Wavez Caribbean Bakery And Restaurant in Snellville receives a 63% on their recent health inspection

Wavez Caribbean Bakery And Restaurant, located at 3300 Centerville Hwy, Suite 601 in Snellville, received a score of 63 points out of a possible 100 points during their 02/17/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(l), (n)Today’s unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
1-2A: .03(2)No person in charge present within facility upon arrival. There must be a person in charge on the premises of the food service establishment at all times. (Pf)

Violation #3:
1-2B: .03(3)(a)Facility does not have an active CFSM. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf)

Violation #4:
2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that employees are aware of employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

Violation #5:
2-2D: .07(3)(a)Observed no soap at back hand sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Corrective Actions: Hand soap was placed.

Violation #6:
2-2D: .07(3)(b)Observed no paper towels at front or back hand sink. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf)
Corrective Actions: Paper towels were placed at both sinks.

Violation #7:
4-2A: .04(4)(c)1(iv)Observed several food items being stored directly on rack without protection or uncovered in stand-up coolers and freezer. ex. fish, squash, chicken, cut carrots) Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

Violation #8:
4-2B: .05(7)(a)1Observed an accumulation of debris on the insides of stand-up coolers/freezer. Observed an accumulation of debris on cooking equipment and dishes being stored as clean throughout facility. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #9:
6-1B: .04(6)(f)Observed several time/temperature as a safety control (TCS) foods being held below 135 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P)
Corrective Actions: All items were reheated to at least 165 to be placed on hot hold.

Violation #10:
8-2B: .07(6)(g)Observed ajax powder being used to wash pots. Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer’s use directions included in labeling, and, for a pesticide, manufacturer’s label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P)
Corrective Actions: Employee was told to discontinue use, then to rewash, rinse, and sanitize pots.

Violation #11:
10D: .04(4)(d)Observed multiple containers of unidentifiable foods being stored without a label. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

Violation #12:
11D: .05(3)(g)Employee not able to provide a thermometer to temp TCS foods. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

Violation #13:
12A: .04(4)(q)Observed food being stored directly on ground in walk in freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Violation #14:
14A: .04(4)(k)Observed several scoops being stored with handles in direct contact with food items. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C)

Violation #15:
15A: .05(1)(i)Shelving is in a state of disrepair due to rust and extreme wear. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

Violation #16:
15C: .05(7)(a)2,3Observed an accumulation of dust and debris on equipment and shelving throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Violation #17:
17C: .07(5)(n)Observed several pieces of unused equipment being stored within the facility. Observed harborage conditions in storage rooms within the facility. All areas must be free and clear of unused items preventing proper cleaning and storage. Al unused equipment must be removed from the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used. (C)

Additional remarks:
All cold holding and hot holding temperatures were in compliance unless otherwise noted.
***A follow up inspection will occur within 10 days.
***Ensure to correct all violations
***An additional routine inspection will occur within a year.

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