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COOKOUT Restaurant Inc scored 74; newer inspection records 99

Inspected

11475 HAYNES BRIDGE RD ALPHARETTA, GA 30009

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COOKOUT Restaurant Inc received a C, scoring 74 out of 100, in a Fulton County food-service inspection on Jul 16, 2026. The official report lists nine findings. [1]

Inspection score

74/100Grade COfficial inspection

Inspection summary

The inspector observed the kitchen handwashing sink storing rubber gloves and no proper hand-drying provision. The note records an on-site correction: “/CA: PIC removed the gloves and will ensure that all handwashing sinks remain properly supplied and equipped with hand-washing/drying provisions at all times.” [2]

The inspector also observed black mold-like substance buildup on the ice machine flap and on the soda dispenser nozzles at both the front service area and the drive-thru window. The note records an on-site correction: “/CA: PIC cleaned and sanitized all soda dispenser nozzles and the ice machine flap, and will implement a routine cleaning schedule to prevent future buildup.” [3]

A separate finding described the prep-top coolers and reach-in cooler in the main kitchen unable to maintain proper cold holding temperatures. [4]

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

A newer inspection in our records, dated Jul 30, 2026, lists 99 out of 100, grade A. The findings above belong to the Jul 16, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 9 of 9 findings

  1. Handwashing

    Item 2-2D
    Observed the kitchen handwashing sink storing rubber gloves and no proper hand-drying provision. COS/CA: PIC removed the gloves and will ensure that all handwashing sinks remain properly supplied and equipped with hand-washing/drying provisions at all times. b) Hand Drying Provision.
    Inspector’s full note

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

    Observed the kitchen handwashing sink storing rubber gloves and no proper hand-drying provision. COS/CA: PIC removed the gloves and will ensure that all handwashing sinks remain properly supplied and equipped with hand-washing/drying provisions at all times. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Food-contact surface sanitation

    Item 4-2B
    Observed black mold-like substance buildup on the ice machine flap and on the soda dispenser nozzles at both the front service area and the drive-thru window. COS/CA: PIC cleaned and sanitized all soda dispenser nozzles and the ice machine flap, and will implement a routine cleaning schedule to prevent future buildup.
    Inspector’s full note

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

    Observed black mold-like substance buildup on the ice machine flap and on the soda dispenser nozzles at both the front service area and the drive-thru window. COS/CA: PIC cleaned and sanitized all soda dispenser nozzles and the ice machine flap, and will implement a routine cleaning schedule to prevent future buildup. (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. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  3. Cold holding

    Item 6-1A
    Observed the prep-top coolers and reach-in cooler in the main kitchen unable to maintain proper cold holding temperatures. COS/CA: PIC will have the units serviced to ensure they maintain proper cold holding temperatures and operate according to the manufacturer's specifications. ) Time/Temperature Control for Safety Food, Hot and Cold Holding.
    Inspector’s full note

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

    Observed the prep-top coolers and reach-in cooler in the main kitchen unable to maintain proper cold holding temperatures. COS/CA: PIC will have the units serviced to ensure they maintain proper cold holding temperatures and operate according to the manufacturer's specifications. ) 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 Repeat Violation. Correct By: 07/30/2026
    Official report · Item 6-1A ↗
    Repeat violation

    Correct by

  4. Food labeling and containers

    Item 10D
    Observed all sauce bottles removed from their original containers without proper labeling. COS: PIC created proper labels for all sauce bottles. d) Food Storage Containers, Identified with Common Name of Food.
    Inspector’s full note

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

    Observed all sauce bottles removed from their original containers without proper labeling. COS: PIC created proper labels for all sauce bottles. 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 ↗
    Corrected on siteNew violation

  5. Facility maintenance and cleanliness

    Item 17C
    Observed several cracked and broken tiles throughout the kitchen. CA: EHS advised PIC to get the floor fixed.
    Inspector’s full note

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

    Observed several cracked and broken tiles throughout the kitchen. CA: EHS advised PIC to get the floor fixed. (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). Pf New Violation. Correct By: 07/30/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  6. Facility maintenance and cleanliness

    Item 17C
    Observed water-damaged ceiling panels above the hood and near the cooler storing food, with liquid dripping from the ceiling during the inspection. CA: PIC will have the leak repaired and replace the damaged ceiling panels to prevent contamination of food and maintain the facility in good repair.
    Inspector’s full note

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

    Observed water-damaged ceiling panels above the hood and near the cooler storing food, with liquid dripping from the ceiling during the inspection. CA: PIC will have the leak repaired and replace the damaged ceiling panels to prevent contamination of food and maintain the facility in good repair. (h) Walls and Ceilings, Studs, Joists, and Rafters. Except for temporary food service establishments, studs, joists, and rafters may not be exposed in areas subject to moisture. New Violation. Correct By: 07/30/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  7. Facility maintenance and cleanliness

    Item 17C
    Observed large quantity of standing water throughout the kitchen floor. CA: PIC will identify and correct the source of the water accumulation and will ensure the kitchen floor is kept clean, dry, and free of standing water to prevent slip hazards and maintain sanitary conditions.
    Inspector’s full note

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

    Observed large quantity of standing water throughout the kitchen floor. CA: PIC will identify and correct the source of the water accumulation and will ensure the kitchen floor is kept clean, dry, and free of standing water to prevent slip hazards and maintain sanitary conditions. 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). Pf New Violation. Correct By: 07/30/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  8. Ventilation and lighting

    Item 17D
    Observed employee personal items and beverages stored on the food preparation table, on shelves designated for food storage, and on shelves in the walk-in cooler with customer food items. CA: PIC will designate a separate area for employee food and beverages to prevent contamination of customer food.
    Inspector’s full note

    Code 511-6-1.07(4)(b)

    Observed employee personal items and beverages stored on the food preparation table, on shelves designated for food storage, and on shelves in the walk-in cooler with customer food items. CA: PIC will designate a separate area for employee food and beverages to prevent contamination of customer food. (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. New Violation. Correct By: 07/30/2026
    Official report · Item 17D ↗
    New violation

    Correct by

  9. Pest control

    Item 18
    Observed several flies in the kitchen, food prep area. CA: EHS advised PIC to use preventive measure to reduce flies. k) Controlling Pests.
    Inspector’s full note

    Code 511-6-1.07(5)(k)

    Observed several flies in the kitchen, food prep area. CA: EHS advised PIC to use preventive measure to reduce flies. k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrected On-Site. New Violation.
    Official report · Item 18 ↗
    Corrected on siteNew 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. Newer record
    99/100A
    Report
  2. This report
    74/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 16, 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
Fulton County
Inspection ID
57540920
Facility ID
3133840
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 Fulton 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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