MOSA BRUNCH received a score of 78 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: MOSA BRUNCH
Location: 3979 BUFORD ATLANTA, GA 30341, DeKalb County
Inspection date: November 12, 2026
Inspection purpose: Routine
Score and grade: 78/C
Inspector: Ashley Albert
Permit number: FSP-044-001317
Inspection findings
1-2A – pic present, demonstrates knowledge, performs duties
Rule citation: 511-6-1.03(2) – pic present (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: No person in charge (PIC) was available at the start of the inspection. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: COS: No person in charge (PIC) was available at the start of the inspection. Corrected on Site (COS): The PIC arrived near the end of the inspection while the report was being prepared.
4-1A – food separated and protected
Rule citation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Official point value: 9
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed a bag of raw shrimp stored on a shelf directly above a closed box of heavy whipping cream at the time of inspection. CA: (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Advised the PIC to store raw shrimp below or separately from ready-to-eat foods to prevent cross-contamination.
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed sautéed spinach at 84F, cooked shrimp at 94F, and cooked asparagus at 92F held under a heat lamp during the inspection. The PIC stated that the foods were prepared within the previous two hours and are reheated in the oven before serving. CA:f) 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Employee transferred the foods to the cooler to begin cooling.
General inspector comments
Thermometers calibrated on site 32F (Thermopop, thermapen, deltatrak)
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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