Nine Mile Station/Skyline Park
Last inspected: May 5, 2026
86
Score
Going back to 2024, Nine Mile Station/Skyline Park has four inspections in the public record. Nine Mile Station/Skyline Park was last inspected on May 5, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about five violations before that.
The pattern that stands out is “utensils, equipment and linens”, which has been cited two times.
By comparison, the average Atlanta facility scores 90, putting Nine Mile Station/Skyline Park on the weaker side. The record reflects steady performance over time.
4
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 5, 2026
Routine
1 critical violation.
View 1 violation
6-1B - proper hot holding temperatures
Inspector notes: Observed pulled chicken hot holding in the temperature danger zone with temperatures below 135F. Advised PIC to reheat chicken to 165F and hot hold at 135F or higher.
511-6-1.04(6)(f)
86
Oct 29, 2025
Routine
3 minor violations. 1 corrected on site.
View 3 violations
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stacked wet. COS- dishes were unstacked to finish air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed multiple cutting boards in the kitchen stored as clean with gashes and stains, observed the prep top cooler cutting boards heavily stained. CA- cutting boards shall be resurfaced or replaced. 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)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple fruit flies in the bar area. CA- pest shall be controlled. Facility is working with pest control to control the fruit flies in the bar. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
86
Apr 28, 2025
Routine
2 major violations. 5 minor violations. 3 corrected on site.
View 7 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dishes stored as clean with splatter on them and observed dishes with labels still attached. COS- dishes were rewashed and labels removed. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the interior flap of the ice machine unclean with black buildup. COS- Chef burned the ice and started to clean the machine at the time of the inspection. 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)
12C - wiping cloths: properly used and stored
Inspector notes: Observed sanitizer buckets stored directly on the floor. COS- buckets were moved 6 inches off the ground. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet...
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed multiple cutting boards in the kitchen stored as clean with gashes and stains, observed the prep top cooler cutting boards heavily stained. CA- cutting boards shall be resurfaced or replaced. 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 black buildup on the walls in the kitchen and but the back of the 3 compartment sink. CA- walls shall be cleaned.
511-6-1.07(5)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stacked wet. COS- dishes were unstacked to finish air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees preparing food without hair restraints. COS-employees put on hair nets. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
511-6-1.03(5)(j)
64
Feb 16, 2024
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed no consumer advisory statement or reminder present on menu, to notify customers of items that can be served raw or undercooked. Advised PIC to add consumer advisory statement and asterisk beside menu items that are served raw or undercooked.
511-6-1-.04(7)(e)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed shrimp, steak and corn okra cooling tightly wrapped and sealed in coolers. Advised PIC to unwrap food to allow cold air flow and proper cooling. COS- PIC unwrapped food.
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed red snapper thawing in stagnant water on counter. Advised PIC of proper thawing methods. COS- PIC relocated snapper to WIC.
511-6-1.04(6)(c)
82
Frequently Asked Questions
When was Nine Mile Station/Skyline Park last inspected?
The most recent health inspection at Nine Mile Station/Skyline Park on file is from May 5, 2026. The public record contains four inspections in total.
What is the most common violation at Nine Mile Station/Skyline Park?
Across the inspection record, “utensils, equipment and linens” has been cited two times, more than any other issue at Nine Mile Station/Skyline Park.
How does Nine Mile Station/Skyline Park compare to other restaurants in Atlanta?
Nine Mile Station/Skyline Park most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Nine Mile Station/Skyline Park's inspection record improved over time?
Yes. Recent inspections at Nine Mile Station/Skyline Park have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Nine Mile Station/Skyline Park 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 Nine Mile Station/Skyline Park inspected?
Based on the inspection history on file, Nine Mile Station/Skyline Park is inspected around two times per year on average.
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