J'ouvert Caribbean Kitchen & Bar

558 Main St Ne, Atlanta, GA 30324

African

License: Food Service

Last inspected: Mar 10, 2026

100

Score

Low Risk

J'ouvert Caribbean Kitchen & Bar has been inspected five times since 2024. The most recent report on file is from Mar 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to zero violations per visit.

“Proper cold holding temperatures” comes up most often, recorded two times in the inspection record.

The city-wide average for Atlanta sits at 90, putting J'ouvert Caribbean Kitchen & Bar on the better side of that line. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Mar 10, 2026

Routine

No violations found.

100

Jul 23, 2025

Routine

2 critical violations. 1 minor violation.

View 3 violations

6-1A - proper cold holding temperatures

Inspector notes: Observed TCS foods stored in RIC with internal temps above 41F. (CA) Advised the PICtat TCS foods must be held at 41F or lower. 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

511-6-1.04(6)(f)

6-1B - proper hot holding temperatures

Inspector notes: Observed TCS foods stored in warming cabinet with internal temps below 135F. (CA0 Advised the PIC that TCS foods must be held in warmers with an internal temps of 135F or higher. 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

511-6-1.04(6)(f)

14A - in-use utensils: properly stored

Inspector notes: Observed ice scoops stored in the ice bins with the handle touching the ice. (CA) Advised the PIC that the ice scoops need to be stored with the handles above the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

511-6-1.04(4)(k)

Jan 16, 2025

Routine

4 minor violations. 2 corrected on site.

View 4 violations

12B - personal cleanliness (corrected on site)

Inspector notes: Observed an employee preparing food with bracelets on his wrist. COS- the bracelets were removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

511-6-1.03(5)(g)

15C - nonfood-contact surfaces clean (corrected on site)

Inspector notes: Observed containers stored clean with sticker residue on the outside of the containers. COS- containers were taken to be rewashed. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

511-6-1.05(7)(d)

16B - plumbing installed; proper backflow devices

Inspector notes: Observed a leak at the hand sink in the back kitchen. CA- hand sink shall be repaired in 3 days. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

511-6-1.06(2)(r)

17C - physical facilities installed, maintained, and clean

Inspector notes: Observed grease buildup on the floors under the fryers and front grill area. CA- floors shall be deep 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)

Feb 23, 2024

Routine

No violations found.

100

Jan 22, 2024

Initial

No violations found.

100

Frequently Asked Questions

When was J'ouvert Caribbean Kitchen & Bar last inspected?

The most recent health inspection at J'ouvert Caribbean Kitchen & Bar on file is from Mar 10, 2026. The public record contains five inspections in total.

What is the most common violation at J'ouvert Caribbean Kitchen & Bar?

Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at J'ouvert Caribbean Kitchen & Bar.

How does J'ouvert Caribbean Kitchen & Bar compare to other restaurants in Atlanta?

J'ouvert Caribbean Kitchen & Bar most recently scored 100 out of 100, which is higher than the Atlanta average of 90.

Has J'ouvert Caribbean Kitchen & Bar's inspection record improved over time?

Yes. Recent inspections at J'ouvert Caribbean Kitchen & Bar 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 J'ouvert Caribbean Kitchen & Bar 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 J'ouvert Caribbean Kitchen & Bar inspected?

Based on the inspection history on file, J'ouvert Caribbean Kitchen & Bar is inspected around two times per year on average.

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