Flavor of Texas
Last inspected: Mar 18, 2026
64
Score
Flavor of Texas, located at 960 N Wilkinson St in Milledgeville, GA, had a moderate risk inspection on March 18, 2026. This inspection identified three critical violations related to food separation, cold holding temperatures, and hot holding temperatures. Across four recorded inspections, the facility has historically maintained mostly low-risk ratings.
4
Inspections
3
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 18, 2026
Routine
3 critical violations.
64
Sep 12, 2025
Routine
1 major violation. 1 minor violation.
86
Apr 4, 2025
Routine
No violations found.
100
Mar 24, 2025
Initial
No violations found.
100
Violations — Mar 18, 2026 Inspection
4-1A - food separated and protected
Inspector notes: Observed raw chicken being stored with raw ribs. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or...
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed coleslaw at 48 and potato salad at 53. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed brisket at 119F in steamtable, sausage at 119F in warmer cabinet and brisket at 127F in warmer cabinet. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC was notified. Education was provided.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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