THUMBS UP DINER received a B, scoring 82 out of 100, in a Cobb County food-service inspection on Jun 17, 2026. The official report lists seven findings. [1]
The inspector observed facility had the employee health policy on hand but none of them were signed. [2]
The inspector also observed facility is serving over easy eggs and steak to order without a proper consumer advisory. [3]
A separate finding described several foods stored at the prep top cooler and below that was holding above 41*F. [4]
The report marks four findings as corrected on site. [5]
Showing 7 of 7 findings
Observed facility had the employee health policy on hand but none of them were signed. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC had all the employees sign the health policy EHS was able to see them all signed Corrected On-Site.
Code 511-6-1.03(2)(o)
Observed facility had the employee health policy on hand but none of them were signed. C/A Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf COS: PIC had all the employees sign the health policy EHS was able to see them all signed Corrected On-Site. New Violation.Official report · Item 2-2A ↗
Observed facility is serving over easy eggs and steak to order without a proper consumer advisory. The advisory is written in cursive and mixed with allergen disclosure.
Code 511-6-1-.04(7)(e)
Observed facility is serving over easy eggs and steak to order without a proper consumer advisory. The advisory is written in cursive and mixed with allergen disclosure. C/A The Advisory must be typed in All CAPITAL LETTERS, and at a minimum 8 point font, in a contrasting color to the menu background."CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASEYOURRISKOFFOODBORNEILLNESS,ESPECIALLYIFYOUHAVECERTAINMEDICAL CONDITIONS. COS: Facility has 30 days to correct the violation correct by: New Violation. Correct By: 07/17/2026Official report · Item 5-2 ↗
Correct by
Observed several foods stored at the prep top cooler and below that was holding above 41*F. Observed spring mix in the cooling drawer #4 in the main kitchen with a temperature above 41*F C/A Time/Temperature Control for Safety Food, Hot and Cold Holding.
Code 511-6-1.04(6)(f)
Observed several foods stored at the prep top cooler and below that was holding above 41*F. Observed spring mix in the cooling drawer #4 in the main kitchen with a temperature above 41*F C/A 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food at the prep top was allowed to be rapidly cooled in the WIC and the spring mix was discarded Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed pork sausage patties and chicken sausage standing at the grill area with a temperature way below 135*F. Upon talking to manager EHS was informed that the sausage is taken from the fridge and place on top of the grill without re-heating it to 165*F Observed country gravy and chicken sausage gravy in a hot water bath holding below 135*F in the main kitchen on top of the grill C/A Time/Temperature Control for Safety Food, Hot and Cold Holding.
Code 511-6-1.04(6)(f)
Observed pork sausage patties and chicken sausage standing at the grill area with a temperature way below 135*F. Upon talking to manager EHS was informed that the sausage is taken from the fridge and place on top of the grill without re-heating it to 165*F Observed country gravy and chicken sausage gravy in a hot water bath holding below 135*F in the main kitchen on top of the grill C/A 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was discarded Corrected On-Site. New Violation.Official report · Item 6-1B ↗
Observed a cooling drawer with a gap at the bottom of the unit C/A Maintenance and Operation. (a) Good Repair and Proper Adjustment.
Code 511-6-1.05(6)(a)
Observed a cooling drawer with a gap at the bottom of the unit C/A Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Correct New Violation. Correct By: 06/27/2026Official report · Item 15A ↗
Correct by
Observed both of the sanibuckets in the main kitchen with a concentration of sanitizer of 0ppm QAC C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device COS: Buckets were changed and the sanitizer was tested at 200ppm Corrected On-Site.
Code 511-6-1.05(6)(p)
Observed both of the sanibuckets in the main kitchen with a concentration of sanitizer of 0ppm QAC C/A Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device COS: Buckets were changed and the sanitizer was tested at 200ppm Corrected On-Site. New Violation.Official report · Item 15B ↗
Observed the fire suppression nozzles above the grill/stove area in the main kitchen with a grease/dust build-up. C/A 3.
Code 511-6-1.05(7)(a)2,3
Observed the fire suppression nozzles above the grill/stove area in the main kitchen with a grease/dust build-up. C/A 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Fire nozzles must be kept clean to ensure grease does not drip onto the food on the stove and cause contamination New Violation.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jun 17, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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