Commercial and Residential Locksmiths in Smyrna, GA

It happened on track that runs through neighborhoods off Atlanta Road in Smyrna around 2:20 a.m. on Friday morning, according to CSX.

SMYRNA, Ga. — A train derailed in Smyrna during the overnight hours Friday, with rail company CSX saying no hazardous materials were released and there was no threat to the surrounding community.

It happened where track runs through neighborhoods off Atlanta Road, in particular where it runs under a Campbell Road overpass near Nancy Circle.

CSX said there were no injuries in the derailment, which involved 17 railcars. According to the company, it happened around 2:20 a.m. The Smyrna Fire Department said in a release the cars were mostly carrying dry goods and lumber.

The department said its crews responded and "thoroughly assessed the situation," finding no hazards to the public or environment.

Smyrna Fire Chief and Emergency Management Director Brian Marcos said in a statement the department was monitoring the situation, and that they are "working with our community partners to ensure that the safety of the public is the top priority during the cleanup process."

"CSX appreciates the quick response from Cobb County first responders," a statement from the rail company said. "The cause of the incident is currently under investigation."

The company further added around 8 a.m. that the cleanup was still active and that there was not, at that point, a firm timeline for when it would be cleared. Video from 11Alive Photojournalist Stephen Boissy at the scene around 9 a.m. showed that process was still ongoing.

In the release sent to media outlets a little after 9:30 a.m., Smyrna Fire said there was no estimated time of completion for the cleanup.

"We should have a better understanding as the morning progresses," the CSX statement said, "What I can tell you is that our crews are working as quickly and safely as possible."

Credit: WXIA

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ATLANTA, Ga. (Atlanta News First) - Crews are working to clear a train that partially derailed in Smyrna overnight.

According to CSX, 17 cars carrying dry goods and wood tilted off the tracks near Campbell Road at around 2:20 a.m. on Friday. No hazardous materials were leaked, and nobody was injured in the incident.

CSX and local officials are working to find out what caused the derailment.

“We are monitoring the situation closely and working with our community partners to ensure that the safety of the public is the top priority during the cleanup process,” said Smyrna Fire Chief and Emergency Management Director Brian Marcos.

The tracks cut through two neighborhoods, with homes just steps away. James Damato, whose backyard sits up against the tracks, said the sound of the derailment overnight woke up his entire family.

“Like a loud crash, bang. The whole house was just shaking and vibrating,” he said.

Another neighbor, Markus Roccaro, initially through the loud crash was from a storm.

“It was extremely loud. Initially I thought it (was) thunder, but then in the morning when I woke up, I didn’t see any rain. It was very weird,” Roccaro said.

State Representative Gabrial Sanchez, who represents part of Smyrna, spoke with Atlanta News First on Friday as he went door to door checking on neighbors who live near the derailment.

He’s calling for an independent investigation of the incident to hold CSX accountable.

“We got really lucky this time,” Sanchez said. “Fortunately, no one was hurt. There was nothing dangerous inside of those trains, but what if that happens again? And next time, what could happen? We have to make sure we keep our community safe.”

By noon Friday, large trucks with new rails and railroad ties had already started arriving on site. CSX says it hopes to have the tracks back online within 24 hours.

This is a developing story. Check back with Atlanta News First as we learn more.

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Doc’s Food & Spirits, located at 2621 Cumberland Blvd SE in Smyrna, received a score of 55 points out of a possible 100 points during their 03/12/2025 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:1-2A – pic present, demonstrates knowledge, performs duties511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)Points: 4Corrected during inspection?: NoRepeat: NoInspector Notes: Observed facility having a key drop agreement with sysco but the manager could not provide the agreement. I also observed the invoice, and the driver does NOT take temperatures when he makes deliveries. C/A Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf FACILITY HAS 10 DAYS TO EMAIL EHS DEPT THE KEY DROP AGREEMENT

Violation #2:2-1B – hands clean and properly washed511-6-1.03(5)(c) – when to wash (p)Points: 9Corrected during inspection?: YesRepeat: NoInspector Notes: Observed the employee donning on gloves in the main kitchen than she grabbed a box of RTE salad and started making a to go salad for customer. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P COS Manager discarded the food, and the employee washed her hands

Violation #3:2-2D – adequate handwashing facilities supplied & accessible511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)Points: 4Corrected during inspection?: NoRepeat: NoInspector Notes: Observed the only handwashing sink at the bar front service area without ANY running hot water. C/A . A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf MANAGER HAS 10 DAYS TO CORRECT THE VIOLATION AND EMAIL THE RECEIPT TO THE HEALTH DEPT

Violation #4:4-1A – food separated and protected511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)Points: 9Corrected during inspection?: YesRepeat: NoInspector Notes: Observed roast beef and salami in the WIC in the main kitchen stored on the same tray with ground beef. Blood was leaking from beef, and the salami was covered in it. Observed sausage, salami, ham and corned beef touching the raw skirt steak. C/A Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: 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 COS: Manager discarded the salami, washed the tray and re-arranged the deli meat. The beef was moved to another shelf. The deli meat in the WIC in the outside area was re-arranged

Violation #5:4-2B – food-contact surfaces: cleaned & sanitized511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)Points: 4Corrected during inspection?: YesRepeat: NoInspector Notes: Observed the deli slicer with visible ham chunks on it. Observed the measuring cups with food residue on them. Observed in use dishes with visible food stuck on them. C/A leaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Measuring cups and the dirty dishes were placed in the three-compartment sink. Slicer was clean before EHS left the premises

Violation #6:6-1A – proper cold holding temperatures511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)Points: 9Corrected during inspection?: YesRepeat: YesInspector Notes: Observed chicken, lettuce, chicken wings, swiss cheese, provolone in the main kitchen in the RIC unit as well as the prep top and WIC that were holding above 41*F C/A 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 Manager tossed out the items

Violation #7:6-1B – proper hot holding temperatures511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)Points: 9Corrected during inspection?: YesRepeat: NoInspector Notes: Observed lemon pepper chicken soup that was prepped at 9:am and by 3:30pm was holding at 129*F in the Bain Marie. Upon further questioning the manager discovered the breaker tripped to the unit and none of the staff members noticed. C/A 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 135°F (54°C) or above. P COS Manager discarded the soup

Violation #8:6-1C – proper cooling time and temperature511-6-1.04(6)(d) – cooling (p)Points: 9Corrected during inspection?: YesRepeat: NoInspector Notes: Observed one large tray of chicken wings on ice in the main kitchen next to the cooking stove that were holding at 60*F@ 4:30pm and by 5:45pm even after the chicken was moved to the WIC the wings temperature was still 55*F The cook stated the wings were prepped around 11am and were on the counter ever since. Observed one tray of macaroni and cheese and Potatoe casserole that was left on the pizza counter to cool down. At 3:30pm the items were 158*f and 146*F. By 7:41pm both of the items were still above 70*F even after they were moved in the WIC in the main kitchen C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P COS Manager discarded the items

Violation #9:12D – washing fruits and vegetables511-6-1.04(4)(g) – washing fruits & vegetables (pf)Points: 3Corrected during inspection?: NoRepeat: NoInspector Notes: Observed the sink next to the prep table with residue meat residue inside the trap. Upon questioning the manager the EHS was informed that the sink is being used for washing meat and washing fruits as well. C/A Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. MANAGER HAS 10 DAYS TO STOP WASHING MEAT IN THAT SINK OR GET PRE-WASHED VEGETABLES. MEAT CAN BE WASHED IN THE THREE COMPARTMENT SINK

Violation #10:14B – utensils, equipment and linens: properly stored, dried, handled511-6-1.05(10)(a) – equipment & utensils, air-drying required (c)Points: 1Corrected during inspection?: YesRepeat: NoInspector Notes: Observed several stacks of wet glasses stacked on top of each other. Observed the bread trays being STACKED wet and placed on the serving line. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS manager removed the bread trays and the glasses

Additional remarks:Discussed: 1. Cooling and re-heating methods 2. Placing an identification sticker on the sink (veggie or meat) 3. When to wash hands 4. Using the thermometer more often to check cooling temperatures 5. Storage separation of raw meats from RTE foods 6. cleaning equipment and microwave and ice more often 7. Having a latch on the WIF in the main kitchen 8. Keeping the lids off on items that are cooling in the cooler 9. Having a cooling temperature log 10.Manager signed the new rules form FACILITY WILL BE RE-INSPECTED WITHIN 10 DAYS

CLICK HERE to read the full report

The city is conducting a survey after purchasing a nine-acre church site adjacent to the downtown Market Village development.

SMYRNA, Ga. — Residents in Smyrna still have a bit of time to provide input on the redevelopment process for a nine-acre church site recently purchased by the city.

The Smyrna First Baptist Church site sits adjacent to the existing downtown Market Village development. The city can begin redeveloping it in two years, when the church completes a moves to a new campus.

RELATED: Construction begins on long-delayed StillFire brewery project in Smyrna, company says

In the meantime the city is beginning to lay down plans it hopes will "re-imagine this site as an extension of downtown’s character, scale, and walkability."

Part of that preparation includes the survey residents can take at this link. Additionally, the city is holding a community meeting on Monday, April 28 from 5:30 p.m.-7:30 p.m. at the Smyrna Community Center to discuss downtown redevelopment.

The city also says members of its project team will meet with the public at the Smyrna Spring Jonquil Festival on Saturday April 26 from 10 a.m.-6 p.m. and again on Sunday, April 27 from noon to 5 p.m.

The downtown redevelopment project website itself can be found here.

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According to multiple reports, the church property deal was finalized for $15.8 million.

The parcel includes the church complex and its and its parking lot, west of Atlanta Road, and a further plot across King Street that includes another parking lot and ball fields.

It's unclear what of the site the development plans might ultimately try to preserve in some way, with the city website noting it currently includes the church's "historic chapel."

Most recently, the city completed a large renovation of what had been a traffic circle in front of the public library and community center, turning it into a village greenspace.

A long-delayed brewery project is now also under construction next to the community center.

For breaking live coverage and news conferences you can download 11Alive+, available 24 hours a day, 7 days a week on Roku, Apple TV and Amazon Fire TV.

James Gwyn and Randy McClure have been let go from their duties at Campbell High School after over three decades of coaching and teaching.

SMYRNA, Ga. — After thousands of wins, over a dozen region titles, and countless state tournament appearances, two longtime coaches are facing the biggest losses of their careers—their jobs.

James Gwyn, who has been a coach at Campbell High School for 30 years, is now being forced to find another job.

"I haven't looked for a job in a long time, but I'm going to have to find something," Gwyn said. "All the teaching slots now have been filled up for the most part, but I'm going to have to find something."

Beyond coaching, Gwyn spent 11 years as an administrator and eight summers as a site principal. But he told 11Alive his most important role was the impact he had on his students and players.

"Is there anyone fighting for me as a coach? Do you want me as a coach here?" he asked. "If so, are we looking at options or alternatives, maybe finding me another position or something else that could be done to keep me here? None of that was discussed."

Credit: WXIA

Randy McClure, another longtime coach, said he was also let go—just a year shy of his 40th year coaching and teaching at the high school.

"I would have never expected this to happen, so I did feel abandoned," McClure said.

McClure said there was no indication his job was at risk.

"We win every year, the kids graduate, my kids' science scores are very good, I've been a team player," he said. "There was nothing that gave me any indication that anything like this was on the horizon."

But these weren't just any coaches—they were described as the heart and soul of Campbell High School sports. Their impact was so significant that the high school gym was named after them.

So, why were they let go? According to Gwyn and McClure, they were told it was due to allotment purposes—essentially, the school didn’t have a position available for them.

The district was contacted for clarification, including whether new coaches were hired, but while they responded with a statement praising the two coaches, they did not directly answer those questions.

In a statement, the district said it "could not be prouder of Coach Gwyn and Coach McClure and all they have accomplished over their 30+ year careers."

"They have built one of the best basketball programs in the state and more importantly, have built leaders of the hundreds of young men and women they have coached," the statement said.

"Their track records speak for themselves and more importantly, both men have been pillars for Campbell and will be missed as much in the hallways and classrooms as on the court.

"Simply put, Coaches Gwyn and McClure are two of the best coaches in Georgia high school sports history, in any sport. We have had a front row seat to two of the best to ever do it and hold ourselves to a higher standard than the way they were released.”

Meanwhile, former students and players are outraged. One supporter even created a petition to reinstate Gwynn and McClure, which has already gathered over 2,000 signatures.