Georgia › Paulding County › Douglasville
GREY BIRD CAFE
2874 RIDGE RD , DOUGLASVILLE, GA 30134 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on May 15, 2026, scoring 65/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 100. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (May 26, 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.
A100May 26, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
U65May 15, 20268 violations
Inspectors recorded 8 violations, 6 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw chicken stored on top of ready to eat foods in prep top cooler. COS: Food shall be protected from cross contamination by separating raw animal foods during storage.
−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 multiple breakfast biscuits (chicken, egg, & cheese, egg & cheese, bacon & egg) holding at a temperature less than 135F in front display case.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Person in charge failed to demonstrate knowledge of proper food storage by cook temp, proper cook temperatures, proper hot and cold holding temperatures, date marking procedures, personal hyenine regulations, and proper sanitization of food contact surfaces. COS: Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. Update: 5/26/2026 PIC demonstrated knowledge at follow up.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed handwashing sink being used for purposes other than hand washing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed open bag of lettuce and open bag of cheese held longer than 24 hours without date mark. COS: 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.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed no sanitizer test strips in facility.
−1 point · Cited as “511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)”Observed employee handling food without hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed most recent inspection report not posted in facility.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”A100April 13, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B83November 17, 20254 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control, management & training and handwashing & hygiene.
Observed multiple containers of site-made masala, sauteed onions, and cooked beef/ veggies holding at a temperature greater than 41F in reach in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple breakfast biscuits (chicken, egg, & cheese, egg & cheese, bacon & egg) holding at a temperature less than 135F in front display case.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed no certified food safety manager employed at facility.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed no hand drying provision at hand sink in front food service area.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”A100November 5, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100September 18, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
B84August 23, 20249 violations
Inspectors recorded 9 violations, 3 of them critical, involving food storage, cleaning & sanitizing and temperature control.
Observed raw fish stored directly above cooked casserole Segregation.
−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 dark matter on baffle of ice machine Equipment, Food-Contact Surfaces,& Utensils.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Facility failed to have test strips for testing dishwasher and 3 compartment sink Testing Devices.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed raw beef stored directly above cooked foods Segregation.
−9 points · Cited as “null”Observed food debris on bottom shelf of prep table Nonfood-Contact Surfaces.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed debris on speed rack Nonfood-Contact Surfaces.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed debris on gasket of WIC Nonfood-Contact Surfaces.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed heavy build of grease along back and sides of stove Cleaning.
−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)”Observed failure to have proper coving along base boards in main kitchen Floor Covering, Mats & Duckboards.
−1 point · Cited as “511-6-1.07(2)(e) - floor covering, mats & duckboards (c)”B87December 18, 20233 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control.
Observed time/temperature control for safety foods in WIC reading above 41°F. Raw whole turkey at 46 F, shredded cheese at 45 F, ambient air at 47 F, lettuce at 47 F, ready to eat chicken at 46 F, and mac n cheese at 45 F. Cold hold temp is 41°F or below. PIC moved foods to another cooler. PIC placed a work order for a WIC and should be repaired by 12/19/23.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed test strips expired and no evidence of testing sanitizer solution strength. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC Placed order.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed several employees in the kitchen with jewelries. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employees removed jewelries.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (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 FSP-110-000800. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.