Rigby's Entertainment Complex
Last inspected: Apr 30, 2026
90
Score
The health department has logged eight inspections at Rigby's Entertainment Complex, the earliest from 2024. The newest entry in the record is dated Apr 30, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
Looking across the full record, “proper hot holding temperatures” is the recurring theme, flagged five times.
Compared to the broader Warner Robins restaurant scene, this is about average. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 30, 2026
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the interior of the ice machine heavily soiled with slimy brown organic buildup. In equipment such as ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Discard existing ice then wash, rinse and sanitize interior of the ice making machine.
511-6-1.05(7)(b)
90
Dec 18, 2025
Routine
1 critical violation. 1 major violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the high temperature dish machine reaching to 168.5°F on the display screen and 150°F on their plate thermometer. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 180F. Call Ecolab to come and service the machine. An informal visit will be made within 3-10 business days.
511-6-1.05(6)(l)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed two chemical spray bottles in the chemical storage area with no labels and no identification. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Write the common name of the chemical on the spray bottles.
511-6-1.07(6)(b)
78
Jul 21, 2025
Routine
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed queso dip (108F), jalapeno queso dip (94F), and maraina sauce (98F) not being held at 135 F or above in the steam well. The water inside the sections of the steam well were 172F. 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 moved items to be reheat the product to an adequate of a minimum of 165F within 2 hours.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed several items in one of the prep coolers in front of the fryers not holding time/temperature control for safety (TCS) foods at 41F or below: sliced tomatoes (47F), shredded lettuce (48F), sliced turkey (42F), shredded cheese (48F). Ambient temperature of unit is 55F. All cold holding TCS foods shall be kept at 41F and below. PIC states that the items were placed in the unit this morning so everything was moved back to the walk-in. Temperature of the unit dropped to 40F while inspection was occurring.
511-6-1.04(6)(f)
11D - thermometers provided and accurate
Inspector notes: Person in charge was unable to locate a thermometer that can used to accurately determine temperatures of cooked, or reheated foods. A probe type thermometer must be on the property to ensure that minimum cook temperatures are being met. Facility needs to provide a probe-type thermometer to every kitchen.
511-6-1.05(3)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no high test test strips were located at the verify dishwasher final rinse temperature, therefore the facility is unable to ensure the dishwasher is functioning properly. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Purchase high temperature test strips for the dishwasher machine.
511-6-1.05(3)(h)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed both the trash receptacle and the grease trap with their lids open. Trash receptacles must be closed and covered at all times. Recommended that lids remain closed.
511-6-1.06(5)(n)
58
Mar 6, 2025
Routine
No violations found.
100
Nov 7, 2024
Routine
2 critical violations. 1 major violation. 1 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the high-temperature dish machine only reaching 150.6 F in the rinse cycle. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 165ºF (74ºC) for a stationary rack machine. Call EcoLab to come and repair machine. Use the three-compartment sink to wash, rinse, and sanitize equipment and utensils until the dish machine is repaired.
511-6-1.05(6)(l)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed spinach dip with a preparation date of October 29th stored inside of the walk-in cooler. A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is appropriately marked with a date or day that exceeds 7 days. Discard all items past their 7-day expiration. Corrected on Site (COS): Spinach Dip discarded.
511-6-1.04(6)(h)
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed oyster tags without the date of when the last oyster was sold or served located on the tag. As told by the Person In Charge (PIC), the last food service director wrote the dates inside his personal notepad and took the notepad with him. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. The current oyster tag is still attached to the box inside of the walk-in cooler. I advised the PIC to write the date on the tag when using the last oyster inside the box and keep the tag on file for 90 days.
511-6-1.04(3)(k)
67
Jun 4, 2024
Followup
1 major violation. 1 corrected on site.
View 1 violation
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a can of kitchen bug killer where it states that it is for home indoor kitchen use only. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment. Person in charge (PIC) removed the can of bug killer from the chemical storage rack.
511-6-1.07(6)(e)
90
May 30, 2024
Routine
2 critical violations. 4 major violations. 1 minor violation. 1 corrected on site.
View 7 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the high temperature dish machine only reaching 153F in the rinse cycle. In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than 165ºF (74ºC) for a stationary rack machine. Call EcoLab to come and repair machine.
511-6-1.05(6)(l)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several items in one of the prep coolers in front of the fryers not holding time/temperature control for safety (TCS) foods at 41F or below. Ambient temperature of unit is 58F. All cold hold TCS foods shall be kept at 41F and below. PIC states that the items were placed in the unit this morning so everything was moved back to the walk-in. Call maintenance to come and repair the unit.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0ppm of quat sanitizer coming out of the dispenser at the three compartment sink. Quat sanitizer shall have a concentration provided by the manufacturer to sanitizer dishes and equipment. Call EcoLab to come and repair chemical dispenser.
511-6-1.05(6)(n)
1-2B - certified food protection manager
Inspector notes: Observed no Certified Food Safety Manager (CFSM) certification posted for public view. 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. Post CFSM certificate.
511-6-1.03(3)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed ice inside of the handsink at the front register/drink station. A handwashing facility may not be used for purposes other than handwashing. Do not dump anything or use the handsinks for anything other than handwashing.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no paper towels at back handsink in the kitchen. Each handwashing sink or group of adjacent handwashing sinks shall be provided with hand drying provisions (paper towels, automatic hot air blower, etc.). Add a new roll of paper towels in the dispenser.
511-6-1.07(3)(b)
11C - approved thawing methods used
Inspector notes: Observed several oxygen reduced packages of seared tuna and raw scallops thawing in the walk-in cooler still sealed when the packaging states to remove packaging before thawing. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or prior to, or immediately upon completion of its thawing. Remove items from packaging and educate employees on thawing procedures of reduced oxygen packaging items.
511-6-1.04(6)(c)
47
Jan 31, 2024
Routine
2 critical violations. 2 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed queso dip (106 F) and marinara sauce (116 F) not being held at 135 F or above in the steam well. The water inside the sections of the steam well were 124 F and 131 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 (5°C) or below or 135°F (57°C) or above. Corrected on Site (COS): Items were discarded. Recommend allowing the water inside of the steam well reach to the temperature that will help to maintain the food items at 135 F or above before storing food inside of the unit.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed buttermilk (45 F) and sour cream (45 F) inside the salad prep cooler above 41 F. The ambient air temperature of the unit is not 44 F. The thermometer inside of the unit originally was 32 F, but increased to 39 F. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): food items discarded. Please have unit serviced/repaired.
511-6-1.04(6)(f)
74
Frequently Asked Questions
When was Rigby's Entertainment Complex last inspected?
The most recent health inspection at Rigby's Entertainment Complex on file is from Apr 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Rigby's Entertainment Complex?
Across the inspection record, “proper hot holding temperatures” has been cited five times, more than any other issue at Rigby's Entertainment Complex.
How does Rigby's Entertainment Complex compare to other restaurants in Warner Robins?
Rigby's Entertainment Complex most recently scored 90 out of 100, which is about the same as the Warner Robins average of 93.
Has Rigby's Entertainment Complex's inspection record improved over time?
Results have been roughly steady. Inspections at Rigby's Entertainment Complex have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rigby's Entertainment Complex 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 Rigby's Entertainment Complex inspected?
Based on the inspection history on file, Rigby's Entertainment Complex is inspected around four times per year on average.
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