Griffin, Spalding County

Angelo's Mediterranean Restaurant

102 N HILL ST GRIFFIN, GA 30223

Food

Latest score

Apr 15, 2026

City

Griffin

County

Spalding

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.

Apr 15, 2026

Routine

Score: 953 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: NoRepeat: Yes

Observed Time/Temperature Control for Safety (TCS) foods that are prepared are not cooling adequately for safety by method. Prepped items in walk in cooler stacked on top of each other in large bulk containers and fill complete to top with dense food items. Items cooling on table tops also have large quantities in containers and placed next to heating sources (ex. steamtable). Advise not placing large quantities in containers, half portions in containers.

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: NoRepeat: No

Observed dish machine does not have adequate sanitizer coming through the machine when tested. Ensure dish machine is working prior to use.

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: NoRepeat: No

Observed test strips to test chlorine concentrations of dish machine not available.

Oct 20, 2025

Routine

Score: 932 violations

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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

Observed time/temperature control for safety (TCS) and ready to eat (RTE) items have taken out of original packaging and put into bulk containers that have not been properly dated marked. (ex. cocktail sauce dated 10/7, and tartar sauce dated 10/6 that are still in use and have not been discarded, Taziki sauce in containers dated 108/16 but without discard date).

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

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

3 ptsCorrected: NoRepeat: No

Observed Time/Temperature Control for Safety (TCS) foods that are prepared are not cooling adequately for safety by method. Advise not placing large quantities in containers, half portions in containers, not placing cooling containers near source of heat (ex. steamtable).

Apr 21, 2025

Routine

Score: 805 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 Time/Temperature Control for Safety (TCS) foods unable to maintain temperatures of 41 degrees F or below.

1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: No

Observed a certified food safety manager certification is not provided. Establishment does not have a certified food safety manager, only food handler certification is present.

2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)

4 ptsCorrected: NoRepeat: Yes

Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: Yes

Observed a written procedure for EPA approved disinfectant to eliminate Norovirus is not provided in the event of vomit and/or diarrhea.

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

Observed cold holding unit unable to maintain temperatures of 41F or below.

Oct 23, 2024

Routine

Score: 837 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 Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

6-1C - proper cooling time and temperature

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

9 ptsCorrected: NoRepeat: No

Observed time/temperature control for safety (TCS) foods are not cooling and/or did not cool adequately for food safety.

2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)

4 ptsCorrected: NoRepeat: Yes

Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: NoRepeat: No

Observed open employee drinks stored on shelving above 3 compartment sink.

2-2D - adequate handwashing facilities supplied & accessible

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

4 ptsCorrected: NoRepeat: Yes

Observed paper towels not available at hand sink in dishwashing area.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: Yes

Observed a written procedure for EPA approved disinfectant to eliminate Norovirus is not provided for events of vomit and/or diarrhea.

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

Observed coolers do not all maintain temperatures of 41 degrees F or below.

Apr 17, 2024

Routine

Score: 877 violations

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1-2B - certified food protection manager

Regulation: 511-6-1.03(3)(a) - food safety manager certification (pf)

4 ptsCorrected: NoRepeat: No

Observed a certified food safety manager certification is not provided. Establishment does not have a certified food safety manager.

2-2A - management knowledge, responsibilities, reporting

Regulation: 511-6-1.03(2)(o) - person-in-charge duties (pf)

4 ptsCorrected: NoRepeat: No

Observed Person in Charge cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)

4 ptsCorrected: NoRepeat: No

Observed hand soap is not readily available at each hand sink.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Observed scoop for ice is rinsed at the hand sink and placed back in service for use at ice machine.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed a written procedure for EPA approved disinfectant to eliminate Norovirus is not provided for events of vomit and/or diarrhea.

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

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

3 ptsCorrected: NoRepeat: No

Observed Time/Temperature Control for Safety (TCS) foods that are prepared and/or placed into cooler by portioning are not cooling adequately for safety by method. They placed in coolers that are not maintaining 41 degrees F or below.

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

Observed coolers do not all maintain temperatures of 41 degrees F or below.

Aug 1, 2023

Routine

Score: 904 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 Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below. (Rpt 1)

6-1C - proper cooling time and temperature

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

9 ptsCorrected: YesRepeat: No

Observed TCS foods are not cooling and/or did not cool adequately based on observed times and temperatures documented and discussion with person in charge (PIC).

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

Observed cold holding units are not consistently maintaining 41 degrees F or below. (Rpt 1)

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

Observed dish machine does not have adequate sanitizer coming through the machine when checked. Dishes during inspection are being washed, rinsed, and sanitized at 3-compartment. Ensure dish machine is working prior to use.