Sunday Sunday
Last inspected: Mar 5, 2026
67
Score
The most recent inspection for Sunday Sunday, located at 116 Whitaker St, Savannah, GA, on March 5, 2026, resulted in a moderate risk score of 67. This inspection identified two critical violations and one major violation, including issues with food separation, cleaning of food-contact surfaces, and cold holding temperatures. Across three recorded inspections, Sunday Sunday has primarily received medium-risk classifications.
3
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 5, 2026
Routine
2 critical violations. 1 major violation. 2 corrected on site.
67
Aug 14, 2025
Followup
1 critical violation. 3 minor violations. 1 corrected on site.
74
Jun 4, 2025
Initial
No violations found.
100
Violations — Mar 5, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw pork chops, raw marinated chicken, raw Salmon, and raw Lamb stored atop of pre frozen shredded hashbrowns inside of the reach in cooler of the grill prep area. CA/COS: PIC discarded food items. Due to temperatures cold holding above 41F.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed build up on the inside of ice machine baffles where ice is dispensed. RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw marinated pork chops, raw marinated lamb chops, raw salmon, and raw marinated chicken fillets cold holding above 41°F. Upon investigation, PIC advised the foods were prepared on 3/4/2026. Corrective Action / Correction on Site (CA/COS): PIC voluntarily discarded the affected food items during the inspection. RCA: 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.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants