Pickle Barrel Cafe & Sports Pub
Last inspected: Mar 13, 2026
90
Score
Across the available record, Pickle Barrel Cafe & Sports Pub has five inspections on file, the first dated 2024. Pickle Barrel Cafe & Sports Pub was last inspected on Mar 13, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly nine violations earlier in the record.
The pattern that stands out is “nonfood-contact surfaces clean”, which has been cited five times.
That puts the facility ahead of the local pack: the average Sandersville restaurant scores 87. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Followup
2 minor violations.
View 2 violations
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on cooking equipment in kitchen. 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. Recommend more routine cleaning schedule.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
90
Mar 4, 2026
Routine
2 critical violations. 2 major violations. 7 minor violations. 4 corrected on site.
View 11 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw shell eggs stored above bags on onions in WIC. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, 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, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such a...
511-6-1.04(4)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical cleaner store on top of the wing sauce 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; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Chemical was moved to bottom shelf of storage by inspector.
511-6-1.07(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed ice in handwash sink on the rear kitchen wall. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
1-2B - certified food protection manager
Inspector notes: CFSM certificate posted was expired. 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll...
511-6-1.03(3)(c)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed fried chicken fillets uncovered in bottom of prep cooler at the wing and fish station. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed several containers containing food items without indication of the contents. 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. Containers need to be labeled ASAP.
511-6-1.04(4)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed numerous condiment bottles with broken tops still in use. Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Bottle tops should be replaced.
511-6-1.05(2)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on cooking equipment in kitchen. Also observed excessive debris on dry good storage containers in kitchen. 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. Recommend more routine cleaning schedule.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive limescale buildup on glass racks for dishwasher. Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Racks should be cleaned or replaced.
511-6-1.05(7)(d)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed lid missing from outside waste receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. Lids needs to be replaced.
511-6-1.06(5)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
43
Sep 12, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical cleaner stored on top of burger fixing station. 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; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Chemical was moved to bottom shelf of storage by inspector.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed nozzles on drink dispenser with excessive buildup. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles. Nozzles were removed, washed, cleaned, and sanitized. Implement more routine cleaning schedule.
511-6-1.05(7)(b)
10D - food properly labeled; original container
Inspector notes: Observed several containers containing food items without indication of the contents. 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. Containers need to be labeled ASAP.
511-6-1.04(4)(d)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed styrofoam cups and plastic to-go cups being used to dip food products at the grill area. Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Items were removed and discarded.
511-6-1.05(10)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on cooking equipment in kitchen. 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. Recommend more routine cleaning schedule.
511-6-1.05(7)(a)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed lid missing from outside waste receptacle. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. Lids needs to be replaced.
511-6-1.06(5)(f)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
61
Dec 11, 2024
Routine
5 minor violations. 1 corrected on site.
View 5 violations
10D - food properly labeled; original container
Inspector notes: Observed several containers containing food items without indication of the contents. 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. Containers need to be labeled ASAP.
511-6-1.04(4)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on cooking equipment in kitchen. 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. Recommend more routine cleaning schedule.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup of limescale-like debris on racks for automatic dishwashers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed rust and mold/mildew on inner doors of reach in cooler below meat slicer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC cleaned doors.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
78
May 31, 2024
Routine
1 critical violation. 2 major violations. 6 minor violations. 1 corrected on site.
View 9 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical cleaner stored above grill prep and next to and above single-use articles. 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; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Chemical was moved to bottom sh...
511-6-1.07(6)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed knife in handwash sink in kitchen by ice machine. Also observed handwash sink at bar being used as a dump sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
1-2B - certified food protection manager
Inspector notes: CFSM certificate posted was expired and belonged to former employee. 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM cer...
511-6-1.03(3)(c)
10D - food properly labeled; original container
Inspector notes: Observed several containers containing food items without indication of the contents. 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. Containers need to be labeled ASAP.
511-6-1.04(4)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed residential microwave being used in kitchen. All equipment must be commercial. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
511-6-1.05(2)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on side of griddle. 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. Recommend more routine cleaning schedule.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup of food debris on doors of reach-in coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed standing water in bottom of several reach-in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Water should be removed by end of shift.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Increase cleaning frequency.
511-6-1.07(5)(a)
52
Frequently Asked Questions
When was Pickle Barrel Cafe & Sports Pub last inspected?
The most recent health inspection at Pickle Barrel Cafe & Sports Pub on file is from Mar 13, 2026. The public record contains five inspections in total.
What is the most common violation at Pickle Barrel Cafe & Sports Pub?
Across the inspection record, “nonfood-contact surfaces clean” has been cited five times, more than any other issue at Pickle Barrel Cafe & Sports Pub.
How does Pickle Barrel Cafe & Sports Pub compare to other restaurants in Sandersville?
Pickle Barrel Cafe & Sports Pub most recently scored 90 out of 100, which is higher than the Sandersville average of 87.
Has Pickle Barrel Cafe & Sports Pub's inspection record improved over time?
Yes. Recent inspections at Pickle Barrel Cafe & Sports Pub have averaged around two violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Pickle Barrel Cafe & Sports Pub 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 Pickle Barrel Cafe & Sports Pub inspected?
Based on the inspection history on file, Pickle Barrel Cafe & Sports Pub is inspected around three times per year on average.
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