Wayback Burgers
Last inspected: Mar 31, 2026
47
Score
Wayback Burgers, located at 8108 Abercorn St in Savannah, GA, underwent a high-risk inspection on March 31, 2026. This inspection identified three critical and three major violations, including issues related to the person in charge demonstrating knowledge, proper handwashing, and the adequacy of handwashing facilities. While this most recent inspection indicated several concerns, Wayback Burgers has a history of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
3
Critical latest
3
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine
3 critical violations. 3 major violations. 3 corrected on site.
47
Jul 30, 2025
Routine
2 major violations. 4 minor violations. 1 corrected on site.
67
Jan 10, 2025
Routine
3 minor violations. 1 corrected on site.
86
Jan 16, 2024
Routine
1 minor violation.
95
Violations — Mar 31, 2026 Inspection
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC not performing duties; employee knowledge of time/temperature controlled food and how it correlates to food service. Person in charge not performing duties; employee hand washing was not being monitored. Person in charge failed to insure employees are properly sanitizing equipment - no sanitizer buckets at time of inspection. RCA: 511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - Demonstration of knowledge (Pf) (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in cha...
511-6-1.03(1)(a)
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee to put on gloves and begin to prep food without washing hands. COS: I stopped employee, educated and had them wash hands thoroughly before beginning any food prep. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils.
511-6-1.03(5)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed handwashing sink in front food service adjacent to prep-top to not have any soap at time of inspection. Observed no soap nor paper towels at handwashing station next to the milkshake area. Observed no drying provisions in back of house hand washing sink. RCA: Soap and drying provisions shall be placed at all handwashing stations. CA: Soap and drying provisions shall be at all handwashing stations at all times.
511-6-1.07(3)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed bottom reach-in drawer of grill to not maintain temperatures of 41F or below. The ambient temperature was 56F at time of inspection. Observed raw chicken and raw beef patties to be holding above 41F (see temperature log). COS: PIC discarded all items out of temperature. CA: Raw food shall be kept at 41F or below. Ice shall be placed under meats if reach-in is used, temperature checks shall be conducted every hour. All meats placed in reach in shall be held there no longer than 4 hours. After 4 hours, meat shall be discarded.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed reach-in cooler under prep top to have tomatoes and lettuce both above 41F. (see temperature log) COS: PIC discarded items. CA: All TCS food shall be maintained at 41F or below when stored.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed labels on milkshake toppings to have dates from February 1st 2026 (Inspection date is 3/31/2026). RCA: Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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