Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Pooler, Chatham County

Zaxby's

175 POOLER PKWY POOLER, GA 31322

Food
Latest score
91
Jun 9, 2026
City
Pooler
County
Chatham
Inspections
5

Score history

Inspection scores over time for this facility.

Inspection history

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

Jun 9, 2026

Routine

Score: 912 violations
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6-1A - proper cold holding temperatures

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

9 ptsCorrected: YesRepeat: No

Observed raw chicken filets and shredded cheese to exceed 41F in reach-in drawers under grill. COS: PIC stated items were placed into cold-holding more than 4 hours prior and items were discarded.

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

Observed fried chicken filets hot-holding below 135F under heat lamp (see temperature log). COS: PIC discarded of filets.

Oct 9, 2025

Routine

Score: 961 violation
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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: NoRepeat: No

Observed build-up in ice maker machine.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Feb 7, 2025

Routine

Score: 961 violation
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12B - personal cleanliness

Regulation: 511-6-1.03(5)(j) - hair restraints (c)

3 ptsCorrected: YesRepeat: Yes

Observed employees in active prep of food in main kitchen without proper hair restraints.

COS: PIC had all employees don hats and/or hairnets.

CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Dec 28, 2023

Routine

Score: 991 violation
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14B - utensils, equipment and linens: properly stored, dried, handled

Regulation: 511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)

1 ptsCorrected: NoRepeat: No

Observed wet nesting on clean dish rack. CA/COS: PIC Unstacked dishes and will completely air-dry before restacking. PIC will ensure all employees let dishes completely air-dry before stacking and storing.

Jun 28, 2023

Routine

Score: 932 violations
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2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(b) - hand drying provision (pf)

4 ptsCorrected: YesRepeat: Yes

Observed no paper towels at handwash station in main kitchen. CA/COS: PIC replaced paper towels and will ensure it gets monitored more frequently. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

  1. Individual, disposable towels; Pf

  2. A continuous towel system that supplies the user with a clean towel; Pf

  3. A heated-air hand drying device; Pf or

  4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: YesRepeat: No

Observed employee cup on rack in main kitchen. Also observed an employee water bottle on top of bulk ice machine. CA/COS: PIC will ensure employees are using designated area. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity.

  1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

  2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.