T.G.I. Fridays
Last inspected: Mar 9, 2026
74
Score
T.G.I. FRIDAYS located at 2871 Stonecrest Cir in Lithonia, Georgia, underwent a food service inspection on March 9, 2026. This inspection resulted in a moderate risk score of 74 and documented two critical violations concerning hand washing and cold holding temperatures. Across four recorded inspections, T.G.I. FRIDAYS has primarily received moderate risk classifications.
4
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 9, 2026
Routine
2 critical violations. 2 corrected on site.
74
Jan 30, 2026
Routine
4 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
45
Aug 7, 2025
Initial
1 critical violation. 3 minor violations. 1 corrected on site.
74
Aug 8, 2024
Routine
2 critical violations. 4 major violations. 2 minor violations. 5 corrected on site.
45
Violations — Mar 9, 2026 Inspection
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Chef picked and item off of the floor than pulled up his pants and went to the prep-top cooler to make an order. CA: 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 touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent c...
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several items such as blue cheese dressing, sour cream, ranch dressing not being cold held at 41°F or below in the prep top cooler when person in charge checked the unit it was in defrost mode. 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 or 135°F (57°C) or above. COS: Items were moved to the walk-in-cooler.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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