Atlanta Transitional Center
Last inspected: Mar 25, 2026
90
Score
Going back to 2024, Atlanta Transitional Center has three inspections in the public record. The latest inspection on file is from Mar 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly five violations earlier in the record.
Across the inspection history, “physical facilities installed, maintained, and clean” is the issue that surfaces most often, recorded two times.
The city-wide average is 90, putting Atlanta Transitional Center squarely in typical territory. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed interior surface of the ice machine in the main kitchen with visible build up and residue. CA told PIC to cease use of the ice machine and to clean and sanitize it. Instructed PIC to maintain a routing cleaning schedule to prevent build up.
511-6-1.05(7)(b)
90
Jul 14, 2025
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed a few cans in the dry storage area dented. COS- cans were removed and PIC shall make sure cans that are dented are removed or placed in an area for dented cans not to be used. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf
511-6-1.04(3)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed holes in the walls throughout the dry storage area and kitchen. Observed floor tiles not in good repair by the dish area. CA- physical facilities shall be maintained in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
86
Aug 5, 2024
Routine
2 critical violations. 2 major violations. 4 minor violations. 4 corrected on site.
View 8 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed failure to store hot TCS food above 135, steam table was holding pasta below 135 on the edges of the pans. COS- more water was added to steam table and it was turned up. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) (f) 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
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed milk brought out less than 30 minutes ago holding on a preptop cooler that was keeping the milk cold. COS-ice was added to preptop cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed buildup on cutting boards, observed dishes stored as clean with old stickers, observed buildup in the ice machine. CA- food contact surfaces shall be cleaned to sight and touch. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning 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.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the chlorine concentration in the sink below 50ppm. CA- sanitizer shall be 50 ppm-100ppm at all times. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the...
511-6-1.05(6)(n)
15B - warewashing facilities: installed, maintained, used; test strips
(corrected on site)
Inspector notes: Observed employees washing dishes, wash, sanitize and then rinse. COS- employees shall wash, rinse and then sanitize the dishes. 511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or
511-6-1.05(7)(j)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling tiles and cove basing not in good repair in the main kitchen. CA- physical facilities shall be in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed fruit flies and gnats in the main kitchen. CA- gnats and fruit flies shall be controlled. Observed fruit flies on bananas. COS- bananas were discarded. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed visible light coming from the back door in the main kitchen. CA- weatherstripping shall be added to the bottom of the door. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer...
511-6-1.07(2)(m)
50
Frequently Asked Questions
When was Atlanta Transitional Center last inspected?
The most recent health inspection at Atlanta Transitional Center on file is from Mar 25, 2026. The public record contains three inspections in total.
What is the most common violation at Atlanta Transitional Center?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited two times, more than any other issue at Atlanta Transitional Center.
How does Atlanta Transitional Center compare to other restaurants in Atlanta?
Atlanta Transitional Center most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Atlanta Transitional Center's inspection record improved over time?
Yes. Recent inspections at Atlanta Transitional Center have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Atlanta Transitional Center 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 Atlanta Transitional Center inspected?
Based on the inspection history on file, Atlanta Transitional Center is inspected around two times per year on average.
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