Yard Vibes Restaurant
Last inspected: May 7, 2026
33
Score
Going back to 2024, Yard Vibes Restaurant has three inspections in the public record. Yard Vibes Restaurant was last inspected on May 7, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly six violations earlier in the record.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited two times.
By comparison, the average Stone Mountain facility scores 88, putting Yard Vibes Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
3
Inspections
2
Critical latest
6
Major latest
4
Minor latest
Inspection History
May 7, 2026
Routine
2 critical violations. 6 major violations. 4 minor violations. 4 corrected on site.
View 12 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: 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. At the time of inspection jerk chicken tested at a range between 116F to 121F in warming cabinet. As per food worker's statement food was cooked and placed into warmer two hours and 30 minutes prior to inspection. Temperature of warming cabinet was at 145F. Corrected on Site: Food worker voluntarily discarded food item and adjusted the temperature of the warming cabinet to 175F.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 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. At the time of inspection , cooked red beans tested at 64F in reach in cooler in kitchen. As per food workers statement , said food was cooked , cooled and placed into unit 24 hours prior to inspection. Corrected on Site: CFSM voluntarily discarded food item.
511-6-1.04(6)(f)
16A - hot and cold water available; adequate pressure
Inspector notes: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. At the time of inspection there was no hot water supply at the hand wash sink in main kitchen. As per CFSM's statement, a plumber was called after the inspection conducted on and the issue has been ongoing. CFSM was advised to have a licensed plumber repair said sink by 5/11/26.
511-6-1.06(1)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Upon arrival, observed designated hand sink in kitchen lacking handwashing cleanser. Corrected on Site: CFSM replenished liquid hand soap at hand wash sink upon inspector's request.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with, Individual, disposable towels or a continuous towel system that supplies the user with a clean towel. Upon arrival designated hand wash sink in kitchen was observed without individual, disposable towels or a continuous towel system that supplies the user with a clean towel. Corrected on Site: CFSM had employee purchase disposable paper towels at Family dollar next door , upon inspector's request.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: . Equipment food-contact surfaces and utensils shall be cleaned. Equipment is used for storage of packaged or unpackaged food, such as a reach-in refrigerator and food storage bins, and the equipment is cleaned at a frequency necessary to preclude accumulation of soil residues. At the time of inspection interior surface of dry food storage bins were observed with encrusted food residue and storage shelf of reach in cooler was observed with an accumulation of liquid waste from condenser. CFSM was advised to have unit serviced by a refrigeration technician by 5/11/26 and to wash rinse and sanitize food storage containers.
511-6-1.05(7)(b)
4-2A - food stored covered
Inspector notes: Outdoor barbeque pits or barbeque cookers may be allowed on the premises of a food service establishment with the approval of the Health Authority if the following requirements are met: (i) The cooking equipment is used only for cooking bulk volume of meats and poultry such as hams, chicken or beef and not as a grill for cooking individual orders;(ii) Within the food service establishment, all meats and poultry will be placed within clean and sanitized containers and then covered prior to being carried to the cooking equipment;(iii) All of the meat and poultry will be placed at one time onto cooking surfaces of cooking equipment that has been preheated and then cooked as required in subsection (5) of this Rule. Once meats have completed the cooking process, they will be placed in a clea...
511-6-1.04(4)(y)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions . At the time of inspection no sanitizer was observed being used to sanitize equipment and utensils food contact surfaces. Inspector demonstrated to CFSM how to prepare the correct concentration for food contact surfaces using the EPA registered bleach provided as was advised to contact a service agent to have sanitizer system repaired.
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
Inspector notes: 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. At the time of inspection, an accumulation of rodent droppings were observed along floor to wall junction throughout the establishment food preparation and food storage areas. Person in charge was advised to have a pest control company to service the establishment and send invoice to inspector by 5/11/26 via email.
511-6-1.07(5)(k)
10D - food properly labeled; original container
Inspector notes: Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.Label information shall include:(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;(iii) An accurate declaration of the net quantity of contents;(iv) The name and place of business of the manufacturer, packer, or distributor; and(v) The name of the fo...
511-6-1.04(7)(c)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. At the time of inspection, no covered receptacle was provided in unisex toilet facility. CFSM was advised to provide a covered receptacle for sanitary napkins by 5/11/26.
511-6-1.06(5)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. At the time of inspection a heavy accumulation of grease was observed on floor under and behind cooking equipment, on the exterior surface of cooking equipment, food storage containers, reach in cooler and freezer, and on walls behind cooking equipment.
511-6-1.07(5)(a)
33
Oct 8, 2025
Routine
2 major violations. 3 minor violations. 1 corrected on site.
View 5 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Facility lacking vomit/fecal cleaning procedures and disinfectant. CA: Food service establishment shall have clean-up procedures for vomit/fecal events with EPA-Registered disinfectant. COS: Employee purchased Chlorox.
16A - hot and cold water available; adequate pressure
(corrected on site)
Inspector notes: Low hot water pressure observed at the handwashing sink during inspection. CA:The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf COS:PIC had an employee adjust the water pressure, restoring proper flow.
511-6-1.06(1)(g)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed unpaid permit fees at the time of inspection. CA:1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay permit fees by the date issued.
511-6-1.02(1)(f)(1)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed previous inspection report posted during time of inspection. CA:1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Advised PIC to post current inspection report for public view as soon as possible
511-6-1.02(1)(d)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed no covered trash receptacles in the restroom. CA:Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. CA: Advised PIC to provide covered trash receptacles to maintain sanitary conditions and meet code requirements.
511-6-1.06(5)(h)
70
Jan 3, 2024
Routine
1 critical violation. 6 major violations. 1 minor violation. 5 corrected on site.
View 8 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Cooked oxtail prepared 24 hours prior failed to cool within 6 hours from 135F to 41F. COS: Oxtail discarded. Provided Just Cool It Poster.
511-6-1.04(6)(d)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Person-in-charge(PIC) failed to explain five symptoms related to the six foodborne illnesses. CA: PIC shall be able to explain how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. Provided employee health decision tree with employee health agreements.
511-6-1.03(1)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Upon arrival, observed designated hand sink lacking handwashing cleanser. CA:Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid soap. COS: Employee provided liquid soap.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Bathroom failed to have hand drying provisions for patrons or employees. CA: Each handwashing sink shall have hand drying provisions. COS: Paper towels provided.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Designated hand washing sink lacking water tempered at a minimum of 100F. CA: handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.
511-6-1.06(2)(c)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Facility lacking vomit/fecal cleaning procedures and disinfectant. CA: Food service establishment shall have clean-up procedures for vomit/fecal events with EPA-Registered disinfectant. COS: Employee purchased Chlorox. Provided clean-up procedures for Bleach.
511-6-1.03(6)
1-2B - certified food protection manager
Inspector notes: Facility does not have a Certified Food Safety Manager. CA: Food service establishments shall have employ a certified food safety manager. Owner informed the inspector to be signed up for a class Friday, 1/5/24.
511-6-1.03(3)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed three containers of frozen chicken thawing at room temperature. COS: Frozen chicken placed into reach-in-cooler.
45
Frequently Asked Questions
When was Yard Vibes Restaurant last inspected?
The most recent health inspection at Yard Vibes Restaurant on file is from May 7, 2026. The public record contains three inspections in total.
What is the most common violation at Yard Vibes Restaurant?
Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at Yard Vibes Restaurant.
How does Yard Vibes Restaurant compare to other restaurants in Stone Mountain?
Yard Vibes Restaurant most recently scored 33 out of 100, which is lower than the Stone Mountain average of 88.
Has Yard Vibes Restaurant's inspection record improved over time?
No. Recent inspections at Yard Vibes Restaurant have averaged around 12 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Yard Vibes 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 Yard Vibes Restaurant inspected?
Based on the inspection history on file, Yard Vibes Restaurant is inspected roughly once per year on average.
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