Shoney's
Last inspected: Mar 11, 2026
78
Score
Across the available record, Shoney's has seven inspections on file, the first dated 2024. On Mar 11, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded six times.
That's lower than the typical Forsyth restaurant, which scores around 89. Taken together, the history is a positive one.
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.
View 3 violations
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
78
Oct 22, 2025
Routine
1 major violation. 4 minor violations.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mildew on the walls of the ice bins that holding the ice in,) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. The manager will have the ice bin cleaned by 10/23/25
511-6-1.05(7)(b)
12B - personal cleanliness
Inspector notes: Observed a employee prepping in the kitchen area with a beard longer than 1/2 inch in length with no beard guard, . Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manger will order beard guard on the truck order by 10/25/25
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed a plastic cup lying in the cornmeal with no handles to prevent the meal from possible contamination when grabbing the cup, In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS The plastic cup was removed from the container storing the cornmeal.
511-6-1.04(4)(k)
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 1/30/26
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed light coming under the backdoor in the kitchen area, uter Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. The manager will have the outer opening sealed by 11/15/25
511-6-1.07(2)(m)
74
Apr 25, 2025
Routine
4 minor violations.
View 4 violations
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 4/25/25
511-6-1.05(10)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: e observed a major crack on the floor inside the walk-in cooler. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. the manager should ensure that the floor is repaired. correct by 5/25/25
511-6-1.07(5)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed a employee drinking from a metal cup in the kitchen area, However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS The employee removed the metal cup and used a single service cup with a lid and straw.
511-6-1.03(5)(k)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wet wiping cloth used for cleaning lying on the stainless counter between usage, all cleaning towel used for cleaning must remain in the bucket between usage to prevent the towel from being contaminated. COS towel placed back in bucket corrected on 4/25/25
511-6-1.04(4)(m)
82
Jan 15, 2025
Routine
1 major violation. 3 minor violations.
View 4 violations
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed some employee drinking from a cup in the serving area with improper lid on the cup, all employee are required to drink from a single service cup with a lid and straw in the kitchen area. COS employee add straw to there drinking cup.Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. correct by 01/20/2025
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed coffee filter stored in the drink station not properly protected against possible contamination, all single service coffee filter need to stored and protected between use to prevent contamination. COS filter placed in a container with a lid corrected by 01/20/2015
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed the dumpster sliding doors open , Receptacles and waste handling units for refuse, recyclables, and returnable shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. COS The dumpster sliding doors will be closed correct by 01/20/2025
17C - physical facilities installed, maintained, and clean
Inspector notes: We observed a major crack on the floor inside the walk-in cooler. Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. the manager should ensure that the floor is repaired. correct by 01/20/2025
511-6-1.07(5)(a)
78
Sep 19, 2024
Routine
2 critical violations. 4 minor violations. 2 corrected on site.
View 6 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: I observed that the mashed potatoes and chicken in the warmer are 129 and 130 degree Fahrenheit respectively. 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. corrected on site.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: I observed that the turkey and chicken in the cooler under the prep are 46 and 59 degree Fahrenheit respectively. 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. corrected on site
511-6-1.04(6)(f)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed some employee drinking from a cup in the serving area with no straw in the cup , all employee are required to drink from a single service cup with a lid and straw in the kitchen area. COS employee add straw to there drinking cup.Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. correct by 09/19/2024
511-6-1.03(5)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed boxes of stored in the freezer on the floor of the walkin-freezer, all food items must stored 6 inches off the floor in the freezer, nothing can be stored on the floor. COS food item in the freezer removed from the floor and placed on the shelves in the walk-in-freezer . corrected on 09/19/2024.
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 09/19/2024
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: I observed that one of the microwaves in the main kitchen is not clean (stained with food particles) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. the inner surface of the microwave should be cleaned regularly to avoid buid up. correct by 09/19/2024
511-6-1.05(7)(d)
61
Jun 28, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed shelled eggs, butter, cheese, and chicken at a cold holding temperature of 45 degree fahrenheit in the W.I.C., ) 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. The manager placed the item in the freezer for rapid cooling
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the inside of the ice machine had mildew around the chute of the ice machine, ) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: The manager will clean the ice machine by 6/29/24
511-6-1.05(7)(b)
12B - personal cleanliness
Inspector notes: Observed employee prepping foods in the kitchen with watches on there wrist,xcept for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS The employee removed the watch from there wrist.
511-6-1.03(5)(g)
74
Feb 5, 2024
Routine
2 critical violations. 4 minor violations. 1 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed the ham and cheese on the buffet line out of temperature ham ta 45 and cheese at 47-degree Fahrenheit, 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. COS the placed the ham and cheese was placed in the freeze for rapid cooling to 41 degree Fahrenheit.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed several items in the W.I.C. that were not cold holding at the 41-degree Fahrenheit or lower sausage 49, chicken 47, and fish at 50-degree Fahrenheit, 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.COS the kitchen manager placed the 3 item in the W.I.Freezer to lower the temperture to 41 degree Fahrenheit.
511-6-1.04(6)(f)
12B - personal cleanliness
Inspector notes: Observed employee with a mustache longer than 1/2 inch in length while cooking in the kitchen area, Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manger will need to get beard guard for employee on the next truck delivereed
511-6-1.03(5)(j)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloth used for cleaning lying on the stainless counter between usage, all cleaning towel used for cleaning must remain in the bucket between usage to prevent the towel from being contaminated. COS towel placed back in bucket corrected on 2/5/24
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
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 ccorrectly
511-6-1.05(10)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed the light cover missing the mop sink room in the kitchen area, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. The manger will replace the light cover by 2/15/24
511-6-1.07(2)(i)
61
Frequently Asked Questions
When was Shoney's last inspected?
The most recent health inspection at Shoney's on file is from Mar 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Shoney's?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at Shoney's.
How does Shoney's compare to other restaurants in Forsyth?
Shoney's most recently scored 78 out of 100, which is lower than the Forsyth average of 89.
Has Shoney's inspection record improved over time?
Results have been roughly steady. Inspections at Shoney's have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Shoney's 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 Shoney's inspected?
Based on the inspection history on file, Shoney's is inspected around three times per year on average.
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