Arthur M Blank Hospital Food Service Department
Last inspected: Apr 20, 2026
90
Score
The health department has logged five inspections at Arthur M Blank Hospital Food Service Department, the earliest from 2024. The newest entry in the record is dated Apr 20, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about four violations before that.
“Food-contact surfaces” accounts for the largest share of issues, appearing three times across the record.
Arthur M Blank Hospital Food Service Department scores about where you'd expect for a Atlanta restaurant. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine
1 major violation. 1 corrected on site.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed pink debris inside the ice shoot from the ice machine next to the Smokehouse BBQ station. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC placed the machine out of service and placed a work order for the machine to be cleaned
511-6-1.05(7)(a)
90
Oct 15, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS food items stored inside the prep top cooler, single-door reach-in cooler across from the POS system, prep top in main kitchen, single door travel reach in cooler and cooler drawer at grill island measuring temperatures above 41*F during time of inspection (SEE TEMPERATURE LOG). CA: Advised PIC 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: PIC voluntarily discarded food items due to end of service during time of inspection.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed ceramic bowls stored in hand sink at the pizza station bar island. COS: Ceramic bowls were removed by PIC and sink was sanitized. C/A: 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed multiple TCS food items stored in walk in cooler, reach in cooler and prep top cooling with lids on tight. COS: Lids were removed from TCS food items and advised to use DPH poster for proper cooling methods. C/A: 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...
511-6-1.04(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed 1 cooler drawer under at the grill island (*62F) and 1 single-door reach-in cooler maintaining 50*F unable to properly hold TCS food items at 41*F or below. CA: Advised PIC equipment shall be maintained in a state of repair and condition that meets the requirements specified. Maintenance was contacted and on-site during time of inspection Corrected On-Site. New Violation.
511-6-1.05(6)(a)
70
Apr 23, 2025
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 2 side table can openers stored as clean with food residue present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the can openers and placed them at the 3w-compartment sink to be washed, rinsed and sanitized during time of inspection
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 3 metal slicers with food residue present stored as clean. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the slicers to be washed and sanitized at the 3-compartment sink
511-6-1.05(7)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed several prep top cutting boards with heavy stains. CA: Advised PIC surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced
511-6-1.05(6)(b)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed several items cooling tightly wrapped with plastic. CA: Advised PIC 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...
511-6-1.04(6)(e)
74
Oct 1, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations. 5 corrected on site.
View 5 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed food employee with gloved hands prepping French toast while actively wiping multiple times on apron in the main kitchen during time of inspection. CA: Advised PIC If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. P . COS: PIC was instructed to remove gloves and wash hands during time of inspection and complied
511-6-1.04(4)(n)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed several hand washing sinks obstructed in the main kitchen with wiping cloths stored inside, blocked by carts, blocked by cleaning materials (mop, broom), and 2 trash cans blocking the hand sink in the prep station across from the dish room. CA: Advised PIC A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. COS: PIC removed all items and cleared the hand sinks to allow easy access
511-6-1.06(2)(o)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping clothes covered in food debris stored along prep tops and cooking equipment in the main kitchen and cafe and sanitizer buckets measuring below 200PPM Quats CA: Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cl...
511-6-1.04(4)(m)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed 3 containers of cooked chicken cooling inside the cafe walk-in cooler with condensation covered with plastic wrap and 1 container cooked carrots cooling covered with a tight lid in the main kitchen walk-in cooler. CA: Advised PIC 1. 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....
511-6-1.04(6)(e)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed several food employees actively cooking and preparing food with watches on in both the cafe and main kitchen and 1 employee with diamond incrusted rings during time of inspection. CA: Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC instructed all employees to remove gloves and wash hands during time of inspection, employees complied
511-6-1.03(5)(g)
67
Jul 22, 2024
Routine
No violations found.
100
Frequently Asked Questions
When was Arthur M Blank Hospital Food Service Department last inspected?
The most recent health inspection at Arthur M Blank Hospital Food Service Department on file is from Apr 20, 2026. The public record contains five inspections in total.
What is the most common violation at Arthur M Blank Hospital Food Service Department?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Arthur M Blank Hospital Food Service Department.
How does Arthur M Blank Hospital Food Service Department compare to other restaurants in Atlanta?
Arthur M Blank Hospital Food Service Department most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Arthur M Blank Hospital Food Service Department's inspection record improved over time?
Yes. Recent inspections at Arthur M Blank Hospital Food Service Department have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Arthur M Blank Hospital Food Service Department means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Arthur M Blank Hospital Food Service Department inspected?
Based on the inspection history on file, Arthur M Blank Hospital Food Service Department is inspected around three times per year on average.
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