93/100Grade A
Lithonia · Health score & inspection history
VYBEZ RESTAURANT AND LOUNGE
7300 STONECREST CONCOURSE LITHONIA, GA 30058
Latest available inspection
DeKalb County74/100Grade C
What the inspector found
All 9 findings ↗9 findings recorded on Aug 19, 2026. 7 marked corrected on site.
Violation recordedItem 2-2D ↗
Handwashing
Observed hand sink near ice machine blocked with cooling rack and floor fans. Corrective Action: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.
Inspector’s full note
Inspection item: Adequate handwashing facilities supplied & accessible
Code 511-6-1.06(2)(o)
Observed hand sink near ice machine blocked with cooling rack and floor fans. Corrective Action: 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 onsite: Cooling rack and floor fans were moved and advised hand sink shall remain free and clear at all times. Corrected On-Site. New Violation.
Official report · Item 2-2D ↗Marked corrected on site
Violation recordedItem 4-2B ↗
Food-contact surfaces: cleaned & sanitized
Observed employee wash dishes without properly sanitizing. 3 compartment sink was not setup properly and dishes were not sanitized.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(6)(n)
Observed employee wash dishes without properly sanitizing. 3 compartment sink was not setup properly and dishes were not sanitized. COS: Employee eas educated on proper ware washing, complied, moved dishes to dish pit to be rewashed. 3 compartment sink was properly set up to read 300 ppm Quats. C/A: 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) Corrected On-Site. New Violation.
Official report · Item 4-2B ↗Marked corrected on site
Violation recordedItem 4-2B ↗
Food-contact surfaces: cleaned & sanitized
Observed soda nozzles behind bar unclean with sludge build up in direct contact with soda. Observed ice machine unclean with pink substance in direct contact with ice.
Inspector’s full note
Inspection item: Food-contact surfaces: cleaned & sanitized
Code 511-6-1.05(7)(b)
Observed soda nozzles behind bar unclean with sludge build up in direct contact with soda. Observed ice machine unclean with pink substance in direct contact with ice. COS: nozzles were removed from sanitizer bucket, cleaned and sanitized then placed back in use. Ice was discarded by employee and ice machine was placed in do not use unclean serviced. 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; (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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold Corrected On-Site. New Violation.
Official report · Item 4-2B ↗Marked corrected on site
Read 6 more findings
Violation recordedItem 6-1A ↗
Proper cold holding temperatures
Observed multiple items stored in walk in cooler not maintaining a TCS food temp of 41F or below. *see temp log COS: Items were moved to walk in cooler #1 to chill to * see temp log 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…
Inspector’s full note
Inspection item: Proper cold holding temperatures
Code 511-6-1.04(6)(f)
Observed multiple items stored in walk in cooler not maintaining a TCS food temp of 41F or below. *see temp log COS: Items were moved to walk in cooler #1 to chill to * see temp log 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. New Violation.
Official report · Item 6-1A ↗Marked corrected on site
Violation recordedItem 10D ↗
Food properly labeled; original container
Observed multiple sauces stored in food prep area without common name label. COS: All bottles were properly labeled.
Inspector’s full note
Inspection item: Food properly labeled; original container
Code 511-6-1.04(4)(d)
Observed multiple sauces stored in food prep area without common name label. COS: All bottles were properly labeled. C/A:511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.
Official report · Item 10D ↗Marked corrected on site
Violation recordedItem 11D ↗
Thermometers provided and accurate
Observed ambient air thermometer not located in the walk in cooler. COS: Ambient air thermometer was provide by PIC and placed inside walk in cooler.
Inspector’s full note
Inspection item: Thermometers provided and accurate
Code 511-6-1.05(2)(x)
Observed ambient air thermometer not located in the walk in cooler. COS: Ambient air thermometer was provide by PIC and placed inside walk in cooler. Advised to used thermometer on the inside of the walk in cooler for cooler temp readings and start a daily temp log. C/A: 511-6-1.05(2)(x) - TMD, Located in Refrigerators/ Hot Holding (Pf, C) (x) Temperature Measuring Devices. 1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Corrected On-Site. New Violation.
Official report · Item 11D ↗Marked corrected on site
Violation recordedItem 15A ↗
Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Observed walk in cooler #2 not maintaining and TCS food temp of 41F or below. ambient reading was 45F at time of inspection. Advised to have serviced before storing TCS food in walk in cooler.
Inspector’s full note
Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Code 511-6-1.05(6)(a)
Observed walk in cooler #2 not maintaining and TCS food temp of 41F or below. ambient reading was 45F at time of inspection. Advised to have serviced before storing TCS food in walk in cooler. C/A; 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. New Violation. Correct By: 08/21/2026
Official report · Item 15A ↗Correction status not recorded
Correct by
Repeat violationItem 15C ↗
Equipment cleanliness
Observed fans inside walk in coolers and walk in freezer unclean with black dust debris build up. Debris not blowing on and food items for sale.
Inspector’s full note
Inspection item: Nonfood-contact surfaces clean
Code 511-6-1.05(7)(d)
Observed fans inside walk in coolers and walk in freezer unclean with black dust debris build up. Debris not blowing on and food items for sale. Advised to have deep cleaned and increase cleaning frequency. C/A:511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation.
Official report · Item 15C ↗Correction status not recorded
Violation recordedItem 17D ↗
Adequate ventilation and lighting; designated areas used
Cell phone was observed on prep top counter next to cutting board and onions waiting to be cut. COS: Employee was educated on proper personal item storage, complied, moved cell phone cleaned and sanitized prep top table before returning to work.
Inspector’s full note
Inspection item: Adequate ventilation and lighting; designated areas used
Code 511-6-1.07(3)(h)
Cell phone was observed on prep top counter next to cutting board and onions waiting to be cut. COS: Employee was educated on proper personal item storage, complied, moved cell phone cleaned and sanitized prep top table before returning to work. C/A: 511-6-1.07(3)(h) - Dressing Areas and Lockers, designated and provided (C) (h) Dressing Areas and Lockers. 1. Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Corrected On-Site. New Violation.
Official report · Item 17D ↗Marked corrected on site
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available74/100CReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 12982510 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 ↗ ·