SPICE HOUSE received a C, scoring 71 out of 100, in a DeKalb County food-service inspection on Oct 15, 2026. The official report lists six findings. [1]
The report states: “CFSM was not posted at the time of the inspection.” The note records an on-site correction: “CFSM was printed by PIC.” [2]
The inspector also observed pink matter on the ice board in direct contact with the ice. [3]
A separate finding described multiple items stored in the walkin cooler not maintaining a TCS food temp of 41F or below. [4]
The report marks four findings as corrected on site. Three findings are marked as repeat violations. [5]
Showing 6 of 6 findings
CFSM was not posted at the time of the inspection. COS: CFSM was printed by PIC.
Code 511-6-1.03(3)(c)
CFSM was not posted at the time of the inspection. COS: CFSM was printed by PIC. Advised CFsm shall be posted at all times. C/A:511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Corrected On-Site. New Violation.Official report · Item 1-2B ↗
Observed pink matter on the ice board in direct contact with the ice. Ice was burned while inspector was onsite.
Code 511-6-1.05(7)(b)
Observed pink matter on the ice board in direct contact with the ice. Ice was burned while inspector was onsite. Ice machine was cleaned and sanitized before placing back in service. Soda nozzle was deep cleaned while inspector was onsite. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment Corrected On-Site. Repeat Violation.Official report · Item 4-2B ↗
Observed multiple items stored in the walkin cooler not maintaining a TCS food temp of 41F or below. Ambient of reach in cooler is 40F.
Code 511-6-1.04(6)(f)
Observed multiple items stored in the walkin cooler not maintaining a TCS food temp of 41F or below. Ambient of reach in cooler is 40F. See *temp log COS: All items were discarded by PIC and advised not to over stock the reach in cooler. 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 ↗
Observed 3 compartment sink reading 400+ppm Quats at the time of the inspection. Corrected onsite: 3 compartment sink was remade to read 400+ppm Quats.
Code 511-6-1.07(6)(g)
Observed 3 compartment sink reading 400+ppm Quats at the time of the inspection. Corrected onsite: 3 compartment sink was remade to read 400+ppm Quats. Advised PIC to use test strips when preparing solutions. Corrective Action: 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 ↗
Stored frozen food was not being maintained frozen. 511-6-1.04(6)(a) - Frozen Food (C) (6) Limiting the Growth of Pathogens (a) Frozen Food.
Code 511-6-1.04(6)(a)
Stored frozen food was not being maintained frozen. 511-6-1.04(6)(a) - Frozen Food (C) (6) Limiting the Growth of Pathogens (a) Frozen Food. Stored frozen foods shall be maintained frozen. New Violation.Official report · Item 11A ↗
Observed bags of pasta noodles stored in walk in cooler to cool closed tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.
Code 511-6-1.04(6)(e)
Observed bags of pasta noodles stored in walk in cooler to cool closed tight. 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. Repeat Violation.Official report · Item 11A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
DeKalb County · Oct 15, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
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