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T'S BRUNCH BAR receives A in Cobb County health inspection

Inspected

2860 CUMBERLAND MALL STE 1615 ATLANTA, GA 30339-6373

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T'S BRUNCH BAR received an A, scoring 91 out of 100, in a Cobb County food-service inspection on Jun 23, 2026. The official report lists four findings. [1]

Inspection score

91/100Grade AOfficial inspection

Inspection summary

The report states: “FACILITY HAS ONLINE MENU THAT HAS ITEMS SERVED RAW OR UNDERCOOKED WITH INCORRECT DISCLOSURE STATEMENT AND NO ASTERISKS C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.” [2]

The inspector also observed COOKED SHRIMP STORED IN COOLER DRAWERS FOR USE IN GRILL PREP AREA WITH A PREP DATE OF 6/15. [3]

A separate finding described KNIVES STORED IN BETWEEN EQUIPMENT DURING PAUSE IN FOOD PREPARATION IN MAIN KITCHEN AT PREP TOP COOLER C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the… [4]

The report marks two findings as corrected on site. [5]

What inspectors found

Read the official report

Showing 4 of 4 findings

  1. Raw-food consumer advisory

    Item 5-2
    FACILITY HAS ONLINE MENU THAT HAS ITEMS SERVED RAW OR UNDERCOOKED WITH INCORRECT DISCLOSURE STATEMENT AND NO ASTERISKS C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The…
    Inspector’s full note

    Code 511-6-1-.04(7)(e)

    FACILITY HAS ONLINE MENU THAT HAS ITEMS SERVED RAW OR UNDERCOOKED WITH INCORRECT DISCLOSURE STATEMENT AND NO ASTERISKS C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. FACILITY HAS 10 DAYS TO CORRECT ONLINE MENU New Violation. Correct By: 07/03/2026
    Official report · Item 5-2 ↗
    New violation

    Correct by

  2. Date marking and disposition

    Item 6-2
    OBSERVED COOKED SHRIMP STORED IN COOLER DRAWERS FOR USE IN GRILL PREP AREA WITH A PREP DATE OF 6/15. OBSERVED STRAWBERRY AND OG WAFFLE MIX IN WIC WITH PREP DATES OF 6/14 IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7 DAY SHELF LIFE COS: ALL FOOD ITEMS DISCARDED Corrected On-Site.
    Inspector’s full note

    Code 511-6-1.04(6)(h)

    OBSERVED COOKED SHRIMP STORED IN COOLER DRAWERS FOR USE IN GRILL PREP AREA WITH A PREP DATE OF 6/15. OBSERVED STRAWBERRY AND OG WAFFLE MIX IN WIC WITH PREP DATES OF 6/14 IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7 DAY SHELF LIFE COS: ALL FOOD ITEMS DISCARDED Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  3. Utensil storage

    Item 14A
    OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT DURING PAUSE IN FOOD PREPARATION IN MAIN KITCHEN AT PREP TOP COOLER C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the…
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    OBSERVED KNIVES STORED IN BETWEEN EQUIPMENT DURING PAUSE IN FOOD PREPARATION IN MAIN KITCHEN AT PREP TOP COOLER C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: KNIVES REMOVED AND PLACED IN WAREWASHING AREA Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  4. Utensil, equipment and linen storage

    Item 14B
    OBSERVED PANS STORED STACKED WHILE WET IN MAIN KITCHEN C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2.
    Inspector’s full note

    Code 511-6-1.05(10)(a)

    OBSERVED PANS STORED STACKED WHILE WET IN MAIN KITCHEN C/A: After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation.
    Official report · Item 14B ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 1

Official history ↗
  1. This report
    91/100A
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jun 23, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57536939
Facility ID
12999053
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked