Crystal Lake Restaurant received a score of 80 and a grade of B during a Georgia Department of Public Health inspection conducted October 29, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Crystal Lake Restaurant
Location: 100 CRYSTAL LAKE BLVD HAMPTON, GA 30228, Henry County
Inspection date: October 29, 2026
Inspection purpose: Routine
Score and grade: 80/B
Inspector: Rachel Williams
Permit number: FSP-075-002391
Inspection findings
1-2B – certified food protection manager
Rule citation: 511-6-1.03(3)(a) – food safety manager certification (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the location with no CFSM (Certified Food Safety Manager) within the facility. A food safety manager certification must be obtained within 30 days. 511-6-1.03(3)(a) – Food Safety Manager Certification (Pf) Food 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 as specified within paragraph (d) of this subsection. Pf
3-1C – food in good condition, safe, and unadulterated
Rule citation: 511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple produce items (oranges, green peppers, blueberries, and black berries) within reach-in cooler and walk-in cooler molding. PIC started the process of discarding items. 511-6-1.04(1) – Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed utensils in drawer with stuck on food and grease accumulation and interior of dish machine with accumulation. 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed prep top cooler leaking onto the floor. 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. 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. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
15B – warewashing facilities: installed, maintained, used; test strips
Rule citation: 511-6-1.05(6)(p) – warewashing equipment, determining chemical sanitizer concentration (pf)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed chlorine test strip for dish machine expired. 511-6-1.05(6)(p) – Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed interior of cabinet containing beer kegs with liquid accumulation and interior of prep-top cooler lid with brown accumulation. 511-6-1.05(7)(d) – Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
17C – physical facilities installed, maintained, and clean
Rule citation: 511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed grease accumulation on wall behind fryers, holes on wall behind prep sink and hole behind fryer. 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 maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(2)(j) – heating, ventilation, air conditioning, system vents, designed to prevent contamination (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed excessive dust and rust accumulation on vents throughout the facility. 511-6-1.07(2)(j) – Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils.
General inspector comments
Please provide CFSM certification to rachel.williams@dph.ga.gov within 30 days.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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