The Oaks at Braselton
Last inspected: Apr 14, 2026
70
Score
Going back to 2024, The Oaks at Braselton has five inspections in the public record. On Apr 14, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to three violations.
The pattern that stands out is “food-contact surfaces”, which has been cited two times.
Restaurants in Hoschton average 88, so The Oaks at Braselton trails the local norm. Nothing in the record is alarming, but there's room to improve.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: The dish washing machine in the Memory loss area was observed with a wash cycle temperature of 157 Degrees Fahrenheit, and a Final rinse temperature of 168 Degrees Fahrenheit. Manager will have the all staff in the memory care area use the main kitchen's dish machine until the one in the Memory care is repaired.
511-6-1.05(6)(k)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: The hand sink in the female restroom at the memory care aea was observed with no hot running water.
511-6-1.06(2)(o)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Several TCS food items were observed in the walk in cooler with expired dates.
511-6-1.04(6)(g)
70
Oct 15, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed glass plates and bowls to not be in an inverted position, to avoid overhead contamination. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. COS: PIC voluntarily placed the bowls and plates in an inverted position. Management to look into plastic barriers to place on shelves.
511-6-1.05(10)(e)
95
Dec 16, 2024
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: **First Consecutive Repeat Violation** Observed buildup of mold-like debris on interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be drained and cleaned at COB.
511-6-1.05(7)(a)
90
Jul 1, 2024
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup of dark slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain and wash, rinse, & sanitize interior of ice machine at COB. PIC will increase frequency of cleaning schedule for bulk ice machine.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed high temperature dish machine in memory care unit with water temperature below required temperature. Please see comments. High temperature dish machine shall have minimum wash cycle temperature of 150°F and minimum rinse cycle temperature of 180°F. Note: PIC will contact appropriate personnel to service dish machine. Dish machine was immediately labeled as "out of order" and all dishes will be washed, rinsed, & sanitized in main kitchen.
511-6-1.05(6)(n)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed raw chicken prepared 7/1/2024 in the cooling process while fully covered with plastic wrap in the walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered raw chicken to allow proper heat transfer.
511-6-1.04(6)(e)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employee scooping soup into bowls while wearing wristwatch. 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. COS: PIC instructed employee to remove any jewelry on their wrist and to wash their hands before returning to work handling food.
511-6-1.03(5)(g)
74
Jan 2, 2024
Routine
1 critical violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed plate surface temperature of 155°F. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator. Note: All dishes will be washed, rinsed, & sanitized in 3-comp sink until dish machine is repaired.
511-6-1.05(8)(b)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed pressure gauge on high temp warewashing machine to be in disrepair. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. Note: PIC will call to get pressure gauge repaired.
511-6-1.05(2)(m)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed temp gauge on high temp warewashing machine to be in disrepair. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water for wash and rinse cycles. Note: PIC will call to get temp gauge repaired.
511-6-1.05(2)(y)
78
Frequently Asked Questions
When was The Oaks at Braselton last inspected?
The most recent health inspection at The Oaks at Braselton on file is from Apr 14, 2026. The public record contains five inspections in total.
What is the most common violation at The Oaks at Braselton?
Across the inspection record, “food-contact surfaces” has been cited two times, more than any other issue at The Oaks at Braselton.
How does The Oaks at Braselton compare to other restaurants in Hoschton?
The Oaks at Braselton most recently scored 70 out of 100, which is lower than the Hoschton average of 88.
Has The Oaks at Braselton's inspection record improved over time?
No. Recent inspections at The Oaks at Braselton have averaged around three violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Oaks at Braselton 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 Oaks at Braselton inspected?
Based on the inspection history on file, The Oaks at Braselton is inspected around two times per year on average.
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