Georgia › Dekalb County › Stone Mountain
RANYS COFFEE
4848 MEMORIAL DRIVE, SUITE C , STONE MOUNTAIN, GA 30083 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 21, 2026): no individual violations are recorded in the published data.
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.
U65September 21, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
This inspection deducted 35 points, but only 0 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
B82March 20, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control and management & training.
Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food cold held at greater than 41 degrees Fahrenheit.See *** in temp log. All food were observed in undercounter reach in refrigerator in front food prep and service area and as per person in charge statement food items were in said unit for six days. Ambient temperature was 47F. COS: All food items were voluntarily discarded and person in charge was advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector via email by 3/25/26 .
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. Observed Time/Temperature Control for Safety Food not held at 135 degrees Fahrenheit or above. See *** in Temp Log. All food items were observed in the steam table for one hour prior to inspection in the front food prep and service area.COS: Person in charge reheated all food items to 165F and them placed them back on the steam table.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Responding To Contamination Events. 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.Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events.COS : Provided documentation for written clean-up procedures for vomit/fecal events for Chlorox.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Food Temperature Measuring Devices.Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Observed there was not a suitable thermometer provided and/or readily accessible to measure the internal temperatures of food product. Person in charge was advised to obtain a suitable thermometer to measure the internal temperature of time/temperature controlled food items.
−3 points · Cited as “511-6-1.05(3)(g) - food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)”Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:in the food with their handles above the top of the food and the container;In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Observed bowls without a handle stored inside bulk containers of dried food items on food storage shelves. Person In Charge was advised to provide scoops with handles to prevent cross contamination.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A92February 27, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving menu & labeling and handwashing & hygiene.
Observed spices removed from original packaging placed into bulk and working containers without it bearing a label with its common name.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Upon arrival, observed employee's open water bottle stored next to brown sugar used for customer's coffee/tea.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed bowls and lids without a handle stored inside bulk containers.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”C71December 19, 202411 violations
Inspectors recorded 11 violations, 7 of them critical, involving management & training, employee health and handwashing & hygiene.
No person-in-charge of establishment. Person-in-charge arrived after being notified via telephone of inspection.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”Person-in-charge lacks knowledge of the five symptoms and six foodborne illnesses.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Upon arrival, observed handwashing cleanser not available at hand sink in main kitchen.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Upon arrival, observed blender stored inside hand sink basin located in main kitchen.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Upon arrival, observed hand drying provisions not available at hand sink in main kitchen.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Facility failed to provide clean-up procedures for vomit/fecal events but observed disinfectant(Chlorox) for vomit/fecal events.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed unclean knives(6) stored as clean on knife magnet. Observed unclean equipment and utensils unclean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Facility selling homemade pound cake that is not being prepared at facility. A woman is baking it at house, then brought to establishment to be sold.
−9 points · Cited as “511-6-1-.08(1)(k) - home prepare foods prohibited”Upon arrival, observed raw chicken and rice soaking in water stored directly on the floor in front near hand sink.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed holes in walls and ceilings in dry storage area.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed floors and walls unclean with debris.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”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 FS044-885991. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.