Raw meats stored over veggies. Two Warner Robins eateries get C inspections

A Warner Robins restaurant scored a “C” for “marginal compliance” in part for storing raw meats above vegetables at its routine inspection in May.

Also, a new Warner Robins coffee shop got a “C” on its routine inspection partly due to cream cheese and other foods stored in a prep top cooler above the required temperature for food safety, according to what was reported in the state health department’s online portal Tuesday.

Both establishments improved their scores to “A’s” at their required follow-up inspections.

State Environmental Health inspectors assign grades based on how many points are deducted from 100.

Restaurants and other food establishments that receive either a “C” for “marginal compliance” or a failing “U” for “unsatisfactory performance” on a routine inspection are required to have follow-up inspections, which usually take place within 10 days of the routine inspection.

What went awry at the routine health inspections?

Saigon Bowl

Saigon Bowl at 810 Ga. 96, Suite 600, received a 70 for a “C” at its routine inspection May 5. The restaurant improved its score with a 90, an “A,” for “food safety excellence” at its required follow-up inspection May 8.

At Saigon Bowl’s routine inspection, the person in charge could not provide any type of employee’s health documentation to ensure all employees are aware of foodborne illnesses, according to the inspection report.

Other violations included:

• Several raw meats were stored above vegetables inside the reach-in cooler, and raw eggs were stored above ready-to-eat sauces and vegetables inside the walk-in cooler. The issue was the potential for cross contamination.
• Raw meat was being thawed on the drain board of the prep sink and not under water. Instead, it should have been completely submerged under running water at water temperature of 70 degrees or below as required.
• There were no paper towels at the front handwashing sink as required.
• A bucket was stored inside the handwashing sink in the main kitchen. Handwashing sinks are required to be accessible at all times.
• No sanitizer was being dispensed from the dishwashing machine as required.
• The baffle, a cover or dispenser nozzle usually made of plastic, inside the ice machine had a brown and orange organic buildup.
• Numerous food items were stored directly on the floor inside the walk-in freezer instead of at least six inches above the floor as required.

At its prior inspections, Saigon Bowl received an 84 for a “B” on its follow-up inspection Dec. 14, 2025 after scoring a 72 for a “C” at its routine inspection Dec. 1, 2025; a 100 for an “A” at its routine inspection July 23, 2025; and a 100 at its initial inspection May 15, 2025, prior to opening, according to what was reported in the state health department’s online portal.

Red Owl Coffee Company

Red Owl Coffee Company at 1272 South Houston Lake Road scored a 75 for a “C” at its first routine inspection since opening earlier this year. The coffee shop bounced back with a 100 for an “A” at its required follow-up inspection on May 19.

At Red Owl Coffee Company’s routine inspection, no person in charge was present during its operation when inspected, according to the inspection report.

Other violations included:

• An employee could not provide in a verifiable method that all food service employees are aware of foodborne illnesses.
• Cream cheese, strawberry cream cheese, sliced cheddar and sliced turkey inside the prep top cooler were all above the required temperature for food safety.
• The frappe base inside a dispenser was above the temperature required for food safety.
• Grits inside a crock pot were below the required temperature for food safety.
• Chemical bottles in the main kitchen were not labeled as required.
• Chemical bottles were stored incorrectly near customers’ food items and single service items throughout the facility.
• The restaurant lacked a required clean-up procedure/kit in the event of a bodily fluid situation.
• Flies were observed inside the main kitchen.
• The front door near the road was not closing completely and there was an air gap at the back door.
• Employee items were incorrectly stored near customer items in different areas of the facility.

At its sole prior inspection, Red Owl Coffee Company scored a 100 at its initial inspection March 19 prior to opening.

How did other eateries in Warner Robins, Centerville, Bonaire, Kathleen, and Perry fare?

Most restaurants, bars, food trucks and other eateries earned “A’s” on routine inspections from May 1-29, with nearly 40 earning perfect scores of 100. No inspections were conducted on May 30 and 31st, a Saturday and Sunday.

A half dozen restaurants earned “B’s” while none earned a “C” or a “U” for the reporting period.

How it works

State Environmental Health inspectors assign grades based on how many points are deducted from 100, with scores at 69 and below considered failing.

An “A” is given for a score between 90 and 100 and denotes “food safety excellence.” A score of 80 to 89 is considered “satisfactory compliance” for a grade of “B,” while a “C” is given for “marginal compliance” based on a score of 70-79. A “U” for “unsatisfactory compliance” is given when a restaurant scores 69 or less.

Restaurant inspections are designed to protect public health. The Telegraph reviews inspection reports monthly.