ORIENTAL CAFE received a U, scoring 52 out of 100, in a Cobb County food-service inspection on Jul 9, 2026. The official report lists 12 findings. [1]
The report states: “1.” [2]
The report states: “1.” [3]
The report states: “1.” [4]
The report marks eight findings as corrected on site. Five findings are marked as repeat violations. [5]
A newer inspection in our records, dated Jul 16, 2026, lists 80 out of 100, grade B. The findings above belong to the Jul 9, 2026 inspection. [6]
Showing 12 of 12 findings
1. Observed employee rub bare hands on clothing and several visibly soiled surfaces in kitchen then handle food on cookline in main kitchen.
Code 511-6-1.03(5)(c)
1. Observed employee rub bare hands on clothing and several visibly soiled surfaces in kitchen then handle food on cookline in main kitchen. 2. Observed employee wipe hands on soiled apron and return to handling food on cookline in main kitchen. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS: Employees washed hands, food discarded, surfaces sanitized. Corrected On-Site. Repeat Violation.Official report · Item 2-1B ↗
1. Observed only hand-wash sink in main kitchen blocked by pushcart and inaccessible for use.
Code 511-6-1.06(2)(o)
1. Observed only hand-wash sink in main kitchen blocked by pushcart and inaccessible for use. 2. Observed dishes stacked in sink of only hand-wash sink in main kitchen. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Cart moved and dishes moved, sink accessible. *3rd consecutive violation - Facility must implement new storage location for pushcart and dishes immediately. EHS and PIC discussed new area and stored cart in area.* Corrected On-Site. Repeat Violation.Official report · Item 2-2D ↗
1. Observed raw pooled eggs stored above ready to eat sauces and vegetable in lower compartment of prep top cooler in main kitchen.
Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)
1. Observed raw pooled eggs stored above ready to eat sauces and vegetable in lower compartment of prep top cooler in main kitchen. 2. Observed raw beef stored behind cooked chicken and lo mein pasta horizontally in top compartment of prep top cooler in main kitchen. 3. Observed cut cucumber stored between and in contact with raw fish in 2-door prep cooler in front food service sushi area. C/A: Ready to eat foods, fruits, and vegetables must be stored above raw foods to prevent cross contamination. COS: Items rearranged; cucumber discarded. Corrected On-Site. New Violation.Official report · Item 4-1A ↗
Observed several food items along counters (TPHC foods), in prep top cooler, and on pushcart (spices and mixes) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered.
Code 511-6-1.04(4)(c)1(iv)
Observed several food items along counters (TPHC foods), in prep top cooler, and on pushcart (spices and mixes) stored uncovered, exposed to contamination in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All items covered. Corrected On-Site. New Violation.Official report · Item 4-2A ↗
Observed dishwasher wash dishes at 3-compartment sink with soap and store on dish rack as clean in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1.
Code 511-6-1.05(6)(n)
Observed dishwasher wash dishes at 3-compartment sink with soap and store on dish rack as clean in main kitchen. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall maintain a concentration within 50ppm-100ppm. COS: Chlorine sanitizer made at 100ppm; dishes rewashed and sanitized. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
1. Observed pink and black accumulation along interior deflector inside ice machine in front food service storage area.
Code 511-6-1.05(7)(a)1
1. Observed pink and black accumulation along interior deflector inside ice machine in front food service storage area. 2. Observed in-use knives stored in visibly soiled, encrusted crevice between prep top cooler and prep table in main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Knives and ice machine cleaned and sanitized. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
Observed several TCS foods (spring rolls, egg rolls, fried shrimp, fried boneless chicken) held on TPHC stored in food containers without discard times in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
Code 511-6-1.04(6)(i)
Observed several TCS foods (spring rolls, egg rolls, fried shrimp, fried boneless chicken) held on TPHC stored in food containers without discard times in main kitchen. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours, the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. COS: Food marked with discard times. Corrected On-Site. New Violation.Official report · Item 6-1D ↗
Observed employees preparing and handling food wearing bracelets on wrist in main kitchen. 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.
Code 511-6-1.03(5)(g)
Observed employees preparing and handling food wearing bracelets on wrist in main kitchen. 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. New Violation. Correct By: 07/12/2026Official report · Item 12B ↗
Correct by
Observed employee in main kitchen preparing and handling food without a hair restraint. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.
Code 511-6-1.03(5)(j)
Observed employee in main kitchen preparing and handling food without a hair restraint. C/A: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Repeat Violation. Correct By: 07/12/2026Official report · Item 12B ↗
Correct by
Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: 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.
Code 511-6-1.02(1)(d)
Observed non current DPH inspection report (score: 84) posted along front wall of facility. C/A: 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. New Violation. Correct By: 07/12/2026Official report · Item 13A ↗
Correct by
1. Observed live roaches on shelving above drink machine in front food service sushi bar and on shelving near server cooler in front food service area.
Code 511-6-1.07(5)(k)
1. Observed live roaches on shelving above drink machine in front food service sushi bar and on shelving near server cooler in front food service area. 2. Observed live German cockroaches along floor throughout main kitchen and inside package of single use containers and lids stored in main kitchen. 3.Observed large amount of flies inside main kitchen and in lobby of facility. 4. Observed dead German cockroaches along floor in main kitchen and behind posted signs on wall near hand sink in front food service area. C/A: Remove signs and equipment and clean all areas, eliminate harborage conditions, and increase/change pest control methods. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 2. Eliminating harborage conditions. *Facility currently has monthly pest control services with Cook's Pest Control. PIC must request additional pest control methods and applications to eliminate presence of German cockroaches and flies in facility IMMEDIATELY. Repeat Violation. Correct By: 07/12/2026Official report · Item 18 ↗
Correct by
Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means.
Code 511-6-1.07(2)(m)
Observed back exit door in main kitchen open and mesh screen curtain open allowing potential entry of pests into facility. C/A: if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: Mesh screen closed. Corrected On-Site. Repeat Violation. Correct By: 07/12/2026Official report · Item 18 ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jul 9, 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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