NEW ORLEANS BIG EASY SNEAUXBALLS &CUISINE LLC(Com) received a B, scoring 87 out of 100, in a Fulton County food-service inspection on Sep 2, 2026. The official report lists two findings. [1]
The inspector observed facility has no soap and hand drying provisions on the two hand sinks in the kitchen and front food service. [2]
The inspector also observed hot holding foods ( cooked rice at 65F and shrimps at72) on a kitchen counter. [3]
The report marks two findings as corrected on site. [4]
13 points lower than the previous inspection in our records: 100/100 on Jul 28, 2026. Intervening inspections may be missing.
Showing 2 of 2 findings
Observed facility has no soap and hand drying provisions on the two hand sinks in the kitchen and front food service. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision.
Code 511-6-1.07(3)(b)
Observed facility has no soap and hand drying provisions on the two hand sinks in the kitchen and front food service. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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. PIC provided hand towel and soap. Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed hot holding foods ( cooked rice at 65F and shrimps at72) on a kitchen counter. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.
Code 511-6-1.04(6)(f)
Observed hot holding foods ( cooked rice at 65F and shrimps at72) on a kitchen counter. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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. PIC advised to discard food and not to keep hot holding foods on a counter, but in a warmer Corrected On-Site. New Violation.Official report · Item 6-1B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Sep 2, 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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