Mcdonald's Restaurant
Last inspected: Mar 9, 2026
70
Score
The health department has logged six inspections at Mcdonald's Restaurant, the earliest from 2024. On Mar 9, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Across the inspection history, “physical facilities installed, maintained, and clean” is the issue that surfaces most often, recorded five times.
By comparison, the average Lithonia facility scores 87, putting Mcdonald's Restaurant on the weaker side. The inspection history reads as standard for a restaurant of this size.
6
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed pink flatline soft bait exposed on rodent sticky trap inside playground. COS: Traps were removed from playground and advised bait shall be covered and tamper-resistant C/A:511-6-1.07(6)(m) - Rodent Bait Stations (P) (m) Rodent Bait Stations. Rodent bait shall be contained in a covered, tamper-resistant bait station.
511-6-1.07(6)(m)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the single-use cup holders unclean with black substance build up in direct contact with single-use cups, single-use napkins holder unclean with food debris build up in contact with napkins. COS: Single-use cups and napkins were discarded, holders were cleaned and sanitized before placing back in use. Advised to increase the cleaning frequency. 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:(iii) Before restocking consumer self-service equipment and utensils such as condiment dis...
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in freezer unclean with frozen debris build up, inside of cooler drawer unclean with debris build up in the rear of the cooler drawer, outside of ice bin unclean with sticky substances around the edges of plastic and metal parts. Advised to have deep cleaned and increase cleaning frequency. 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.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors under rolling shelf units in the dry storage area unclean with black substance build up. under fryers unclean with grease and food debris build. Avised to have deep cleaned and increase cleaning frequency. 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
511-6-1.07(5)(a)
70
Aug 22, 2025
Followup
No violations found.
100
Jul 22, 2025
Routine
1 critical violation. 2 major violations. 6 minor violations. 5 corrected on site.
View 9 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw beef(48F), shredded lettuce(51F), shelled egg(48F), 2%milk(49F) stored in walk in cooler not holding a TCS food temp of 41F or below. Ambient of walk in cooler is (39F). 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: Shredded lettuce was dis...
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed soda machine dispenser unclean with black debris build up in direct contact with soda. Observed inside of the ice machine unclean with black debris build up in direct contact with ice. Observed single use cup dispenser on front service area unclean with black debris build up in contact with cups rims. Observed ICEE machine unclean with black debris build up. 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 ever...
511-6-1.05(7)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No paper towels at hand sink in rear kitchen. Corrective Action: 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 2. A continuous towel system that supplies the user with a clean towel; Pf Corrected onsite: Paper towels were provided. Advised PIC paper towels shall be available at all hand sinks.
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 2 of the 3 microwaves unclean to sight and touch with debris build up in contact with food. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrected onsite: Microwaves were cleaned while inspector was on site.
511-6-1.05(7)(c)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 4 plastic pans of sliced cheese in walk in cooler cooling with plastic lids on tight. C/A: 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids were removed from plastic pans to complete cooling process.
511-6-1.04(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Walk in cooler door does not self latch. 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. Advised to have repaired.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed inside of reach in freezer unclean with frozen debris build up, inside of walk in cooler unclean with debris build up on the floor, inside of countertop reach in cooler unclean with debris build up in the rear of the cooler. 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 under rolling shelf units in the dry storage area and under fryers unclean with debris build up. Corrective Action: 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 Advised to deep clean and increase cleaning frequency.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed tiles under fryer broken and missing. Floor under fryer is no longer cleanable. C/A: 511-6-1.07(2)(a) - Floor, Walls, & Ceilings, Cleanability (C) (2) Design, Construction, and Installation. (a) Floors, Walls, and Ceilings, Cleanability. Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Advised to have repaired.
511-6-1.07(2)(a)
52
Feb 3, 2025
Routine
1 major violation. 5 minor violations. 4 corrected on site.
View 6 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: No paper towels at hand sink in rear kitchen. Corrective Action: 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 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf Corrected onsite: Paper towels were provided. Advised PIC paper towels shall be available at all hand sinks.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 2 of the 3 microwaves unclean t sight and touch. Corrective Action: 511-6-1.05(7)(c) - Cooking & Baking Equipment (C) (c) Cooking and Baking Equipment. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Corrected onsite: Microwaves were cleaned by PIC.
511-6-1.05(7)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed cook wear watch while preparing chicken nuggets. Corrective Action: Corrective Action: 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. Corrected on site: Cook discarded chicken nuggets, removed watch and washed hands before returning to work.
511-6-1.03(5)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stored as clean not properly dried before storing. Dishes were still wet. Corrective Action: 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (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. Corrected onsite: dishes were moved to dish pit drying rack to complete drying process.
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed gaskets on the reach in freezer, reach in cooler unclean to sight and touch. Observed the inside on the reach freezers unclean with debris build up. Corrective Action: 5(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean increase the cleaning frequency.
511-6-1.05(7)(d)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed recycle dumpster missing drain plug. Corrective Action: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean. Advised to contact waste management to for replacement plug.
511-6-1.06(5)(o)
70
Jul 31, 2024
Routine
1 major violation. 4 minor violations. 2 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed soda nozzles in main kitchen unclean with black substance build up in direct contact with soda. Observed pink substance inside ice machine in direct contact with ice. Corrective Action: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) 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:(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 tubes, coffee bean grinders, and water vending equipment Corrected on site: Soda nozzle wa...
511-6-1.05(7)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees wearing bracelets, apple watches and arm jewelry while in main kitchen. Corrective Action: 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. Corrected on site: ALL employees stopped working removed all arm jewelry discarded ready to foods, washed and sanitized hands before returning to work. Advised owner no arm jewelry shall be worn while preparing food items for sale
511-6-1.03(5)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed gaskets on coolers at front service area unclean to sight and touch. Observed shelf under frappe machine unclean with syrup build up. Corrective Action: 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Advised to deep clean increase the cleaning frequency.
511-6-1.05(7)(d)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed dumpster missing drain plug. Corrective Action: 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnable shall be maintained free of unnecessary items and clean. Advised to contact waste management to for replacement plug.
511-6-1.06(5)(o)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors in walk in cooler unclean with debris on floor and under shelf unit. Observed floor in walk in freezer unclean with food debris. Corrective Action: 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 Advised to deep clean and increase cleaning frequency.
511-6-1.07(5)(a)
74
Feb 5, 2024
Routine
1 critical violation. 1 major violation. 5 minor violations. 6 corrected on site.
View 7 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee pick up trash from floor then resume handling food. COS-Employee was instructed by PIC to discard food in hand, wash and sanitize hands before returning to work. Employee was educated on when to wash hands.
511-6-1.03(5)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed soda nozzles in main kitchen unclean with black substance build up in direct contact with soda. COS- soda nozzles were removed washed and sanitized before placing back in service.
511-6-1.05(7)(b)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed food handler wearing apple watch. COS- Watch was removed hands were washed and sanitized.
511-6-1.03(5)(g)
14D - gloves used properly
(corrected on site)
Inspector notes: Observed employee with gloved hand handle cell phone then return to work without changing gloves. COS- Employee was instructed to remove cell phone from main kitchen, wash and sanitize hands before returning to work.
511-6-1.04(4)(n)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed gaskets on coolers unclean to sight and touch. Observed shelf under frappe machine unclean with syrup build up. COS-Employee cleaned all gaskets and shelf.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
(corrected on site)
Inspector notes: Observed floors in walk in cooler unclean with debris on floor and under shelf unit. Observed floors in walk in freezer unclean with food debris. COS- Employee swept all floors in main kitchen, walk in cooler and walk in freezer. Advised to increase cleaning frequency.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing tiles near back door advised to have repaired.
511-6-1.07(5)(a)
61
Frequently Asked Questions
When was Mcdonald's Restaurant last inspected?
The most recent health inspection at Mcdonald's Restaurant on file is from Mar 9, 2026. The public record contains six inspections in total.
What is the most common violation at Mcdonald's Restaurant?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited five times, more than any other issue at Mcdonald's Restaurant.
How does Mcdonald's Restaurant compare to other restaurants in Lithonia?
Mcdonald's Restaurant most recently scored 70 out of 100, which is lower than the Lithonia average of 87.
Has Mcdonald's Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Mcdonald's Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mcdonald's Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mcdonald's Restaurant inspected?
Based on the inspection history on file, Mcdonald's Restaurant is inspected around three times per year on average.
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