Dabomb Sports Grill
Last inspected: Feb 20, 2026
78
Score
Dabomb Sports Grill has been inspected seven times since 2024. The latest inspection on file is from Feb 20, 2026. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
“Nonfood-contact surfaces clean” comes up most often, recorded seven times in the inspection record.
The city-wide average sits at 87, which Dabomb Sports Grill's 78 doesn't quite reach. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 20, 2026
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Pre cooked wings holding inside of the walk in cooler not date marked.511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) COS. Preparation date placed on outside of container. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counte...
511-6-1.04(6)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed storage racks inside of the walk in cooler not clean to sight and touch. Observed rolling storage rack inside of dish machine room not clean to sight and touch. Observed outside of the bar cooler not clean to sight and touch. Observed inside of the reach in freezer not clean to sight and touch.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Floor behind bar equipment not clean.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed live roach activity in main kitchen food preparation area upon arrival.
511-6-1.07(5)(k)
78
Jul 15, 2025
Followup
1 critical violation. 3 minor violations. 1 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Shredded cheese(53F), cut lettuce(57F), sliced American cheese(49F) stored at prep top cooler. C/A: 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. P COS- Cut lettuce and slice American cheese was discarded. Shredded cheese was moved to reach in freeze...
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk in cooler doors not self latching. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. Operator indicated that the self latch has been ordered and will be installed.
511-6-1.05(1)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leak at 4 compartment sink. Water is leaking from the basin on the 2nd compartment. C/A: C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired and properly add the pipe to the meat sink.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the floors under 3 compartment sink with debris. Observed broken tiles through out main kitchen. Missing tiles allow standing water. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have deep cleaned...
511-6-1.07(5)(a)
74
Jul 14, 2025
Followup
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed raw chicken(44F), cooked chicken(46F), cooked collard greens(46F), sour cream(45F), shelled egg(45F), raw ground beef(43F) 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. P COS- Cooked chicken was discarded. Raw chicken was relocated to deep freezer ag...
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed live flies on food contact surface of dishes stored as clean. C/A: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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. Pf. Advised all dishes be rewashed.
511-6-1.05(7)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk in cooler doors not self latching. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised to have repaired.
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk in cooler ambient 46F which is unable to maintain a TCS food temp of 41F or below. C/A: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
511-6-1.05(6)(q)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in freezer unclean to sight. Observed floor inside walk in cooler unclean to sight near the beer racks. Corrective Action: 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) 2. 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. Advised to have deep cleaned and increase cleaning frequency.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors walls and ceilings throughout kitchen unclean with debris build up. Observed tiles through out main kitchen broken or missing. Missing tiles allow standing water under equipment. Observed missing and broken tiles throughout establishment. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be d...
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed 5 live German roaches and 3 live flies in main kitchen. Observed multiple dead roaches throughout the facility. C/A: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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 increase pest control and email reports to ashley.clark1@dph.ga.gov
511-6-1.07(5)(k)
61
Jul 7, 2025
Routine
1 critical violation. 4 major violations. 11 minor violations. 3 corrected on site.
View 16 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw chicken (43F), shelled eggs(46F), cooked chicken wings(45F) Butter(43F) and sliced cheese(44F) not holding a TCS food temp of 41F or below. 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. P COS- All items were discarded by owner.
511-6-1.04(6)(f)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Facility does not have an approved disinfectant onsite to implement their procedures for employees to follow when responding to fecal/vomit events. C/A: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf...
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed inside of ice machine unclean with heavy debris build in direct 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: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice b...
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed ready to eat food items stored in cooler past discard date. Discard date states7/1/2025. 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 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed 3 bottles of home defense stored in establishment next to ice machine. C/A: 511-6-1.07(6)(d) - Restriction (Pf) (d) Restriction. 1. Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. Pf 2. The requirement in paragraph 1of this subsection does not apply to packaged poisonous or toxic materials that are for retail sale. Advised to removed from kitchen and discard use.
511-6-1.07(6)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed cooler in main kitchen not NSF/ANSI approved. C/A:511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. Advised to have removed and purchase ANSI approved cooler.
511-6-1.5
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in and walk in cooler unclean to sight. Observed floor inside walk in cooler unclean to sight near the beer racks. Corrective Action: 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) 2. 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. Advised to have deep cleaned and increase cleaning frequency.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed Vent hood unclean with heavy grease build up. C/A: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) 2. 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. Advised to have deep cleaned and increase cleaning frequency.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed pipe propped up with rock under meat sink and pot propped under 3 compartment sink to hold pipes. Water leaks from 3 compartment sink and meat sink when propped items are removed. C/A:511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired PROPERLY.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Floors throughout kitchen were observed unclean with heavy food debris and grease build up. Observed missing and broken tiles throughout establishment. C/A: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. Advised to have dee...
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed live roaches, gnats and flies in main kitchen near reach in freezer, meat sink and dry storage. C/A: 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (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 increase pest control and email reports to ashley.clark1@dph.ga.gov
511-6-1.07(5)(k)
18 - insects, rodents, and animals not present
Inspector notes: Sticky fly trap was observed over prep top counter next to reach in freezer. C/A:511-6-1.07(2)(k) - Insect Control Devices (C) (k) Insect Control Devices, Design and Installation. 1. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. 2. Insect control devices shall be installed so that: (i) The devices are not located over a food preparation area; and (ii) Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. Advised to have removed and increase pest control.
511-6-1.07(2)(k)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed cooked shrimp, raw fish and raw chicken stored in cooler without lids. C/A: 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) 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: Lids were placed on all items and advised lids shall remain covered at all times unless cooling.
511-6-1.04(4)(c)
12B - personal cleanliness
Inspector notes: Observed cook wearing a silver bracelet. C/A:511-6-1.03(5)(g) - Jewelry (C) (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 to remove
511-6-1.03(5)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed walk in cooler door not self latching. C/A: 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised to have repaired.
511-6-1.05(6)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the walk in cooler not holding a TCS food temp of 41F or below. Walk in cooler ambient 44F. C/A: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised to have repaired.
511-6-1.05(6)(q)
33
Dec 20, 2024
Routine
2 major violations. 5 minor violations. 2 corrected on site.
View 7 violations
1-2B - certified food protection manager
Inspector notes: Establishment has food handler certification not manager certification . Corrective Action: 511-6-1.03(3)(b) - Certification Requirements/Exemptions At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed soda nozzle behind the bar unclean with black substance in direct contact with soda. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working...
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed fan is walk in cooler dripping onto food for sale. Corrective Action: 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Corrected on site: Bacon bits were discarded.
511-6-1.04(4)(z)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed hand sink hanging off the wall. Corrective Action: 511-6-1.05(4)(b) - Fixed Equipment, Spacing or Sealing (C) (b) Fixed Equipment, Spacing or Sealing. 1. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. 2. Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (i) Sealed to the table; or (ii) Elevated on legs that provide...
511-6-1.05(4)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed condensation leaking from fan in walk in cooler. Corrective Action: 511-6-1.05(6)(q)1&3 - Good Repair & Calibration (C) (q) Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. Advised to have repaired.
511-6-1.05(6)(q)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed water leaking from the bottom of the 3 compartment sink. Water drips from pipes while draining. Corrective Action: 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing and broken tiles throughout establishment. Corrective Action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned.
511-6-1.07(5)(a)
64
Jun 28, 2024
Followup
1 major violation. 4 minor violations.
View 5 violations
1-2B - certified food protection manager
Inspector notes: Establishment has food handler certification not manager certification . Corrective Action: 511-6-1.03(3)(b) - Certification Requirements/Exemptions At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken.
511-6-1.03(3)(b)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed fan is walk in cooler dripping onto food for sale. Corrective Action: 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. Corrected on site: Tortillas and ground beef were discarded.
511-6-1.04(4)(z)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in and deep freezer unclean to sight and touch. Corrective Action: 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) 2. 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. Advised to have deep cleaned and increase cleaning frequency.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing and broken tiles throughout establishment. Advised to have repaired. Corrective Action: (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed gnats in main kitchen near dish room. (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; 4. Eliminating harborage conditions. Advised to increase pest control.
511-6-1.07(5)(k)
74
Jun 5, 2024
Routine
1 critical violation. 3 major violations. 5 minor violations. 1 corrected on site.
View 9 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw shrimp (43F), raw ground beef (45F), and raw tilapia (44F) stored in reach in cooler not holding a cold holding a TCS temp of 41F or below. (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- TCS foods were moved to walk in cooler to cool to: Shrimp(41F), Raw beef(41F), and tilapia(41F)
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed expired Food Manager Certification. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Given 60 days to enroll in class and obtain certificate
511-6-1.03(3)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed grease hood unclean with heavy grease build up. 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. Advised to have deep cleaned.
511-6-1.05(7)(a)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed no hot water at hand sink. (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Advised to have serviced.
511-6-1.06(1)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gaskets on walk in cooler door in disrepair. Gaskets are hanging off door. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Advised to have repaired or replaced.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelves inside walk in cooler unclean with debris. Observed dry storage bins unclean on the outside with heavy debris build up. 2. 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. Advised to deep clean
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed faucet at 4 compartment sink leaking water. Water spraying out from nozzles. (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed broken and missing tiles through out main kitchen and behind bar. Observed floors under 3 compartments, meat sink, dry storage and behind bar unclean with debris build up. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Advised to have deep cleaned.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed gnats through out main kitchen and behind bar. (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; 4. Eliminating harborage conditions. Advised to increase pest control end eliminate standing water under sinks and behind bar.
511-6-1.07(5)(k)
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Frequently Asked Questions
When was Dabomb Sports Grill last inspected?
The most recent health inspection at Dabomb Sports Grill on file is from Feb 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Dabomb Sports Grill?
Across the inspection record, “nonfood-contact surfaces clean” has been cited seven times, more than any other issue at Dabomb Sports Grill.
How does Dabomb Sports Grill compare to other restaurants in Lithonia?
Dabomb Sports Grill most recently scored 78 out of 100, which is lower than the Lithonia average of 87.
Has Dabomb Sports Grill's inspection record improved over time?
Yes. Recent inspections at Dabomb Sports Grill have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Dabomb Sports Grill 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 Dabomb Sports Grill inspected?
Based on the inspection history on file, Dabomb Sports Grill is inspected around four times per year on average.
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