Little Brother's Bistro
Last inspected: Apr 8, 2026
70
Score
Going back to 2024, Little Brother's Bistro has five inspections in the public record. The most recent report on file is from Apr 8, 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 three violations each.
“Certified food protection manager” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 90, which Little Brother's Bistro's 70 doesn't quite reach. The record is unremarkable in either direction.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 2 major violations.
View 3 violations
6-1D - time as a public health control: procedures and records
Inspector notes: Facility was utilizing time as a public health control, but had no written procedures or records retained for the designated items at the time of inspection. Informed the PIC to have these procedures completed asap. Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv)...
511-6-1.04(6)(i)
1-2B - certified food protection manager
Inspector notes: Observed no CFSM documentation posted in the facility. The original 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. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFS...
511-6-1.03(3)(c)
6-2 - proper date marking and disposition
Inspector notes: Observed prepared TCS items in the reach in cooler that had no date marking identification. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature...
511-6-1.04(6)(g)
70
Oct 29, 2025
Followup
No violations found.
100
Oct 21, 2025
Routine
2 critical violations. 3 major violations. 1 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed Multiple TCS items (Shredded cheese, sandwich ingredients, greek dressing) under no temperature regulation onsite. (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. P
511-6-1.04(6)(f)
2-1B - hands clean and properly washed
Inspector notes: Observed minimal handwashing during the time of inspection. Observed employees not washing their hands and changing their gloves when switching between tasks. (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking...
511-6-1.03(5)(c)
1-2B - certified food protection manager
Inspector notes: Observed the CFSM documentation posted expired 07/10/2023. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. CA: Facility shall enroll an eligible employee in an approved course within 10 calendar days after the day of inspection.
511-6-1.03(3)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed Dishes in the handwashing sink upon arrival. Employee removed the dishes from the handwashing sink. Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf
511-6-1.06(2)(o)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC not maintaining the level of responsibility required. No CFSM, and minimal handwashing was all observed during the time of the inspection. d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf (o) Reporting Responsibilities. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food;Pf
511-6-1.03(2)(a)
55
Oct 1, 2024
Routine
1 major violation.
View 1 violation
1-2B - certified food protection manager
Inspector notes: Observed the CFSM documentation posted expired 07/10/2023. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. CA: Facility shall enroll an eligible employee in an approved course within 10 calendar days after the day of inspection.
511-6-1.03(3)(c)
90
Jan 10, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Little Brother's Bistro last inspected?
The most recent health inspection at Little Brother's Bistro on file is from Apr 8, 2026. The public record contains five inspections in total.
What is the most common violation at Little Brother's Bistro?
Across the inspection record, “certified food protection manager” has been cited three times, more than any other issue at Little Brother's Bistro.
How does Little Brother's Bistro compare to other restaurants in Americus?
Little Brother's Bistro most recently scored 70 out of 100, which is lower than the Americus average of 90.
Has Little Brother's Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Little Brother's Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Little Brother's Bistro 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 Little Brother's Bistro inspected?
Based on the inspection history on file, Little Brother's Bistro is inspected around two times per year on average.
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