Eat More Empanadas Lake Lanier in Gainesville receives a 68% on their recent health inspection

Eat More Empanadas Lake Lanier, located at 5201 Browns Bridge Rd Ste 5 in Gainesville, received a score of 68 points out of a possible 100 points during their 02/23/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. PIC is responsible for ensuring employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling. Corrective Actions: EHS educated PIC on proper cooling methods.

Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed 3 opened plastic water bottles stored on shelf with dry goods. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Actions: PIC discarded plastic water bottles.

Violation #3:
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 raw chorizo stored above RTE foods (shredded mozzarella, tortillas, and shredded lettuce) in RIC. Observed raw pork stored above cooked rice; observed cooked rice container sitting on top of a container of raw beef; observed raw chicken stored next to raw shelled eggs; observed all raw animals foods mentioned stored above box of tortilla chips in RIC. Raw animal foods shall be stored in a manner that prevent cross contamination from RTE food and other raw animal foods. Corrective Actions: PIC rearranged foods so that cross contamination was prevented. EHs provided food storage order chart.

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 accumulation of mold-like substance on interior surfaces of ice machine. Food contact surfaces shall be cleaned in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Actions: PIC to clean ice machine at COB.

Violation #5:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers of raw pork, raw chicken, and raw beef stored in RIC with no date labels. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrective Actions: PIC stated all raw meats were prepped on 2/20/2026 and added date labels respectively.

Violation #6:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed containers of shredded beef cooling in RIF while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered containers to allow rapid cooling. See temperature log for cooling curve.

Violation #7:
14B – utensils, equipment and linens: properly stored, dried, handled
511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed clean containers stacked while wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: PIC separated containers so that air-drying could occur.

Violation #8:
14C – single-use/single-service articles: properly stored, used
511-6-1.05(10)(e)1&3 – single-service/single-use items stored 6″ off floor in clean, dry location (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed box of single-use soup containers and lids to be stored directly on the floor. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Corrective Actions: PIC moved the box of single-use soup containers to a protected location at least 6 inches above the floor.

Violation #9:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(1)(a) – materials, general requirements (p, c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed blocks of raw wood used to separate pans of empanadas in the deep freezer. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Actions: PIC removed and discarded blocks of raw wood.

Violation #10:
16C – sewage and waste water properly disposed
511-6-1.06(4)(h),(i) – approved sewage disposal; system; other liquid wastes and rainwater (p) (c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed riser lid to septic tank to be loose allowing potential escape of sewage gasses and unpermitted entry to the septic tank. An individual on-site sewage disposal system that is sized, constructed, maintained, and operated according to law. Corrective Actions: PIC to contact building owner to secure the lid to the septic tank.

Additional remarks:
CFSM(s): Karla Melendez exp. 3/15/2026
Hot Water Temperatures:
Hand Sink(s) = 104°F
3-Compartment Warewash Sink = 110°F
Pre-Rinse Sprayer at 3-Compartment Sink = 111°F
Mop Sink = 112°F
Employee Restroom Hand Sink = 86°F
Chlorine sanitizer solution concentration registered at 50-100 ppm in 3-compartment sink.
Facility has bleach with 7.5% sodium hypochlorite as an antimicrobial agent effective for use against norovirus.
*Inspected external area and observed septic tank riser lid to be loose.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
Note: Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority. Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
DB inspected with KS.
*see violations

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