Georgia › Cobb County › Austell
SOUTH COBB DINER
5850 LOVE ST , AUSTELL, GA 30168 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on August 10, 2026, scoring 65/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 82. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (August 19, 2026): Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B82August 19, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Observed raw shelled eggs stored behind shredded cheese in the prep top cooler in the main kitchen. Observed raw beef patty stored above whole cut steak in the cooler drawer in the main kitchen. Observed raw fish stored above RTE sauces in the outdoor walk-in cooler. Observed raw bacon stored above cooked vegetable in the outdoor walk-in cooler. C/A: Food shall be stored by separating according to the minimum internal cooking temperature COS: Raw shelled egs moved to the front of the prep top cooler; raw fish and raw bacin moved to bottom shelves in the walk-in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several TCS foods (see asterisk items*) cold holding above 41f in the outdoor walk-in cooler. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS: Items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed stuffing and grean beans holding below 135f in the warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”U65August 10, 20267 violations
Inspectors recorded 7 violations, 7 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed gloved food employee grab raw shrimp, place shrimp on grill, take glove off, put new glove on, and touch utensils without washing hands at grill prep. Observed food employee grab raw chicken, place chicken on grill, and continue to touch utensils without changing gloves or washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles after working with raw foods. COS: Food employee washed hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw shelled eggs stored behind shredded cheese in the prep top cooler in the main kitchen. Observed raw bacon stored above RTE sauces and meatloaf; Raw beef stored above fish and sauces in the outdoor walk in cooler. Observed raw steak stored above cooked sausage and deli meats; and behind cut vegetable in the grill cooler drawers. C/A:Raw animal meats shall be stored according to minimum internal cooking temperatures. Raw animal meats shall be stored underneath ready to eat foods to prevent contamination. COS: Raw shelled eggs moved to front of cheese; raw steak moved to bottom of grill cooler drawer, raw bacon moved below RTE foods, raw beed moved below RTE foods.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several TCS foods (see asterisk* items) cold holding above 41f in the prep top cooler and prep top cooler 2 in the main kitchen and outdoor walk-in cooler. COS: Lettuce and cheese prepped within 2 hours: placed in walk-in cooler to cool to 41f. All other items discarded. C/A: TCS foods shall be maintained at 41f or below when cold holding. COS:.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed several TCS foods (see asterisk items) holding below 135f in the steam well and warmer cabinet in the main kitchen. C/A: TCS foods shall be maintained at 135f or higher when hot holding. COS: Black eyed peas reheated to 207f. All other items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed food employee wash several knives with soap and water, rinse the knives, then stored the knives for clean-in use, without sanitizing. C/A: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in Hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above 2. Hot water mechanical operations by being cycled through equipment that is set up as specified under subsections (6)(e), (l), and (m) of this Rule and achieving a utensil surface temperature of 160ºF (71ºC) as measured by an irreversible registering temperature indicator; P or 3. Chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under subsection (6)(n) of this Rule. Contact times shall be consistent with those on EPA-registered label use instructions by providing: (i) Except as specified under paragraph 3(ii) of this subsection, an contact time of at least 10 seconds for a chlorine solution specified under subsection (6)(n)1 of this Rule; P (ii) A contact time of at least seven seconds for a chlorine solution of 50 ppm that has pH of 10 or less and a temperature of at least 100ºF (38ºC) or a pH of 8 or less and a temperature of at least 75ºF (24ºC); P (iii) A contact time of at least 30 seconds for other chemical sanitizing solutions; P or (iv) A contact time used in relationship with a c.
−4 points · Cited as “511-6-1.05(8)(b) - hot water and chemical-methods(p)”PIC could not provide written procedures for vomit and fecal clean-up. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed black residue build-up on the blade of the can opener located on a prep table in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”A94May 27, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving employee health and cleaning & sanitizing.
Did not observe employee health policy in place. Was not able to verify food employees were informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed back shelves of main kitchen with buildup of grime. Bulk containers observed with buildup of food debris.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”A93May 28, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving cleaning & sanitizing and menu & labeling.
Observed no chlorine sanitizer being automatically dispensed in glasswasher in bar area.
−1 point · Cited as “511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)”Observed eggs not disclosed as an item that can be served raw or undercooked on menu. Observed a steak that is disclosed as being cooked to order not asterisked on menu.
−4 points · Cited as “511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked”Observed shelves near 3-compartment sink in main kitchen with debris. Observed debris on nonfood contact surfaces of utensil holders in the serving line.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B87November 20, 20232 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and menu & labeling.
OBSERVED TURKEY SANDWICH MEAT, BOILED EGGS, CHICKEN SALAD, COLESLAW, AND RAW SHELLED EGGS STORED IN PREP TOP COOLER IN MAIN KITCHEN COLD HOLDING ABOVE 41F. OBSERVED BUTTER PACKAGE STORED ON COUNTER IN FRONT FOOD SERVICE AREA COLD HOLDING ABOVE 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”OBSERVED EGGS NOT BEING DISCLOSED AS AN ITEM THAT CAN BE SERVED RAW/UNDERCOOKED. OBSERVED STEAK MENU ITEM REQUIRING A DISCLOSURE NOT ASTERISKED TO CONSUMER ADVISORY FOOTNOTE.
−4 points · Cited as “511-6-1-.04(7)(e) - consumer advisory provided for raw/undercooked”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-033-003951. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.