The Lions Restaurant & Lounge in Atlanta receives a 58% on their recent health inspection

The Lions Restaurant & Lounge, located at 3979 Buford Highway, Suite 106 in Atlanta, received a score of 58 points out of a possible 100 points during their 03/11/2026 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: Yes
Inspector Notes: Person in Charge was not present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be on-site during all hours of operation.

Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Employee reporting agreement was not observed during the time of inspection. 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 Advised facility that food employees must be informed of their responsibility to report symptoms and illnesses. A signed employee health reporting agreement should be maintained on file for each employee and made available for review during inspections. Please ensure that all current and future employees complete and sign this agreement to remain in compliance.

Violation #3:
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 in cooler in main kitchen raw beef next to raw fish next to ready-to-eat cake, and raw beef next to raw shrimp during time of inspection. 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 (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: Employee relocated and properly separated raw animal foods from ready-to-eat foods during time of inspection.

Violation #4:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(o) – manual warewashing equipment, chemical sanitization using detergent sanitizers(c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed bar sanitizer bucket and main kitchen 3-compartment sink sanitizer at 0 ppm quat during time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Advised facility that quaternary ammonium (quat) sanitizer must be maintained at the proper concentration according to the manufacturer’s instructions (200–400 ppm) to effectively sanitize food contact surfaces. Facility was advised to properly mix sanitizer and routinely verify concentration using test strips.

Violation #5:
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: No
Inspector Notes: Observed yellow rice in main kitchen cooler at 47°F during time of inspection. Food was prepared previously and stored longer than 4 hours. CA: (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 COS: Employee voluntarily discarded yellow rice during time of inspection.

Violation #6:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee cooking while wearing a wristwatch and rings during time of inspection. CA: (g) 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. Advised that employees may not wear jewelry on their hands or arms while preparing food, except for a plain band ring.

Violation #7:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed permit fee not paid during time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay permit fee by the date listed on the NOV.

Violation #8:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed multiple live fruit flies near the bar trash area and main kitchen during the time of inspection. 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. Advised to contact a licensed pest control company for treatment and to provide documentation of service if requested.

Additional remarks:
Thermometers calibrated at previous facility 32F (Thermopop, thermapen)
Observed EPA registered disinfectant against norovirus
All frozen foods are frozen solid
Main Kitchen 3 comp sink: 0 ppm quat
Bar Sanitizer Bucket: 0 ppm quat
Provided NOV
Provided Invoice
Observed pest control from Cook Pest control 2/11/26
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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