91/100Grade A
Smyrna · Health score & inspection history
D'JUAN'S CATFISH
4500 W VILLAGE PL SE STE 1017 SMYRNA, GA 30080-9239
Latest available inspection
Cobb County80/100Grade B
What the inspector found
All 5 findings ↗5 findings recorded on Jul 31, 2026. 4 marked corrected on site.
Violation recordedItem 4-2A ↗
Food protection
OBSERVED CUT JALAPENOS STORED ON PREP TABLE UNCOVERED IN MAIN KITCHEN. OBSERVED RAW DICED CHICKEN AND CONTAINERS OF FETTUCCINE & SHELL PASTA UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN.
Inspector’s full note
Inspection item: Food stored covered
Code 511-6-1.04(4)(c)1(iv)
OBSERVED CUT JALAPENOS STORED ON PREP TABLE UNCOVERED IN MAIN KITCHEN. OBSERVED RAW DICED CHICKEN AND CONTAINERS OF FETTUCCINE & SHELL PASTA UNCOVERED IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED CONTAINER OF SEASONING STORED UNCOVERED ON LOWER SHELF UNDER STEAM TABLE IN MAIN KITCHEN. OBSERVED BREAD-CRUMBS STORED UNCOVERED ON PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: LIDS PLACED ON FOOD CONTAINERS Corrected On-Site. New Violation.
Official report · Item 4-2A ↗Marked corrected on site
Violation recordedItem 6-1A ↗
Cold holding
OBSERVED HEAVY CREAM COLD HOLDING AT 59F ON PREP COUNTER IN MAIN KITCHEN. OBSERVED CATFISH THAWING/COLD HOLDING ABOVE 41F IN PREP SINK IN MAIN KITCHEN.
Inspector’s full note
Inspection item: Proper cold holding temperatures
Code 511-6-1.04(6)(f)
OBSERVED HEAVY CREAM COLD HOLDING AT 59F ON PREP COUNTER IN MAIN KITCHEN. OBSERVED CATFISH THAWING/COLD HOLDING ABOVE 41F IN PREP SINK IN MAIN KITCHEN. OBSERVED FETTUCCINE PASTA COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED SHRIMP COLD HOLDING ABOVE 41F IN PREP TOP COOLER #2 IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: FOOD DISCARDED Corrected On-Site. New Violation.
Official report · Item 6-1A ↗Marked corrected on site
Violation recordedItem 6-1D ↗
Time as a public health control
OBSERVED MULTIPLE TCS FOOD ITEMS WITH TIME AND DATE STAMPS ON THEM INDICATING THE INTENTION OF TPHC WITH A 4 HOUR HOLD TIME WITH NO WRITTEN AND APROVED PROCEDURES. SOME TIME AND DATE STAMPS WERE ALSO DATED FOR MORE THAN ONE DAY (ex.
Inspector’s full note
Inspection item: Time as a public health control: procedures and records
Code 511-6-1.04(6)(i)
OBSERVED MULTIPLE TCS FOOD ITEMS WITH TIME AND DATE STAMPS ON THEM INDICATING THE INTENTION OF TPHC WITH A 4 HOUR HOLD TIME WITH NO WRITTEN AND APROVED PROCEDURES. SOME TIME AND DATE STAMPS WERE ALSO DATED FOR MORE THAN ONE DAY (ex. PREP 7/31 DISCARD 8/3) C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and (v) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. FACILITY HAS 10 DAYS TO PROVIDE WRITTEN PROCEDURES New Violation. Correct By: 08/10/2026
Official report · Item 6-1D ↗Correction status not recorded
Correct by
Read 2 more findings
Violation recordedItem 8-2B ↗
Toxic substance storage and use
OBSERVED WIPING CLOTHS STORED IN QUAT SOLUTIONS MAINTAINED ABOVE 500PPM IN ALL BUCKETS FOR FOOD CONTACT SURFACES AS WELL AS WIPING DOWN TABLES IN BETWEEN CUSTOMER SEATING C/A: 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 COS: SOLUTIONS DILUTED TO 200PPM-400PPM Corrected On-Site.
Inspector’s full note
Inspection item: Toxic substances properly identified, stored, used
Code 511-6-1.07(6)(g)
OBSERVED WIPING CLOTHS STORED IN QUAT SOLUTIONS MAINTAINED ABOVE 500PPM IN ALL BUCKETS FOR FOOD CONTACT SURFACES AS WELL AS WIPING DOWN TABLES IN BETWEEN CUSTOMER SEATING C/A: 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 COS: SOLUTIONS DILUTED TO 200PPM-400PPM Corrected On-Site. New Violation.
Official report · Item 8-2B ↗Marked corrected on site
Violation recordedItem 11C ↗
Thawing methods
OBSERVED RAW CATFISH THAWING UNDER RUNNING WATER AT 74F; SOME PIECES HAD REACHED +50F. C/A: time/temperature control for safety food shall be thawed: 1.
Inspector’s full note
Inspection item: Approved thawing methods used
Code 511-6-1.04(6)(c)
OBSERVED RAW CATFISH THAWING UNDER RUNNING WATER AT 74F; SOME PIECES HAD REACHED +50F. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIECES ABOVE 41F WERE DISCARDED; FROZEN PIECES WERE PLACED UNDER REFRIGERATION TO CONTINUE TO THAW Corrected On-Site. New Violation.
Official report · Item 11C ↗Marked corrected on site
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available80/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 13006058 within Cobb County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·