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BLESSINGS RESTAURANT receives C in DeKalb County health inspection

Inspected

6118 COVINGTON HWY STE A & B LITHONIA, GA 30058

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BLESSINGS RESTAURANT received a C, scoring 70 out of 100, in a DeKalb County food-service inspection on Sep 2, 2026. The official report lists 16 findings. [1]

Inspection score

70/100Grade COfficial inspection

Inspection summary

The inspector observed raw bacon (47F), raw cut chicken(44F), raw chicken wings(43F), shelled egg(44F), butter(44F) stored in the walk in cooler not maintaining a TCS food temp of 41F or below. The note records an on-site correction: “All items were discarded by PIC.” [2]

The inspector also observed spray bottles of bleach stored in main kitchen without common name labels. The note records an on-site correction: “Spray bottles were properly labeled.” [3]

A separate finding described multiple juice bottles stored in the front service reach in cooler without common name label. [4]

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

What inspectors found

Read the official report

Showing 16 of 16 findings

  1. Proper cold holding temperatures

    Item 6-1A
    Observed raw bacon (47F), raw cut chicken(44F), raw chicken wings(43F), shelled egg(44F), butter(44F) stored in the walk in cooler not maintaining a TCS food temp of 41F or below. COS: All items were discarded by PIC.
    Inspector’s full note

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

    Observed raw bacon (47F), raw cut chicken(44F), raw chicken wings(43F), shelled egg(44F), butter(44F) stored in the walk in cooler not maintaining a TCS food temp of 41F or below. COS: All items were discarded by PIC. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. Repeat Violation.
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

  2. Toxic substances properly identified, stored, used

    Item 8-2B
    Observed spray bottles of bleach stored in main kitchen without common name labels. COS: Spray bottles were properly labeled.
    Inspector’s full note

    Code 511-6-1.07(6)(a)

    Observed spray bottles of bleach stored in main kitchen without common name labels. COS: Spray bottles were properly labeled. C/A:511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  3. Food properly labeled; original container

    Item 10D
    Observed multiple juice bottles stored in the front service reach in cooler without common name label. Advised to add common name labels C/A:511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.
    Inspector’s full note

    Code 511-6-1.04(7)(c)

    Observed multiple juice bottles stored in the front service reach in cooler without common name label. Advised to add common name labels C/A:511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; New Violation. Correct By: 09/15/2026
    Official report · Item 10D ↗
    New violation

    Correct by

  4. Proper cooling methods used: adequate equipment for temperature control

    Item 11A
    Observed large pan of mac & cheese and large pan of raw chicken stored in the walk in cooler to cool with the lids on tight. COS: Lids were removed and PIC was advised on proper cooling methods.
    Inspector’s full note

    Code 511-6-1.04(6)(e)

    Observed large pan of mac & cheese and large pan of raw chicken stored in the walk in cooler to cool with the lids on tight. COS: Lids were removed and PIC was advised on proper cooling methods. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrected On-Site. New Violation.
    Official report · Item 11A ↗
    Corrected on siteNew violation

  5. Personal cleanliness

    Item 12B
    Observed the cook in main kitchen wearing fit bit while preparing raw food items in main kitchen. COS: Fitbit was removed and hands were washed before returning to work.
    Inspector’s full note

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

    Observed the cook in main kitchen wearing fit bit while preparing raw food items in main kitchen. COS: Fitbit was removed and hands were washed before returning to work. C/A: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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. Corrected On-Site. New Violation.
    Official report · Item 12B ↗
    Corrected on siteNew violation

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

    Item 14B
    Observed employee using a dry cloth to dry pans after washing. COS: Dishes were moved back to soiled side, washed, rinse and sanitized then placed on drain board to properly dry.
    Inspector’s full note

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

    Observed employee using a dry cloth to dry pans after washing. COS: Dishes were moved back to soiled side, washed, rinse and sanitized then placed on drain board to properly dry. C/A:511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) 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. Corrected On-Site. New Violation.
    Official report · Item 14B ↗
    Corrected on siteNew violation

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

    Item 15A
    Observed dry good stored in non food grade containers. Advised to purchase food grade plastic containers.
    Inspector’s full note

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

    Observed dry good stored in non food grade containers. Advised to purchase food grade plastic containers. C/A:511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. New Violation. Correct By: 09/15/2026
    Official report · Item 15A ↗
    New violation

    Correct by

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

    Item 15A
    Observed 3 steam tables not mounted to the floor. Advised to have repaired.
    Inspector’s full note

    Code 511-6-1.05(4)(c)

    Observed 3 steam tables not mounted to the floor. Advised to have repaired. C/A; 511-6-1.05(4)(c) - Fixed Equipment, Elevation or Sealing (C) (c) Fixed Equipment, Elevation or Sealing. 1. Except as specified in paragraph 2 of this subsection, floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch (15 centimeter) clearance between the floor and the equipment. New Violation. Correct By: 09/15/2026
    Official report · Item 15A ↗
    New violation

    Correct by

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

    Item 15A
    Observed the walk in cooler not self closing. Latch is in disrepair.
    Inspector’s full note

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

    Observed the walk in cooler not self closing. Latch is in disrepair. Advised to have repaired. C/A:511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 09/14/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  10. Equipment cleanliness

    Item 15C
    Observed fans in walk in cooler with heavy debris build up. Advised to have deep cleaned.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed fans in walk in cooler with heavy debris build up. Advised to have deep cleaned. C/A:511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 09/15/2026
    Official report · Item 15C ↗
    Repeat violation

    Correct by

  11. Equipment cleanliness

    Item 15C
    Observed the gasket in the reach in coolers unclean with black substance in between the grooves. Advised to have deep cleaned and increase cleaning frequency.
    Inspector’s full note

    Code 511-6-1.05(7)(d)

    Observed the gasket in the reach in coolers unclean with black substance in between the grooves. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 09/15/2026
    Official report · Item 15C ↗
    New violation

    Correct by

  12. Plumbing and drainage

    Item 16B
    Observed hand sink and vegetable sink plumbed without an air gap. Advised to have repaired.
    Inspector’s full note

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

    Observed hand sink and vegetable sink plumbed without an air gap. Advised to have repaired. C/A:511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P New Violation. Correct By: 09/15/2026
    Official report · Item 16B ↗
    New violation

    Correct by

  13. Plumbing and drainage

    Item 16B
    Observed mop sink, compartment 1 of the 4 compartment sink and meat sink in disrepair. Pipes are not attached to basin causing water to drain directly on to the floor.
    Inspector’s full note

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

    Observed mop sink, compartment 1 of the 4 compartment sink and meat sink in disrepair. Pipes are not attached to basin causing water to drain directly on to the floor. Observed the hand sinks not mounted to the wall. Advised to have repaired. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 09/04/2026
    Official report · Item 16B ↗
    New violation

    Correct by

  14. Physical facilities installed, maintained, and clean

    Item 17C
    Observed the air vent cover missing. Advised to have repaired.
    Inspector’s full note

    Code 511-6-1.07(2)(f),(g)

    Observed the air vent cover missing. Advised to have repaired. C/A:511-6-1.07(2)(f),(g) - Wall & Ceiling Coverings & Coatings; Wall & Ceiling Attachments (C) (g) Walls and Ceiling, Attachments. 1. Except as specified in paragraphs 2 of this subsection, attachments to walls and ceilings such as light fixtures, mechanical room ventilation system components, vent covers, wall mounted fans, decorative items, and other attachments shall be easily cleanable. 2. In a consumer area, wall and ceiling surfaces and decorative items and attachments that are provided for ambiance need not meet this requirement if they are kept clean. New Violation.
    Official report · Item 17C ↗
    New violation

  15. Physical facilities installed, maintained, and clean

    Item 17C
    Observed walls, ceilings, floors and baseboards under all sinks in main kitchen unclean with heavy debris build up. Advised to have deep cleaned and increase cleaning frequency.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed walls, ceilings, floors and baseboards under all sinks in main kitchen unclean with heavy debris build up. Advised to have deep cleaned and increase cleaning frequency. C/A: 11-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. New Violation. Correct By: 09/15/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  16. Adequate ventilation and lighting; designated areas used

    Item 17D
    Observed employee coffee cup and water bottle stored on prep top counter. COS: Water bottle and coffee cup were discarded by employee.
    Inspector’s full note

    Code 511-6-1.07(4)(b)

    Observed employee coffee cup and water bottle stored on prep top counter. COS: Water bottle and coffee cup were discarded by employee. Advised to sanitize prep top counter. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, and single-service and single-use articles are protected from contamination. Corrected On-Site. New Violation.
    Official report · Item 17D ↗
    Corrected on siteNew 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
    70/100C
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Sep 2, 2026

02 / Same facility Official inspection history

Inspection 57550026 · Facility 13007074

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57550026
Facility ID
13007074
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