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Haydee’s Cafe, located at 3204 Atlanta Hwy, Gainesville, GA 30507, received a score of 62 points out of a possible 100 points during their 07/14/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed there to be no active managerial control during the inspection. The person in charge shall ensure compliance with the following: 2-2D (where to wash), 4-1A (Food separated and protected), 4-2B (food contact surfaces: cleaned and sanitized), and 6-1A (Proper cold holding temperatures).
Violation #2:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2) – pic present (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed there to be no active managerial control during the inspection. The person in charge shall ensure compliance with the following: 2-1B Hands clean and properly washed, 2-2D (where to wash), 4-1A (Food separated and protected), 4-2B (food contact surfaces: cleaned and sanitized), and 6-1A (Proper cold holding temperatures).
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed an employee to washing their hands off in the 3-compartment warewashing sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: PIC verbally counseled employee to only wash their hands in the designated handwashing sink.
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: Observed improper food storage in the following areas: Raw bacon was observed cold-holding above cooked pork and RTE peppers. Raw bacon was observed cold-holding in between RTE hot dogs and cooked tamales. In the 2-door standing reach- in cooler, tortillas were being stored directly on top of raw shelled eggs and raw chicken tenders where next to raw, pulled eggs, 2 containers of mayo and RTE queso dip. 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: (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. COS: Employee rearranged all food items to ensure that cross-contamination is prevented. EHS instructed employees to refer to the “food storage order” sign that is posted in the main kitchen.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed there to be no sanitizer buckets made readily available for sanitizing food-contact surfaces. If used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. COS: Employees made a sanitizer bucket during the inspection to ensure that food-contact surfaces are being sanitized. Sanitizer concentration was 50-100ppm when tested with testing kit.
Violation #6:
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: Observed the ice machine to have an accumulation of pink slime and black mold-like debris. (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. COS: Employee actively drained, washed, rinsed and sanitized the ice machine during the inspection.
Violation #7:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: EHS observed several food items (check temperature log), in both 2-door standing coolers to have temperatures above 41F. EHS observed eggs to be cold-holding at 55F, on the counter in the main kitchen. Also observed sour cream to be cold-holding at 46F in the reach-in cooler located in the hallway. 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). COS: All food items were voluntarily disposed of by kitchen staff.
Violation #8:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several squeeze bottles to not be labeled with their common food name. 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. PIC to label all squeeze bottles with their common names.
Violation #9:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several food employees to be wearing bracelets while prepping food. Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Note: PIC voluntarily instructed both food employees to remove the bracelets from wrist during the inspection.
Violation #10:
12B – personal cleanliness
511-6-1.03(5)(j) – hair restraints (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employees with beards, longer than one half inch, to be actively preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employees were given beard nets during the inspection.
Violation #11:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wiping cloths to not be placed back into a sanitizer bucket in between uses. Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm when using chlorine and 150-400ppm when using quaternary ammonium. COS: Management instructed staff to place wiping cloth in the sanitization bucket water, during the inspection.
Additional remarks:
Hand sink water temperatures 139F.
3-compartment sink water temperature 123F.
3-compartment sink pre-rinse sprayer water temperature 114F.
Ware-wash machine water temperatures: wash-129F, rinse-138F, 50-100ppm.
Ware-wash machine pre-rinse sprayer water temperature 126F.
Bleach with 7.55% sodium hypochlorite available as antimicrobial effective against Norovirus.
Unisex restroom hand sink water temperature 108F.
Inspected external area and no violations observed; PIC produced pest control report from Cook’s Pest Control. Service date 6/18/2026.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
Establishments that receive a “C” or “U” food safety grade will have at least one additional routine inspection added in a twelve-month period and may have more inspections at the discretion of the Health Authority.
Follow-up inspections may be conducted at any time at the discretion of the Health Authority but must be conducted within ten days after an establishment receives a grade “U”.
KS inspected with DB.
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