The Brickyard at Riverside
Last inspected: Jan 16, 2026
90
Score
The health department has logged seven inspections at The Brickyard at Riverside, the earliest from 2024. The latest inspection on file is from Jan 16, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
Across the inspection history, “in-use utensils” is the issue that surfaces most often, recorded four times.
That falls roughly in the middle of the pack for Macon restaurants. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 16, 2026
Routine
2 minor violations.
View 2 violations
14A - in-use utensils: properly stored
Inspector notes: Observed 2 black scoops being stored on top of the sugar bend, instead of in food with handle up, food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; COS The manager will stored the scoop inside the food container with the handle up.
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed rust on the blade of the can opener in the kitchen area, The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The manager will replace the the blade on the can opener by 1/7/26
511-6-1.05(7)(a)
90
Aug 27, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed an unlabeled spray bottle containing an unknown liquid. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. ensure that all chemicals are properly labelled before storage. correct by 08/30/2025
511-6-1.07(6)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a black plastic scoop handle buried in the plastic container of sugar in the dry storage room,.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon the handle is uncovered to prevent the food from becoming contaminated. COS the plastic scoop was removed and washed, rinsed and sanitized and placed in the sugar correctly with the handle up. correct by 8/30/25
511-6-1.04(4)(k)
86
Apr 15, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a black plastic scoop handle buried in the plastic container of sugar in the dry storage room,.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon the handle is uncovered to prevent the food from becoming contaminated. COS the plastic scoop was removed and washed, rinsed and sanitized and placed in the sugar correctly with the handle up. correct by 4/15/25
511-6-1.04(4)(k)
12B - personal cleanliness
Inspector notes: Observed the employee cooking with a beard longer than 1/2 inch in length, 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. The manager will order bead guards for the employee by 4/30/25
511-6-1.03(5)(j)
90
Jan 17, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dishwasher not sanitizing clean dishes properly , Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. The manager will have maintenance come fix the dishwasher by 1/31/25
12B - personal cleanliness
Inspector notes: We observed an employee prepping food with a wrist band on his wrist. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. correct by 01/18/2025
511-6-1.03(5)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed a plastic scoop handle buried in the plastic container of sugar in the dry storage room,.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon the handle is uncovered to prevent the food from becoming contaminated. COS the plastic scoop was removed and washed , rinsed and sanitized and placed in the sugar correctly with the handle up. correct by 01/20/2025
82
Aug 13, 2024
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken tenders, shrimp, chicken breast being stored in the prep cooler overnight at 46-degree Fahrenheit, 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) . COS All then items, tenders and shrimp, and chicken breast were discarded .
511-6-1.04(6)(f)
86
May 22, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a plastic scoop handle buried in the plastic container of sugar in the dry storage room,.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon the handle is uncovered to prevent the food from becoming contaminated. COS the plastic scoop was removed and washed , rinsed and sanitized and placed in the sugar correctly with the handle up.
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed light coming in the bottom left corner of the backdoor, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. The maintenance will repair the hold on the left bottom corner of the backdoor by 6/1/24
511-6-1.07(2)(m)
90
Jan 25, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed no certified food safety manager working in the kitchen,ood service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation. The manager will have a old employee start working that is already certified. corrected within 3 month
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dishwasher not sanitizing clean dishes properly , Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. The manager will have maintenance come fix the dishwasher by 1/31/24
511-6-1.05(6)(o)
86
Frequently Asked Questions
When was The Brickyard at Riverside last inspected?
The most recent health inspection at The Brickyard at Riverside on file is from Jan 16, 2026. The public record contains seven inspections in total.
What is the most common violation at The Brickyard at Riverside?
Across the inspection record, “in-use utensils” has been cited four times, more than any other issue at The Brickyard at Riverside.
How does The Brickyard at Riverside compare to other restaurants in Macon?
The Brickyard at Riverside most recently scored 90 out of 100, which is about the same as the Macon average of 91.
Has The Brickyard at Riverside's inspection record improved over time?
Results have been roughly steady. Inspections at The Brickyard at Riverside have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Brickyard at Riverside 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 The Brickyard at Riverside inspected?
Based on the inspection history on file, The Brickyard at Riverside is inspected around four times per year on average.
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