VALDOSTA, Ga. (WALB) - On this week’s edition of Restaurant Roundup, James McClain and his son, Christopher McClain, owners of the Fish Trap, joined to discuss the popular food truck in Valdosta.

McClain explains how the Fish Trap was started.

“This is my son, Christopher McClain. He started the Fish Trap, it’s something he’s been wanting to do since a child, he loves seafood. And so we got into it, that’s what we’ve been doing since 2025.”

The Fish Trap serves an array of seafood, including snow crabs, blue crabs, low-country boils, fried fish and fried shrimp, to name a few.

McCain and his team were not surprised by their perfect score on their food service inspection because of their personal philosophy relating to serving customers.

“If we [aren’t] going to eat it ourselves, we [aren’t] going to feed it to nobody else.

Aside from maintaining food service safety standards, McClain also prioritizes creating a hospitable environment.

“Sanitation and customer service to us is everything, it’s one of the best things that it could be... and just being able to see the people smile, that’s the greatest thing ever, to know that what you’re doing is making a difference”.

Food storage in a food truck is much different from that of a traditional restaurant, which has more space for storing items that need to be refrigerated.

“I try not to put [any] more on that truck than I know I’m gonna sell that day”.

McClain’s goal is to ensure that there is enough food on the truck, but not too much to the point where they are throwing too much away.

“We don’t save [anything], we throw it away, so what we don’t sell that night, it goes,” McClain said.

Being in a confined space, especially in varying weather conditions, can be difficult, but McClain is passionate about what he does, which makes working in those conditions easier.

“It kind of gets hot, but it is what it is. It’s a job, but we love what we do. We’re built for it.”

McClain said there is a new flavor the Fish Trap is bringing to Valdosta, and he hopes community members come out to try it Saturday, March 14.

“We’re bringing it out this Saturday, March 14th, at 607 East Park Avenue. Y’all come check it out”.

>> Click here to view last week’s Restaurant Roundup. <<

Below is a list of restaurants that have been inspected in the last week (March 2 through March 9) in South Georgia:

Restaurants from this week’s food service inspection included:

1. Harvest Moon
   1. Infractions
      1. Violation of Code:[511-6-1.04(6)(f)]Observed TCS food (tomatoes) not being held at 41 degree Fahrenheit on the prep top cooler.
      2. Violation of Code:[511-6-1.05(7)(a)2,3]Observed the microwave and fryer not clean to sight or touch.
      3. Violation of Code:[511-6-1.06(5)(o),(p)]Observed the dumpster missing a drain plug.
      4. Violation of Code:[511-6-1.07(2)(a)] Observed the walls, ceiling and floors in the kitchen area not free from an accumulation of debris.
2. Austin’s Firegrill
   1. Infractions
      1. Violation of Code:[511-6-1.04(4)(c)1(iv)]Observed TCS food such as ice cream, scallops and tomatoes stored uncovered in coolers and a walk-in freezer.
      2. Violation of Code:[511-6-1.04(5)(d)]Observed facility using a noncontinuous cooking procedure for chicken wings without an approved written procedure.
3. Bianca’s
   1. Infractions
      1. Violation of Code:[511-6-1.04(4)(c)1(iv)]Observed container of sauce and container of brown sugar stored uncovered.
      2. Violation of Code:[511-6-1.04(7)(d)]Observed no allergy disclosure in the facility for customers to view.
4. Kumo Hibachi and Sushi Restaurant
   1. Infractions
      1. Violation of Code:[511-6-1.04(4)(c)1(iv)]Observed Tempura batter mix in a silver pan not covered with a string of hair in it in main kitchen area.
      2. Violation of Code:[511-6-1.05(7)(b)]Observed white prep boards being used to cut raw meats with visible stains and cuts that are not cleanable.
      3. Violation of Code:[511-6-1-.04(7)(e)]Observed no consumer advisory for all raw/undercooked food items.
      4. Violation of Code:[511-6-1.05(6)(r)]Observed a single-use Liquid Margarine container being used to store ginger sauce in the reach-in cooler.
      5. Violation of Code:[511-6-1.05(3)(h),(i),(j)]Observed no chlorine test strips readily accessible at the 3-compartment sink in the kitchen area.
      6. Violation of Code:[511-6-1.07(2)(a)]Observed an accumulation of water on the floor in the walk-in cooler.
5. Rancho Grande Mexican Grill & Cantina
   1. Infractions
      1. Violation of Code:[511-6-1.05(7)(b)]Observed black build-up under the lid in the ice bin in the bar area.
      2. Violation of Code:[511-6-1.03(5)(j)]Observed an employee handling food with proper hair restraint.
      3. Violation of Code:[511-6-1.05(7)(a)2,3]Observed an accumulation of grease on black pipes under the vent hood in the kitchen area.
6. Fiesta Mexicana of Douglas
   1. Infractions
      1. Violation of Code:[511-6-1.04(6)(c)]Observed pork loins being thawed in a bucket. Meat must be thawed under running water at less than 70 degrees, thawed inside a cooling unit, or by cooking methods.  New Violation.
      2. Violation of Code:[511-6-1.05(7)(a)2,3]Observed the bottom of the microwave soiled with food debris. Need to increase cleaning frequency. New Violation.
7. The Fish Trap
8. Azalea City Creamery

Below, you can find the food service inspection document for each restaurant covered in this week’s report:

Harvest Moon

Austin’s Firegrill

Bianca’s

Kumo Hibachi & Sushi Restaurant

Rancho Grande Mexican Grill and Cantina

Fiesta Mexicana of Douglas

The Fish Trap

Azalea City Creamery

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