Athens, Clarke County

Flying Biscuit Cafe

1180 PRINCE AVE STE B ATHENS, GA 30606

Food

Latest score

Mar 4, 2026

City

Athens

County

Clarke

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.

Mar 4, 2026

Routine

Score: 834 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

Multiple time/temperature control for safety (TCS) foods held above 41F in middle make table in kitchen. CA: All TCS foods must be held at 41F or below for cold holding. Person in charge (PIC) moved out of temperature foods to working make table, as they had not been out of temperature for more than 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: Yes

Hand sink at back of kitchen blocked by large speaker, hand sink at server station full of ice & used as dump sink. Corrective action (CA): Hand sinks are to remain clean/unblocked at all times. Hand sinks are to be used for no purpose other than hand washing.

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

Make table in kitchen found to be unable to cold hold TCS foods at 41F or below.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(f) - drying mops (c)

1 ptsCorrected: NoRepeat: No

Mop stored in bucket of dirty water.

Sep 19, 2025

Routine

Score: 913 violations

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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

Observed heavy food buildup and debris in hand sink at back of kitchen. Corrective action (CA): Hand sinks must be used for no purpose other than washing hands.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)

4 ptsCorrected: YesRepeat: No

Observed 2 waffle/pancake batters held beyond 7-days in make table. CA: All time/temperature control for safety (TCS) and ready-to-eat (RTE) foods must be date marked for a 7 day period after preparing or opening. Person in charge (PIC) discarded batter.

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

Regulation: 511-6-1.05(4)(b) - fixed equipment, spacing or sealing (c)

1 ptsCorrected: NoRepeat: No

Kitchen hand sink not secured to wall.

Apr 2, 2025

Routine

Score: 911 violation

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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

Observed queso at 119 F in hot cabinet. CA: All time/temperature control for safety (TCS) foods must be held at 135 F or above for hot holding. Person in charge (PIC) discarded queso.

Oct 29, 2024

Routine

Score: 872 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: Yes

Multiple time/temperature control for safety (TCS) foods (cut honeydew, gravy, cut tomato, etc.) observed above 41F in walk-in cooler (WIC). Corrective action (CA): All TCS foods must be held at 41F or below when in cold holding. Person in charge (PIC) was unable to determine how long TCS foods were at temperature above 41F. All TCS foods in WIC were discarded (eggs, melon, milk, gravy, etc.)

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: Yes

WIC not maintaining temperature of 41F or below. Ambient temperature at 51.7F. Service operator called during inspection.

Apr 17, 2024

Routine

Score: 903 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

Milk and Half & Half observed at a temperature above 41F in glass door merchandiser in bar. Corrective action (CA): Time/temperature control for safety (TCS) foods shall be maintained at 41F or below in cold holding. Items discarded.

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

Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)

1 ptsCorrected: YesRepeat: No

Observed opened dairy products in glass door merchandiser (GDM) in bar. GDM is rated for the storage of bottled and packaged foods only. Do not use for storage other than bottles and cans.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)

1 ptsCorrected: NoRepeat: No

Sanitizer test strips not available for use at dish machine.

Oct 31, 2023

Routine

Score: 962 violations

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11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Observed recently sliced tomatoes cooling in make table 1 top. Cooling should only be done in equipment capable of rapidly cooling/facilitating heat transfer. Make table tops are not designed to cool food items - they are designed to maintain already cooled food at temperatures of 41F or less. Tomatoes within 4 hour cooling stage and moved to walk-in cooler to cool properly.

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

Gaskets warping on both doors of bar reach-in cooler near hinges.

Jun 22, 2023

Routine

Score: 953 violations

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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

Chlorine concentration too low in dish machine. Corrective action (CA): Person in charge (PIC) informed that chlorine must be kept at recommended concentration level. Empty chlorine but replaced with new bucket of chlorine - now at correct concentration.

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

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: NoRepeat: No

Observed mold buildup in drink machine ice chute. CA: PIC informed to clean chute more frequently to prevent mold buildup.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)

1 ptsCorrected: YesRepeat: No

Employee food (banana) stored over customer food in make table 3 bottom. Banana discarded.