Health inspection Fulton County
6400 BLUESTONE RD STE 110 ATLANTA, GA 30328
Map ↗Cafe Vendome received a U, scoring 62 out of 100, in a Fulton County food-service inspection on Sep 3, 2026. The official report lists 11 findings. [1]
This inspection’s score, not a current safety assessment.
Read the official inspectionThe report states: “Facility could not provide valid proof of certified food protection manager.” [2]
The report states: “At the time of inspection,PIC was not able to provide employee health agreements.” [3]
A separate finding described the hand sink in main kitchen has employee belongings placed in it. [4]
The report marks four findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 11 of 11 findings
Facility could not provide valid proof of certified food protection manager. Food service establishments shall have in its employ a certified food safety manager at all times of operation.
Code 511-6-1.03(3)(a)
Facility could not provide valid proof of certified food protection manager. Food service establishments shall have in its employ a certified food safety manager at all times of operation. CA: Obtain valid proof of certified food safety manager Repeat Violation. Correct By: 09/10/2026Official report · Item 1-2B ↗
Correct by
At the time of inspection,PIC was not able to provide employee health agreements. Advised PIC to have them signed by all the employees working in the kitchen.
Code 511-6-1.03(4)(a)(b)(c)(e)(f)
At the time of inspection,PIC was not able to provide employee health agreements. Advised PIC to have them signed by all the employees working in the kitchen. Reference 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P 3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P 4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure; P or 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure. P (b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is: 1. Jaundiced, Pf or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P (c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee: 1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and 2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf (f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P New Violation. Correct By: 09/04/2026Official report · Item 2-2A ↗
Correct by
Observed the hand sink in main kitchen has employee belongings placed in it. PIC removed the belongings.
Code 511-6-1.06(2)(o)
Observed the hand sink in main kitchen has employee belongings placed in it. PIC removed the belongings. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.Official report · Item 2-2D ↗
At the time of inspection, PIC failed to provide on procedures of how to clean up vomit or have a vomit clean up kit with an EPA approved sanitizer to kill Norovirus onsite. PIC advised educate staff on vomit clean up procedures and have a clean up kit onsite.
Code 511-6-1.03(6)
At the time of inspection, PIC failed to provide on procedures of how to clean up vomit or have a vomit clean up kit with an EPA approved sanitizer to kill Norovirus onsite. PIC advised educate staff on vomit clean up procedures and have a clean up kit onsite. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation. Correct By: 09/07/2026Official report · Item 2-2E ↗
Correct by
Observed croissants stored in the main kitchen without any covering. PIC discarded the food.
Code 511-6-1.04(4)(c)1(iv)
Observed croissants stored in the main kitchen without any covering. PIC discarded the food. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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; Corrected On-Site. New Violation.Official report · Item 4-2A ↗
Observed mold-like buildup inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed mold-like buildup inside ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: Advised PIC to clean ice machine. New Violation. Correct By: 09/04/2026Official report · Item 4-2B ↗
Correct by
Observed there was not sanitizer dispensing into the dishwasher. PIC advised to have the dishwasher fixed and use the 3 compartment sink until it id fixed.
Code 511-6-1.05(6)(n)
Observed there was not sanitizer dispensing into the dishwasher. PIC advised to have the dishwasher fixed and use the 3 compartment sink until it id fixed. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. New Violation. Correct By: 09/07/2026Official report · Item 4-2B ↗
Correct by
Observed two RIC coolers in the front service area are not maintaining temperatures at or below 41F for TCS foods like milk. PIC moved the stuff to another cooler.
Code 511-6-1.04(6)(f)
Observed two RIC coolers in the front service area are not maintaining temperatures at or below 41F for TCS foods like milk. PIC moved the stuff to another cooler. 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. New Violation.Official report · Item 6-1A ↗
Observed cleaning solutions stored along with utensils used to cook food. PIC removed the cleaning solutions away.
Code 511-6-1.07(6)(c)
Observed cleaning solutions stored along with utensils used to cook food. PIC removed the cleaning solutions away. 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 ↗
Observed that the most recent inspection report was not posted in the lobby area of the café. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
Code 511-6-1.02(1)(d)
Observed that the most recent inspection report was not posted in the lobby area of the café. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. CA: EHS advised PIC to obtain and post current inspection report. New Violation. Correct By: 09/04/2026Official report · Item 13A ↗
Correct by
Observed no sanitizer testing strips available. A test kit or strips that accurately measures the concentration of sanitizing solutions shall be provided.
Code 511-6-1.05(3)(h),(i),(j)
Observed no sanitizer testing strips available. A test kit or strips that accurately measures the concentration of sanitizing solutions shall be provided. C/A: Advised PIC to purchase appropriate test strips for both dishwasher and 3 compartment sink until sink. New Violation. Correct By: 09/07/2026Official report · Item 15B ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Same facility; other inspections may be missing.
Check the official history ↗One inspection cannot establish a trend.
The cited restaurant website identifies more than one location. This does not establish the size of the business or whether this location is franchised.
Fulton County · Sep 3, 2026
02 / Same facility ↗Official inspection historyInspection 57550306 · Facility 9484938
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.
Current coverage: Fulton County. Other metro counties are not included yet.
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