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Crystal Lake Restaurant receives B in Henry County health inspection

Inspected

100 CRYSTAL LAKE BLVD HAMPTON, GA 30228

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Crystal Lake Restaurant received a B, scoring 80 out of 100, in a Henry County food-service inspection on Oct 29, 2026. The official report lists eight findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

Inspection purpose: Routine

The inspector observed the location with no CFSM (Certified Food Safety Manager) within the facility. [2]

The inspector also observed multiple produce items (oranges, green peppers, blueberries, and black berries) within reach-in cooler and walk-in cooler molding. [3]

A separate finding described utensils in drawer with stuck on food and grease accumulation and interior of dish machine with accumulation. [4]

The report marks one finding as corrected on site. One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Food protection manager

    Item 1-2B
    Observed the location with no CFSM (Certified Food Safety Manager) within the facility. A food safety manager certification must be obtained within 30 days.
    Inspector’s full note

    Code 511-6-1.03(3)(a)

    Observed the location with no CFSM (Certified Food Safety Manager) within the facility. A food safety manager certification must be obtained within 30 days. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation.
    Official report · Item 1-2B ↗
    New violation

  2. Food condition

    Item 3-1C
    Observed multiple produce items (oranges, green peppers, blueberries, and black berries) within reach-in cooler and walk-in cooler molding. PIC started the process of discarding items.
    Inspector’s full note

    Code 511-6-1.04(1)

    Observed multiple produce items (oranges, green peppers, blueberries, and black berries) within reach-in cooler and walk-in cooler molding. PIC started the process of discarding items. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected On-Site. New Violation.
    Official report · Item 3-1C ↗
    Corrected on siteNew violation

  3. Food-contact surface sanitation

    Item 4-2B
    Observed utensils in drawer with stuck on food and grease accumulation and interior of dish machine with accumulation. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed utensils in drawer with stuck on food and grease accumulation and interior of dish machine with accumulation. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation.
    Official report · Item 4-2B ↗
    New violation

  4. Equipment design and condition

    Item 15A
    Observed prep top cooler leaking onto the floor. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation.
    Inspector’s full note

    Code 511-6-1.05(6)(a)

    Observed prep top cooler leaking onto the floor. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. New Violation.
    Official report · Item 15A ↗
    New violation

  5. Warewashing facilities and test strips

    Item 15B
    Observed chlorine test strip for dish machine expired. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration.
    Inspector’s full note

    Code 511-6-1.05(6)(p)

    Observed chlorine test strip for dish machine expired. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. New Violation.
    Official report · Item 15B ↗
    New violation

  6. Equipment cleanliness

    Item 15C
    Observed interior of cabinet containing beer kegs with liquid accumulation and interior of prep-top cooler lid with brown accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces.
    Inspector’s full note

    Code 511-6-1.05(7)(d)

    Observed interior of cabinet containing beer kegs with liquid accumulation and interior of prep-top cooler lid with brown accumulation. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.
    Official report · Item 15C ↗
    Repeat violation

  7. Facility maintenance and cleanliness

    Item 17C
    Observed grease accumulation on wall behind fryers, holes on wall behind prep sink and hole behind fryer. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed grease accumulation on wall behind fryers, holes on wall behind prep sink and hole behind fryer. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf New Violation.
    Official report · Item 17C ↗
    New violation

  8. Ventilation and lighting

    Item 17D
    Observed excessive dust and rust accumulation on vents throughout the facility. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents.
    Inspector’s full note

    Code 511-6-1.07(2)(j)

    Observed excessive dust and rust accumulation on vents throughout the facility. 511-6-1.07(2)(j) - Heating, Ventilation, Air Conditioning, System Vents, designed to prevent contamination (C) (j) Heating, Ventilating, Air Conditioning, System Vents. Heating, ventilating, and air conditioning systems shall be designed and installed so that make-up air intake and exhaust vents do not cause contamination of food, food-contact surfaces, equipment, or utensils. New Violation.
    Official report · Item 17D ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    80/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Henry County · Oct 29, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Henry County
Inspection ID
57560089
Facility ID
12986426
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Henry County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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