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Cobb County
Full-Service Cobb County Permit: fsp-033-003359

REVEILLE CAFE

2500 Dallas Hwy, Cobb, GA 30064-2568

100 A
Most Recent Score
Excellent
Followup • 2026-03-03
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (100) Followup Most Recent
Inspection Date: 2026-03-03 • Violations Cited: 0
Ref: insp_ga_fsp-033-003359_2026-03-03_15267
No violations cited. This establishment met all state food safety standards during this inspection.
C (73) Routine
Inspection Date: 2026-01-29 • Violations Cited: 3
Ref: insp_ga_fsp-033-003359_2026-01-29_15266
Cited Observations & Standards
Item 2-1B Critical / Risk Factor Corrected On Site (COS)

Hands clean and properly washed — Inspector Note: Observed food employee rinse gloved hands in hand sink, remove glove, and replace with new glove. 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: (viii) Before donning gloves to initiate a task that involves working with food. COS: Employee rewashed hands following proper handwashing procedures.

Item 5-1B Critical / Risk Factor Corrected On Site (COS)

Proper reheating procedures for hot holding — Inspector Note: Observed pot roast reheated in microwave of kitchen reach an internal temperature of 144F @ 10:05 am. C/A: 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. COS: Pot roast reheated to 208F at 10:06am in the microwave of main kitchen.

Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed several TCS food items (cheese, chicken, shrimp, shredded cheese, and liquid eggs) in right prep top cooler of main kitchen holding above 41F. Observed lettuce in left prep bottom of main kitchen holding above 41F. Observed Swiss cheese in right prep bottom of main kitchen holding above 41F. Observed lettuce in the left prep bottom at temperatures above 41F. Observed butter in the clear reach in cooler of server area holding at 50 F. C/A: 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 COS: Food items discarded. Liquid eggs were replaced with container of liquid eggs temping at 37F. Discussed placing right prep top unit food items on time as a public health control. EHS filled out TPHC paperwork with PIC for right prep top unit. Items were labeled with time placed and discard time.