CANTON, Cherokee County

J.D.'s on the Lake

6979 BELLS FERRY RD CANTON, GA 30114

Food

Latest score

Jun 5, 2026

City

CANTON

County

Cherokee

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.

Jun 5, 2026

Routine

Score: 962 violations

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18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed drain flies in bar area upstairs and mosquitos in lower bar area. Make provisions to eliminate and prevent pests. Sanitize cans in lower bar with mosquitos on them.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(2)(h) - nonfood-contact surfaces (c)

1 ptsCorrected: NoRepeat: No

Observed mold in caulk around 3 compartment sink - clean & replace caulk.

Jun 6, 2025

Routine

Score: 875 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: NoRepeat: No

Observed improper cold holding temperatures in prep top cooler Tuna (Bottom) 49°F, Cabbage 48°F, Mozzarella Cheese 49°F, American Cheese 45°F. 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 41°F or below. COS: Discarded.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: YesRepeat: No

Observed chicken that had been cooked at J.D.'S other location approx 6-7 hours earlier at 46°F. Foods transferred from other locations shall be transferred still hot (above 135 °F) or fully cooled (Below 41°F) and meet all cooling parameters.

COS: DIscarded

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

1 ptsCorrected: NoRepeat: Yes

Chest freezer in kitchen is no longer smooth/easily cleanable - Discontinue use of this unit and remove from premises.

Repeat Violation - Correct ASAP

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)

1 ptsCorrected: NoRepeat: No

Handle on expo cooler has tape wrapped around it Remove/replace handle

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: Yes

Floors throughout facility are deteriorated, uneven and missing in places. Floors must be replaced/Facility repaired prior to the 2026 if it cannot be done sooner.

Oct 18, 2024

Routine

Score: 982 violations

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15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: No

Chest freezer in kitchen is no longer smooth/easily cleanable - Discontinue use of this unit and remove from premises.

Correct by:3/31/2025

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Floors throughout kitchen are in disrepair, many cracked, loose, uneven and missing tiles. Base coving under 3 compartment sink is detached from wall. Repair floors so they are smooth/easily cleanable and durable. Replace missing/damaged base coving

Correct by: 4/30/2025

May 31, 2024

Routine

Score: 892 violations

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6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: YesRepeat: No

Observed no time documentation on honey butter utilizing time as a public health control (TPHC). Temperature of butter was 84F. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS by discarding.

16A - hot and cold water available; adequate pressure

Regulation: 511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)

2 ptsCorrected: NoRepeat: No

Observed very low hot water pressure at handwashing sink in main kitchen. Must fix sink so that adequate pressure is reached.

Jun 2, 2023

Routine

Score: 943 violations

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4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: YesRepeat: No

Observed garnishes such as mint and celery left uncovered at bar. Any food items not in active use must be kept covered to prevent any potential overhead contamination. COS by moving to cooler.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: YesRepeat: No

Observed quat sanitizer in buckets and sink at 0 ppm. Container of sanitizing solution was empty. COS by replenishing sanitizer.

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: Yes

Observed several damaged floor tiles throughout front and back kitchen area. Floors must be fixed so that they are in a state of hood repair. Hood vents must also be cleaned.