Quality Inn-Hillside Cafe
Last inspected: Feb 19, 2026
67
Score
Quality Inn-Hillside Cafe appears in inspection records four times, starting in 2024. The most recent visit was on Feb 19, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly six violations earlier in the record.
When inspectors have written things up, “food separated and protected” has been the most frequent reason, cited three times.
By comparison, the average Americus facility scores 90, putting Quality Inn-Hillside Cafe on the weaker side. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 19, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
4-1A - food separated and protected
Inspector notes: Observed the reach in cooler not following the proper levels of storage to prevent cross contamination. Observed whole shell eggs stored below raw uncooked pork. (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. 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...
511-6-1.04(4)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed the warewashing machine was out of chemical sanitizer. Once replaced with verified chlorine sanitizer, a chlorine test kit was unable to detect the chemical sanitizer used. PIC was instructed to contact the machine manufacturer to have the delivery system checked. Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles. Pf
511-6-1.05(2)(cc)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food
511-6-1.03(2)(o)
17C - physical facilities installed, maintained, and clean
(corrected on site)
Inspector notes: Observed cardboard being used as a floor mat in the main kitchen. Informed the PIC that cardboard is not an approved floor mat material. PIC had the item discarded. Floor Covering, Mats and Duckboards. Mats and duckboards shall be designed to be removable and easily cleanable.
511-6-1.07(2)(e)
67
Aug 7, 2025
Routine
1 major violation.
View 1 violation
6-2 - proper date marking and disposition
Inspector notes: Observed date marking missing on food pan items. 1. 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf
511-6-1.04(6)(g)
90
Jun 26, 2025
Routine
5 major violations. 7 minor violations. 5 corrected on site.
View 12 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a pot with clarified butter in it with excess grease and food debris covering it while storing this food item. Pan was removed from use to be washed. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
1-2A - pic present, demonstrates knowledge, performs duties
(corrected on site)
Inspector notes: No designated PIC was present at the time of inspection. Instructed the staff that a certified food service manager must be present onsite during operations. A person was designated as a PIC onsite There must be a person in charge on the premises of the food service establishment at all times.
511-6-1.03(2)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food
511-6-1.03(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Hand soap was not available initially at the hand sink located in the kitchen. A staff member retrieved some hand soap and placed it in the location. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
511-6-1.07(3)(a)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no procedure or bodily fluid clean up kit to respond to a vomit or fecal incident. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf
511-6-1.03(6)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed TCS food items in the reach in cooler (Cheese) and in the bar lounge refrigerator (Orange Juice and sliced lemons) stored uncovered. Items uncovered were identified to the staff to be covered. 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)
12C - wiping cloths: properly used and stored
Inspector notes: Observed multiple wiping clothes not stored in a sanitizer while not in use. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n)
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed incorrect food service report posted. Most recent report must be posted. This report was printed to update posted report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed single service items stored on the floor. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the sides of cooking equipment and the shelf over the oven with excess grease build-up and in need of cleaning. 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.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed a hole in the wall in the kitchen area and observed general cleaning needed for multiple areas around the kitchen. Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed a significant number of flys present in the kitchen at the time of inspection. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
43
Jun 5, 2024
Routine
2 major violations. 9 minor violations. 1 corrected on site.
View 11 violations
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed employee health policy signed acknowledge forms for conditional and food employees not available for viewing and also no verbal or written information present for return to work procedures.
511-6-1.03(2)(o)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed tomatoes and ham, prepared and ready for service on the buffet line, not cooled to 41 degrees Fahrenheit before service.
511-6-1.03(2)(a)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed last inspection report, food service permit and choking poster not posted.
511-6-1.02(1)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed permit not posted.
511-6-1.02(1)(f)(1)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food storage racks & shelves and exterior of food service equipment with buildup.
511-6-1.05(7)(d)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed drain to meat prep sink (floor drain) clogged.
511-6-1.06(2)(r)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed garbage dumpster in need of repair (holes, lid/missing).
511-6-1.06(5)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed general clean needed for kitchen, floors, walls, ceiling.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed low light in walk in cooler, in ice machine area , in deep fryer area in men's employee restroom.
511-6-1.07(3)(f)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed waitress station ice in bin not covered.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed fryer/oven exhaust hood, interior convection oven, interior oven with oil-grease buildup.
511-6-1.05(7)(c)
52
Frequently Asked Questions
When was Quality Inn-Hillside Cafe last inspected?
The most recent health inspection at Quality Inn-Hillside Cafe on file is from Feb 19, 2026. The public record contains four inspections in total.
What is the most common violation at Quality Inn-Hillside Cafe?
Across the inspection record, “food separated and protected” has been cited three times, more than any other issue at Quality Inn-Hillside Cafe.
How does Quality Inn-Hillside Cafe compare to other restaurants in Americus?
Quality Inn-Hillside Cafe most recently scored 67 out of 100, which is lower than the Americus average of 90.
Has Quality Inn-Hillside Cafe's inspection record improved over time?
Yes. Recent inspections at Quality Inn-Hillside Cafe have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Quality Inn-Hillside Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Quality Inn-Hillside Cafe inspected?
Based on the inspection history on file, Quality Inn-Hillside Cafe is inspected around two times per year on average.
Nearby Restaurants