Tasty Georgia Llc Dbatasty Wings & Seafood
Last inspected: Feb 5, 2026
86
Score
Across the available record, Tasty Georgia Llc Dbatasty Wings & Seafood has five inspections on file, the first dated 2024. Inspectors last stopped by on Feb 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
When inspectors have written things up, “time as a public health control” has been the most frequent reason, cited two times.
By comparison, the average Eatonton facility scores 96, putting Tasty Georgia Llc Dbatasty Wings & Seafood on the weaker side. The full picture is one of consistent compliance.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 5, 2026
Routine
1 critical violation.
View 1 violation
6-1D - time as a public health control: procedures and records
Inspector notes: Observed time as public health control being used at facility, but no written records on file for using time as a public health control. 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) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature contro...
511-6-1.04(6)(i)
86
Aug 5, 2025
Routine
2 critical violations. 1 major violation. 2 minor violations. 3 corrected on site.
View 5 violations
6-1D - time as a public health control: procedures and records
Inspector notes: Observed time as public health control being used at facility, but no written records on file for using time as a public health control. 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) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature contro...
511-6-1.04(6)(i)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed box of wings in Walk in freezer at 56 degrees 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. Explained to PIC that wings need to be kept at 41 degrees F or below. Wings were discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dirty knives on magnetic strip above prep table in kitchen. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or s...
511-6-1.05(7)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed back door in kitchen missing seal around door. Good Repair. All physical facilities shall be maintained in good repair. Explained to PIC.
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed plastic container on shelf stacked in a manner that prevents proper air drying. 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.
61
Feb 18, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed multiple bins of food stored in the WIC with out dates. Told PIC that all food items needs to be dated when prepped and in a container. PIC had employee date food. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) 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 4 and 5 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...
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed plastic container on shelf stacked in a manner that prevents proper air drying. 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.
86
Sep 16, 2024
Routine
4 minor violations. 2 corrected on site.
View 4 violations
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed boxes of fries and wings stored on floor in Walk in Freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. Explained to PIC.
511-6-1.04(4)(q)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed plastic container on shelf stacked in a manner that prevents proper air drying. 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 back door in kitchen missing seal around door. Good Repair. All physical facilities shall be maintained in good repair. Explained to PIC.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed more than three flies in food service facility. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Explained to PIC.
511-6-1.07(5)(k)
82
Jul 29, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Tasty Georgia Llc Dbatasty Wings & Seafood last inspected?
The most recent health inspection at Tasty Georgia Llc Dbatasty Wings & Seafood on file is from Feb 5, 2026. The public record contains five inspections in total.
What is the most common violation at Tasty Georgia Llc Dbatasty Wings & Seafood?
Across the inspection record, “time as a public health control” has been cited two times, more than any other issue at Tasty Georgia Llc Dbatasty Wings & Seafood.
How does Tasty Georgia Llc Dbatasty Wings & Seafood compare to other restaurants in Eatonton?
Tasty Georgia Llc Dbatasty Wings & Seafood most recently scored 86 out of 100, which is lower than the Eatonton average of 96.
Has Tasty Georgia Llc Dbatasty Wings & Seafood's inspection record improved over time?
Yes. Recent inspections at Tasty Georgia Llc Dbatasty Wings & Seafood have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Tasty Georgia Llc Dbatasty Wings & Seafood 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 Tasty Georgia Llc Dbatasty Wings & Seafood inspected?
Based on the inspection history on file, Tasty Georgia Llc Dbatasty Wings & Seafood is inspected around three times per year on average.
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