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Sabor a Puebla Bar & Grill, located at 4131 E 1st St, Blue Ridge, GA 30513, received a score of 62 points out of a possible 100 points during their 08/11/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. CFSM and kitchen staff are not knowledgeable on basic food safety practices/standards and multiple critical violations that have potential to cause serious foodborne illnesses were observed. 511-6-1-.03(3)(d) – Certified Food Safety Manager Responsibility The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.
Violation #2:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed uncovered raw chicken stored above uncovered raw beef in reach-in cooler on cook line. Also observed raw steak and chorizo stored above ready-to-eat (RTE) foods in walk-in cooler. Raw meats must be stored based on final cook temperature; meats with higher final cook temperatures must be stored below meats with lower final cook temps. COS by properly storing.
Violation #3:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed numerous items in walk-in freezer and walk-in cooler stored uncovered. Uncovered food items in freezer were covered in frost/ice. Also observed queso in warmer left uncovered while not in active use. Food items must be covered when not in active use. COS by discarding frozen items and covering the remaining items.
Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee pull thermometer out of pocket and temp food without first sanitizing the probe. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) Before using or storing a food temperature measuring device. COS by Health Authority providing employee with alcohol pads. Health Authority recommends purchasing alcohol pads.
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed: 1. All time/temperature control for safety (TCS) foods in walk-in cooler being cold held above 41°F. Ambient temperature of unit was ~48°F with the temperature of TCS foods ranging between 47-59°F. 2. TCS foods in prep top unit (to right of expo window) being cold held above 41°F. Unit is working however, kitchen is fairly hot, which is most likely to cause of the temperature abuse. Ambient temperature of unit must be lowered. 3. Salsa being cold held above 41°F on ice due to a poor ice bath being used. TCS foods must be cold held at 41°F or below. COS by discarding all TCS foods in walk-in and moving items in prep top to freezer to rapidly cool. Ice was added to salsa. NOTE: when cold holding food items on ice the ice water must come up to the highest level of food in the container. An effective ice bath is ~80% ice and 20% water.
Violation #7:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed: 1. Cooked peppers and onions being hot held at 84°F on counter 2. Queso being hot held at 119°F in warmer 3. Broth being hot held at 127°F on stove TCS foods must be hot held at 135°F or above. COS by reheating queso and broth. Onions and peppers were discarded.
Violation #8:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed beans prepared around 11:30am not cooled to at least 70°F within 2 hours of reaching 135°F due to poor cooling methods. Beans were left sitting on counter in back stove area. Temperature of beans were 107°F at 2:38pm. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed chemicals stored in spray bottles that were not labeled. This was mentioned on previous inspection but was not corrected. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS by labeling.
Violation #10:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed buckets of citrus fruits stored in floor of bar area. Also observed frozen meats and other foods on floor in walk-in freezer. Food shall be protected from contamination by storing the food at least 6 inches (15 cm) above the floor.
Violation #11:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed gaskets and door handle of walk-in cooler (WIC) in disrepair. Also observed WIC door not self-closing and door being left ajar. Must address issue.
Violation #12:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed excessive ice buildup in walk-in freezer. Must address.
Violation #13:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed cove basing throughout front and back kitchen in complete disrepair. Also observed damaged flooring in WIC, outside of WIC, and near back door. All areas must be addressed.
Violation #14:
18 – insects, rodents, and animals not present
511-6-1.07(2)(m) – outer openings protected (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed sizable opening at bottom of back doors near spices. All doors should be tight fitting to prevent entry of pests. Door sweep must be added to back door.
Violation #15:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed two live roaches crawling above prep top unit in main kitchen. Employee staff are aware of roach issue and stated that they have had pest control come out. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Must have pest control to service within 72 hours and increase frequency until issue is resolved.
Additional remarks:
Discussed items to correct:
1. Employee health policy forms must be read and signed by all employees. Health Authority will email English and Spanish versions of form. Forms are verified during every inspection.
2. Must have vomit & diarrhea procedure or kit. Disinfectant must be EPA registered and effective against Norovirus.
3. Fish in reduced oxygen packages (ROP) must be removed from package prior to thawing if statement is on packaging (tilapia).
4. Soap may not be put in sanitizer bottles unless followed by rinse with water and a final sanitize. Bleach and water alone will be sufficient in spray bottles. Concentration must be 50-100 ppm. Employees must use test strips to verify.
5. Unfinished wood in bar and kitchen must be replaced or painted over with a washable paint. Unfinished wood is not easily cleanable which is why it is not permitted for use in food service establishments.
6. Shelves in WIC are extremely rusted. Must replace.
7. Cardboard may not be used as a barrier in kitchen. Must remove.
8. Utensils must be stored faced down on storage shelves.
9. Must have another CFSM for someone who actively oversees kitchen within 30 days. The current person listed does not oversee kitchen as he is front of house manager.
*Reinspection will be conducted within 10 days. Failure to receive a satisfactory score will result in facility being asked to close until necessary training/corrections can be made. Please use inspection report as a guide to get deficiencies corrected.
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