Comfort Inn
Last inspected: Feb 16, 2026
100
Score
Going back to 2024, Comfort Inn has five inspections in the public record. On Feb 16, 2026, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better lately, with recent visits averaging around zero violations compared to roughly four violations earlier on.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded four times.
Among Acworth restaurants, the typical score is 93; Comfort Inn is comfortably above that bar. Overall, the inspection record reads well.
5
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 16, 2026
Routine
No violations found.
100
Jun 8, 2025
Followup
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed peroxide being used to sanitize dining tables after guests. Peroxide is not approved for use on food contact surfaces. During last inspection, it was established that an approved sanitizer (quat from 3-compartment sink) would be used after peroxide was sprayed however, that is not being done. Must use and approved sanitizer for dining tables.
511-6-1.07(6)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed pre-cooked scrambled eggs thawing in water in 3-compartment sink. Eggs were 84°F.
511-6-1.04(6)(c)
82
Mar 30, 2025
Routine
2 critical violations. 4 major violations. 5 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed yogurt, milk, and butter being cold held above 41°F in reach-in cooler in dining area. Ambient temperature of unit was about 44°F. [SEE TEMPERATURE OBSERVATIONS]. These items must be maintained at 41°F or below. COS by discarding. NOTE: TCS food items may not be stored in unit until minimum cold holding temperature can be maintained.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed waffle batter holding at 72°F. Unless placed on a 4 hour time as a public health control procedure, must maintain at 41°F. COS by discarding.
511-6-1.04(6)(f)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed two large jars holding cereal on self-service line and not discarded after service. Product is used next day. All unwrapped foods on a self-service buffet or salad bar shall be disposed of at the end of the business day or after a maximum of 24 hours. Written procedures for tracking the total accumulative time that unwrapped food is displayed shall be prepared in advance, maintained within the food service establishment, and made available to the Health Authority upon request. Those written procedures shall specify: Pf (i) How displayed foods will be identified; Pf (ii) How food shall be monitored in regards to tracking time during display for each food item; Pf and (iii) Corrective action to be taken should a total accumulative display time as specified in subsection (4)(w)5 a...
511-6-1.04(4)(w)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dining tables not being cleaned and sanitized after each guest. All table tables and dining area were visibly dirty. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other m...
511-6-1.05(7)(b)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed unlabeled bottle of room cleaner/room freshener. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.
511-6-1.07(6)(b)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed no verifiable employee health policy for several staff members. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and
511-6-1.03(2)(o)
50
Oct 20, 2024
Routine
3 critical violations. 2 major violations. 1 minor violation. 4 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed yogurt and butter being cold held above 41°F in reach-in cooler in dining area. [SEE TEMPERATURE OBSERVATIONS]. These items must be maintained at 41°F or below. COS by placing on ice.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed waffle batter holding at 70°F. Unless placed on a 4 hour time as a public health control procedure, must maintain at 41°F.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed spray bottle containing room cleaner/room air freshener store on prep counter next to biscuits and sausage. Chemicals must be stored away from food to prevent any potential contamination. COS by moving.
511-6-1.07(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed two large jars holding cereal on self-service line and not discarded after service. Product is used next day. All unwrapped foods on a self-service buffet or salad bar shall be disposed of at the end of the business day or after a maximum of 24 hours. Written procedures for tracking the total accumulative time that unwrapped food is displayed shall be prepared in advance, maintained within the food service establishment, and made available to the Health Authority upon request. Those written procedures shall specify: Pf (i) How displayed foods will be identified; Pf (ii) How food shall be monitored in regards to tracking time during display for each food item; Pf and (iii) Corrective action to be taken should a total accumulative display time as specified in subsection (4)(w)5 a...
511-6-1.04(4)(w)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed unlabeled bottle of room cleaner/room freshener. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.
511-6-1.07(6)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed handle of spoon laying directly in eggs in buffet line. Handles must be stored above food. COS by moving.
511-6-1.04(4)(k)
50
Feb 9, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed soap and other chemicals not stored in designated area. Soap is stored on the sanitize side of the three compartment sink and chemicals at the hand sink next to the microwave. Must store in designated area away from the food and food contact surfaces. COS by moving.
511-6-1.07(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed cereal in big jars on the self service line. Must either use individual packets or dispensing jars for the cereal.
511-6-1.04(4)(w)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed facility does not have quat test strips to check the sanitizer concentration.
511-6-1.05(3)(h)
15C - nonfood-contact surfaces clean
Inspector notes: Observed mold on the gaskets of the coolers. Must clean.
511-6-1.05(7)(a)
67
Frequently Asked Questions
When was Comfort Inn last inspected?
The most recent health inspection at Comfort Inn on file is from Feb 16, 2026. The public record contains five inspections in total.
What is the most common violation at Comfort Inn?
Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Comfort Inn.
How does Comfort Inn compare to other restaurants in Acworth?
Comfort Inn most recently scored 100 out of 100, which is higher than the Acworth average of 93.
Has Comfort Inn's inspection record improved over time?
Yes. Recent inspections at Comfort Inn have averaged around zero violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Comfort Inn 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 Comfort Inn inspected?
Based on the inspection history on file, Comfort Inn is inspected around two times per year on average.
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