Whimzical Cafe
Last inspected: Nov 6, 2025
15
Score
Public records show four inspections at Whimzical Cafe stretching back to 2024. On Nov 6, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around 16 violations to closer to 27 violations per visit.
The pattern that stands out is “insects, rodents, and animals not present”, which has been cited six times.
Whimzical Cafe's latest score of 15 falls below the Newnan average of 86. The pattern in the record is worth a careful look.
4
Inspections
3
Critical latest
5
Major latest
19
Minor latest
Inspection History
Nov 6, 2025
Followup
3 critical violations. 5 major violations. 19 minor violations. 2 corrected on site.
View 27 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: All cold held foods shall be held at 41 degrees F or colder.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee washing Equipment and utensils but not sanitizing these Items. No hot water to sanitize the equipment nor utensils. CA: Must sanitize equipment and utensils after rinsing.
511-6-1.05(6)(k)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed medicine (Bayer pain reliever) present that is not necessary for the health of employees. Stored with food. CA: Shall store be divine necessary for employee away from food/prep areas.
511-6-1.07(6)(c)
6-2 - proper date marking and disposition
Inspector notes: Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. CA: Foods held for more than 24 hours shall be properly labeled with prep date or discard date to ensure safe consumption.
511-6-1.04(6)(g)
1-2B - certified food protection manager
Inspector notes: Certified Food Safety Manager does not demonstrate profienciecy in active mangerial control measures. Ceiling is leaking in kitchen/prep/cook areas and dry storage room. .CA: CFSM must be properly trained or retrained
511-6-1-.03(3)(d)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Hot water temperature at hand sink is registering any 69 - 70 degrees. CA: Hot water temperature at all hand sink shall reach 85 degrees F.
511-6-1.06(2)(o)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed Hot water supply not maintained during peak periods at non of the sinks. Hot water temperature reaching at 69 -70 degrees F. CA: Must provide hot water at all sinks including dish machine.
511-6-1.06(1)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup of black and red slime in the interior of ice machine. CA: Discard all the ice from ice machine and clean and sanitize the inside of the unit.
511-6-1.05(7)(b)
18 - insects, rodents, and animals not present
Inspector notes: Observed the presence of insects, rodents, or other pests. COS: Employee removed dead mouse.
511-6-1.07(5)(l)
18 - insects, rodents, and animals not present
Inspector notes: Outer openings not protected and vermin and/or environmental cross-contamination present. CA: Seal bottom of rear door inside dry storage room.
511-6-1.07(2)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling in disrepair. And clean air vents on ceiling. Repair detached ceiling vent cover. Violation Code Reference
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed a lot of dead roaches on premises and inside reach in freezers in dry storage area. CA: Clean and Sanitize inside cold holding units
511-6-1.07(5)(l)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed women’s Bathroom door not enclosed with tight-fitting, self-closing doors. CA: Women restroom door must be self closing.
511-6-1.07(2)(l)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Inspector notes: Observed cook touching ready to eat (vegetable) with bare hands when single-use gloves or utensils are required. It is after cooking the raw meats. COS: Cook discarded food.
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employees eating in a food preparation or other restricted area. COS: Employees removed their food from the prep table and placed in coolers.
511-6-1.03(5)(k)
4-2A - food stored covered
Inspector notes: Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. CA: Must keep all foods covered inside the reach in coolers and freezers.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed all Working containers of food removed from original container not identified by common name. CA: All foods not in original containers shall be labeled with the common name.
511-6-1.04(4)(d)
11C - approved thawing methods used
Inspector notes: Observed potentially hazardous food thawed at room temperature. CA: Food shall be thawed under cool running water, reach in cooler or microwave.
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Unpackaged food (lettuce) was stored in direct contact with undrained ice. CA: Foods shall be properly stored.
511-6-1.04(4)(t)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed Food not stored in a clean/dry location that is not exposed to splash/dust. Ceiling is leaking all through kitchen/prep area on food and equipment/ CA: Must repair leaking ceiling.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food (onions) stored on floor inside dry storage room. CA: Store all food off floor 6 inches.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed employee with no hair restraint. CA: Employees/Cook must wear a hair restraint
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. CA: Store in use utensil in clean dry container or in water at 135 degrees F.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed Single use articles are being reused to store food. Old labels still on containers. CA: Discard all old garlic container and do not use to store other foods.
511-6-1.05(10)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed soiled reach-in cooler gaskets and handles of all equipment CA: Clean equipment all equipment handles and gaskets.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leaking pipe at hot water handles at the 3 compartment sink and at the water handles at the hand sink at bar in dining area. CA: Repair all leaking water handles of sinks.
511-6-1.06(2)(r)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed a lot of dead roaches on premises and inside reach in freezers in dry storage area. CA: Clean and Sanitize inside cold holding units
511-6-1.07(5)(l)
15
Oct 27, 2025
Routine
4 minor violations.
View 4 violations
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food. 511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed soiled reach-in cooler gaskets and handles of all equipment in the kitchen. 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. PIC will Clean all equipment handles and gaskets and maintain clean.
511-6-1.05(7)(d)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leaking pipe at hot water handles at the 3-compartment sink and at the water handles at the hand sink at bar in dining area. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC must repair all leaking water handles of sinks.
511-6-1.06(2)(r)
18 - insects, rodents, and animals not present
Inspector notes: Observed live roaches crawling on kitchen walls and inside the refrigerator at the back of the kitchen. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. CA: Clean and Sanitize inside cold holding units
511-6-1.07(5)(k)
82
Aug 2, 2024
Routine
3 critical violations. 5 major violations. 19 minor violations. 2 corrected on site.
View 27 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed medicine (Bayer pain reliever) present that is not necessary for the health of employees. Stored with food. CA: Shall store be divine necessary for employee away from food/prep areas.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed employee washing Equipment and utensils but not sanitizing these Items. No hot water to sanitize the equipment nor utensils. CA: Must sanitize equipment and utensils after rinsing.
511-6-1.05(6)(k)
6-1A - proper cold holding temperatures
Inspector notes: Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CA: All cold held foods shall be held at 41 degrees F or colder.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup of black and red slime in the interior of ice machine. CA: Discard all the ice from ice machine and clean and sanitize the inside of the unit.
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. CA: Foods held for more than 24 hours shall be properly labeled with prep date or discard date to ensure safe consumption.
511-6-1.04(6)(g)
1-2B - certified food protection manager
Inspector notes: Certified Food Safety Manager does not demonstrate profienciecy in active mangerial control measures. Ceiling is leaking in kitchen/prep/cook areas and dry storage room. .CA: CFSM must be properly trained or retrained
511-6-1-.03(3)(d)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Hand sink is not equipped to provide tempered water at a temperature of at least 100F through a mixing valve or combination faucet. Hot water temperature at hand sink is registering any 69 - 70 degrees. CA: Hot water temperature at all hand sink shall reach 85 degrees F.
511-6-1.06(2)(o)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed Hot water supply not maintained during peak periods at non of the sinks. Hot water temperature reaching at 69 -70 degrees F. CA: Must provide hot water at all sinks including dish machine.
511-6-1.06(1)(g)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
Inspector notes: Observed cook touching ready to eat (vegetable) with bare hands when single-use gloves or utensils are required. It is after cooking the raw meats. COS: Cook discarded food.
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employees eating in a food preparation or other restricted area. COS: Employees removed their food from the prep table and placed in coolers.
511-6-1.03(5)(k)
4-2A - food stored covered
Inspector notes: Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. CA: Must keep all foods covered inside the reach in coolers and freezers.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Observed all Working containers of food removed from original container not identified by common name. CA: All foods not in original containers shall be labeled with the common name.
511-6-1.04(4)(d)
11C - approved thawing methods used
Inspector notes: Observed potentially hazardous food thawed at room temperature. CA: Food shall be thawed under cool running water, reach in cooler or microwave.
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Unpackaged food (lettuce) was stored in direct contact with undrained ice. CA: Foods shall be properly stored.
511-6-1.04(4)(t)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed Food not stored in a clean/dry location that is not exposed to splash/dust. Ceiling is leaking all through kitchen/prep area on food and equipment/ CA: Must repair leaking ceiling.
511-6-1.04(4)(q)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed food (onions) stored on floor inside dry storage room. CA: Store all food off floor 6 inches.
511-6-1.04(4)(q)
12B - personal cleanliness
Inspector notes: Observed employee with no hair restraint. CA: Employees/Cook must wear a hair restraint
511-6-1.03(5)(j)
14A - in-use utensils: properly stored
Inspector notes: Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. CA: Store in use utensil in clean dry container or in water at 135 degrees F.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed Single use articles are being reused to store food. Old labels still on containers. CA: Discard all old garlic container and do not use to store other foods.
511-6-1.05(10)(f)
15C - nonfood-contact surfaces clean
Inspector notes: Observed soiled reach-in cooler gaskets and handles of all equipment CA: Clean equipment all equipment handles and gaskets.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leaking pipe at hot water handles at the 3 compartment sink and at the water handles at the hand sink at bar in dining area. CA: Repair all leaking water handles of sinks.
511-6-1.06(2)(r)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed women’s Bathroom door not enclosed with tight-fitting, self-closing doors. CA: Women restroom door must be self closing.
511-6-1.07(2)(l)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling in disrepair. And clean air vents on ceiling. Repair detached ceiling vent cover. Violation Code Reference
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed a lot of dead roaches on premises and inside reach in freezers in dry storage area. CA: Clean and Sanitize inside cold holding units
511-6-1.07(5)(l)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed a lot of dead roaches on premises and inside reach in freezers in dry storage area. CA: Clean and Sanitize inside cold holding units
511-6-1.07(5)(l)
18 - insects, rodents, and animals not present
Inspector notes: Observed the presence of insects, rodents, or other pests. COS: Employee removed dead mouse.
511-6-1.07(5)(l)
18 - insects, rodents, and animals not present
Inspector notes: Outer openings not protected and vermin and/or environmental cross-contamination present. CA: Seal bottom of rear door inside dry storage room.
511-6-1.07(2)(m)
15
Jan 3, 2024
Routine
1 major violation. 2 minor violations.
View 3 violations
6-2 - proper date marking and disposition
Inspector notes: Observed no consistent datemarking throughout kitchen. CA: food held for more than 24 hours shall be properly labeled with prep date or discard date to ensure safe consumption.
511-6-1.04(6)(g)
10D - food properly labeled; original container
Inspector notes: Observed several sauces and seasonings removed from its original container without a label. CA: all items removed from its original container shall be labeled with common English name.
511-6-1.04(4)(d)
18 - insects, rodents, and animals not present
Inspector notes: Observed several flies in main kitchen. CA: Presence of pests shall be minimized.
511-6-1.07(5)(k)
82
Frequently Asked Questions
When was Whimzical Cafe last inspected?
The most recent health inspection at Whimzical Cafe on file is from Nov 6, 2025. The public record contains four inspections in total.
What is the most common violation at Whimzical Cafe?
Across the inspection record, “insects, rodents, and animals not present” has been cited six times, more than any other issue at Whimzical Cafe.
How does Whimzical Cafe compare to other restaurants in Newnan?
Whimzical Cafe most recently scored 15 out of 100, which is lower than the Newnan average of 86.
Has Whimzical Cafe's inspection record improved over time?
No. Recent inspections at Whimzical Cafe have averaged around 27 violations per visit, up from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Whimzical 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 Whimzical Cafe inspected?
Based on the inspection history on file, Whimzical Cafe is inspected around two times per year on average.
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