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HILLTOP CARIBBEAN GRILL receives U in DeKalb County health inspection

Inspected

8200 MALL PARKWAY, SUITE 215 LITHONIA, GA 30038

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HILLTOP CARIBBEAN GRILL received a U, scoring 55 out of 100, in a DeKalb County food-service inspection on Sep 15, 2026. The official report lists 17 findings. [1]

Inspection score

55/100Grade UOfficial inspection

Inspection summary

The report states: “Location has no certified food safety manager employed at time of inspection.” [2]

The inspector also observed sanitizer bucket stored in the hand wash sink at front service area. The note records an on-site correction: “sanitizer bucket was removed and sink was sanitized.” [3]

The report states: “Employee was observed wiping counter top at front service area using a sanitizer bucket and wiping cloth with no measurable amount of sanitizer.” The note records an on-site correction: “Employee was advised to on proper way to prepare a sanitizer solutions, she complied and remade the solution to read 100 ppm Cl.” [4]

The report marks eight findings as corrected on site. One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 17 of 17 findings

  1. Food protection manager

    Item 1-2B
    Location has no certified food safety manager employed at time of inspection. C/A:11-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.
    Inspector’s full note

    Code 511-6-1.03(3)(a)

    Location has no certified food safety manager employed at time of inspection. C/A:11-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf Repeat Violation. Correct By: 09/29/2026
    Official report · Item 1-2B ↗
    Repeat violation

    Correct by

  2. Handwashing

    Item 2-2D
    Observed sanitizer bucket stored in the hand wash sink at front service area. COS: sanitizer bucket was removed and sink was sanitized.
    Inspector’s full note

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

    Observed sanitizer bucket stored in the hand wash sink at front service area. COS: sanitizer bucket was removed and sink was sanitized. Advised employee hand sink shall remain free and clear at all times. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  3. Food-contact surface sanitation

    Item 4-2B
    Employee was observed wiping counter top at front service area using a sanitizer bucket and wiping cloth with no measurable amount of sanitizer. COS: Employee was advised to on proper way to prepare a sanitizer solutions, she complied and remade the solution to read 100 ppm Cl.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Employee was observed wiping counter top at front service area using a sanitizer bucket and wiping cloth with no measurable amount of sanitizer. COS: Employee was advised to on proper way to prepare a sanitizer solutions, she complied and remade the solution to read 100 ppm Cl. 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 Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  4. Cold holding

    Item 6-1A
    Multiple TCS food items were not maintaining a TCS food temp of 41F or below stored in countertop reach in cooler. *See temp log COS: All TCS food items were discarded by PIC. 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.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Multiple TCS food items were not maintaining a TCS food temp of 41F or below stored in countertop reach in cooler. *See temp log COS: All TCS food items were discarded by PIC. 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 ↗
    Corrected on siteNew violation

  5. Date marking and disposition

    Item 6-2
    Observed multiple cooked TCS food items stored in countertop reach in cooler for more than 24 hours without proper date markings. COS: ALL TCS FOOD ITEMS STORED IN COUNTERTOP REACH IN COOLER WERE DISCARDED.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed multiple cooked TCS food items stored in countertop reach in cooler for more than 24 hours without proper date markings. COS: ALL TCS FOOD ITEMS STORED IN COUNTERTOP REACH IN COOLER WERE DISCARDED. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  6. Toxic substance storage and use

    Item 8-2B
    Observed multiple spray bottles stored in main kitchen and restroom without common name labels. Advised to have all spray bottles labeled, complied and labeled.
    Inspector’s full note

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

    Observed multiple spray bottles stored in main kitchen and restroom without common name labels. Advised to have all spray bottles labeled, complied and labeled. C/A:511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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. Pf Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  7. Thawing methods

    Item 11C
    Raw pork was observed in thawing in meat sink at room temperature. COS- Running water was added to complete the approved thawing method.
    Inspector’s full note

    Code 511-6-1.04(6)(c)

    Raw pork was observed in thawing in meat sink at room temperature. COS- Running water was added to complete the approved thawing method. C/A: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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; Corrected On-Site. New Violation.
    Official report · Item 11C ↗
    Corrected on siteNew violation

  8. Thermometers

    Item 11D
    Observed NO ambient air thermometer located in the coolest part of the countertop reach in cooler unit. ADVISED TO HAVE REPLACED.
    Inspector’s full note

    Code 511-6-1.05(2)(x)

    Observed NO ambient air thermometer located in the coolest part of the countertop reach in cooler unit. ADVISED TO HAVE REPLACED. C/A: 11-6-1.05(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. New Violation. Correct By: 09/18/2026
    Official report · Item 11D ↗
    New violation

    Correct by

  9. Personal cleanliness

    Item 12B
    Employee was observed handling ready to eat TCS food items (Beef Patties) with artificial French tip nails without wearing gloves. COS: Employee was educated on proper food handling and patties were discarded by employee.
    Inspector’s full note

    Code 511-6-1.03(5)(f)

    Employee was observed handling ready to eat TCS food items (Beef Patties) with artificial French tip nails without wearing gloves. COS: Employee was educated on proper food handling and patties were discarded by employee. Hands were washed and gloves were put on before returning to main kitchen. C/A: 511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf Corrected On-Site. New Violation.
    Official report · Item 12B ↗
    Corrected on siteNew violation

  10. Utensil storage

    Item 14A
    Water used to store scoops for rice was observed at 78F. COS: water was discarded and scoops moved to the dish pit to be properly washed.
    Inspector’s full note

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

    Water used to store scoops for rice was observed at 78F. COS: water was discarded and scoops moved to the dish pit to be properly washed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Advised PIC utensils shall be stored water holding at least 135F at all times. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  11. Equipment design and condition

    Item 15A
    Observed foil lining the oven in main kitchen. ADVISED TO HAVE REMOVED.
    Inspector’s full note

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

    Observed foil lining the oven in main kitchen. ADVISED TO HAVE REMOVED. Corrective Action: 511-6-1.05(1)(a) - Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. New Violation. Correct By: 09/18/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  12. Equipment design and condition

    Item 15A
    No sink available for washing vegetables. Advised to have repaired.
    Inspector’s full note
    No sink available for washing vegetables. Advised to have repaired. C/A:.05(3)(k)- Sink for Washing Raw Fruits and Vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1.P New Violation. Correct By: 09/18/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  13. Equipment cleanliness

    Item 15C
    Observed the inside of glass door reach in cooler, prep top cooler, countertop reach in cooler, reach in freezer, walk in cooler unclean with food debris build up. Fans in walk in cooler were observed with heavy white debris build up.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed the inside of glass door reach in cooler, prep top cooler, countertop reach in cooler, reach in freezer, walk in cooler unclean with food debris build up. Fans in walk in cooler were observed with heavy white debris build up. ADVISED TO HAVE DEEP CLEANED AND IN CREASE CLEANING FREQUENCY. C/A: C/A: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 09/18/2026
    Official report · Item 15C ↗
    New violation

    Correct by

  14. Plumbing and drainage

    Item 16B
    Hand sink in main kitchen has continuous drip. ADVISED TO HAVE REPAIRED.
    Inspector’s full note

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

    Hand sink in main kitchen has continuous drip. ADVISED TO HAVE REPAIRED. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. New Violation. Correct By: 09/18/2026
    Official report · Item 16B ↗
    New violation

    Correct by

  15. Facility maintenance and cleanliness

    Item 17C
    Observed floors under cooking equipment, dry storage racks in main kitchen unclean with HEAVY food debris build up. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed floors under cooking equipment, dry storage racks in main kitchen unclean with HEAVY food debris build up. ADVISED TO HAVE DEEP CLEANED AND INCREASE CLEANING FREQUENCY. C/A: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. New Violation. Correct By: 09/18/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  16. Ventilation and lighting

    Item 17D
    Light bulb observed not working in the walk in freezer. ADVISED TO HAVE REPAIRED.
    Inspector’s full note

    Code 511-6-1.07(3)(f)

    Light bulb observed not working in the walk in freezer. ADVISED TO HAVE REPAIRED. C/A: 11-6-1.07(3)(f) - Lighting Intensity, adequate in food prep, storage & service areas (C) (f) Lighting Intensity. The light intensity shall be: 1. At least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning; New Violation. Correct By: 09/18/2026
    Official report · Item 17D ↗
    New violation

    Correct by

  17. Pest control

    Item 18
    Observed hole in the main kitchen screen door leading outside. ADVISED TO HAVE REPAIRED.
    Inspector’s full note

    Code 511-6-1.07(2)(m)

    Observed hole in the main kitchen screen door leading outside. ADVISED TO HAVE REPAIRED. C/A: 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; New Violation. Correct By: 09/18/2026
    Official report · Item 18 ↗
    New violation

    Correct by

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

Inspection history 1

Official history ↗
  1. This report
    55/100U
    Reading

Sources

01 / Primary source Official inspection & findings

DeKalb County · Sep 15, 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
DeKalb County
Inspection ID
57552194
Facility ID
12298964
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 DeKalb 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 ↗

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