Build Bulk Burn Cafe
Last inspected: Jan 13, 2026
90
Score
Going back to 2024, Build Bulk Burn Cafe has three inspections in the public record. The newest entry in the record is dated Jan 13, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to one violation per visit.
Across the inspection history, “adequate handwashing facilities supplied & accessible” is the issue that surfaces most often, recorded two times.
Among Decatur restaurants, the typical score is 86; Build Bulk Burn Cafe is comfortably above that bar. The record reflects steady performance over time.
3
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 13, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink in main kitchen without paper towels. COS: Paper towels were restocked and advised hand sinks shall have soap, paper towels and trash can available at all times. C/A:511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf
511-6-1.07(3)(b)
90
Apr 22, 2025
Routine
1 critical violation. 4 major violations. 5 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed chicken salad (46F), Chicken pasta(57F) stored in glass door reach in cooler not holding a TCS food temperature of 41F or below. Ambient temp of reach in cooler 44F C/A: 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. COS: Chicken salad and chicken pasta we...
511-6-1.04(6)(f)
1-2B - certified food protection manager
(corrected on site)
Inspector notes: CFSM was not posted at time of inspection. C/A: 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. COS: CFSM Certification was provided by PIC via cell phone. Advised PIC original shall be posted at all times.
511-6-1.03(3)(c)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed no proof of signed employee health reporting agreements at time of inspection. C/A: (4)(a) of this Rule. Pf Proof that employees are aware of their responsibility to report illness/ symptoms to PIC was not provided. COS- Employee health agreements were printed and given to PIC. Advised Owner documentation shall remain onsite at all times. Repeat from previous inspection on 5/29/2024.
511-6-1.03(4)(a)(b)(c)(e)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed inside of ice machine and ice scoop with black residue in contact with ice. C/A: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tube...
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed TCS ready to eat food (chicken pasta, kale pasta and chicken pasta) stored in reach in cooler for more than 24 hours without proper date marking. C/A: 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 7. The requirement in paragraph 2 of this subsection does not apply to the following foods prepared and packaged by a food processing plant inspected by a Health Authority: (i) Deli salads, such as ham salad, seafood salad, chicken salad, egg salad, pasta salad, potato salad, and macaroni salad, manufactured in accordance with 21 CFR 117 Current good manufacturing practice in manufacturing, packing, or holding human food; COS: All TCS ready to eat food items were disca...
511-6-1.04(6)(g)
58
May 29, 2024
Routine
6 major violations. 4 corrected on site.
View 6 violations
1-2B - certified food protection manager
Inspector notes: No Certified Food Manager for establishment. Facility has a certified food handler certification posted which does not satisfy the Code requirements for a Certified Food Safety Manager requirement for a food service establishment. Given 30 days.
511-6-1.03(3)(a)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf Proof that employees are aware of their responsibility to report illness/ symptoms to PIC was not provided. COS- Employee health agreements were printed and given to PIC.
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed front hand sink with out soap. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- PIC provided soap.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed rear hand sink without paper towels. Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS- paper towels were provided and advised all sinks shall have paper towels at all times.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: No fecal and vomit events procedures in place. PIC was not able to provide proper clean up procedures. Norovirus sign provided
511-6-1.03(6)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: No quaternary ammonium test strips available at the time of inspection. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised to purchase test strips.
511-6-1.05(3)(h)
55
Frequently Asked Questions
When was Build Bulk Burn Cafe last inspected?
The most recent health inspection at Build Bulk Burn Cafe on file is from Jan 13, 2026. The public record contains three inspections in total.
What is the most common violation at Build Bulk Burn Cafe?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Build Bulk Burn Cafe.
How does Build Bulk Burn Cafe compare to other restaurants in Decatur?
Build Bulk Burn Cafe most recently scored 90 out of 100, which is higher than the Decatur average of 86.
Has Build Bulk Burn Cafe's inspection record improved over time?
Yes. Recent inspections at Build Bulk Burn Cafe have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Build Bulk Burn Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Build Bulk Burn Cafe inspected?
Based on the inspection history on file, Build Bulk Burn Cafe is inspected around two times per year on average.
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