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Mr Diddy’s, located at 2200 Powder Springs Rd SW Ste 186 in Marietta, received a score of 60 points out of a possible 100 points during their 10/07/2025 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)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed facility has a key drop agreement but the owner does not have a copy of the agreement on site. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf COS Facility has 10 days to correct the violation and submit a copy of the agreement to EHS
Violation #2:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee handle raw fish in the main kitchen after which he discarded the glove and without washing his hands done in another glove and starts to handle RTE foods in the main kitchen. C/A Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: Before donning gloves to initiate a task that involves working with food; COS Employee was directed to wash his hands throughly
Violation #3:
2-1B – hands clean and properly washed
511-6-1.03(5)(c) – when to wash (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the cook re-arranging the meat drawer in the main kitchen and right after he preceded to handle RTE food for a customer without washing his hands. C/A Employee must wash hands before donning gloves to initiate a task that involves working with RTE food; COS Employee was directed to wash his hands
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 storage of meat in the cooling drawer below the grill. Facility had ground turkey burger in the read followed by ground beef and then cheddar cheese. Observed raw turkey burger stored above an uncovered tray of marinating shrimp. C/A 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: Food was RE-arranged by employee
Violation #5:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed uncovered metal trays containing raw catfish, one, raw whiting, raw tilapia, raw marinating shrimp and raw turkey burgers the RIC#2 in the main kitchen. Observed uncovered raw ground turkey burger, sliced cheddar cheese and raw ground beef stored in the cooling drawer at the bottom of the grill unit in the main kitchen. C/A Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; COS: Food was covered by employee and the shrimp was discarded due to temperature abuse
Violation #6:
6-1B – proper hot holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a metal tray of collard greens stored in the warming drawer next the the grill in the main kitchen with a temperature of 129*F Observed two trays of macaroni and cheese in the RIC warming unit next to the vegetable sink in the main kitchen with an internal temperature of 98*F and 125*F C/A 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 COS: Collard greens and the macaroni and cheese were re-heated until the internal temperature was 167 for macaroni and cheese and 165 for collard greens
Violation #7:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed marinating raw shrimp stored in a covered metal tray inside the RIC#1 with a temperature of 48*F at 3:20pm. At 4:53pm the shrimp was still holding at 48*F. Shrimp was prepped earlier that morning Observed cooked collard greens stored in the RIC#2 in the dry storage area with a temperature of 45*F @3:50pm and at 4:54pm the collard greens only went down to 44*F C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P COS Raw Shrimp was discarded and the collard greens were placed in the freezer to further cool off
Violation #8:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several condiment bottles stored at the prep line in the main kitchen without a label identifying the product inside the bottle. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS Employee was ditected to mark the bottles
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