Hotel Spice & Sky
Last inspected: Sep 26, 2025
70
Score
The most recent inspection for HOTEL SPICE & SKY, located at 4401 Chamblee Dunwoody Rd in Atlanta, GA, was conducted on September 26, 2025, and resulted in a moderate risk classification. This inspection identified one critical violation and two major violations, including issues with food-contact surfaces, cold holding temperatures, and adequate equipment for temperature control. HOTEL SPICE & SKY has had two scored inspections on record, with previous inspections also falling into the medium-risk category.
2
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Sep 26, 2025
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Jan 22, 2024
Routine
3 critical violations. 5 major violations. 1 minor violation.
37
Violations — Sep 26, 2025 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dark buildup inside the soda nozzle at the bar area. CA: Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. COS: PIC placed the soda nozzle in the sanitizing solution to have the nozzle cleaned.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods in one reach in cooler and prep top cooler cold holding above 41F. CA: 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). COS: PIC voluntarily discarded all the TCS food items that were not prepped within the last 4 hours, including, raw beef kebob, meatballs, lamb chop, chicken kebob, chicken thighs, samosa filling, shredded cheese, sliced tomatoes, salsa and boiled egg.
511-6-1.04(6)(f)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed a prep top cooler not cold holding at the capacity required to keep the TCS food under 41F. CA: Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Discussed with PIC to have the cooler serviced. All TCS food items in the prep top cooler were voluntarily discarded. Cooler will not be used to store TCS food items until it is fixed.
511-6-1.05(3)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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