HUNGRY AF received a score of 80 and a grade of B during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: HUNGRY AF
Location: 2517 SPRING RD SE STE 106 SMYRNA, GA 30080-3818, Cobb County
Inspection date: October 26, 2026
Inspection purpose: Routine
Score and grade: 80/B
Inspector: Zyier Wilcher
Permit number: FSP-033-006598
Inspection findings
2-1B – hands clean and properly washed
Rule citation: 511-6-1.03(5)(c) – when to wash (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed food employee wearing gloves cough in hand then place chicken wings in single service tray for service to customer. C/A: 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 and 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 contamination of the hands COS: Food was discarded. Food employee changed gloves and washed hands.
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed multiple TCS food items cold held above 41F in main kitchen on a counter above steam table, in the walk in cooler, in the prep top cooler, and in the front food service area on a shelf *see asterisks*. C/A: Cold held TCS food items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: Items were discarded.
6-1C – proper cooling time and temperature
Rule citation: 511-6-1.04(6)(d) – cooling (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed cooked pasta and cooked chicken wings not cooling at a rate to reach 41F within 4 hours in main kitchen walk in cooler. Observed cooked chicken breasts not cooling at a rate to reach 70F within 2 hours in main kitchen walk in cooler. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: All foods discarded.
General inspector comments
EHS calibrated thermometers to 32F. Observed the following: – Signed key drop agreement – Signed employee health policies – Vomit/fecal response procedure and disinfectant – 3-compartment sink quat sanitizer: 200ppm – Main kitchen quat sanitizer bucket: 200ppm – Front food service quat sanitizer bucket: 200ppm Monitor cooling methods and thawing. EHS provided Time as a Public Health Control tool.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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