Get notified by email when this case is updated.
Frogtown Cellars, located at 700 Ridge Point Dr, Dahlonega, GA 30533, received a score of 66 points out of a possible 100 points during their 10/23/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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 employee leave kitchen then re-enter without washing hands. Observed same employee change gloves without washing hands. Hands must be washed whenever employees enter the kitchen, change gloves, change tasks, after touching hands/face/clothing/personal items, and after using the bathroom. COS employee informed and hands were washed.
Violation #2:
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 multiple spices, cheese, sauce, etc. stored without lids. All items must be stored covered to prevent contamination. COS staff informed and items discarded
Violation #3:
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 items in the reach-in cooler that cooling proteins and cobblers were stored in with temperatures between 44-45 degrees F. Staff advised that placing warm items in a cooler can raise the temperatures of other items. COS items discarded. Observed multiple sauces/dressing in prep-top cooler overnight temping between 44-46 degrees F. COS staff informed and items discarded. Other items in the cooler were in range. Staff state items had not been on counters but that they had been in and out of that cooler. Top shelf of cooler was very full and could be inhibiting airflow to the bottom shelf where the sauces were stored. Advised staff to monitor temperatures in the cooler to ensure other items remain at temperature. Temp log given.
Violation #4:
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 brisket, chicken, pork, cobbler, and soup all prepared on 10/22/26 that did not reach target times and temperatures. Temperatures ranged from 45-56 on these items. COS staff informed and items discarded. Cooling methods discussed and temperature log given.
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: Yes
Inspector Notes: Observed food items prepared in-house or removed from original packaging without proper date marking. CA: all food items prepared in-house or removed from original packaging must have a prep date, commercial manufacturer best by date, or 7-day expiration date. COS items discarded or date marks added as appropriate.
Violation #6:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed ready-to-use knives with debris. Observed in-use tongs with debris and stored waist-height on a cart handle in a tight area where employees can brush against them. Observed panini press with excessive debris. COS staff informed and items moved to dish-pit and/or cleaned.
Violation #7:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed food and physical debris build-up on walls of downstairs kitchen near hand sink and vegetable prep sink as well as on floors and walls of both upstairs and downstairs dishpits. Observed food and physical debris on table and shelf below Lamber dishmachine in upstairs dishpit, on roof of upstairs microwave, in reach-in-freezer and two reach-in-coolers in downstairs kitchen nearest the stairs. CA: All nonfood contact surfaces must be cleaned with sanitizer as often as necessary to prevent debris build-up. Repeat violation- facility advised that a deep clean is needed and that a closing list or cleaning chart could be beneficial.
Violation #8:
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 what appeared to be rodent droppings in one of the downstairs dry storage areas. Facility advised.
Additional remarks:
CFSM expires 2030.
All food in freezers hard frozen.
Facility uses a sous vide machine to cook proteins. Per staff items are cooked, cooled, then removed from packaging. Facility advised on vacuum sealing limitations. and requirement to mark items with a date and time prepared for items in sous-vide packaging.
All dishmachines are hot water sanitizing and reach 180 degrees F.
CLICK HERE to read the full report