Sobor Dominicano Restaurant
Last inspected: Apr 1, 2026
50
Score
Across the available record, Sobor Dominicano Restaurant has four inspections on file, the first dated 2024. The most recent report on file is from Apr 1, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
Looking across the full record, “food-contact surfaces” is the recurring theme, flagged five times.
By comparison, the average Chamblee facility scores 84, putting Sobor Dominicano Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
4
Inspections
1
Critical latest
4
Major latest
3
Minor latest
Inspection History
Apr 1, 2026
Routine
1 critical violation. 4 major violations. 3 minor violations. 6 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Time/temperature control for safety (TCS) foods stored in the walk-in cooler were observed cold holding at temperatures above 41°F All TCS food items inside the unit were affected; please refer to the temperature log for specific items marked with an asterisk (*). Corrective Action: 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 Corrected on site: All TCS items held above 41°F were voluntarily discarded at the time of inspection.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed an employee rinsing a container in a designated handwashing sink. Handwashing sinks may only be used for handwashing and must not be used for rinsing containers, equipment, or any other purposes. Corrective Action - Discontinue use of handwashing sinks for rinsing containers or any non-handwashing activities immediately. - Use appropriate sinks (e.g., three-compartment sink) for cleaning and rinsing equipment. Discussed proper use of handwashing sink with employee during inspection.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup of slime on the interior of two soda dispensing nozzles located at the bar. Food-contact surfaces must be cleaned and sanitized at a frequency necessary to prevent the accumulation of residue and must be clean to sight and touch. Employee cleaned and sanitized nozzles. Discussed Clean and sanitize soda dispensing nozzles at a frequency that prevents buildup. Follow manufacturer guidelines or establish a routine cleaning schedule.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sinks in the main kitchen not accessible for employee use. One sink was blocked by a rolling cart, and the other was obstructed by a large bucket containing dishwashing chemicals. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Employee remove all items obstructing handwashing sinks
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed an employee washing hands in a three-compartment sink instead of a designated handwashing sink. CA: Employees must wash hands only in designated handwashing sinks. Three-compartment sinks are to be used for washing, rinsing, and sanitizing equipment and utensils. Discussed with person in charge, ensure all handwashing sinks remain accessible and properly stocked. Food employee discontinued washing hands in 3 compartment sink
511-6-1-.03(5)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: The permit is not posted in a location in the food service establishment that is conspicuous to the consumers. Facility has unpaid food service permit fees. All outstanding food service permit fees must be paid promptly.
511-6-1.02(1)(f)(1)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: No handwashing sign provided at a handsink used by food employees. No handwshing signs were posted in the Men's nor Women's restroom A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Discussed: Post handwashing signs at all handwashing sinks, including those in restrooms. Ensure signage is clearly visible to employees at all times. Maintain signage in good condition and replace if damaged or missing.
511-6-1.07(3)(d)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed an employee drinking from an open, reusable beverage container (no lid or straw) while actively engaged in food preparation (cutting vegetables). Employees must consume food and beverages only in designated areas separate from food preparation, service, and storage areas. Drinking is only permitted from a single-service cup with a secure lid and straw, handled in a way that prevents contamination of hands, food, equipment, utensils, and single-use items. Employee discontinued drinking from open containers in food preparation areas immediately. Use only approved beverage containers (with lid and straw). Store and consume beverages in designated areas away from food prep
511-6-1.03(5)(k)
50
Jul 29, 2025
Routine
1 critical violation. 3 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Time/temperature control for safety (TCS) foods stored in the walk-in cooler were observed cold holding at temperatures above 41°F All TCS food items inside the unit were affected; please refer to the temperature log for specific items marked with an asterisk (*). Corrective Action: 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 Corrected on site: All TCS items held above 41°F were voluntarily discarded at the time of inspection.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup of slime on the interior of two soda dispensing nozzles located at the bar. Discussed food contact surfaces must be cleaned to sight and touch. Employee cleaned and sanitized nozzles
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Available Chlorine sanitizer concentration at the mechanical dish machine was measured at 0 ppm using test strips. Corrective Action: The chlorine sanitizer in a mechanical dish machine must be maintained at a minimum concentration of 50 ppm or as specified by the manufacturer. The dish machine may not be used for sanitizing utensils or equipment until the sanitizer concentration reaches the required minimum strength of 50 ppm.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Buildup of slime was observed on the interior surfaces of the ice machine and inside the ice scoop holder. Corrective Action: food-contact surfaces must be clean to sight and touch. Corrected on site: The employee removed the ice scoop and holder to be properly washed, rinsed, and sanitized. All ice currently in the machine must be discarded, and the interior of the ice machine must be thoroughly cleaned and sanitized before it can be used again.
511-6-1.05(7)(a)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: 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
511-6-1.07(3)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: The most current inspection report was not prominently displayed in public view as required. It was not posted within 15 feet of the primary public entrance, between five and seven feet from the floor, or in a location where it could be easily read from a distance of one foot. An outdated inspection report was observed in its place. Corrective Action: The most current inspection report shall be prominently displayed in public view at all times The employee was instructed to remove the outdated inspection and post the current inspection report
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed equipment in poor repair. Observed walk in cooler ambient temperature not maintaining a temperature sufficient to keeping TCS at 41F or below.
511-6-1.05(6)(a)
55
Jun 26, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed an employee soap and scrub the pot then place the pot to air dry on the drying rack without sanitizing the pot at the end. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Employee voluntarily rewashed the pot using the proper procedures of washing, rinsing, sanitizing.
511-6-1.05(8)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods cold holding at temperatures above 41F in reach in cooler (items are noted by asterisks in temperature log). Temperature checked eggs were measuring anywhere between 47-51 degrees F. CA: 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. COS: PIC voluntarily discarded one container of marinated beef, marinated chicken, pork and roughly five cartons of raw shell-on eggs. All TCS food items have been stored in the cooler for more than 24 hours. Discussed with PIC to have the cooler serviced to assure the cooler cools down properly and it is not overcrowded.
511-6-1.04(6)(f)
74
Jul 26, 2024
Routine
1 critical violation. 2 major violations. 3 minor violations. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed all TCS foods inside of the walk in cooler cold holding above 41F. Please see temperature log for items marked with an asterisk. TCS food cold held inside of the walk in cooler, tcs food stored in prep top cooler, and inside of reach in cooler were discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup of slime on the interior of two soda dispensing nozzles located at the bar. Discussed food contact surfaces must be cleaned to sight and touch. Employee cleaned and sanitized nozzles
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup of slime in the interior of ice scoop holder. Discussed Equipment food-contact surfaces and utensils shall be clean to sight and touch. Employee clean ice scoop holder in dish machine
511-6-1.05(7)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed dirty food equipment stored in mop sink. Discussed with person in charge equipment/utensils must be stored in 3 compartment sink. Equipment was removed from mop sink.
511-6-1.04(4)(z)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: No handwashing sign provided at a handsink used by food employees. Observed no hand washing reminders inside of restrooms. Discussed with person in charge, A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
511-6-1.07(3)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed equipment in poor repair. Observed walk in cooler ambient temperature not maintaining a temperature sufficient to keeping TCS at 41F or below.
511-6-1.05(6)(q)
61
Frequently Asked Questions
When was Sobor Dominicano Restaurant last inspected?
The most recent health inspection at Sobor Dominicano Restaurant on file is from Apr 1, 2026. The public record contains four inspections in total.
What is the most common violation at Sobor Dominicano Restaurant?
Across the inspection record, “food-contact surfaces” has been cited five times, more than any other issue at Sobor Dominicano Restaurant.
How does Sobor Dominicano Restaurant compare to other restaurants in Chamblee?
Sobor Dominicano Restaurant most recently scored 50 out of 100, which is lower than the Chamblee average of 84.
Has Sobor Dominicano Restaurant's inspection record improved over time?
No. Recent inspections at Sobor Dominicano Restaurant have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Sobor Dominicano Restaurant 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 Sobor Dominicano Restaurant inspected?
Based on the inspection history on file, Sobor Dominicano Restaurant is inspected around two times per year on average.
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