Dells Foods
Last inspected: Apr 14, 2026
61
Score
Dells Foods, located at 3466 University Ave Ste 4 in Columbus, GA, underwent a moderate-risk inspection on April 14, 2026, with a score of 61. This inspection identified two critical and two major violations, including issues with food-contact surfaces and proper cold and hot holding temperatures. Dells Foods has a history of moderate-risk inspections across its five recorded evaluations.
5
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 14, 2026
Routine
2 critical violations. 2 major violations. 3 corrected on site.
61
Oct 10, 2025
Routine
3 critical violations. 3 corrected on site.
64
Apr 16, 2025
Routine
1 critical violation. 1 corrected on site.
86
Oct 25, 2024
Routine
2 major violations. 1 minor violation. 3 corrected on site.
78
May 6, 2024
Routine
3 major violations. 2 corrected on site.
74
Violations — Apr 14, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sanitizing solution in manual ware washing area in three-compartment sink with a chlorine sanitizer concentration of 0 ppm while actively sanitizing dishes. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the following foods cold holding above 41*F in the reach in cooler beside the microwave: french toast mix (including eggs) at 59*F and raw bacon at 53*F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Person in charge discarded french toast mix. PIC moved bacon to the freezer to cool down.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked hamburger patties, cooked rice, and baked chicken sitting on the counter to be placed on the hot line in the front food service area. Observed chili hot holding in steam well beside grill below 135*F (see temperature log). Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: Employee reheated hamburger patties to 200*F, reheated baked chicken to 180*F, and discarded rice. Employee reheated chili to 170*F.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed insufficient capacity to cold hold the volume of food in the facility. Observed reach in cooler beside the microwave with an internal temperature of 60*F. Observed only one other cooler in the facility besides the freezers. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Priority foundation item must be corrected within ten calendar days.
511-6-1.05(3)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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