted egg tolerances for U.S. Consumer Grade B as specified in United States Standards, Grades, and Weight Classes for Shell Eggs, AMS 56.200 et seq., administered by the Agricultural Marketing Service of USDA. Corrected on Site (COS): Eggs discarded. Corrected On-Site. New Violation.
511-6-1.04(3)(c)
86
Mar 20, 2024
Routine
No violations found.
100

Frequently Asked Questions

When was Perdue - Cook Side South last inspected?

The most recent health inspection at Perdue - Cook Side South on file is from Mar 5, 2026. The public record contains six inspections in total.

What is the most common violation at Perdue - Cook Side South?

Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at Perdue - Cook Side South.

How does Perdue - Cook Side South compare to other restaurants in Perry?

Perdue - Cook Side South most recently scored 100 out of 100, which is higher than the Perry average of 96.

Has Perdue - Cook Side South's inspection record improved over time?

Yes. Recent inspections at Perdue - Cook Side South have averaged around zero violations per visit, down from roughly two earlier in the record.

What does a low risk rating mean?

A low risk rating at Perdue - Cook Side South 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 Perdue - Cook Side South inspected?

Based on the inspection history on file, Perdue - Cook Side South is inspected around three times per year on average.