Captain D’s Seafood in Brunswick receives a 49% on their recent health inspection

Captain D’s Seafood, located at 161 Altama Connector in Brunswick, received a score of 49 points out of a possible 100 points during their 02/24/2026 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?: No
Repeat: No
Inspector Notes: Observed during the course of this inspection that the facility was found in violation of proper handwashing technique, proper sanitizer levels at the 3 comp sink, proper monitoring of food temps in storage as well as proper monitoring of contaminated food in the walk in cooler. CA: Glynn EH instructs upper management and ownership to ensure that all active management and the “Person in Charge” (PIC) are properly trained in their responsibilities as it relates to preventing foodborne illness. Upper Management and ownership need to ensure that “PIC’s” understand that monitoring the conditions in the facility and performing corrective actions are their primary responsibility.

Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed during the course of this inspection that a staff member took a cell phone call with gloves on and a staff member arrived to work and both attempted to perform food prep duties without washing their hands and using new gloves. COS: Glynn EH instructed staff members to properly wash their hands and apply new gloves before engaging in food prep activities. CA: Glynn EH instructs management to train staff that any time they touch a source of contamination such as an cell phone, or first arrive to work, and any time they re-enter the kitchen from performing other task that they need to wash their hands and apply new gloves before beginning to work with food.

Violation #3:
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?: No
Repeat: No
Inspector Notes: Observed during the course of this inspection that a staff member was eating a full plate of food in the drive thru food service area while serving guest. CA: Glynn EH instructs management to train staff that food is only to be consumed in the designated areas separate from food prep and service areas.

Violation #4:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed during the course of this inspection that the facility handwashing sink in the main kitchen and women’s restroom either weren’t supplied paper towels(Kitchen) or couldn’t properly dispense the paper towels(Restroom). COS: Glynn Eh instructed PIC to supply supplemental paper towels. Management complied. CA: Glynn Eh instructs management to ensure that all handwashing sinks in the facility are supplied paper towels for hand drying.

Violation #5:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed during the course of this inspection that the facility had a container of Mayonnaise in the walk in cooler that had mold like buildup on the inner surface of the lid and the container. COS: Mayo was discarded. CA: Glynn EH instructs management to ensure that all foods provided to guest or used as ingredients for dishes are safe for use and discarded if found not to be.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed during the course of this inspection that the facility 3 compartment sink was not properly dispensing sanitizer(0ppm). The sanitizer container was “Bone Dry”. COS: Management supplied a new container of sanitizer and Glynn EH verified the concentration. CA: Glynn EH instructs management to ensure that sanitizer machines are properly supplied sanitizer and the concentration is appropriate for the chemical. (Quat 150-200ppm is ideal)

Violation #7:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed during the course of this inspection that the facility had an laminated instructional manual detailing food prep activities in the main kitchen that displayed significant old food buildup on it. CA: Glynn EH instructs management to ensure that all food contact surfaces/equipment are clean to sight and touch as well as sanitary.

Violation #8:
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: Yes
Inspector Notes: Observed during the course of this inspection that the facility had a reach in cooler holding fish filets above 41 deg f. COS: Glynn Eh instructed staff to discard out of temp foods. Staff complied. CA: Glynn Eh instructs management to not use the reach in cooler unit until repairs are made and it is capable of storing TCS food items such as fish filets at temps of 41 deg f or below.

Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(c) – storage, separation (p)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed during the course of this inspection that the facility had multiple buckets of sanitizer cloths and solution on the tops of counters/prep top cooler as well as a container of magic erasers containing chemicals stored above single use wipes and handwashing soap stored over “Bag In Box” drink packages and “Gorilla Glue” on top of a cut glove. COS: Chemicals were relocated when identified. CA: Glynn EH instructs management to ensure that all potentially toxic chemicals are stored in areas where they do not pose a contamination risk to food, equipment, prep areas, and single service items.

Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed during the course of this inspection that the facility had multiple non food contact surfaces of equipment that displayed significant buildup of old food residues and mold-like buildup on them such as the walk in cooler fan blade guards, and shelving in the walk in cooler and throughout the main kitchen and dining room. CA: Glynn EH instructs management to ensure that non food contact surfaces of equipment are cleaned often enough to prevent the buildup of old food residues and mold-like buildup.

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