Mar 31, 2026
Routine
Score: 1000 violations
No violations recorded for this inspection.
Dunwoody, DeKalb County
MORTY'S MEAT SUPPLY
5509 CHAMBLEE DUNWOODY RD ATLANTA, GA 30338
Food
Latest score
100
Mar 31, 2026
City
Dunwoody
County
DeKalb
Inspections
3
Score history
Inspection scores over time for this facility.
Inspection history
Georgia inspection history is score-based, with violations grouped under each recorded inspection.
Jul 31, 2025
Routine
Score: 961 violation
4-2B - food-contact surfaces: cleaned & sanitized
Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
4 ptsCorrected: NoRepeat: No
Observed a chlorine dishwasher in the main kitchen measuring 0ppm chlorine (after two cycle attempts)
CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart;
Concentration/Range/Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13)
Discussed with PIC to have the dishwashing machine serviced and use the three compartment sink until then.
May 19, 2023
Routine
Score: 962 violations
12A - contamination prevented during food preparation, storage, display
Regulation: 511-6-1.04(4)(q) - food storage (c)
3 ptsCorrected: NoRepeat: No
Observed dry ingredients like sugar stored on the floor and drinks stored on the floor in walk-in cooler where alcohol is stored. COS: All food and drink placed on shelves. Food and drink must be at least 6 inches (15 cm) above the floor.
14A - in-use utensils: properly stored
Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)
1 ptsCorrected: YesRepeat: No
Observed in-use utensils stored in container filled with water at room temperature. COS: In-use utensils and containers were put in 3-compartment sink to be cleaned. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency. Another option is to place in-use utensils on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency.