The Sand Bar and Grille
Last inspected: Sep 18, 2025
67
Score
The Sand Bar and Grille, located at 3288 Dogwood Lane in Young Harris, Georgia, underwent a food service inspection on September 18, 2025. This inspection resulted in a moderate risk score of 67. The inspection report noted violations related to proper cold and hot holding temperatures, as well as issues with warewashing facilities and the use of test strips.
1
Inspections
2
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 18, 2025
Routine
2 critical violations. 1 major violation. 2 corrected on site.
67
Violations — Sep 18, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 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. P Note: Observed cod prepped 09/14/2025 in RIC on truck next to 3CS registering at a temperature of 47 F. PIC voluntarily discarded COD.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: 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. P Note: Observed Gumbo cooked and prepared @ 9 A.M. hot holding in crock pot at a temperature of 127 F. PIC stated they would turn up the heat up on the crock pot to ensure it could reach and hold temp at a minimum of 1...
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf Note: No testing device was observed in the facility to test the concentration of the QAC used in three compartment sinks and sanitizer buckets. PIC stated they would purchase a test strips.
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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