City Winery Atlanta (Kitchen)
Last inspected: Jan 12, 2026
74
Score
City Winery Atlanta (Kitchen), located at 650 North Ave Ne in Atlanta, GA, underwent a moderate risk inspection on January 12, 2026. This inspection identified one major and four minor violations, including issues with food-contact surfaces, utensil storage, and proper handling of equipment. The facility has a history of mostly low-risk inspections across its four scored visits.
4
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine
1 major violation. 4 minor violations. 3 corrected on site.
74
Jul 8, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
70
Jul 23, 2024
Routine
1 critical violation. 1 corrected on site.
86
Jan 25, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
78
Violations — Jan 12, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the interior flap of the ice machine with buildup at the time of the inspection. COS- PIC had ice machine cleaned. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) 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.
511-6-1.05(7)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a scoop stored with the handle down inside a container of flour. COS- scoop was moved with the handle above. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed containers stacked wet. COS- dishes were unstacked to finish air drying.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the preptop cooler cutting board heavily stained. CA- cutting board shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. 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)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the floors unclean throughout the main kitchen and observed buildup on the walls in the dish area. CA- floors and walls shall be cleaned. 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. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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