83/100Grade B
Stockbridge · Health score & inspection history
Holey Sweet Donuts
90 HWY 138 SUITE B STOCKBRIDGE, GA 30281
Holey Sweet Donuts in Stockbridge scored 87/100 (grade B) at its Nov 10, 2026 Henry County inspection.
Latest available inspection
Henry County87/100Grade B
What the inspector found
All 5 findings ↗5 findings recorded on Nov 10, 2026. 3 marked corrected on site.
Violation recordedItem 6-1A ↗
Cold holding
Observed sweetened condensed milk with a temperature above 41F. PIC disposed of items.
Inspector’s full note
Inspection item: Proper cold holding temperatures
Code 511-6-1.04(6)(f)
Observed sweetened condensed milk with a temperature above 41F. PIC disposed of items. 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 ↗Marked corrected on site
Violation recordedItem 6-1B ↗
Hot holding temperatures
Observed items in warmer cabinet below 135F. Employee discarded of items.
Inspector’s full note
Inspection item: Proper hot holding temperatures
Code 511-6-1.04(6)(f)
Observed items in warmer cabinet below 135F. Employee discarded of items. Corrected On-Site. New Violation.
Official report · Item 6-1B ↗Marked corrected on site
Violation recordedItem 6-1D ↗
Time as a public health control
Observed facility utilizing time as a public health control for raw shelled eggs stored on cart and Kolaches/ Cheese bites stored in warmer cabinet at the front of the facility. PIC advised that items were placed out at 7 AM.
Inspector’s full note
Inspection item: Time as a public health control: procedures and records
Code 511-6-1.04(6)(i)
Observed facility utilizing time as a public health control for raw shelled eggs stored on cart and Kolaches/ Cheese bites stored in warmer cabinet at the front of the facility. PIC advised that items were placed out at 7 AM. Eggs were utilized before 11 AM and Spinach bites and Kolaches were discarded. 511-6-1.04(6)(i) - Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or (II) Cooked and served, served at any temperature if ready-to-eat, or discarded within a maximum of 6 hours from the point in time when the food is removed from 41°F (5°C) or less cold holding temperature control; P and (v) The food in unmarked containers or packages, or marked with a time that exceeds the 6-hour limit shall be discarded. P 4. A food service establishment that serves a highly susceptible population may not use time as the public health control for raw eggs. Corrected On-Site. New Violation.
Official report · Item 6-1D ↗Marked corrected on site
Read 2 more findings
Violation recordedItem 15A ↗
Equipment design and condition
Observed untreated wood being utilized as a splash guard. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces.
Inspector’s full note
Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Code 511-6-1.05(1)(i)
Observed untreated wood being utilized as a splash guard. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. New Violation.
Official report · Item 15A ↗Correction status not recorded
Violation recordedItem 18 ↗
Pest control
Observed door at the back of the facility with large gaping on right hand side. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected.
Inspector’s full note
Inspection item: Insects, rodents, and animals not present
Code 511-6-1.07(2)(m)
Observed door at the back of the facility with large gaping on right hand side. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 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; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition. New Violation.
Official report · Item 18 ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available87/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 12985007 within Henry County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·