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HOPDODDY BURGER BAR receives B in Cobb County health inspection

Inspected

2955 COBB PKWY SE STE 820 ATLANTA, GA 30339-3621

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HOPDODDY BURGER BAR received a B, scoring 84 out of 100, in a Cobb County food-service inspection on Jul 6, 2026. The official report lists eight findings. [1]

Inspection score

84/100Grade BOfficial inspection

Inspection summary

The report states: “OBERVED EMPLOYEE NON-DISPOSABLE STANLEY CUP STORED ON SHELF ABOVE OPEN & CLOSED CONTAINERS OF FOOD AND PREP TOP SURFACE IN MAIN KITCHEN C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.” [2]

The inspector also observed HAND SINK IN MAIN KITCHEN BY OFFIC BLOCKED BY TRASH CAN. [3]

A separate finding described CONTAINERS OF GRATED CHEESE AND OTHER GARNISHES STORED UNCOVERED ON TABLE IN MAIN KITCHEN. [4]

The report marks five findings as corrected on site. [5]

7 points higher than the previous inspection in our records: 77/100 on Jun 22, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    OBERVED EMPLOYEE NON-DISPOSABLE STANLEY CUP STORED ON SHELF ABOVE OPEN & CLOSED CONTAINERS OF FOOD AND PREP TOP SURFACE IN MAIN KITCHEN C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
    Inspector’s full note

    Code 511-6-1.03(5)(k)1&2

    OBERVED EMPLOYEE NON-DISPOSABLE STANLEY CUP STORED ON SHELF ABOVE OPEN & CLOSED CONTAINERS OF FOOD AND PREP TOP SURFACE IN MAIN KITCHEN C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: CUP REMOVED New Violation.
    Official report · Item 2-2B ↗
    New violation

  2. Handwashing

    Item 2-2D
    OBSERVED HAND SINK IN MAIN KITCHEN BY OFFIC BLOCKED BY TRASH CAN. OBSERVED STRAINER STORED IN HAND SINK IN BAR AREA C/A: 1.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    OBSERVED HAND SINK IN MAIN KITCHEN BY OFFIC BLOCKED BY TRASH CAN. OBSERVED STRAINER STORED IN HAND SINK IN BAR AREA C/A: 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. COS: STRAINER REMOVED; TRASH CAN REMOVED Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  3. Food protection

    Item 4-2A
    OBSERVED CONTAINERS OF GRATED CHEESE AND OTHER GARNISHES STORED UNCOVERED ON TABLE IN MAIN KITCHEN. OBSERVED ONIONS, BACON, MUSHROOMS AND A BACON JAM STORED UNCOVERED ON STEAM WELL IN GRILL PREP AREA.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    OBSERVED CONTAINERS OF GRATED CHEESE AND OTHER GARNISHES STORED UNCOVERED ON TABLE IN MAIN KITCHEN. OBSERVED ONIONS, BACON, MUSHROOMS AND A BACON JAM STORED UNCOVERED ON STEAM WELL IN GRILL PREP AREA. OBSERVED PANS OF FRIES AND BURGER BUNS STORED UNCOVERED ON SHELVES BELOW PREP TABLE IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: ALL ITEMS COVERED Corrected On-Site. New Violation.
    Official report · Item 4-2A ↗
    Corrected on siteNew violation

  4. Food-contact surface sanitation

    Item 4-2B
    OBSERVED PINK BUILD UP IN ICE DISPENSERS AT SODA MACHINES IN DINING AREA. OBSERVED BLACK BUILD UP IN SODA DISPENSING GUN IN BAR AREA.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    OBSERVED PINK BUILD UP IN ICE DISPENSERS AT SODA MACHINES IN DINING AREA. OBSERVED BLACK BUILD UP IN SODA DISPENSING GUN IN BAR AREA. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: ICE DISPENSERS CLEANED AND SANITIZED; SODA GUN CLEANED AND SANITIZED ( Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  5. Toxic substance storage and use

    Item 8-2B
    OBSERVED WORKING CONTAINERS CONTAINING CHEMICALS IN MAIN KITCHEN AND IN BAR AREA WITH NO COMMON NAME LABELS C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS: CONTAINER IN BAR DISPOSED OF; CONTAINER IN MAIN KITCHEN LABELED WITH SANITIZER Corrected On-Site. New Violation.
    Inspector’s full note

    Code 511-6-1.07(6)(b)

    OBSERVED WORKING CONTAINERS CONTAINING CHEMICALS IN MAIN KITCHEN AND IN BAR AREA WITH NO COMMON NAME LABELS C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material COS: CONTAINER IN BAR DISPOSED OF; CONTAINER IN MAIN KITCHEN LABELED WITH SANITIZER Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  6. Toxic substance storage and use

    Item 8-2B
    OBSERVED BUCKET OF SANITIZER SOLUTION STORED IN DIRECT CONTACT WITH CONTAINER OF BRUSSEL SPROUTS ON PREP TABLE IN MAIN KITCHEN. OBSERVED BUCKET OF SANITIZER STORED ON SHELF WITH SAUCES AND SEASONINGS WITH NO SEPARATION BETWEEN SAUCE CONTAINERS IN GRILL PREP AREA IN MAIN KTICEHN C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1.
    Inspector’s full note

    Code 511-6-1.07(6)(c)

    OBSERVED BUCKET OF SANITIZER SOLUTION STORED IN DIRECT CONTACT WITH CONTAINER OF BRUSSEL SPROUTS ON PREP TABLE IN MAIN KITCHEN. OBSERVED BUCKET OF SANITIZER STORED ON SHELF WITH SAUCES AND SEASONINGS WITH NO SEPARATION BETWEEN SAUCE CONTAINERS IN GRILL PREP AREA IN MAIN KTICEHN C/A: 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 COS: BUCKETS REMOVED Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  7. Wiping cloth use and storage

    Item 12C
    OBSERVED WIPING CLOTHS STORED IN BUCKETS OF QUAT SANITIZING SOLUTION BEING MAINTAINED BETWEEN 0PPM-100PPM IN MAIN KITCHEN AND BAR AREA C/A: SANITIZING SOLUTION WIPING CLOTHS ARE STORED IN, IN BETWEEN USES, SHALL BE MAINTAINED AT 200PPM-400PPM New Violation.
    Inspector’s full note

    Code 511-6-1.04(4)(m)

    OBSERVED WIPING CLOTHS STORED IN BUCKETS OF QUAT SANITIZING SOLUTION BEING MAINTAINED BETWEEN 0PPM-100PPM IN MAIN KITCHEN AND BAR AREA C/A: SANITIZING SOLUTION WIPING CLOTHS ARE STORED IN, IN BETWEEN USES, SHALL BE MAINTAINED AT 200PPM-400PPM New Violation.
    Official report · Item 12C ↗
    New violation

  8. Warewashing facilities and test strips

    Item 15B
    NO TEST STRIPS OBSERVED TO MEASURE THE CONCENTRATION FOR SANITIZING EQUIPMENT IN DISH MACHINE (CHLORINE TEST STRIPS NEEDED) C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. New Violation.
    Inspector’s full note

    Code 511-6-1.05(6)(p)

    NO TEST STRIPS OBSERVED TO MEASURE THE CONCENTRATION FOR SANITIZING EQUIPMENT IN DISH MACHINE (CHLORINE TEST STRIPS NEEDED) C/A: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. New Violation.
    Official report · Item 15B ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. This report
    84/100B
    Reading
  2. Earlier record
    77/100C
    Report

Sources

01 / Primary source Official inspection & findings

Cobb County · Jul 6, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57538938
Facility ID
3165257
Record captured
Venue address source
Official listing ·

Scores 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.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked