DOUCEUR DE FRANCE received a B, scoring 87 out of 100, in a Cobb County food-service inspection on Jun 29, 2026. The official report lists three findings. [1]
The inspector observed items on ice on main kitchen counter top (yogurt, blue berries, strawberries, and mixed fruit) uncovered. [2]
The inspector also observed shelled eggs, Swiss cheese, and sliced tomatoes in small prep top holding above 41F. [3]
A separate finding described hashbrown cakes (contains cheese and egg) cooling on rack below oven initial temp 9:37 at 91F and re-tempted at 10:23 85F. [4]
The report marks three findings as corrected on site. [5]
Showing 3 of 3 findings
Observed items on ice on main kitchen counter top (yogurt, blue berries, strawberries, and mixed fruit) uncovered. Observed salt, butter, pepper on cook line on counter tops left uncovered.
Code 511-6-1.04(4)(c)1(iv)
Observed items on ice on main kitchen counter top (yogurt, blue berries, strawberries, and mixed fruit) uncovered. Observed salt, butter, pepper on cook line on counter tops left uncovered. Observed 4 pitchers of water in FS by hostess station left uncovered. Observed several baked good items in WIF left uncovered. C/A- storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS- Items all covered with plastic wrap or lids. Corrected On-Site. New Violation.Official report · Item 4-2A ↗
Observed shelled eggs, Swiss cheese, and sliced tomatoes in small prep top holding above 41F. All items were over filled and not sitting completely in the prep top unit.
Code 511-6-1.04(6)(f)
Observed shelled eggs, Swiss cheese, and sliced tomatoes in small prep top holding above 41F. All items were over filled and not sitting completely in the prep top unit. Observed hollandaise sauce, bechamel, and butter on cook like counter tops sitting above 41F. C/A-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 COS- Items discarded. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed hashbrown cakes (contains cheese and egg) cooling on rack below oven initial temp 9:37 at 91F and re-tempted at 10:23 85F. Item began cooling at 9:15am per PIC.
Code 511-6-1.04(6)(d)
Observed hashbrown cakes (contains cheese and egg) cooling on rack below oven initial temp 9:37 at 91F and re-tempted at 10:23 85F. Item began cooling at 9:15am per PIC. C/A- Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS- Item moved to WIC for rapid cooling Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jun 29, 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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