The Dairy Lane
Last inspected: Feb 26, 2026
70
Score
Public records show four inspections at The Dairy Lane stretching back to 2024. On Feb 26, 2026, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The pattern that stands out is “in-use utensils”, which has been cited three times.
By comparison, the average Sandersville facility scores 87, putting The Dairy Lane on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 26, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed shredded hams in WIC at 45F. PIC stated that the hams were cooked and put in to cool last night and are to be chopped this morning. 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 Ham should be cooled in shallower containers.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Found a buildup of a black substance on the back of the water deflector inside the ice machine. Ice machine should be checked and cleaned at a greater frequency to prevent buildup. PIC removed deflector and cleaned it. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
511-6-1.05(7)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed container used to scoop seasoning laying in seasoning bin. Also observed several handles down in dry goods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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;
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed evidence of live pests in dry goods area. 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. Increase pest control efforts.
511-6-1.07(5)(k)
70
Jul 18, 2025
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed chili in cooler at 55F. 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 PIC discarded chili.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Observed condiments bottles in drive-thru area with no labeling. Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Condiment containers should be labeled.
511-6-1.04(4)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed container used to scoop seasoning laying in seasoning bin. Also observed several handles down in dry goods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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;
511-6-1.04(4)(k)
78
Nov 18, 2024
Routine
2 minor violations. 2 corrected on site.
View 2 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed container on counter by the milkshake machine with no label indicating what it contained. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;
511-6-1.04(4)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed container used to scoop seasoning laying in seasoning bin. Also observed several handles down in dry goods. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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;
511-6-1.04(4)(k)
90
Apr 25, 2024
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand soap at handwashing sinks. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf PIC put hand soap at all sinks. COS
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at hand sink. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf PIC placed paper towels at hand sinks.
511-6-1.07(3)(b)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers not labeled with contents. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;
511-6-1.04(7)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed several broken/busted floor tiles located in the walk-in freezer. Also observed rust on several racks in the walk-in freezer. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed sugar being stored in non-food approved container. All containers must be approved for food storage. Replace container ASAP.
511-6-1.05(2)(a)
70
Frequently Asked Questions
When was The Dairy Lane last inspected?
The most recent health inspection at The Dairy Lane on file is from Feb 26, 2026. The public record contains four inspections in total.
What is the most common violation at The Dairy Lane?
Across the inspection record, “in-use utensils” has been cited three times, more than any other issue at The Dairy Lane.
How does The Dairy Lane compare to other restaurants in Sandersville?
The Dairy Lane most recently scored 70 out of 100, which is lower than the Sandersville average of 87.
Has The Dairy Lane's inspection record improved over time?
Results have been roughly steady. Inspections at The Dairy Lane have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Dairy Lane 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 Dairy Lane inspected?
Based on the inspection history on file, The Dairy Lane is inspected around two times per year on average.
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