Landmark Cafe
Last inspected: Dec 15, 2025
47
Score
The health department has logged three inspections at Landmark Cafe, the earliest from 2024. Inspectors last stopped by on Dec 15, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged three times.
Restaurants in Douglasville average 86, so Landmark Cafe trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
3
Inspections
1
Critical latest
4
Major latest
4
Minor latest
Inspection History
Dec 15, 2025
Routine
1 critical violation. 4 major violations. 4 minor violations. 1 corrected on site.
View 9 violations
3-1C - food in good condition, safe, and unadulterated
Inspector notes: Food observed in coolers on front porch area. No locks. Anyone can open and adulterate product. CA: Managerial control must be obtained. Cooler can be moved to a protected area or remained locked.
511-6-1.04(1)
11D - thermometers provided and accurate
Inspector notes: Observed multiple refrigeration units with no thermometers. CA: obtain and maintain thermometers in all refrigeration and freezer units.
511-6-1.05(2)(k)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed grill cleaner stored with food. CA: keep cleaners and food separated. COS: Grill cleaner moved.
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed shelving lined with paper towels. (Cups at the salad bar, plates in the kitchen, cooking pans and pots) CA: Remove paper towels and clean and sanitize all plates, cups, spoons, cook wears in contact with paper towels.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Sanitizing bucket observed with no sanitizer. Employee did not kn0w to use sanitizer. CA: All cloth buckets must contain sanitizer. COS: Taught employee how to prepare sanitizer bucket and use test strips.
511-6-1.05(7)(b)
14A - in-use utensils: properly stored
Inspector notes: Observed bowls being used as scoops. CA: use non-breakable scoops with handles. Store so scoops are not laying on the food.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Out front cooler has a layer of food/blood or another item at the bottom of cooler. Strong odor. CA: Clean cooler with greater frequency.
511-6-1.05(1)(i)
17C - physical facilities installed, maintained, and clean
Inspector notes: Floors observed in poor condition (physical) and soiled. CA: Repair/clean floors. Do not multi-layer floors.
511-6-1.07(5)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed particle board shelving. CA: all shelving shall be non-absorptive, smooth and easily cleanable.
511-6-1.05(1)(g)
47
Apr 3, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple food items stored at temperatures above 40 degrees f. CA: maintain all cold foods @ 41 degrees or less. Discussed daily refrigeration checks and charting.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed slime mold on the lip of the ice machine. CA: Clean and sanitize the Ice machine.
511-6-1.05(7)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed coke machine broken and leaking causing excess debris build up in the filling area. CA: Repair/ replace the coke machine as soon as possible. Clean and sanitize with greater frequency.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed on shelving lined with cardboard dirty pots and pans. CA: do not line shelves with cardboard. Clean and sanitize the pots and pans.
511-6-1.05(7)(c)
11D - thermometers provided and accurate
Inspector notes: Observed no thermometers in refrigeration units. CA: all cold holding units shall have thermometers.
511-6-1.05(2)(x)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops stored with handles in contact/buried in chicken seasoning. CA: dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
511-6-1.04(4)(k)
16B - plumbing installed; proper backflow devices
Inspector notes: Hand sink observed leaking from the plumbing. CA: clean and repair hand sink- make sure it is sure on the wall.
511-6-1.06(2)(r)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed vents heavily soiled. CA: clean the vents.
511-6-1.07(5)(d)
55
Apr 12, 2024
Routine
2 critical violations. 3 major violations. 4 minor violations. 2 corrected on site.
View 9 violations
2-1B - hands clean and properly washed
Inspector notes: Observed employees not washing hands between tasks. 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, After handling soiled equipment or utensils. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple food items on countertops, in buss tubs on floor, and salad bar holding at temperatures greater than 41 degrees f. CA: 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)
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed Partially dissolved cough drop/lozenges behind plates on prep line surface. CA: Maintain cleaning frequency of all food contact surfaces and maintain proper concentration of all sanitizers COS: items cleaned and refreshed.
511-6-1.05(7)(a)
4-2A - food stored covered
Inspector notes: Observed open bags of fish stored near back door of facility. CA: CA: Food shall be stored in packages, covered containers, or wrappings.
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No paper Towels stocked at hand sink in main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
511-6-1.06(2)(o)
16C - sewage and waste water properly disposed
Inspector notes: Riser on ATU broken. CA: Have riser lid replaced.
511-6-1.06(4)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed improper thawing methods in prep sink (no running water and after frozen items stacked too high in running water) and items thawing in bus tubs on floor by back door. CA: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below, With sufficient water velocity to agitate and float off loose particles in an overflow, and For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C),
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed Missing sneeze guard on left side of salad buffet. 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
511-6-1.04(4)(z)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops stored with handles in contact/buried in chicken seasoning. CA: dispensing utensils shall be stored in the food with their handles above the top of the food and the container.
45
Frequently Asked Questions
When was Landmark Cafe last inspected?
The most recent health inspection at Landmark Cafe on file is from Dec 15, 2025. The public record contains three inspections in total.
What is the most common violation at Landmark Cafe?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Landmark Cafe.
How does Landmark Cafe compare to other restaurants in Douglasville?
Landmark Cafe most recently scored 47 out of 100, which is lower than the Douglasville average of 86.
Has Landmark Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Landmark Cafe have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Landmark Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Landmark Cafe inspected?
Based on the inspection history on file, Landmark Cafe is inspected around two times per year on average.
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