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VYBEZ RESTAURANT AND LOUNGE receives B in DeKalb County health inspection

Inspected

7300 STONECREST CONCOURSE LITHONIA, GA 30058

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VYBEZ RESTAURANT AND LOUNGE received a B, scoring 80 out of 100, in a DeKalb County food-service inspection on Sep 16, 2026. The official report lists five findings. [1]

Inspection score

80/100Grade BOfficial inspection

Inspection summary

The inspector observed glass plates and bowls stored as clean with dust and debris build up on the food contact surfaces. The note records an on-site correction: “Glass plates and bowls were moved to the dis pit to be washed properly.” [2]

The inspector also observed raw chicken wings(46F), Seasoned salmon(42F), raw shrimp(42F), cooked wings(43F), cooked rice(44F), Mashed potatoes(45F) prepared September 15th at 6:00pm stored in the walk in cooler to cool not reaching a TCS food temp of 41F within the 6hr time frame. [3]

A separate finding described sanitizer at the 3 compart sink reading 400+ ppm Quats. The note records an on-site correction: “Employee remade sanitizer solution to read 200ppm Quats.” [4]

The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]

6 points higher than the previous inspection in our records: 74/100 on Aug 19, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Food-contact surface sanitation

    Item 4-2B
    Observed glass plates and bowls stored as clean with dust and debris build up on the food contact surfaces. COS: Glass plates and bowls were moved to the dis pit to be washed properly.
    Inspector’s full note

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

    Observed glass plates and bowls stored as clean with dust and debris build up on the food contact surfaces. COS: Glass plates and bowls were moved to the dis pit to be washed properly. Advised PIC to increase cleaning frequency of ALL dishes. C/A:511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  2. Cooling time and temperature

    Item 6-1C
    Observed raw chicken wings(46F), Seasoned salmon(42F), raw shrimp(42F), cooked wings(43F), cooked rice(44F), Mashed potatoes(45F) prepared September 15th at 6:00pm stored in the walk in cooler to cool not reaching a TCS food temp of 41F within the 6hr time frame. COS: ALL ITEMS WERE DISCARDED BY PIC.
    Inspector’s full note

    Code 511-6-1.04(6)(d)

    Observed raw chicken wings(46F), Seasoned salmon(42F), raw shrimp(42F), cooked wings(43F), cooked rice(44F), Mashed potatoes(45F) prepared September 15th at 6:00pm stored in the walk in cooler to cool not reaching a TCS food temp of 41F within the 6hr time frame. COS: ALL ITEMS WERE DISCARDED BY PIC. PIC WAS EDUCATED ON PROPER COOLING METHODS. ADVISED TO REFRAIN FROM COOLING IN LARGE PANS. ADVISED PIC TO USE SMALL PORTIONS TO COOL AND REMOVED LIDS WHILE COOLING. C/A:511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. 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. P New Violation.
    Official report · Item 6-1C ↗
    New violation

  3. Toxic substance storage and use

    Item 8-2B
    Observed sanitizer at the 3 compart sink reading 400+ ppm Quats. COS: Employee remade sanitizer solution to read 200ppm Quats.
    Inspector’s full note

    Code 511-6-1.07(6)(g)

    Observed sanitizer at the 3 compart sink reading 400+ ppm Quats. COS: Employee remade sanitizer solution to read 200ppm Quats. Advised PIC to use test strips while preparing sanitizer solutions. C/A: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  4. Equipment cleanliness

    Item 15C
    Observed fans inside walk in coolers, walk in freezer and main kitchen unclean with debris build up on blade covers. Debris not blowing on and food items for sale.
    Inspector’s full note

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

    Observed fans inside walk in coolers, walk in freezer and main kitchen unclean with debris build up on blade covers. Debris not blowing on and food items for sale. 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. Repeat Violation. Correct By: 09/18/2026
    Official report · Item 15C ↗
    Repeat violation

    Correct by

  5. Facility maintenance and cleanliness

    Item 17C
    Observed debris build on walls in main kitchen. Advised to have deep cleaned and increase cleaning frequency.
    Inspector’s full note

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

    Observed debris build on walls in main kitchen. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.07(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.
    Official report · Item 17C ↗
    New violation

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. This report
    80/100B
    Reading
  2. Earlier record
    74/100C
    Report

Sources

01 / Primary source Official inspection & findings

DeKalb County · Sep 16, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
DeKalb County
Inspection ID
57552572
Facility ID
12982510
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