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MAIN MOON RESTAURANT receives C in DeKalb County health inspection

Inspected

5765 ROCKBRIDGE ROAD, SUITE A-50 STONE MOUNTAIN, GA 30087

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MAIN MOON RESTAURANT received a C, scoring 70 out of 100, in a DeKalb County food-service inspection on Aug 3, 2026. The official report lists seven findings. [1]

Inspection score

70/100Grade COfficial inspection

Inspection summary

The report states: “511-6-1.03(5)(c) - When to Wash.” [2]

The report states: “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.” [3]

The report states: “511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance.” [4]

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

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Handwashing

    Item 2-1B
    511-6-1.03(5)(c) - When to Wash. After using the toilet room.
    Inspector’s full note

    Code 511-6-1.03(5)(c)

    511-6-1.03(5)(c) - When to Wash. After using the toilet room. At the time of inspection person in charge was observed using the toilet and failed to wash their hands after leaving the toilet and returning to kitchen to fry chicken wings for customer service. Person in charge washed their hands at the hand wash sink in kitchen and continued to prepare fried chicken wings. Corrected On-Site. New Violation.
    Official report · Item 2-1B ↗
    Corrected on siteNew violation

  2. Management knowledge, responsibilities, reporting

    Item 2-2A
    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. At the time of inspection, the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.
    Inspector’s full note

    Code 511-6-1.03(2)(o)

    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. At the time of inspection, the PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Person in charge was provided with documentation to be sent to inspector via email by 8/10/2026. New Violation. Correct By: 08/10/2026
    Official report · Item 2-2A ↗
    New violation

    Correct by

  3. Handwashing

    Item 2-2D
    511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance. Using a Handwashing Sink.1.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance. Using a Handwashing Sink.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 hand washing. At the time of inspection hand wash sink in kitchen was observed blocked by mop bucket placed directly in front of said sink and by one serving spoon placed into said sink. Corrected on Site: Mop bucket with mop and serving spoon were removed by person in charge. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Food protection

    Item 4-2A
    511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered. 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.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered. 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. At the time of inspection multiple food items in prep top cooler were observed uncovered. Person in charge was advised to cover said food items. Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  5. Food-contact surfaces: cleaned & sanitized

    Item 4-2B
    511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils. Cleaning of Equipment and Utensils.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils. Cleaning of Equipment and Utensils. Equipment, Food-Contact Surfaces, and Utensils.1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. At the time of inspection food storage containers were observed not sanitized after being washed and rinsed by food worker. Person in charge was advised demonstrate to food worker how to adequately wash, rinse and sanitize food storage containers and to re wash, rinse and sanitizer containers observed not sanitized. New Violation. Correct By: 08/10/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  6. Time as a public health control: procedures and records

    Item 6-1D
    511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) Time as a Public Health Control. Time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) Time as a Public Health Control. Time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify. At the beginning of inspection fried chicken wings were observed on food storage rack tested at 177F in kitchen and as per person in charge statement food was stored on said rack to cool before placing into walk in cooler.Upon retesting for proper cooling methods, labels start times were placed on storage containers with no end times and establishment did not first provided written procedures in advance to use time as as public health control. Person in Charge was advised to reheat said food items and re-start the cooling procedure for said food items. Time as a public health control was discussed with person in charge and documentation was provided. Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  7. Proper date marking and disposition

    Item 6-2
    511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. At the time of inspection multiple ready to eat food items were observed not date marked in prep top cooler and walk in refrigerator. As per person in charge statement, food items were placed into saud units two days prior to inspection. Person in charge was advised to date mark said food items by end of day 8/3/2026 and send pictures to inspector via email. New Violation. Correct By: 08/03/2026
    Official report · Item 6-2 ↗
    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 1

Official history ↗
  1. This report
    70/100C
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Aug 3, 2026

02 / Same facility Official inspection history

Inspection 57544730 · Facility 12293475

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57544730
Facility ID
12293475
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