100/100Grade A
Stone Mountain · Health score & inspection history
POPEYE'S LOUISIANA RESTAURANT
1690 MOUNTAIN INDUSTRIAL BLVD STONE MOUNTAIN, GA 30083
Latest available inspection
DeKalb County85/100Grade B
What the inspector found
All 4 findings ↗4 findings recorded on Jun 17, 2026. 2 marked corrected on site.
Violation recordedItem 4-2B ↗
Food-contact surfaces: cleaned & sanitized
Observed dirty dishes stored as clean in ware washing area on clean dish shelf. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(7)(a)1
Observed dirty dishes stored as clean in ware washing area on clean dish shelf. CA: 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. COS: Food service employee placed dirty dishes in 3 compartment sink to be washed, rinsed and sanitized. Corrected On-Site. New Violation.
Official report · Item 4-2B ↗Marked corrected on site
Violation recordedItem 6-1A ↗
Proper cold holding temperatures
Observed shredded cheese stored in 1 door reach in cooler holding above 41F.Also sliced cheese stored in prep top cooler. CA: 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.
Inspector’s full note
Inspection item: Proper cold holding temperatures
Code 511-6-1.04(6)(f)
Observed shredded cheese stored in 1 door reach in cooler holding above 41F.Also sliced cheese stored in prep top cooler. CA: 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. COS: PIC discarded cheese and prep top cooler is out of order and no TCS foods shall be stored in it. Corrected On-Site. New Violation.
Official report · Item 6-1A ↗Marked corrected on site
Violation recordedItem 15A ↗
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observed the walk in cooler inside door with no smooth and non absorbent material for easy cleaning. The door is covered with dirt, debris, and a black residue.
Inspector’s full note
Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Code 511-6-1.05(2)(a)
Observed the walk in cooler inside door with no smooth and non absorbent material for easy cleaning. The door is covered with dirt, debris, and a black residue. CA: 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. New Violation.
Official report · Item 15A ↗Correction status not recorded
Read 1 more finding
Violation recordedItem 17C ↗
Physical facilities installed, maintained, and clean
Observed black residue on walls in ware washing area near 3 compartment sink. CA: 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.
Inspector’s full note
Inspection item: Physical facilities installed, maintained, and clean
Code 511-6-1.07(5)(a),(b)
Observed black residue on walls in ware washing area near 3 compartment sink. CA: 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. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Advised PIC the cleaning frequency shall be increased to limit the accumulation of build up. New Violation. Correct By: 06/22/2026
Official report · Item 17C ↗Correction status not recorded
Correct by
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available85/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 12302541 within DeKalb 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 ↗ ·