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Mr. Krabs Hut, located at 11347 Tara Blvd in Hampton, received a score of 62 points out of a possible 100 points during their 05/04/2026 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 the establishment without a food allergy awareness training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Food allergy awareness includes describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic reaction. Discussed with the PIC the importance of food allergy training and to provide a food allergy awareness training to the Health Authority to upon request.
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 food employee handle cellphone, don gloves, and proceed to handle fryer basket without handwashing in between. Also observed employee come into the facility from the outside and then proceeded to handle clean utenisl near the 3-compartment sink. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: after touching bare human body parts other than clean hands and clean, exposed arms. COS: Had food employee cease prep and wash hands.
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(b) – cleaning procedure (p)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food employee wash hands with water at 74 degrees F. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms rinse under clean, running warm water. COS PIC washed hands at the designated hand wash sink.
Violation #4:
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 several TCS food items (2 containers of raw chicken breast, 1 container of raw shrimp, 1 container of raw calamari, and 1 container of raw chicken wings in PTC #2 cold holding in the temperature danger zone. Also observed in PTC #1 in the main kitchen a container of snow crabs cold holding in the temperature danger zone. TCS foods shall properly cold hold at 41 degrees F or below. COS: PIC placed items in the WIC for proper cooling.
Violation #5:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple chemical bottles stored underneath the 3-compartment sink in the main kitchen not labeled with 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. Ensure that all chemical bottles are labled with common name.
Violation #6:
10D – food properly labeled; original container
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed multiple sauce bottles stored unlabeled throughout the kitchen area. Advised PIC 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. Discussed proper labeling on working containers when removed from its original packaging.
Violation #7:
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: Yes
Inspector Notes: Observed cooked on the counter in the WIC in the main kitchen multiple items (raw shrimp, raw scallop, raw chicken wings, and cooked sausage) cooling tightly covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee loosely covered all items in the WIC for proper cooling.
Violation #8:
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 in the main kitchen, PTC #1 with an ambient temperature of 48.4 degrees F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule. Ensure that proper ambient temperature is reached at PTC #1 in the main kitchen.
Violation #9:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(6)(d),(e) – warewashing equipment, cleaning frequency; warewashing machines, manufacturers’ operating instructions (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the mechanical dish machine not in use and reading a chemical sanitization of 0 ppm Cl. Warewashing Machines, Manufacturers’ Operating Instructions. 1. A warewashing machine and its auxiliary components shall be operated in accordance with the machine’s data plate and other manufacturer’s instructions. Ensure that dish machine is operable and has a chemical sanitization of 50-100 ppm Cl. Discussed with PIC to utilize the 3rd compartment of the 3-compartment sink for proper sanitization of equipment.
Violation #10:
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 light entry at back screen door of main kitchen. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Discussed with PIC to close back door to prevent visible light entry.
Additional remarks:
Observed employee health agreement forms, vomit/fecal clean up procedures, and shellstock tags.
Advisements:
-ensure that personal belongings in designated area
-ensure that scoops with handles are used
-ensure easily cleanable material is used to cover shelving.
Assisted by: Z Robow
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