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AMERICAN DELI scored 62; newer inspection records 81

Inspected

375 N DESHON ROAD, SUITE C STONE MOUNTAIN, GA 30087

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AMERICAN DELI received a U, scoring 62 out of 100, in a DeKalb County food-service inspection on Jul 28, 2026. The official report lists nine findings. [1]

Inspection score

62/100Grade UOfficial inspection

Inspection summary

The report states: “There must be a person in charge on the premises of the food service establishment at all times.” [2]

The report states: “Responding To Contamination Events.” [3]

The report states: “Packaged and Unpackaged Food - Separation, Packaging, and Segregation.” [4]

The report marks three findings as corrected on site. Four findings are marked as repeat violations. [5]

A newer inspection in our records, dated Aug 10, 2026, lists 81 out of 100, grade B. The findings above belong to the Jul 28, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 9 of 9 findings

  1. PIC present, demonstrates knowledge, performs duties

    Item 1-2A
    There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection no person in charge was present.
    Inspector’s full note

    Code 511-6-1.03(2)

    There must be a person in charge on the premises of the food service establishment at all times. At the time of inspection no person in charge was present. Owner is advised that a person in charge must be present during all hours of food preparation and service Repeat Violation.
    Official report · Item 1-2A ↗
    Repeat violation

  2. Response procedures for vomiting & diarrheal events

    Item 2-2E
    Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.
    Inspector’s full note

    Code 511-6-1.03(6)

    Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. At the time of inspection there was no written procedures provided for the EPA registered disinfectant provided at the establishment. Documentation for written procedures were provided for owner to complete and email to inspector by 8/4/26. Repeat Violation. Correct By: 08/04/2026
    Official report · Item 2-2E ↗
    Repeat violation

    Correct by

  3. Food separated and protected

    Item 4-1A
    Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

    Packaged and Unpackaged Food - Separation, Packaging, and Segregation. Food shall be protected from cross contamination by: Separating raw animal foods during storage, preparation, holding, and display from: Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables. At the time of inspection raw ready to eat mushrooms were observed stored directly next to raw whiting in walk in cooler in kitchen. Corrected on Site:Food worker stored mushrooms above raw fish and was advised to store foods according to internal cooking temperature. Storage poster was provided in english and spanish. Corrected On-Site. Repeat Violation.
    Official report · Item 4-1A ↗
    Corrected on siteRepeat violation

  4. Proper cold holding temperatures

    Item 6-1A
    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.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    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. At the time of inspection multiple Time/Temperature Control for Safety Foods (TCS) tested above 41F for more than one hour in prep top cooler in kitchen as per food workers statement. SEE ** IN TEMP lOG. All tcs foods were relocated to the walk in cooler. Ambient temperature of unit tested at 61F. Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  5. Proper hot holding temperatures

    Item 6-1B
    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.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    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. At the time of inspection, cooked chicken wings tested at 96F in deep fryer basket above fryer in kitchen.As per foodworker's statement, food item was cooked, removed from oil and left above deep fryer one hour prior to inspection. Corrected on Site: Food worker reheated food item to 209F and used for customer's order. Corrected On-Site. New Violation.
    Official report · Item 6-1B ↗
    Corrected on siteNew violation

  6. Utensils, equipment and linens: properly stored, dried, handled

    Item 14B
    Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required.
    Inspector’s full note

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

    Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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. At the time of inspection food contact equipment was observed double stacked wet on shelf above three compartment sink in kitchen. Owner is advised to allow equipment and utensils to air dry or dry with dry disposable towels before double stacking to prevent any form of contamination of the food contact surfaces. Repeat Violation. Correct By: 07/28/2026
    Official report · Item 14B ↗
    Repeat violation

    Correct by

  7. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

    Item 15A
    Good Repair and Calibration. Ambient air temperature,shall be maintained in good repair and be accurate within the intended range of use.
    Inspector’s full note

    Code 511-6-1.05(6)(q)1&3

    Good Repair and Calibration. Ambient air temperature,shall be maintained in good repair and be accurate within the intended range of use. At the time of inspection the ambient air temperature measured for 20 minutes tested at 61F for Prep top cooler in kitchen.. Owner is advised to have said unit serviced by a licensed refrigeration technician and send invoice to inspector by 7/30/26. All TCS food were relocated to the walk in cooler. New Violation. Correct By: 07/30/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  8. Hot and cold water available; adequate pressure

    Item 16A
    Water Supply, Capacity; Pressure(g) Capacity: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment.
    Inspector’s full note

    Code 511-6-1.06(1)(g),(h)

    Water Supply, Capacity; Pressure(g) Capacity: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water. At the time of inspection, no hot water nor running water was provided at hot water faucet at three compartment sink in kitchen. Owner is advised to have faucet repaired by a licensed plumber and send invoice to inspector via email by 7/31/26. New Violation. Correct By: 07/31/2026
    Official report · Item 16A ↗
    New violation

    Correct by

  9. Adequate ventilation and lighting; designated areas used

    Item 17D
    Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.At the time of inspection ventilation hood filters and walls were observed with an accumulation of grease above cooking equipment in kitchen.
    Inspector’s full note

    Code 511-6-1.05(3)(d)

    Ventilation Hood Systems, Adequacy. Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings.At the time of inspection ventilation hood filters and walls were observed with an accumulation of grease above cooking equipment in kitchen. As per hood cleaning company information, hood cleaning was scheduled for 7/20/2026. Owner is advised to have hood cleaned by a licensed hood cleaning company and send invoice to inspector by 7/31/2026. New Violation. Correct By: 07/31/2026
    Official report · Item 17D ↗
    New violation

    Correct by

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

Inspection history 2

Official history ↗
  1. Newer record
    81/100B
    Report
  2. This report
    62/100U
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Jul 28, 2026

02 / Same facility Official inspection history

Inspection 57543783 · Facility 12300684

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57543783
Facility ID
12300684
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 DeKalb 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