Pickle Barrel Cafe & Sports Pub
Last inspected: Mar 13, 2026
90
Score
The Pickle Barrel Cafe & Sports Pub, located at 133 E Haynes St in Sandersville, GA, had its most recent food service inspection on March 13, 2026. This inspection resulted in a low-risk classification with a score of 90, noting two minor violations related to nonfood-contact surfaces and the cleanliness of physical facilities. Across five scored inspections, the Pickle Barrel Cafe & Sports Pub has historically maintained a low-risk status.
5
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 13, 2026
Followup
2 minor violations.
90
Mar 4, 2026
Routine
2 critical violations. 2 major violations. 7 minor violations. 4 corrected on site.
43
Sep 12, 2025
Routine
1 critical violation. 1 major violation. 5 minor violations. 3 corrected on site.
61
Dec 11, 2024
Routine
5 minor violations. 1 corrected on site.
78
May 31, 2024
Routine
1 critical violation. 2 major violations. 6 minor violations. 1 corrected on site.
52
Violations — Mar 13, 2026 Inspection
15C - nonfood-contact surfaces clean
Inspector notes: Observed excessive grease buildup on cooking equipment in kitchen. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Recommend more routine cleaning schedule.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed excessive buildup of old food and grease debris on floor under fryers. Observed buildup or black substance on the wall behind the dishwasher and 3-comparment sink. Throughout, floors and walls observed with excessive dirt and accumulations. 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. Increase cleaning frequency.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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