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Grindboss Kitchen And Bar, located at 4717 Covington Hwy, Decatur, GA 30035, received a score of 64 points out of a possible 100 points during their 08/20/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: No proof personnel training regarding the employee health policy. CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Copy of an employee agreement provided. PIC informed to discuss with all staff use the form provided or create customized form (that contain the minimum items listed) and have each person including the owners/managers to sign by 8-30-26
Violation #2:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVATION: Open cup of employee beverage sitting on the prep top table in the kitchen. CA: 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS-cup discarded. Employees instructed by inspector and chef to keep cups with a lid and straw stored away from/below restaurant items.
Violation #3:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: OBSERVATION: Raw pork chops, ribs and partial portion of sausage with slime build-up and an odor in the storage room cooler. COS: products discarded. CA: (1) Condition. Food shall be safe, unadulterated, and honestly presented. P
Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Raw shell eggs stored next to and above boiled eggs, pickles, salad dressings in the Dukers cooler. Raw lamb chops stored next to the RTE sausage/hot dogs in the 1 dr Entree cooler. COS: products rearranged. CA: (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viSeparating fruits and vegetables, before they are washed from ready-to-eat food.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Interior of the ice machine unclean with pink slime build-up. CA: (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Employees began removing ice to clean and sanitize the ice machine.
Violation #6:
15C – nonfood-contact surfaces clean
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)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: OBSERVATION: Exterior doors of coolers and freezers, Kelvinator interior of the freezer, exterior of bulk food containers, fryers, Metro warmer exterior & interior, exterior of the oven are unclean with heavy build-up. CA: 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. Discussed with PIC to have a thorough deep cleaning completed.
Violation #7:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: OBSERVATION: leak observed at the kitchen 3 compartment sink faucet. Cold water faucet is missing from the dish sink at the bar 3 compartment sink. CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.
Violation #8:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: OBSERVATION: Floors in the kitchen/storage area unclean with food splatter and food debris. Ceiling tile in the storage area has a large hole. CA: (a) Good Repair. All physical facilities shall be maintained in good repair and clean.
Violation #9:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: OBSERVATION: Gnats at the bar area. CA: (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.
Additional remarks:
-100ppm chlorine dish sink after demonstrating to the dishwasher.
-Restrooms with self closing devices installed, women’s restroom with covered waste receptacle.
-Crew arrived onsite and began cleaning.
-Products not ready for cooking/reheating removed from temperature control should be placed immediately back in refrigeration or placed on ice to ensure that the temperature is 41F or below.
-Discussed cooling with the PIC- after products are removed from the heat and reach 135F, the cooling clock begins and products can be placed on ice while loosely covered or uncovered (if not flying insects are present), placed in the freezer or cooler uncovered to allow the product to cool properly in shallow containers.
-Food is frozen solid in all the freezers.
511-6-1-.10 Compliance Procedures: (o) (1) Voluntary Closure. A food service establishment that is graded as a “U” and does not earn at least a grade “C” within ten (10) days of receiving the “U” will be requested to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
511-6-1-.10 Compliance Procedures: (o) (2) Voluntary Closure. A food service establishment that is graded as a “U” on two consecutive routine inspections will be asked to voluntarily close until all violations are corrected and/or have enforcement action taken to suspend or revoke the food service permit.
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