Queenie’s Southern Restaurant and Bar received a score of 89 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: Queenie’s Southern Restaurant and Bar
Location: 151 W MAIN ST CANTON, GA 30114, Cherokee County
Inspection date: October 29, 2026
Inspection purpose: Routine
Score and grade: 89/B
Inspector: Kadia Kane
Permit number: 028-1764
Inspection findings
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed time time/temperature control for safety (TCS) foods in prep top unit being cold held above 41°F. Temperature of TCS foods ranged between 44-57°F. There appears to be an airflow issue in unit. TCS food must be cold held at 41°F or below. COS by discarding.
6-1D – time as a public health control: procedures and records
Rule citation: 511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed incorrect time documentation on chow chow mix and butter utilizing Time as a Public Health Control (TPHC) in expo/bread area. Both items were time 4-8pm but were removed from temperature control prior to 4pm. The temperature of the butter was also 78°F. The temperature of TCS foods utilizing TPHC may not exceed 70°F. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.
General inspector comments
*Handle for ice scoop at bar may not lay in the ice. The handle must be above the ice. *Soda nozzle at bar may not be stored in ice *Severely dented cans may not be used. Must segregate to return back to supplier or discard. *Salmon is farm raised *Dish machine- 165.6°F *Sanitizer- 300 ppm (quat) *Vomit cleanup kit is onsite (located storage area in hallway)
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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