Huddle House received a score of 72 and a grade of C during a Georgia Department of Public Health inspection conducted November 10, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Huddle House
Location: 350 KEYS FERRY ST MCDONOUGH, GA 30253, Henry County
Inspection date: November 10, 2026
Inspection purpose: Routine
Score and grade: 72/C
Inspector: Sabrina Young
Permit number: 075-03-FSVC-001914
Inspection findings
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(5)(d) – cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed build up on vents located in the hotline/food preparation area. 511-6-1.07(5)(d) – Cleaning Ventilation System, Nuisance & Discharge Prohibition, cleaned in way not to cause contamination or create a public health hazard (C) (d) Cleaning Ventilation Systems, Nuisance and Discharge Prohibition. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge.
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed stanley cups being used for employee drinks in a designated area in the back of house. PIC will coach employees on using single use cups with a top and straw. 511-6-1.07(4)(b) – Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
18 – insects, rodents, and animals not present
Rule citation: 511-6-1.07(5)(k) – controlling pests (pf, c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed an excessive amount of fruit flies in the dishwashing area near the 3-compartment sink, dishwasher, and the prep sink in the back of the house. PIC stated that they recently switched pest control companies to Barnes Lakeside Exterminating. They were at the facility on 11/5/26,but did not treat for fruit flies. Pest control must treat the facility by 11/17/26 and must continue weekly treatment until the problem is abated.
18 – insects, rodents, and animals not present
Rule citation: 511-6-1.07(5)(l) – removing dead or trapped birds, insects, rodents, and other pest (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed several sticky traps in the storage room and behind the ice machine with several German roaches and cockroaches on it. Once the traps have bugs on it, they must be removed. Also observed a dead cockroach on the walk-in cooler’s floor and a dead German roach on the insulation in the storage room. 511-6-1.07(5)(l) – Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
1-2A – pic present, demonstrates knowledge, performs duties
Rule citation: 511-6-1.03(2) – pic present (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed no person in charge on the premises of the food service establishment. Robert and I designated the cook to be the person in charge throughout the duration of the inspection. The General Manager, Sandra Lawson, did arrived and we advised her to make sure that someone is in charge at all times (COS). 511-6-1.03(2) – PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed opened shredded cheese and 2% while milk without an expiration date or disposal date. The food items were date marked (COS).
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(h) – ready-to-eat time/temperature control for safety food, disposition (p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed several food items that were expired: chocolate milk 11/8, sliced tomatoes 11/8, ground beef 11/9, and waffle batter 11/9. All food items were discarded (COS). 511-6-1.04(6)(h) – Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
8-2B – toxic substances properly identified, stored, used
Rule citation: 511-6-1.07(6)(c) – storage, separation (p)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed Stem fruit fly trap stored on the preparation table and on top of the ice machine. PIC advised to store chemicals away from food or food preparation areas. 511-6-1.07(6)(c) – Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P
12A – contamination prevented during food preparation, storage, display
Rule citation: 511-6-1.04(4)(q) – food storage (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed several food items stored in the reach in freezer without covering to protect from contamination (bone in chicken wings, chicken tenders, country fried steak, chicken breast, and mozzarella sticks). 511-6-1.04(4)(q) – Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) 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. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(d) – displaying of the inspection report (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the inspection report not posted properly. The report is posted so the customers will not see the report until they leave the establishment. Advised PIC to relocate the inspection report to the foyer area and have it had to be five to seven feet from the floor and one foot reading distance. 511-6-1.02(1)(d) – Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed in use utensils stored in the crevices of the prep top unit and the grill on the hot line. Also, the ice scoop stored on the side of the ice machine not protected or covered. 511-6-1.04(4)(k) – In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
14B – utensils, equipment and linens: properly stored, dried, handled
Rule citation: 511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed several dishes on the hot line stored wet nesting (plates, utensils, and cups). 511-6-1.05(10)(a) – Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
16B – plumbing installed; proper backflow devices
Rule citation: 511-6-1.06(2)(r) – system maintained in good repair (p, c)
Official point value: 2
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed the preparation sink faucet leaking. PIC will repair the faucet by 11/13/26.
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: Yes
Inspector notes and corrective action: Observed build up on the floors in the walk in cooler and walk in freezer. Also observed several holes in the ceiling that must be sealed to prevent pest activity. 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)(i) – light bulbs, protective shielding (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed endcaps not provided on the light shield above the preparation cooler in the front of house. 511-6-1.07(2)(i) – Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. 511-6-1.07(4)(b) – Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
General inspector comments
The inspection was conducted with Robert Lewis (EHS IV). Due to the marginal score, a follow up inspection will be conducted on 02/10/27.
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
More Henry County Food Safety Scores
View All Henry County Food Safety Scores
