Fayetteville Restaurant Fails Health Inspection

If you eat at Southern Fire Kitchen in Fayetteville, here’s what you should know: the restaurant scored a 60 on its Aug. 7 health check. Inspectors flagged unsafe food temps, cross-contamination, and missing safety paperwork.

🔎 What’s Happening: The state inspector cited 17 violations, including several high-risk issues tied to foodborne illness.

• Key problems: raw meat stored over lettuce and cooked foods; hot foods below 135 F; cold foods above 41 F; no certified food safety manager posted; no proof workers were trained to report illness; no allergen disclosure on menus; employee drinks and belongings stored over food; utensils kept in lukewarm water; no sanitizer test strips.

🍽️ What It Means For You: A 60 is a failing score in Georgia and triggers a follow-up visit. The inspector found food held too warm or too cool, raw meat stored above ready-to-eat food, and missing proof of staff food safety training and health reporting. If you dine here, look for the current score posted near the door and consider waiting for a re-check.

⚠️ Between The Lines: The most serious issues were corrected on the spot or set on a 4-hour discard plan, but others were not. Without a certified manager and clear health rules, problems can return when inspectors leave.

🧭 The Big Picture: Georgia scores food service from 0 to 100. Below 70 is unsatisfactory and requires a quick re-inspection. Temperature control and cross-contamination are the fastest ways for germs to spread. Fixing systems—training, labeling, and daily checks—matters as much as tossing a bad batch of food.

Southern Fire Kitchen Fayetteville, LLC

185 NEW HOPE RD STE D, FAYETTEVILLE, GA 30214

📞 (470) 658-7791

Permit Type: Food Service

Permit Number: FSP-056-001157

Last Inspection Score: 60 (on 08-07-2025)

ℹ️ For More Information: (943) 209-8057

Inspection Summary

Date: 08-07-2025

Purpose: Routine

Score: 60

Inspector: Joseph Addison

Total Violations: 19

Key Violations

• Improper food storage and separation
• Lack of certified food safety manager documentation
• Improper employee drink storage
• Food contact surface contamination
• Improper hot and cold holding temperatures
• Missing allergen disclosure
• Personal cleanliness issues (jewelry, etc.)
• Wet wiping cloths stored improperly
• Failure to post inspection report
• In-use utensils stored incorrectly
• Lack of sanitizer test strips
• Employee belongings stored with food

The Sources: Georgia Department of Public Health.