High Noon Eatery
Last inspected: Nov 5, 2025
58
Score
The most recent inspection for HIGH NOON EATERY, located at 8440 Couthouse Square Ste E in Douglasville, GA, was conducted on November 5, 2025, and resulted in a moderate risk score of 58. This inspection identified three critical violations and one major violation, including issues with proper cold holding temperatures, proper hot holding temperatures, and time as a public health control procedures. Across three scored inspections, HIGH NOON EATERY has primarily received medium-risk ratings.
3
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 5, 2025
Routine
3 critical violations. 1 major violation. 3 corrected on site.
58
Apr 8, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
70
Feb 22, 2024
Routine
No violations found.
100
Violations — Nov 5, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the following foods cold holding out of temperature: liquid egg and shelled eggs in ice bath of main kitchen, seasoned shrimp on prep sink in main kitchen, chicken, lettuce and milk in reach in cooler of dry storage area. CA: TCS food must be cold held at 41 degrees or below. CA: PIC discarded shrimp and moved remaining foods to prep top cooler or walk in cooler.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed the following foods hot holding below 135 degrees F: Grits, chicken sausage, turkey sausage in steam table of main kitchen, honey butter on stove in main kitchen and catfish in fryer of main kitchen CA: TCS food must be hot held at 135 degrees F or above. COS:PIC reheated foods to 176, 192, 156, 133, and 208 degrees F
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed facility maintaining turkey bacon and lobster sauce out of temperature without having written procedures for time as a public health control. CA: Establishments holding TCS foods out of temperature must utilize time as a public health control with written procedures and time stamps. COS:PIC decided the foods. PIC cooled turkey bacon down to 62 in an hour and discarded lobster sauce after it wasn't cooling in the cooler at a temp of 80 degrees F.
511-6-1.04(6)(i)
12D - washing fruits and vegetables
Inspector notes: Observed fresh produce on site with no sink designated for the purpose of washing the fresh produce. PIC stated the facility uses a bowl fills it up with water from the dishmachine pressure rinse sink to wash the fresh produce. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: PIC changed the meat prep sink to a vegetable prep sink instead and will use the 3rd compartment of 3 comp sink for thawing raw protein.
511-6-1.04(4)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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