The Breakfast Boys LLC. received an A, scoring 93 out of 100, in a Fulton County food-service inspection on Jul 22, 2026. The official report lists five findings. [1]
The inspector observed multiple boxes of cooking oil stored on floor in dry storage area in kitchen. [2]
The inspector also observed tongs and multiple spatulas stored in metal pan holding standing water 76 F. [3]
A separate finding described multiple metal containers wet nesting on shelf in ware wash area in kitchen. [4]
The report marks four findings as corrected on site. Two findings are marked as repeat violations. [5]
Showing 5 of 5 findings
Observed multiple boxes of cooking oil stored on floor in dry storage area in kitchen. CA: Operator instructed to remove boxes from floor and store on shelf during inspection.
Code 511-6-1.04(4)(q)
Observed multiple boxes of cooking oil stored on floor in dry storage area in kitchen. CA: Operator instructed to remove boxes from floor and store on shelf during inspection. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. Corrected On-Site. New Violation.Official report · Item 12A ↗
Observed tongs and multiple spatulas stored in metal pan holding standing water 76 F. CA: Operator discarded water and stored utensils in empty container. observed multiple large knives stored in between flip top make table lids at cook line in kitchen.
Code 511-6-1.04(4)(k)
Observed tongs and multiple spatulas stored in metal pan holding standing water 76 F. CA: Operator discarded water and stored utensils in empty container. observed multiple large knives stored in between flip top make table lids at cook line in kitchen. CA: Large knives were removed and properly stored during inspection. 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: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 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). Corrected On-Site. Repeat Violation.Official report · Item 14A ↗
Observed multiple metal containers wet nesting on shelf in ware wash area in kitchen. CA: Operator separated metal containers to properly dry.
Code 511-6-1.05(10)(a)
Observed multiple metal containers wet nesting on shelf in ware wash area in kitchen. CA: Operator separated metal containers to properly dry. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrected On-Site. New Violation.Official report · Item 14B ↗
Observed single use cups and small containers used as scoops stored in plastic containers of dry flours and seasonings on shelf in dry storage area in kitchen. CA: Operator discarded all single use containers during inspection.
Code 511-6-1.05(6)(r)
Observed single use cups and small containers used as scoops stored in plastic containers of dry flours and seasonings on shelf in dry storage area in kitchen. CA: Operator discarded all single use containers during inspection. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Corrected On-Site. New Violation.Official report · Item 14C ↗
No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.
Code 511-6-1.05(3)(h),(i),(j)
No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf Repeat Violation.Official report · Item 15B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 22, 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 Fulton County. History includes only this authority’s exact facility ID.
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