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Captain D’s, located at 201 Merchants Square, Dallas, GA 30132, received a score of 59 points out of a possible 100 points during their 09/14/2026 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: Observe PIC unable to perform duties due to risk factor violations: Employee handwashing, Protection from contamination (glove-use), proper sanitizing of food contact surfaces, cold/hot holding of TCS Foods, and datemarking. CA: PIC must ensure compliance with all risk factor violations.
Violation #2:
1-2B – certified food protection manager
511-6-1-.03(3)(d) – certified food safety manager responsibility
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed CFSM not performing responsibilities by lack of supervising/instructing food service employees in the techniques of sanitary food handling and proper maintenance of the facility, and by not assessing training needs of food service employees and requesting training as needed. CA: CFSM must ensure food employees are trained in duties directly related to their position.
Violation #3:
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 taking a smoke break outside of facility, return to front food service area, and begin taking orders, and handling to-go sauces at drive thru window without washing hands upon re-entering facility. CA: Food employees shall clean their hands and exposed portions of their arms immediately after engaging in activities that contaminate the hands. COS: Employee was instructed to stop and wash hands.
Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(n)1 – gloves, use limitation (single use gloves) (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee wearing single-use gloves wash dishes at 3 vat sink, then with same gloves, proceed to place raw frozen fish into fryer without washing hands or donning new gloves. CA: single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Employee was instructed to stop. Employee washed hands and donned new gloves before continuing. Food items were discarded.
Violation #5:
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 multiple microwaves in main kitchen area with built up debris, ice chute in lobby with soil accumulation, and food slicer stored clean with built up food debris in prep area. CA: Equipment, food-contact surfaces, and utensils shall be maintained clean to sight and touch. Employee moved slicer into dish area. Equipment to be cleaned by correct by date.
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 employee wipe down food trays with sanitizer towel from a sanitizer bucket reading at 0ppm. Manufacturer’s recommended level is 150-400ppm. CA: Food contact surfaces to be cleaned with sanitizer at manufacturer’s recommended level. COS: Sanitizer was remade to proper concentration, and trays were re-sanitized.
Violation #7:
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 container of individual butter packets stored on counter in drive-thru area holding at a temperature above 41F. Employee stated butter had been on counter since open (greater than 4 hours). CA: Cold TCS food items to be maintained at 41F or below. COS: Employee discarded butter.
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: No
Inspector Notes: Observed lettuce stored on prep top cooler holding at a temperature greater than 41F. PIC stated lettuce was prepared less than 4 hours ago. CA: Cold TCS food items are to be maintained at 41F or below. COS: PIC placed in walk in cooler to rapidly cool.
Violation #9:
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 chicken batter and fish batter holding at a temperature greater than 41F. CA: Cold TCS food items to be maintained at 41F or below. COS: PIC discarded food product due to small quantities. Discussed starting TPHC procedures.
Violation #10:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed multiple TCS food items (catfish, fried pollock, fried chicken tenders) stored under heat lamp at a temperature less than 135F. CA: Hot TCS food items to be maintained at 135F or above. COS: PIC chose to discard food items.
Violation #11:
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 multiple baked potatoes, and container of mac & cheese stored in walk in cooler without datemark label. PIC stated items had been in cooler for a couple of days. CA: RTE TCS food items 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 for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: PIC discarded food items.
Additional remarks:
Items actively cooling to reach temperature in allotted time frame.
PIC- Person In Charge
CA- Corrective Action
COS- Corrected On Site
TPHC – Time as A Public Health Control
CFSM – Certified Food Safety Manager
RTE- Ready-To-Eat
TCS- Time/Temeprature Conrtol for Safety
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