DOLLY'S HOME COOKING received a B, scoring 84 out of 100, in a Cobb County food-service inspection on Jun 25, 2026. The official report lists seven findings. [1]
The inspector observed several TCS foods cold holding at above 41F in prep top cooler on prep line in main kitchen and server cooler in front food service area (*see asterisks). [2]
The inspector also observed TCS foods hot holding at below 135F on steam table in main kitchen (**see asterisks). [3]
The report states: “1.” [4]
The report marks four findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 7 of 7 findings
Observed several TCS foods cold holding at above 41F in prep top cooler on prep line in main kitchen and server cooler in front food service area (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below.
Code 511-6-1.04(6)(f)
Observed several TCS foods cold holding at above 41F in prep top cooler on prep line in main kitchen and server cooler in front food service area (*see asterisks). C/A: All TCS foods cold held must be maintained at 41F and below. COS: Margarine discarded. Per PIC, food in prep cooler out of temperature less than 2-hours- food placed on ice and moved to WIC to rapidly cool. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed TCS foods hot holding at below 135F on steam table in main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above.
Code 511-6-1.04(6)(f)
Observed TCS foods hot holding at below 135F on steam table in main kitchen (**see asterisks). C/A: All TCS foods hot held must be maintained at 135F and above. COS: All food discarded. Corrected On-Site. New Violation.Official report · Item 6-1B ↗
1. Observed house made coleslaw (Prep date: 6/7/26) and potato salad (Prep date: 6/7/26) held beyond 7-day expiration in WIC in main kitchen.
Code 511-6-1.04(6)(h)
1. Observed house made coleslaw (Prep date: 6/7/26) and potato salad (Prep date: 6/7/26) held beyond 7-day expiration in WIC in main kitchen. 2. Observed liquid eggs date marked by manufacture to be used by 12/23/24 and sour cream date marked by manufacture to be used by 6/1/2026 held in WIC in main kitchen. C/A: A food that requires date marking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS: All food discarded. Corrected On-Site. Repeat Violation.Official report · Item 6-2 ↗
1. Observed mashed potatoes prepared in house yesterday per PIC not date marked in WIC in main kitchen.
Code 511-6-1.04(6)(g)
1. Observed mashed potatoes prepared in house yesterday per PIC not date marked in WIC in main kitchen. 2. Observed ready to eat chicken salad and chicken salad sauce prepared and frozen in facility on 4/4/26, placed in WIC 2-days ago per PIC without date mark. C/A: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; COS: All food date marked. *EHS emailed frozen food labels and requirements. Corrected On-Site. New Violation.Official report · Item 6-2 ↗
Observed lower door hinges on prep top cooler in main kitchen broken not allowing flush closure, door opens back when closed. C/A: Repair door to unit; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
Code 511-6-1.05(6)(a)
Observed lower door hinges on prep top cooler in main kitchen broken not allowing flush closure, door opens back when closed. C/A: Repair door to unit; Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. New Violation. Correct By: 06/28/2026Official report · Item 15A ↗
Correct by
Observed in-use prep top cooler on prep line cold holding at above 41F in main kitchen. C/A: Repair unit to cold hold at 41F and below; ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. *All TCS foods removed; unit must be serviced to cold hold at 41F and below prior to use for TCS foods. * New Violation.
Code 511-6-1.05(6)(q)1&3
Observed in-use prep top cooler on prep line cold holding at above 41F in main kitchen. C/A: Repair unit to cold hold at 41F and below; ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. *All TCS foods removed; unit must be serviced to cold hold at 41F and below prior to use for TCS foods. * New Violation. Correct By: 06/28/2026Official report · Item 15A ↗
Correct by
Observed push carts in WIC and floor of WIC heavily soiled with black accumulations, food debris, and dirt in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Code 511-6-1.05(7)(d)
Observed push carts in WIC and floor of WIC heavily soiled with black accumulations, food debris, and dirt in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 06/28/2026Official report · Item 15C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jun 25, 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 Cobb County. History includes only this authority’s exact facility ID.
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