Atlanta Bread
Last inspected: Apr 13, 2026
55
Score
Atlanta Bread has been inspected five times since 2024. The most recent visit was on Apr 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded four times.
That's lower than the typical Woodstock restaurant, which scores around 83. On the whole, the file is mixed but not concerning.
5
Inspections
2
Critical latest
3
Major latest
0
Minor latest
Inspection History
Apr 13, 2026
Routine
2 critical violations. 3 major violations. 3 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in two prep top/reach-in units being cold held above 41°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding some and moving others to freezer to cool down. *These are the same units that had issues on previous inspection. If cooler cannot function properly new units may be required. Health Authority will follow-up.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed fried eggs prepared around 7am not cooled to 41°F within 6 hours of reaching 135°F.Temperature of eggs were 49 at 3:45pm. 1. 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 COS by discarding.
511-6-1.04(6)(d)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed materials for vomit/diarrheal cleanup not onsite. Written procedure was also not readily available; a procedure was found online and printed during inspection. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. PIC stated that materials are being ordered.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed deli slicer stored as clean but visibly dirty with stuck-on food debris along posterior blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Must clean within 72 hours or before next use, whichever comes first.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink and black mold build-up along ice chute/dispenser. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
55
Sep 22, 2025
Routine
3 critical violations. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods in two prep top/reach-in units being cold held above 41°F. Ambient temperature of one unit was 45.3°F and another was 43°F. [SEE TEMPERATURE OBSERVATIONS]. TCS foods must be cold held at 41°F or below. COS by discarding some and moving others to freezer to cool down. A temporary 4 hour time as a public health control procedure will be used until units can be serviced.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed butter packets being cold held above 41°F on c9unter. Temperatures ranged between 51-60°F. TCS foods must be cold held at 41°F or below unless on a TPHC control procedure. COS by discarding.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed half & half and almond milk in beverage servers being cold held above 41°F in drink machine area. TCS foods must be cold held at 41°F or below unless on a TPHC control procedure. COS by discarding.
511-6-1.04(6)(f)
64
Mar 2, 2025
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee cracking raw unpasteurized shell eggs with gloved hands and failing to changed gloves prior to switching tasks. Employee went onto handle various other food items and surfaces. 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. COS instructing employee to change gloves. Food was already sent out to customer before Health Authority to correct.
511-6-1.04(4)(n)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed one gallon of milk that expired 2/28/25 stored in front reach-in cooler. Also observed a prepackaged container of hummus that expired 2/27/25 stored in walk-in cooler. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS by discarding.
511-6-1.04(8)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed deli slicer visibly dirty with food debris along anterior and posterior crevices of blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by immediately disassembling and cleaning slicer.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dish machine not dispensing chlorine even after priming. Chlorine must dispense at 50-100 ppm. COS by replacing chlorine jug with new one. Chlorine then dispensed at 100 ppm.
511-6-1.05(6)(n)
61
Sep 16, 2024
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishwasher dispensing 10 ppm Cl-. The required concentration for chlorine is between 50 - 100 ppm. COS by priming resulting in 50 ppm Cl-.
511-6-1.05(6)(n)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cracked tiles under 3 compartment sink and the floor in disrepair in walk in cooler. All physical facilities must be in a state of good repair. Must fix cracked tiles and flooring in walk in cooler.
511-6-1.07(5)(a)
86
Feb 15, 2024
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed paint tray not stored in designated area. Chemicals shall be stored in designated area, away from food and food contact surfaces. COS by moving to designated area.
511-6-1.07(6)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishwasher not dispensing the sanitizer. COS by fixing and replacing the sanitizer with a new solution.
511-6-1.05(6)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the floor in the walk-in freezer uneven and poses a trip hazard for the employees. Glue covebase behind the dishwasher.
511-6-1.07(5)(a)
78
Frequently Asked Questions
When was Atlanta Bread last inspected?
The most recent health inspection at Atlanta Bread on file is from Apr 13, 2026. The public record contains five inspections in total.
What is the most common violation at Atlanta Bread?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Atlanta Bread.
How does Atlanta Bread compare to other restaurants in Woodstock?
Atlanta Bread most recently scored 55 out of 100, which is lower than the Woodstock average of 83.
Has Atlanta Bread's inspection record improved over time?
Results have been roughly steady. Inspections at Atlanta Bread have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Atlanta Bread means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Atlanta Bread inspected?
Based on the inspection history on file, Atlanta Bread is inspected around two times per year on average.
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