Ling Kitchen & Cocktails received a score of 75 and a grade of C during a Georgia Department of Public Health inspection conducted November 12, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Ling Kitchen & Cocktails
Location: 910 EAGLES LANDING PKWY STOCKBRIDGE, GA 30281, Henry County
Inspection date: November 12, 2026
Inspection purpose: Routine
Score and grade: 75/C
Inspector: Keundra Golden
Permit number: FSP-075-003320
Inspection findings
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed soda gun stored in the holder with multiple fruit flies inside of it. Owner cleaned and sanitized soda gun and holder. 511-6-1.05(7)(a)1 – Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
5-1B – proper reheating procedures for hot holding
Rule citation: 511-6-1.04(5)(h) – reheating for hot holding (p)
Official point value: 9
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed collard greens improperly reheating in steamwell. Observed mac and cheese stored on counter. When cook was asked about the mac and cheese he stated that he just removed them from the heat lamp pass-thru where they were reheating. 511-6-1.04(5)(h) – Reheating for Hot holding (P) (h) Reheating for Hot Holding. 1. Except as specified under paragraphs 2, 3, and 5 of this subsection, time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. P 2. Except as specified under paragraph 3 of this subsection, time/temperature control for safety food reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) and the food is rotated or stirred, covered, and then allowed to stand covered for 2 minutes after reheating. P 3. Ready-to-eat time/temperature control for safety food that has been commercially processed and packaged in a food processing plant that is inspected by the food regulatory authority that has jurisdiction over the plant, shall be heated to a temperature of at least 135°F (57°C) for hot holding. P 4. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. P 5. Remaining unsliced portions of meat roasts that are cooked as specified under subsection (5)(a)2 of this Rule may be reheated for hot holding using the same oven parameters and minimum time and temperature conditions under which it was cooked.
12A – contamination prevented during food preparation, storage, display
Rule citation: 511-6-1.04(4)(q) – food storage (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed cardboard boxes of limes, lemons, and oranges stored in ice and water in the bar reach in cooler. Manager was advised to place all fruit into food safe containers. Observed 6 oil containers stacked on the floor in the front entrance of the kitchen. Observed small salt container with a sizable hole, exposing the salt to potential contamination. 511-6-1.04(4)(q) – Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(j) – hair restraints (c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed chef preparing food without any hair restraints. 511-6-1.03(5)(j) – Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(d) – displaying of the inspection report (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed previous inspection report posted at the bar and not in plain sight for patrons to clearly view when entering the establishment. 511-6-1.02(1)(d) – Displaying of the Inspection Report (C) 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. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.
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: No
Repeat violation: Yes
Inspector notes and corrective action: Observed back door with a dent around the deadbolt lock creating a hole.
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed food debris on exterior surface of the waffle maker. Observed food debris on the floor of the reach in cooler and reach in freezer. Observed cooking equipment with food accumulation on exterior surface. Observed front hand sinks in need of cleaning. Observed hookah station in need of cleaning due to debris. 511-6-1.05(7)(a)2,3 – Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
16A – hot and cold water available; adequate pressure
Rule citation: 511-6-1.06(1)(g),(h) – water supply, capacity; pressure (pf)
Official point value: 2
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed 3 compartment sink with no cold water. Manager was advised to have cold water functional by 11/13/26 and to email completed work invoice to keundra.golden@dph.ga.gov. 511-6-1.06(1)(g),(h) – Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. 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
17A – toilet facilities: properly constructed, supplied, cleaned
Rule citation: 511-6-1.07(5)(h) – cleaning plumbing fixtures- handsinks, urinals & toilets (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed men’s restroom hand sink in need of cleaning. Men’s toilet was also observed to have urine and a ring inside the bowl. Observed both restrooms with air vents covered in dust accumulation. 511-6-1.07(5)(h) – Cleaning Plumbing Fixtures- Handsinks, Urinals & Toilets (C) (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.
17C – physical facilities installed, maintained, and clean
Rule citation: 511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed floors underneath fryers and grill with excessive grease and food build up. Floors throughout the kitchen must be cleaned. Observed floors buckling and in disrepair on dining room at the front entrance, bar area, and men’s restroom. Observed baseboards under the 3 compartment sink and front hand sink in need of repair due to them separating from the wall. Observed walls underneath prep tables and sinks in need of cleaning due to build up. Observed holes in the wall in the office and underneath the electric boxes. Observed several holes and opening in the ceiling in the kitchen.
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(5)(d) – cleaning ventilation system, nuisance & discharge prohibition, cleaned in way not to cause contamination or create a public health hazard (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed dust accumulation on air vents and light shields.
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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