Georgia › Dekalb County › Stonecrest
C & N JAMAICAN RESTAURANT
6768 BROWNS MILL ROAD, SUITE 400 , STONECREST, GA 30038 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 4, 2026): Inspectors recorded 3 violations, 2 of them critical, involving handwashing & hygiene and 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.
B89August 4, 20263 violations
Inspectors recorded 3 violations, 2 of them critical, involving handwashing & hygiene and temperature control.
Observed no hand drying device at handwashing station in main kitchen upon entry. COS. Napkins were provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed TCS foods (rice, jerk chicken) in reach-in coolers not date-marked or have common name of food listed. PIC reported items were made one day prior to inspection. COS. Items were date marked. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Facility has unpaid permit fee.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”A92February 6, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed multiple TCS foods (pasta, jerk wings) in reach-in coolers not date-marked or have common name of food listed. PIC reported items were made one day prior to inspection. COS. Items were date marked. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed foil being used to wrap shelves in main kitchen. PIC advised to remove foil from shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”This inspection deducted 8 points, but only 5 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A93July 11, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed multiple TCS foods (alfredo sauce, pasta, curry sauce) in reach-in coolers not date-marked or have common name of food listed. PIC reported items were made three days prior to inspection. COS. Items were date marked. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed foil being used to wrap shelves in main kitchen. PIC advised to remove foil from shelves. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”A90January 2, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene and temperature control.
Observed no soap at handwashing stations in main kitchen and bathroom. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS liquid soap was provided.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed multiple TCS food containers in reach-in coolers not date-marked or have common name of food listed. Advised PIC to obtain sticker labels in order to list name and date that food was prepared. Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Facility has unpaid permit fee.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”Observed utensils used for the steam table stored in stagnant water reading at 78°F. If utensils will be stored in water the temperature must be 135°F (57°C) or above. COS utensils were removed from stagnant water and sent to be washed.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A91June 20, 20243 violations
Inspectors recorded 3 violations, 2 of them critical, involving handwashing & hygiene and menu & labeling.
Observed no paper towels at handwash stations inside bathroom and at front food service area. Hand drying device must be provided at all handwashing stations at all times.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed buckets used to store chemicals (Chlorine Bleach and liquid soap) without labeling. Containers of poisonous or toxic materials shall bear a legible manufacturer's label.
−4 points · Cited as “511-6-1.07(6)(a) - original container-id info (pf)”Upon entrance, facility did not have the most recent food service inspection displayed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (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 FS044-890257. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.