Atlanta Marriott Northwest - Food
Last inspected: May 4, 2026
64
Score
The health department has logged four inspections at Atlanta Marriott Northwest - Food, the earliest from 2025. The most recent visit was on May 4, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to five violations per visit.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.
Compared to other Atlanta restaurants (averaging 90), there's room to close the gap. The record is unremarkable in either direction.
4
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
May 4, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations. 5 corrected on site.
View 5 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed, in main kitchen 2 door reach in cooler, a container of whole milk that expired 5/3 that was in use. C/A: Prepackaged milk 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: PIC discarded milk.
511-6-1.04(8)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed, in bar area, handwashing sink blocked by trays and no access to handwashing sink. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC moved trays. Handwashing sink accessible.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed, in main kitchen, two handwashing sinks water temperature below 85ºF. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF through a mixing valve or combination faucet. COS: Maintenance restarted water heater. Water temperature above 85ºF.
511-6-1.06(2)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed, in grill prep area, a container of in-use utensils in water at a temperature of 78°F. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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 of 4 hours. COS: PIC placed utensils in warewashing area.
511-6-1.04(4)(k)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed, in grill prep area, containers of seasonings and spices not labeled with the common name. C/A:Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC informed employee to label seasonings and spices with name of container they came from.
511-6-1.04(4)(d)
64
Sep 30, 2025
Followup
2 minor violations. 1 corrected on site.
View 2 violations
16B - plumbing installed; proper backflow devices
Inspector notes: Observed water leaking from the pipes of the 3-compartment sink (designated vegetable prep sink), there was also what appeared to be a clear tape wrapped around the pipes. C/A: A plumbing system shall be repaired according to law; P and maintained in good repair. NOTE: PIC informed their engineering staff of leak during inspection.
511-6-1.06(2)(r)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed a tray of cooked zucchini and 2 pans on mash potatoes stored uncovered in the produce Walk-in Cool (WIC) located next to the 3-compartment sink. Observed several items (diced ham & cut cherry tomatoes) stored uncovered in the pull out grill drawers in the main kitchen. C/A: unless cooling and protected from overhead contamination food shall be stored covered. COS: items covered
511-6-1.04(4)(c)
90
Sep 5, 2025
Routine
2 critical violations. 1 major violation.
View 3 violations
5-1A - proper cooking time and temperatures
Inspector notes: Observed partially cooked chicken inside the meat walk in cooler located in the dry storage area. PIC stated that they partially cook chicken (non-continuous cooking) for all banquet evets. C/A: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: 1. Subject to an initial heating process that is no longer than sixty minutes in duration; P 2. Immediately after initial heating, cooled according to the time and temperature parameters as specified in subsection (6)(d) of this Rule for cooked time/temperature control for safety food; P 3. After cooling, held frozen or cold, as specified for time/temperature control for safety food as specified in subsection (6)(f) of this Rule;P 4. Prior to sale or service, cooked using...
511-6-1.04(5)(d)
6-1A - proper cold holding temperatures
Inspector notes: Observed several container of alfredo sauced, prepared 9/4 held above 41F in the walk-in cooler near the 3-compartment sink (designated as the vegetable prep sink). Observed a container of french toast batter (contains eggs and cream) on the counter at 70F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: alfredo sauce discarded, french toast batter allowed to be placed on time as a public health control as PIC stated it had only been on the counter for "10 minutes".
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed fruit flies coming out of the beer beverage dispenser nozzles located behind the bar in main kitchen area. EHS also observed fruit flies landing on beer beverage nozzles. C/A:In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Facility is to clean and service beer nozzles and have the cleaning be verified by the health authority before they can be used to serve the public. EHS set a correct by date for 9/8/25.
511-6-1.05(7)(b)
67
Jul 15, 2025
Routine
3 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 5 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed molded strawberries in the prep top cooler of the main kitchen and molded basil pesto in the meat walk-in cooler. C/A: Food shall be safe, unadulterated, and honestly presented. COS: items discarded
511-6-1.04(1)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded; half and half in the RIC (next to ovens) allowed to cool to 41F, hashbrowns PIC decided to discard. Milk at bar allowed to cool to 41F
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed a dairy based burger sauce with a prep date of 6/23, sliced american cheese with a prep date of 5/15, and basil pesto with a prep date of 2/11 in units located in the main kitchen. C/A:A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . COS: items discarded
511-6-1.04(6)(h)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed water at the vegetable prep sink (3-compartment sink) at 101F. C/A: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water; for the vegetable prep sink water shall be at least 110F. NOTE: All other sinks observed in compliance
511-6-1.06(1)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed reach-in cooler (RIC) of the prep top unit with an ambient of 45F. Observed ambient of the reach-in cooler across from the hot holding cabinets with an ambient of 49F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
511-6-1.05(6)(q)
55
Frequently Asked Questions
When was Atlanta Marriott Northwest - Food last inspected?
The most recent health inspection at Atlanta Marriott Northwest - Food on file is from May 4, 2026. The public record contains four inspections in total.
What is the most common violation at Atlanta Marriott Northwest - Food?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Atlanta Marriott Northwest - Food.
How does Atlanta Marriott Northwest - Food compare to other restaurants in Atlanta?
Atlanta Marriott Northwest - Food most recently scored 64 out of 100, which is lower than the Atlanta average of 90.
Has Atlanta Marriott Northwest - Food's inspection record improved over time?
No. Recent inspections at Atlanta Marriott Northwest - Food have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Atlanta Marriott Northwest - Food means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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