DILLARD, Rabun County

Julep Kitchen

500 HWY. 246 DILLARD, GA 30537

Food

Latest score

May 21, 2026

City

DILLARD

County

Rabun

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.

May 21, 2026

Routine

Score: 804 violations

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6-1A - proper cold holding temperatures

9 ptsCorrected: YesRepeat: No

Observed goat cheese and pickled onions in ice bath on front line at 72F and 65F, respectively. CA: Cold TCS foods must be held at 41F or lower. COS: Foods were replaced at 41F.

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: Yes

Observed chlorine sanitizer at in-use dishmachine at 0ppm chlorine. Sanitizer container was empty and was replaced and primed. CA: Dishmachines using cl sanitizer at 103F final rinse must be at 50-100ppm. COS: Final concentration 50ppm.

11C - approved thawing methods used

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

3 ptsCorrected: YesRepeat: No

Observed full thawed salmon bearing a label stating open prior to thawing. CA: Salmon bearing said label must be removed form packaging prior to thawing. COS: PIC discarded salmon.

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

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

1 ptsCorrected: NoRepeat: Yes

Previous inspection report not displayed. CA: Inspection report must be displayed within 15 feet of the door, between 5 and 7 feet, able to be read from 1 foot.

Feb 28, 2025

Routine

Score: 884 violations

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

Regulation: 511-6-1.05(6)(m) - mechanical warewashing, sanitization pressure(c)

4 ptsCorrected: YesRepeat: No

No sanitizing agent at warewashing machine. Sanitizer found and primed into the machine and 50ppm of chlorine was met by EHS before departure.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: YesRepeat: Yes

Items located in walk in cooler and prep top cooler near grill prep area not dated.

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

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

1 ptsCorrected: YesRepeat: No

Previous inspection report not displayed upon arrival within 15 feet of entrance. Report was replaced at front counter by PIC.

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

Regulation: 511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)

1 ptsCorrected: NoRepeat: No

Chlorine test strips not available upon request. Chlorine is being used as a disinfectant at 3 compartment sink and warewashing machine.

May 31, 2024

Routine

Score: 833 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

Brisket in warmer cabinet held at 80 degrees. Brisket was placed in air fryer oven and brought back up to correct holding temperature of 165 degrees.

4-2A - food stored covered

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

4 ptsCorrected: NoRepeat: No

Cooked chicken, eggs and shrimp found in walk in cooler not covered.

6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)

4 ptsCorrected: NoRepeat: No

Multiple items expired in cooler were tossed, food items in walk in cooler not dated.

Aug 23, 2023

Routine

Score: 911 violation

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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

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Inspector observed tomatoes and diced ham on two separate prep top coolers out of temperature (59 & 48). Inspector also observed entire reach -in cooler at an ambient temperature of 56 degrees Fahrenheit. Watermelon (56) and pre-cooked chicken (50) in reachin cooler. Per regulation both foods should be 41 degrees Fahrenheit while being cold held. PIC informed and voluntarily discarded items.