Shoney's
Last inspected: Mar 11, 2026
78
Score
Shoney's, located at 323 Harold G. Clark Pkwy. in Forsyth, Georgia, underwent a low-risk inspection on March 11, 2026. This inspection identified one critical and two minor violations related to cold holding temperatures, utensil storage, and facility cleanliness. Across seven recorded inspections, the facility has predominantly received medium-risk classifications.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 11, 2026
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
78
Oct 22, 2025
Routine
1 major violation. 4 minor violations.
74
Apr 25, 2025
Routine
4 minor violations.
82
Jan 15, 2025
Routine
1 major violation. 3 minor violations.
78
Sep 19, 2024
Routine
2 critical violations. 4 minor violations. 2 corrected on site.
61
Jun 28, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
74
Feb 5, 2024
Routine
2 critical violations. 4 minor violations. 1 corrected on site.
61
Violations — Mar 11, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed that the liquid egg on the cold holding ice bowl is 48F (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Manager should ensure that the proper temp is maintained for all hazardous food. correct by 03/11/2026
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several metal container being stored on the shelf not properly air dried after being wash, rinsed, and sanitized , all equipment, and utensil must be properly air dried after being sanitized after the 3 step process of wash, rinse, sanitize to prevent the item from being contaminated. Train the employee on the proper air drying of all utensil, and equipment after being sanitized, item wash ,rinse ,and sanitized and air dried correctly. Correct by 03/15/2026
17C - physical facilities installed, maintained, and clean
Inspector notes: OBserved missing tiles in the kitchen and the W.I.C. floors , Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair and replace the missing tiles on the floors. The owner/manager will have tils replaced and fixed by 04/11/2026
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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