Southern Flavor Restaurant
Last inspected: Feb 20, 2026
74
Score
Southern Flavor Restaurant appears in inspection records four times, starting in 2024. The most recent visit was on Feb 20, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
When inspectors have written things up, “physical facilities installed, maintained, and clean” has been the most frequent reason, cited three times.
Restaurants in Georgia average 88, so Southern Flavor Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
4
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observation: Observed multiple chlorine sanitizer buckets measured at >200 ppm chlorine. CA: Chlorine sanitizer buckets must measure at 50-100ppm chlorine. COS: CFSM remade sanitizer buckets to 100ppm max as required for chlorine sanitizers. Verified chlorine sanitizer test strips.
511-6-1.07(6)(g)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observation: Observed TCS food (house made slaw, 57 degrees Fahrenheit) cooling in a plastic container with a tightly sealed lid in prep top cooler located in the main kitchen area. CA: TCS foods must be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Per the CFSM, the slaw had been prepped 1 hour prior. The CFSM moved the slaw from the prep top cooler to a freezer and uncovered the lid to facilitate rapid cooling.
511-6-1.04(6)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observation: Observed excessive residue accumulation on the magnetic wall strip used to store clean utensils in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: No COS can be noted at this time. The CFSM will have the magnetic strip properly cleaned. This will be rechecked by the Health Department.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observation: Observed residue accumulation on the hood vent in the main kitchen area. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: No COS can be noted at this time. The CFSM will contact a cleaning company to have the hood professionally cleaned. This will be rechecked by the Health Department.
511-6-1.05(7)(a)
74
Aug 4, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed potentially hazardous, TCS foods cooling via improper methods during inspection. Observed deep container of recently cooked macaroni noodles with tight lid stored in reach-in cooler. Macaroni Noodles measured at 92 degrees. Corrective Action: CFSM was notified. Macaroni noodles were found to be less than an hour old. They were removed from cooler separated into smaller, loosely covered containers and placed in ice bath for rapid cooling to 41 degrees. Employees were educated on proper cooling methods.
511-6-1.04(6)(e)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee drink stored on food prep area in kitchen during inspection. Corrective Action: CFSM was notified. Drink was relocated to approved area away from food prep surfaces or food.
511-6-1.03(5)(k)
90
Jan 8, 2025
Routine
1 critical violation. 1 major violation. 7 minor violations. 4 corrected on site.
View 9 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed potentially hazardous TCS food (cooked macaroni noodles) held beyond 7-days. Corrective Action: Discussed date marking requirements with PIC. The cooked noodles were discarded. PIC will train food service employees.
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed opened potentially hazardous TCS foods (hot dogs, deli meat) without date marking. PIC was unsure when these items were open. Corrective Action: Discussed date marking requirements with PIC. Because it was unclear when these items were open, they were discarded. PIC will train food service employees.
511-6-1.04(6)(g)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single-use container (styrofoam bowl) stored in flour being used for scoop. Corrective Action: PIC was notified and bowl was discarded. Single-service and single-use articles may not be used. PIC replaced cups with proper utensil.
511-6-1.05(6)(r)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed single-use containers stored with food contact surfaces facing upward on steam-table. Corrective Action: Discussed proper storage of single-use articles to prevent contamination with PIC. The items did not appear directly contaminated and were turned over to protect the food contact surface. PIC will train all food service employees.
511-6-1.05(10)(g)(1)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelving with debris and old foil on shelving in warewashing area. Observed significant food debris and lime build-up on exterior surfaces of warewashing machine. Observed grease build-up on equipment in main kitchen area. Corrective Action: Discussed cleaning frequency and procedures with PIC. PIC will designate employee to properly clean equipment, including non-food contact surfaces of equipment, shelving and warewashing machine. This will be rechecked by the Health Department.
511-6-1.05(7)(d)
16B - plumbing installed; proper backflow devices
Inspector notes: During inspection, the drain under the handwashing sink in main kitchen was backing up at air gap. All other drains were found to be in working condition. Corrective Action: PIC was notified and placed bus bin under drain to catch any water. PIC will snake drain and contact licensed plumber to service drain. This will be rechecked by the Health Department in 24 hours.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed heavy grease build-up on floors and walls in main kitchen area, especially under and behind fryers and on walls of main kitchen area. Observed significant dust build-up on vent over vegetable/meat prep sink. Corrective Action: Discussed cleaning requirements with PIC. PIC will designate employees to properly clean walls and vents. PIC will either designate employee to clean cookline or schedule cleaning service. This will be rechecked.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed two holes in main kitchen wall directly over steam table. Per PIC, these holes were the result of recent damage. Corrective Action: Discussed repairing holes in wall over steam table with PIC. All walls should be smooth and easily cleanable. This will be rechecked by the Health Department in 30 days.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed open air vent without cover in main kitchen directly over food prep area. Corrective Action: PIC was notified. This air vent must be properly covered to protect from contamination during food preparation. This will be rechecked by the Health Department in 30 days.
511-6-1.07(5)(a)
55
Apr 23, 2024
Routine
2 major violations. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed containers of foods in reach in cooler without date marking. Foods were opened from packaging 1-2 days prior. PIC will date mark all foods held over 24 hours.
511-6-1.04(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed chlorine sanitizer in sanitizer buckets at 200 ppm or higher. CA: Sanitizer was remade at proper ppm.
511-6-1.05(6)(n)
82
Frequently Asked Questions
When was Southern Flavor Restaurant last inspected?
The most recent health inspection at Southern Flavor Restaurant on file is from Feb 20, 2026. The public record contains four inspections in total.
What is the most common violation at Southern Flavor Restaurant?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited three times, more than any other issue at Southern Flavor Restaurant.
Has Southern Flavor Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Southern Flavor Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Southern Flavor Restaurant 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 Southern Flavor Restaurant inspected?
Based on the inspection history on file, Southern Flavor Restaurant is inspected around two times per year on average.
Nearby Restaurants