Feb 23, 2026
Routine
Score: 1000 violations
No violations recorded for this inspection.
SAVANNAH, Chatham County
Spanish Oaks Retreat
8510 WHITFIELD AVE SAVANNAH, GA 31406
Food
Latest score
100
Feb 23, 2026
City
SAVANNAH
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.
May 14, 2025
Routine
Score: 952 violations
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(l) - mechanical warewashing, hot water sanitization temperatures(p)
4 ptsCorrected: YesRepeat: No
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold or at the dish surface. Final rinse temperature measured at 128F per the unit's temperture guage and 128.7F at the dish surface.
COS Employee utilized three-compartment sink to sanitize dishware.
Required CA: in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf
(i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf
15B - warewashing facilities: installed, maintained, used; test strips
Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
1 ptsCorrected: YesRepeat: No
No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. COS PIC provided with chemical test strips to use. Additional to be obtained from Ecolab immediately. Required CA: (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
Jun 11, 2024
Routine
Score: 952 violations
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 ice machine near hand washing sink to have pink and yellow build up on the baffle. RCA: Facility shall melt ice, wash, rinse and sanitize the ice machine prior to re-using. Cleaning frequency shall be increased for the unit.
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
Observed old food items and debris (onions and peel) and dried spillage on teh floor of the walk in cooler. RCA: Facility shall increase the cleaning frequency within walk in cooler to ensure that the unit is clean and free from debris.
Nov 20, 2023
Routine
Score: 961 violation
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 dish machine in main kitchen to not be dispensing chlorine sanitizer in adequate concentrations. Observed testing strips to be reading 0 ppm. RCA: Facility shall have machine service by their provider (ECOLAB) to ensure that the sanitizer concentration are above 50ppm of chlorine. Three compartment sink was set up by employee and tested ( QUAT- 200ppm). Three compartment sink shall be used instead of dish machine until it is serviced.
Jun 23, 2023
Routine
Score: 961 violation
1-2B - certified food protection manager
Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)
4 ptsCorrected: NoRepeat: No
Observed facility to not have a valid/current serve safe food safety manager. The one posted expired in 2022. RCA: PIC was provided with a CFSM class dates flyer and where to register. PIC shall ensure that someone within the kitchen obtain the certified food safety manager as soon as possible. Food Service Rule: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.