Southern Delight Cafeteria
Last inspected: Dec 19, 2025
78
Score
Southern Delight Cafeteria LLC, located at 104 Oconee St in Eatonton, GA, had a low-risk inspection on December 19, 2025, with a score of 78. This inspection resulted in one major and three minor violations concerning food-contact surfaces, thawing methods, and utensil storage. The facility has a history of mostly low-risk inspections across four recorded visits.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 19, 2025
Routine
1 major violation. 3 minor violations. 2 corrected on site.
78
Jan 24, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
86
Aug 15, 2024
Routine
No violations found.
100
Apr 11, 2024
Routine
1 minor violation. 1 corrected on site.
95
Violations — Dec 19, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed no sanitizer in three compartment sink in warewashing area. Employee was washing dishes and not properly sanitizing dished once washed and rinsed. Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum...
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed fish thawing in meat sink with no water running on thawing fish. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is e...
511-6-1.04(6)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed pans stacked in a manner that prevents proper air drying. - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Explained to PIC.
511-6-1.05(10)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup of grease and food debris on floor under fryers. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Explained to PIC.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants