Haydee's Cafe
Last inspected: Jan 2, 2026
67
Score
Haydee's Cafe, located at 3204 Atlanta Hwy in Gainesville, Georgia, underwent a moderate-risk inspection on January 2, 2026. This inspection identified one critical violation concerning food-contact surfaces, two major violations related to cold holding and cooling methods, and one minor violation. The cafe has a history of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 2, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation. 4 corrected on site.
67
May 5, 2025
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
67
Oct 3, 2024
Routine
1 major violation. 2 minor violations. 3 corrected on site.
82
Mar 19, 2024
Routine
2 minor violations. 2 corrected on site.
90
Violations — Jan 2, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the ware-wash machine to not be in proper working order when dispensing the chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times should have a concentration between 50-100ppm when testing with testing kit. COS: PIC set up the 3-compartment sink to manually wash the utensils and equipment. PIC contacted the manufacturer, during the inspection, to place a work order.
511-6-1.05(6)(n)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed chorizo, and raw scrambled eggs, sitting by the grill to have a temperature of 67F. Also observed several food items (check temperature log), in/under the prep-top cooler to have temperatures above 41F. 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). COS: All food items were voluntarily disposed of by the owner. EHS discussed time as a public health control or using an ice bath to ensure that all food items can stay in proper temperature.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several pans of diced tomatoes to be cooling while fully covered. 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 t...
511-6-1.04(6)(e)
15B - warewashing facilities: installed, maintained, used; test strips
(corrected on site)
Inspector notes: Observed food service establishment to not have any test strips for the QAC sanitizer or for the Chlorine in the ware-wash machine. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC ordered test strips during the inspection.
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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