Earl of Sandwich- Municipal Market
Last inspected: Mar 3, 2026
86
Score
Inspectors have visited Earl of Sandwich- Municipal Market six times, with records going back to 2024. The latest inspection on file is from Mar 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around three violations compared to roughly seven violations earlier on.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited five times.
Compared to other Atlanta restaurants (averaging 90), there's room to close the gap. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Followup
1 major violation. 1 minor violation.
View 2 violations
1-2B - certified food protection manager
Inspector notes: Observed PIC without Certified Food Safety Manager Certification. CA: Advised PIC to obtain and post Food Safety Manager Certification.
511-6-1.03(3)(a)
11C - approved thawing methods used
Inspector notes: Observed employees thawing cubed chicken, chicken rice soup, and pepperoni in containers in the main kitchen prep sink without the approved thawing methods. CA: Advised PIC to thaw meat in the cooling units.
86
Feb 19, 2026
Routine
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
2-1B - hands clean and properly washed
Inspector notes: Observed employee picking up items off the ground without washing hands before prepping food. CA: Advised PIC to consistently ensure employees are washing hands when changing tasks.
511-6-1.03(5)(c)
1-2B - certified food protection manager
Inspector notes: Observed PIC without Certified Food Safety Manager Certification. CA: Advised PIC to obtain and post Food Safety Manager Certification.
511-6-1.03(3)(a)
6-2 - proper date marking and disposition
Inspector notes: Observed food containers with deli meats stored over 24 hours without the appropriate date marking. CA: Advised PIC to date mark items held over 24 hours.
511-6-1.04(6)(g)
10D - food properly labeled; original container
Inspector notes: Observed several food items, such as Caesar dressing, vinaigrette, turkey, and ham, throughout kitchen without any common name labeling. Food Storage Containers, seasoning, meat packages, and sauces. CA- advised PIC to add common name labels throughout kitchen.
511-6-1.04(7)(c)
11C - approved thawing methods used
Inspector notes: Observed PIC and employees thawing ham in containers in the main kitchen prep sink without the approved thawing methods. CA: Advised PIC to thaw meat in the cooling units.
511-6-1.04(6)(c)
64
Jul 7, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed tomatoes inside prep unit with temps higher than 41F. 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 CA-PIC disposed of tomatoes
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed slime inside soda machine nozzle. All food contact c surface s hall be cleaned to sight sand touch. CA-EHS advised PIC to clean machine today
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed inconsistent date marking (Sauerkraut with dates 7/20-8/20. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly...
511-6-1.04(6)(g)
70
Oct 3, 2024
Followup
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee switch tasks between cleaning and prepping sandwiches without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling s...
511-6-1.03(5)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on interior of shelves, on sticker holder, and on sides of equipment. The non food-contact surfaces of equipment shall be clean to sight and touch. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The PIC shall have these locations cleaned.
511-6-1.05(7)(d)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no recent health inspection posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. The PIC will display the most recent inspection report.
511-6-1.02(1)(d)
78
Sep 11, 2024
Routine
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed all food items including Ready To Eat items inside of RIC and Prep Top running above 41F. 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 CA- EHS advised MOD to dispose of items and to work out of RIC #2 until unit can get repaired
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: 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 CA- EHS advised PIC to dispose of soups. EHS did know how long soups were out of temp.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed for debris stuck on inside microwave. All food contact surfaces shall be cleaned to sight and touch. CA-EHS advised employee to clean
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed rag stored in hand sink. A handwashing facility may not be used for purposes other than handwashing. Pf CA-EHS advised employee to remove rag
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed slime on and inside soda nozzle. All contact surfaces shall be cleaned to sight and touch. CA- EHS advised PIC to clean mor frequently.
511-6-1.05(7)(b)
11D - thermometers provided and accurate
Inspector notes: Observed facility without any thermometers in facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf CA- EHS advised MOD to get thermometers for accurate measuring.
511-6-1.05(2)(k)
10D - food properly labeled; original container
Inspector notes: Observed several food items throughout kitchen without any common name labeling. Food Storage Containers, Identified with Common Name of Food. 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. CA- EHS advised MOD to add common name labels throughout kitchen.
511-6-1.04(7)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed facility posted 100 initial inspection score instead of the most recent score 75. Current score shall be posted in view of public. CA-EHS advised PIC t post most current inspection score.
511-6-1.02(1)(d)
14A - in-use utensils: properly stored
Inspector notes: Observed in use utensils stored of food prep counter when not in use. 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 specified under DPH Rule 511-6-1-.05(7)(b)3(vi). CA- EHS educated staff on proper utensil between usage SOP’s.
511-6-1.04(4)(k)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed soda machine leaking. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. CA-EHS advised to call for repair
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed RIC unable to keep temp 41F or below. EHS measured RIC temp running 53F. Good Repair. All physical facilities shall be maintained in good repair. CA- EHS advised MOD to call for repair immediately.
511-6-1.07(5)(a)
39
Mar 13, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed soups hot holding with temps lower than 135F (Broccoli 107F, Tomato 124F). 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 CA- EHS advised PIC to dispose of soups. EHS did know how long soups were out of temp.
511-6-1.04(6)(f)
6-1A - proper cold holding temperatures
Inspector notes: Observed all food items including Ready To Eat items inside of RIC and Prep Top running above 41F. 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 CA- EHS advised MOD to dispose of items and to work out of RIC #2 until unit can get repaired
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed vegetable cutting board sitting inside of meat sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA- EHS advised PIC to use meat sink for meat only.
511-6-1.05(7)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed previously wet un-usable testing strips. Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf CA-EHS advised PIC to call Eoolab to replace testing strips.
511-6-1.05(3)(h)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed facility posted 100 initial inspection score instead of the most recent score 75. Current score shall be posted in view of public. CA-EHS advised PIC t post most current inspection score.
511-6-1.02(1)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed RIC unable to keep temp 41F or below. EHS measured RIC temp running 53F. Good Repair. All physical facilities shall be maintained in good repair. CA- EHS advised MOD to call for repair immediately.
511-6-1.07(5)(a)
11C - approved thawing methods used
Inspector notes: Observed chicken soup thawing in dry sink, next to vegetable cutting board. Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running w...
511-6-1.04(6)(c)
52
Frequently Asked Questions
When was Earl of Sandwich- Municipal Market last inspected?
The most recent health inspection at Earl of Sandwich- Municipal Market on file is from Mar 3, 2026. The public record contains six inspections in total.
What is the most common violation at Earl of Sandwich- Municipal Market?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Earl of Sandwich- Municipal Market.
How does Earl of Sandwich- Municipal Market compare to other restaurants in Atlanta?
Earl of Sandwich- Municipal Market most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Earl of Sandwich- Municipal Market's inspection record improved over time?
Yes. Recent inspections at Earl of Sandwich- Municipal Market have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Earl of Sandwich- Municipal Market 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 Earl of Sandwich- Municipal Market inspected?
Based on the inspection history on file, Earl of Sandwich- Municipal Market is inspected around three times per year on average.
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