Flying Biscuit Cafe
Last inspected: Mar 6, 2026
78
Score
Flying Biscuit Cafe appears in inspection records five times, starting in 2024. The latest inspection on file is from Mar 6, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited six times.
Compared to other Kennesaw restaurants (averaging 88), there's room to close the gap. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 6, 2026
Followup
2 major violations. 1 minor violation. 1 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen. C/A: 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 tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dishes being actively washed in the dish machine in the warewashing area of the main kitchen with a sanitizer concentration (chlorine) less than 50ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g); For chlorine 50-100ppm NOTE: Facility will be manually washing dishes at the 3-compartment (sanitizer QUAT observed at 400ppm) until approval from the health authority is given
511-6-1.05(6)(n)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed two employee drinks on the prep top directly next to food in the main kitchen area. Observed an an employee's phone and headphones stored on a shelf above a prep top in the main kitchen. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: items moved to designated area for employee use
511-6-1.07(4)(b)
78
Feb 17, 2026
Routine
3 critical violations. 2 major violations. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F below COS: items discarded. NOTE: Grill drawer unit did not appear to be on.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed chicken sausage gravy holding at 124F in the warmer cabinet located in the main kitchen. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: item reheated to 202F in the microwave
511-6-1.04(6)(f)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed 3 containers of strawberries with mold-like growth on them stored on a shelf located in the walk-in cooler in the main kitchen area. C/A: Food shall be safe, unadulterated, and honestly presented COS: items discarded
511-6-1.04(1)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black mold-like build up on the interior ice dispensing portion of the bulk ice machine located in the main kitchen. C/A: 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 tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. NOTE: ice machine turned off and ice being discarded at time of inspection
511-6-1.05(7)(b)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed raw chorizo (per PIC) thawing in the dedicated vegetable prep sink located in the main kitchen. Observed food employee rinse thermometer off in vegetable/prep sink. Observed dirty dished stored in the 2nd compartment of the vegetable prep sink. C/A: Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. 2.Fruits and vegetables may be washed by using chemicals as specified under DPH Rule 511-6-1-...
511-6-1.04(4)(g)
52
Apr 9, 2025
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F below COS: soy burger and fried green tomatoes discarded. Butter was heated up for food prep, all other items placed in the walk-in cooler to cool; PIC stated these items were either prepped today or removed from the walk-in at 8:00am. Chorizo taken out of walk-in and cooked on stove top
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed hot TCS foods queso in the steam well and diced potatoes under the heat lamb holding below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: potatoes discarded, and queso reheated to 165F and then held for hot holding in the steam well.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed several metal and plastic pans in the ware washing area being wet stacked on the storage rack. C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
70
Sep 25, 2024
Followup
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed a food employee touch raw meat with their gloved hands and place meat on the grill, then the same food employee touched a clean plate and ready-to-eat potatoes and place that plate on the line for service. 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: When switching between working with raw food and working with ready-to-eat food; COS: food discarded, plate sent to ware washing area to be washed, rinsed and sanitized, then food employee removed gloves, then washed hands with soap and warm water for 20 seconds before re-gloving.
511-6-1.03(5)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the dishwasher sanitizer (chlorine) at 10ppm, after dishes were washed. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6) COS: dishes were washed, rinsed, and sanitized in the 3-comp sink, with a QUAT sanitizer at 200ppm. Facility primed dish machine several times and switched out the sanitizer container for a new one, sanitizer (chlorine) then observed at 100ppm.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several metal pans in the ware washing area being wet stacked on the storage rack. C/A: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
74
Sep 5, 2024
Routine
2 critical violations. 3 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS food distinguished with an asterisks (*) cold holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F below COS: items discarded and replaced with items from the walk-in cooler
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed hot TCS foods distinguished by an asterisks (**) holding below 135F. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: food discarded and replaced with food reheated to 165F and then held at 135F
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a black apron being stored in the hand washing sink near the walk-in cooler. Observed a wiping cloth stored in the hand sink located in the ware washing area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed from sink
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black and pink build-up on the inside chute of the ice machine located in the server galley area. Observed black build-up in the soda nozzles of the drink machine in the bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned the soda nozzles of the drink machine in the bar area with food grade sanitizer wipes and hot water, correct the violation for the ice machine by 9/10/2924.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black and pink build-up on the inside chute of the ice machine located in the server galley area. Observed black build-up in the soda nozzles of the drink machine in the bar area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC cleaned the soda nozzles of the drink machine in the bar area with food grade sanitizer wipes and hot water, correct the violation for the ice machine by 9/10/2924.
511-6-1.05(7)(a)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed food employee plate fully cooked bacon for immediate service with their bare hands after rubbing their hands down their apron and adjusting their clothes. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Bacon discarded and EHS explained the ready to eat food should not be plated with bare hands.
511-6-1.04(4)(a)
52
Frequently Asked Questions
When was Flying Biscuit Cafe last inspected?
The most recent health inspection at Flying Biscuit Cafe on file is from Mar 6, 2026. The public record contains five inspections in total.
What is the most common violation at Flying Biscuit Cafe?
Across the inspection record, “proper cold holding temperatures” has been cited six times, more than any other issue at Flying Biscuit Cafe.
How does Flying Biscuit Cafe compare to other restaurants in Kennesaw?
Flying Biscuit Cafe most recently scored 78 out of 100, which is lower than the Kennesaw average of 88.
Has Flying Biscuit Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Flying Biscuit Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Flying Biscuit 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 Flying Biscuit Cafe inspected?
Based on the inspection history on file, Flying Biscuit Cafe is inspected around three times per year on average.
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