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LITTLE CAESARS #139111 receives B in DeKalb County health inspection

Inspected

6746 COVINGTON HIGHWAY, SUITE 107 LITHONIA, GA 30058

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LITTLE CAESARS #139111 received a B, scoring 88 out of 100, in a DeKalb County food-service inspection on Oct 13, 2026. The official report lists seven findings. [1]

Inspection score

88/100Grade BOfficial inspection

Inspection summary

The inspector observed the dough maker stored as clean with dough left over from the night before. [2]

The inspector also observed glass cleaner stored on top on the pizza boxes and next to the pizza pans in main kitchen. The note records an on-site correction: “glass cleaner was removed and pans were placed in dish pit to wash.” [3]

A separate finding described the inside of the prep top in disrepair. [4]

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

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Food-contact surface sanitation

    Item 4-2B
    Observed the dough maker stored as clean with dough left over from the night before. Dough was observed to be hard and crusted over.
    Inspector’s full note

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

    Observed the dough maker stored as clean with dough left over from the night before. Dough was observed to be hard and crusted over. COS: Dough maker was placed in out of use until it could be deep cleaned. Advised PIC to increase cleaning frequency. C/A:511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  2. Food-contact surface sanitation

    Item 4-2B
    Observed pizza pans stored as clean on the shelf under dough press unclean with food derbis build inside pans. COS: Pans were moved to the dish pit to be washed properly.
    Inspector’s full note

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

    Observed pizza pans stored as clean on the shelf under dough press unclean with food derbis build inside pans. COS: Pans were moved to the dish pit to be washed properly. Shelf was sanitized. 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

  3. Toxic substance storage and use

    Item 8-2B
    Observed glass cleaner stored on top on the pizza boxes and next to the pizza pans in main kitchen. COS: glass cleaner was removed and pans were placed in dish pit to wash.
    Inspector’s full note

    Code 511-6-1.07(6)(c)

    Observed glass cleaner stored on top on the pizza boxes and next to the pizza pans in main kitchen. COS: glass cleaner was removed and pans were placed in dish pit to wash. C/A:511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  4. Equipment design and condition

    Item 15A
    Observed the inside of the prep top in disrepair. The bottom shelf is no longer smooth and cleanable and allows food to store in corners.
    Inspector’s full note

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

    Observed the inside of the prep top in disrepair. The bottom shelf is no longer smooth and cleanable and allows food to store in corners. 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. Repeat Violation.
    Official report · Item 15A ↗
    Repeat violation

  5. Equipment design and condition

    Item 15A
    Observed the prep table propped up with a empty soda crate. The table is missing a foot.
    Inspector’s full note

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

    Observed the prep table propped up with a empty soda crate. The table is missing a foot. Advised to have repaired CA: 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. Repeat Violation.
    Official report · Item 15A ↗
    Repeat violation

  6. Equipment cleanliness

    Item 15C
    Observed the feet to the dough press unclean with debris build up. The gaskets on the walk in cooler were observed unclean with black derbis build on in between the grooves and on the frame.
    Inspector’s full note

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

    Observed the feet to the dough press unclean with debris build up. The gaskets on the walk in cooler were observed unclean with black derbis build on in between the grooves and on the frame. Advised to increase cleaning frequency. 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.
    Official report · Item 15C ↗
    Repeat violation

  7. Facility maintenance and cleanliness

    Item 17C
    Observed floors and baseboards in main kitchen unclean to sight with debris build up. Observed the wall near mop sink in disrepair, observed black spray paint to cover the hole in the wall.
    Inspector’s full note

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

    Observed floors and baseboards in main kitchen unclean to sight with debris build up. Observed the wall near mop sink in disrepair, observed black spray paint to cover the hole in the wall. Advised to increase cleaning frequency and deep clean base boards. 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. Repeat Violation.
    Official report · Item 17C ↗
    Repeat 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
    88/100B
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Oct 13, 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
57556835
Facility ID
12300189
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