Blessings Restaurant
Last inspected: Mar 11, 2026
74
Score
BLESSINGS RESTAURANT, located at 6118 Covington Hwy Ste A & B in Lithonia, GA, underwent a moderate risk inspection on March 11, 2026. This inspection identified two critical violations related to proper cold and hot holding temperatures. The facility has a history of mostly low-risk inspections across its two recorded evaluations.
2
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine
2 critical violations. 2 corrected on site.
74
Jan 16, 2026
Initial
1 minor violation.
95
Violations — Mar 11, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed raw cut chicken(44F) and raw cut pork(46F) in reach in cooler not maintaining a TCS food temp of 41F. COS: Raw chicken and raw pork were moved to walk in cooler to cool to Raw chicken (40F) and raw pork(41F). C/A:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 abo...
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed fried chicken (123F) and fried pork chop(130F) stored in the warmer cabinet not holding a TCS food temp of 135F or above. COS: all Food items were discarded. C/A: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (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
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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