Queenie's Southern Restaurant and Bar
Last inspected: Dec 17, 2025
50
Score
Queenie's Southern Restaurant and Bar, located at 151 W Main St in Canton, GA, underwent a high-risk inspection on December 17, 2025. This inspection identified four critical violations and one major violation, including issues with food-contact surfaces and proper cooling time and temperature. The restaurant has a history of high-risk scores across its three recorded inspections.
3
Inspections
4
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 17, 2025
Followup
4 critical violations. 1 major violation. 3 corrected on site.
50
Sep 16, 2025
Routine
5 critical violations. 2 major violations. 1 minor violation. 8 corrected on site.
37
Dec 3, 2024
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
Violations — Dec 17, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed kitchen dish machine reaching 152ºF and 158ºF after running it several times. Dish machine must reach at least 160ºF at plate level. Temperature setting was originally at 165ºF, and after it was adjusted to a higher temperature the dish machine only reached 158ºF. Must use dish machine to get rid of food debris, then dip dishes in 3 compartment sink in a quat solution of 200-400 ppm until dish machine is fixed.
511-6-1.05(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold-like accumulation inside ice machine. Food contact surfaces of equipment shall be cleaned at a rate that prevents soil accumulation. Must empty ice and deep clean ice machine within 72 hours.
511-6-1.05(7)(b)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed chicken broth stored in a large, deep container that cooked 12/16, temping 46°F in walk in cooler. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.
511-6-1.04(6)(d)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed green beans cooked at 11:40 AM temping 127°F at 12:45 PM, then 119°F at 1:25 PM. These green beans were sitting on a cooling rack at room temperature since 11:40 AM. TCS food shall cool ~33°F the 1st 2 hours of cooling, and ~7°F the last 4 hours. Highly suggest to not keep food cooling at room temperature for 2 hours; highly suggest to let steam escape then immediately put in walk in cooler. COS by putting in walk in cooler.
511-6-1.04(6)(d)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed chow mix sitting on expo counter utilizing Time as a Public Health Control (TPHC) without time documentation. Must have time documentation on or near product as soon as TCS food is pulled out of temperature control. COS by adding time documentation to sheet on warmer cabinet near kitchen entry. Will email PIC TPHC written procedure again, must fill out and keep on file for future inspections.
511-6-1.04(6)(i)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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