Kingsland, Camden County

Gill Foodz Inc. DBA Dickeys BBQ Pit

5369 LAUREL ISLAND PKWY KINGSLAND, GA 31548

Food

Latest score

Apr 1, 2026

City

Kingsland

County

Camden

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Apr 1, 2026

Routine

Score: 873 violations

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3-1C - food in good condition, safe, and unadulterated

Regulation: 511-6-1.04(1) - safe, unadulterated and honestly presented (p)

9 ptsCorrected: NoRepeat: No

At time of inspection, observed spoiled cheese with mold-like growth in the prep top during service. // PIC threw out

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

At time of inspection, observed wiping cloth sanitizer not registering within range. Also observed greasy/soiled cloths being used out of solution. // Advised PIC to keep in solution and to keep solution fresh.

13A - posted: permit/inspection/choking poster/handwashing

Regulation: 511-6-1.02(1)(d) - displaying of the inspection report (c)

1 ptsCorrected: YesRepeat: No

At time of inspection, observed no displayed inspection// COS

Aug 14, 2025

Routine

Score: 874 violations

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4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: YesRepeat: No

Raw prepped chicken stored in pan over raw whole meats/Corrected and store according to cook temps

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Containers of food (potatoes) stored on floor in kitchen/Store on shelves and 6" off floor

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: YesRepeat: No

Wet wiping cloths lying in prep areas/Store in sanitizer between uses

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Forks stored with food surface up/Invert to prevent contamination

Dec 20, 2024

Followup

Score: 953 violations

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8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(c) - storage, separation (p)

4 ptsCorrected: YesRepeat: No

Cleaner stored on shelf with food storage utensils and other food service items/Corrected and moved to toxin storage area

14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(g)2 - kitchen and tableware, properly handled to protect food-/lip-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Bowl used as scoop for seasoning/Use scoop with handle and store up out of food

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Forks stored with food surface up/Invert to prevent contamination

Nov 20, 2024

Routine

Score: 747 violations

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6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Sausage at 123F and ribs at 130F in hot hold cabinet/Hot hold units must maintain food temp at 135F or above and discard any out of temp for 4 hours

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

No hot water at back hand sink/Repair and use front hand sink until repaired

10D - food properly labeled; original container

Regulation: 511-6-1.04(4)(d) - food storage containers identified with common name of food (c)

3 ptsCorrected: NoRepeat: No

Seasonings not labeled with common name/Label

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Meat thawing in standing water at prep sink/Corrected

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Wet wiping cloths lying in prep areas/Store in sanitizer between uses

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(2)(m) - outer openings protected (c)

3 ptsCorrected: NoRepeat: No

Daylight showing through gaps around exterior doors/Seal to prevent insect entry

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Forks stored with food surface up/Invert to prevent contamination

Mar 13, 2024

Routine

Score: 872 violations

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5-1B - proper reheating procedures for hot holding

Regulation: 511-6-1.04(5)(h) - reheating for hot holding (p)

9 ptsCorrected: YesRepeat: No

Using hot hold cabinet set at 155F to reheat chicken that had been cooked and cooled previously and chicken was at 109F/Instructed to use smoker to get chicken to 165F for hot hold at 135F

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Pan of raw chicken sitting across back hand sink in dish area blocking use/Corrected and moved

Jun 28, 2023

Routine

Score: 854 violations

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6-1B - proper hot holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)

9 ptsCorrected: YesRepeat: No

Hot hold cabinet holding with an ambient temp of 125F and sausage that was placed in there 2 hours prior after coming straight from walk in cooler, is temping at 63F/Moved sausage to smoker for a quick reheat and instructed to monitor temp of unit and make sure food temp is maintained at 135F

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Scrub pad in lying in hand sink covering drain/Corrected and instructed PIC to not put anything in hand sink

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(d) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Ice build up in fry freezer/Defrost and clean

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Dust accumulation on ceiling tiles especially at vents/Clean