Wayback Burgers
Last inspected: May 4, 2026
100
Score
The health department has logged five inspections at Wayback Burgers, the earliest from 2024. Wayback Burgers was last inspected on May 4, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about six violations before that.
“Proper cold holding temperatures” accounts for the largest share of issues, appearing two times across the record.
The city-wide average for Savannah sits at 91, putting Wayback Burgers on the better side of that line. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 4, 2026
Followup
No violations found.
100
Mar 31, 2026
Routine
3 critical violations. 3 major violations. 3 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed reach-in cooler under prep top to have tomatoes and lettuce both above 41F. (see temperature log) COS: PIC discarded items. CA: All TCS food shall be maintained at 41F or below when stored.
511-6-1.04(6)(f)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee to put on gloves and begin to prep food without washing hands. COS: I stopped employee, educated and had them wash hands thoroughly before beginning any food prep. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils.
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed bottom reach-in drawer of grill to not maintain temperatures of 41F or below. The ambient temperature was 56F at time of inspection. Observed raw chicken and raw beef patties to be holding above 41F (see temperature log). COS: PIC discarded all items out of temperature. CA: Raw food shall be kept at 41F or below. Ice shall be placed under meats if reach-in is used, temperature checks shall be conducted every hour. All meats placed in reach in shall be held there no longer than 4 hours. After 4 hours, meat shall be discarded.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink in front food service adjacent to prep-top to not have any soap at time of inspection. Observed no soap nor paper towels at handwashing station next to the milkshake area. Observed no drying provisions in back of house hand washing sink. RCA: Soap and drying provisions shall be placed at all handwashing stations. CA: Soap and drying provisions shall be at all handwashing stations at all times.
511-6-1.07(3)(a)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC not performing duties; employee knowledge of time/temperature controlled food and how it correlates to food service. Person in charge not performing duties; employee hand washing was not being monitored. Person in charge failed to insure employees are properly sanitizing equipment - no sanitizer buckets at time of inspection. RCA: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in cha...
511-6-1.03(1)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed labels on milkshake toppings to have dates from February 1st 2026 (Inspection date is 3/31/2026). RCA: 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 of 7 days.
511-6-1.04(6)(g)
47
Jul 30, 2025
Routine
2 major violations. 4 minor violations. 1 corrected on site.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink in back prep area without cold water available. Water was scalding. RCA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
511-6-1.06(2)(o)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed no test strips for sanitizer solution. RCA: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed hot sauce stored directly next to a bottle of chemical cleaner. Observed box of oil stored on floor. COS CA: PIC moved all items. Food items shall be stored 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.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed employee cooking food without hair restraints. RCA: 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.
511-6-1.03(5)(j)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed 2 reach in coolers not functioning at correct temperature (see temperature log for ambient temp). RCA:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 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
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup of debris inside prep cooler, on fryers, vent hoods, handwashing sink, and under cash register. RCA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
67
Jan 10, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed knife stored under bread toaster on prep table. CA: PIC removed knife for wash, rinse, & sanitize. RCA: Educated PIC on proper storage of in-use utensils.
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build up of debris inside prep cooler, on fryers and under cash register. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed build up of debris on floors and under equipment. Build up of dust around HVAC vents and returns. RCA:511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be...
511-6-1.07(5)(a)
86
Jan 16, 2024
Routine
1 minor violation.
View 1 violation
15C - nonfood-contact surfaces clean
Inspector notes: -Debris on self-service lemonade machine -Debris inside of prep-cooler and under lid of prep cooler -Debris on floor of walk-in freezer
511-6-1.05(7)(d)
95
Frequently Asked Questions
When was Wayback Burgers last inspected?
The most recent health inspection at Wayback Burgers on file is from May 4, 2026. The public record contains five inspections in total.
What is the most common violation at Wayback Burgers?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Wayback Burgers.
How does Wayback Burgers compare to other restaurants in Savannah?
Wayback Burgers most recently scored 100 out of 100, which is higher than the Savannah average of 91.
Has Wayback Burgers' inspection record improved over time?
Yes. Recent inspections at Wayback Burgers have averaged around zero violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Wayback Burgers 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 Wayback Burgers inspected?
Based on the inspection history on file, Wayback Burgers is inspected around two times per year on average.
Nearby Restaurants