NEWK’S EATERY received a score of 90 and a grade of A during a Georgia Department of Public Health inspection conducted October 26, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: NEWK’S EATERY
Location: 1181 HAMMOND DR NE DUNWOODY, GA 30346, DeKalb County
Inspection date: October 26, 2026
Inspection purpose: Followup
Score and grade: 90/A
Inspector: Grace Dalva
Permit number: FS044-887683
Inspection findings
8-2B – toxic substances properly identified, stored, used
Rule citation: 511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed Lactic Acid sanitizer dispenser dispensing sanitizer at a concentration above the manufacturer directions. Observed Lactic Acid sanitizer in the 3-compartment sink at 1130 ppm DDBSA. Correct concentration is between 272-700 ppm DDBSA. COS: PIC filled sink with new sanitizing solution diluted with water to the correct concentration. Advised PIC to use the 3-compartment sink to fill sanitizer buckets with the correct concentration of sanitizer until the dispenser has been serviced to dispense at the correct concentration. CA: Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, or 2. Meet the requirements as specified in 40 CFR 180.2020 Pesticide Chemicals Not Requiring a Tolerance or Exemption from Tolerance-Non-food determinations. P CORRECT BY: Sanitizer dispenser must be serviced and corrected to dispense sanitizer at the correct concentration. Evidence of correction (invoice and photo of test strip at the correct concentration) must be sent to inspector no later than Thursday, 10/29/2026.
11A – proper cooling methods used: adequate equipment for temperature control
Rule citation: 511-6-1.04(6)(e) – cooling methods (pf, c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed several TCS food items not cooling effectively. Items were placed in plastic bags/containers after being prepped and placed in the walk-in cooler with the lids tightly on. COS: PIC placed items in the walk-in freezer with the lids cracked to finish cooling. CORRECT BY: Advise that PIC implement the use of ice baths, smaller portions, or metal pans to improve heat conductivity and cool items faster. Items can also be placed in the walk-in freezer to cool entirely, or placed in the walk-in freezer for a short period of time to speed up cooling before being moved to the WIC to complete the cooling process. Employees should be trained to leave lids off of containers to improve air circulation until the item has reached 41F or below. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Rule citation: 511-6-1.05(6)(a) – good repair & proper adjustment (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed 1 prep top cooler in the main kitchen with an ambient temperature that would not allow it to hold TCS food products at 41F or below. See * in temperature log. COS: PIC moved all TCS food products to another cooler. CA: Equipment shall be maintained in a state of repair. CORRECT BY: Cooler must be serviced and repaired to hold an ambient temperature that allows TCS food products to be held at 41F or below. The ideal ambient temperature for the cooler would be 38F/39F or lower if the cooler is kept open often. Evidence of correction must be sent to inspector no later than Thursday, 10/29/2026.
General inspector comments
DISCUSSED WITH PIC:
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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