The Bourbon Street Grille
Last inspected: Feb 23, 2026
55
Score
Across the available record, The Bourbon Street Grille has three inspections on file, the first dated 2024. The most recent visit was on Feb 23, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “nonfood-contact surfaces clean”, which has been cited five times.
The Bourbon Street Grille's latest score of 55 falls below the Dahlonega average of 80. The record is unremarkable in either direction.
3
Inspections
3
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine
3 critical violations. 3 minor violations. 6 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed containers of condiments stored above the cold line in the top portions of the prep top coolers at the cook line resulting in temperatures between 48-55 degrees Fahrenheit. All items cold held for safety must be kept at 41 degrees F or colder. COS staff informed and proper storage of items in prep top coolers discussed.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed rice hot holding at 128-132 degrees F. All items hot held for safety must be held at 135 degrees F or hotter.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed containers of condiments stored above the cold line in the top portions of the prep top coolers at the cook line resulting in temperatures between 48-55 degrees Fahrenheit. All items cold held for safety must be kept at 41 degrees F or colder. COS staff informed and proper storage of items in prep top coolers discussed.
511-6-1.04(6)(f)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed a fan in the back prep area with dust. Fans are allowed in the kitchen as long as they are kept clean and free of dust to keep from contaminating food and work surfaces. COS fan cleaned with sanitizer.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed that the soda gun nozzles at both the upstairs and downstairs bars had mold-like debris. The soda gun nozzles and their mounts must be cleaned with sanitizer at the proper concentration at least daily to prevent the accumulation of debris and the growth of mold. COS nozzles cleaned with sanitizer.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed debris/grease on handles of reach-in-cooler and prep top cooler at main cook line.
511-6-1.05(7)(a)
55
Dec 9, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations. 5 corrected on site.
View 6 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several items in dry storage throughout the upstairs kitchen that were kept past the manufacturer expiration date. COS all items discarded
511-6-1.04(6)(h)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed hand sanitizer and a bottle of ibuprofen stored with hot sauces and condiments in dry storage. Observed two loose pills stored on top of a can of evaporated milk in the kitchen prep room. Observed bottles and boxes of medicine, and Febreze stored co-mingled with single use and food items in the downstairs bar. All toxic items MUST be stored separately from food and single use items, food storage areas, and food preparation areas. COS toxic items removed and staff educated on proper storage.
511-6-1.07(6)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed multiple employee drinks stored on or above food preparation and storage spaces, the downstairs bar handwash sink, the upstairs bar, and in a cardboard box with packaged food items. All employee drinks must be stored separately from food and single use items, food storage areas, and food preparation areas to prevent contamination. COS all drinks moved to proper location and employees educated.
511-6-1.03(5)(k)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees in the main kitchen with beards at 1/2" or longer without beard nets. Observed employees of both bars engaged in warewashing without proper head hair restraint. Proper hair restraints must be used to prevent the contamination of food.
511-6-1.03(5)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food and physical debris on inside surfaces of reach-in-coolers in main kitchen, dish pit floor of the downstairs bar, soda nozzles of the upstairs bar, lids of food storage containers, outside of condiment and spice containers, and several vent covers throughout the facility. All non food contact surfaces must be cleaned as often as necessary to prevent debris accumulation that can contaminate employee hands, food items, and in use utensils.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee items such as keys, chargers, toothbrush and toothpaste, and phone throughout the main kitchen on food preparation surfaces, dry goods shelf, and in a cardboard box with packaged food items. COS employee items moved to appropriate places.
511-6-1.07(4)(b)
64
Apr 15, 2024
Routine
1 critical violation. 3 minor violations. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed undercounter cooler at downstairs bar with 46 degree temperature. Unit contained dairy and juices which were discarded. unit to be serviced. No TCS food items may be held in the unit until it can reliably hold temperatures at 41 degrees or colder.
511-6-1.04(6)(f)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees with beards at 1/2" or longer without beard nets. Proper hair restraints must be used to prevent the contamination of food.
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed tongs left to hang on oven handles. Utensils should not be stored here as contamination is possible when anyone walks by. COS tongs moved to new location.
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed debris on fan in kitchen, on can opener, and on soda gun nozzles. These areas must be cleaned s often as necessary to prevent debris accumulation. COS items cleaned.
511-6-1.05(7)(a)
74
Frequently Asked Questions
When was The Bourbon Street Grille last inspected?
The most recent health inspection at The Bourbon Street Grille on file is from Feb 23, 2026. The public record contains three inspections in total.
What is the most common violation at The Bourbon Street Grille?
Across the inspection record, “nonfood-contact surfaces clean” has been cited five times, more than any other issue at The Bourbon Street Grille.
How does The Bourbon Street Grille compare to other restaurants in Dahlonega?
The Bourbon Street Grille most recently scored 55 out of 100, which is lower than the Dahlonega average of 80.
Has The Bourbon Street Grille's inspection record improved over time?
Results have been roughly steady. Inspections at The Bourbon Street Grille have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Bourbon Street Grille 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 The Bourbon Street Grille inspected?
Based on the inspection history on file, The Bourbon Street Grille is inspected around two times per year on average.
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