Pasta Da Pulcinella Restaurant
Last inspected: Apr 7, 2026
61
Score
Pasta Da Pulcinella Restaurant appears in inspection records five times, starting in 2024. The newest entry in the record is dated Apr 7, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “food stored covered” has been the most frequent reason, cited four times.
By comparison, the average Atlanta facility scores 90, putting Pasta Da Pulcinella Restaurant on the weaker side. On the whole, the file is mixed but not concerning.
5
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine
2 critical violations. 1 major violation. 2 minor violations. 4 corrected on site.
View 5 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed jug of whole milk stored in upstairs bar cooler with best by date of 4/2/26. Corrected on site - bottle discarded. Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date.
511-6-1.04(8)(b)
6-2 - proper date marking and disposition
Inspector notes: Observed containers of meat sauce stored in walk-in cooler with a preparation date labeled 3/28. Corrective action - PIC advised to store ready-to-eat TCS food items up to 7 days including the preparation date. Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed ready-to-eat TCS food items stored for more than 24 hours in cold-holding units without proper date marking (cooked sausage in walk-in cooler; cut tomatoes and pepperoni in reach-in cooler near pizza oven; shredded cheese, pepperoni, cooked penne pasta, diced tomatoes in preptop coolers). Corrected on site - PIC provided labels for unlabeled food items. 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...
511-6-1.04(6)(g)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed wet stacked dishes in dish pit area. Corrected on site - PIC repositioned dishes on shelving unit so that they could air dry. 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)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed unlabeled containers of sugar and spices and squeeze bottles of oils stored in the upstairs bar are, main kitchen dry storage area, and food preparation areas in main kitchen. Corrected on site - PIC provided labels for unlabeled food containers. 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.
511-6-1.04(4)(d)
61
Oct 14, 2025
Routine
1 major violation. 5 minor violations.
View 6 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed expired test strips CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food stained curtains at upstairs bar CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris above dishwasher in main kitchen CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed broken gaskets at pizza area RIC CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
511-6-1.05(6)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet stacked dishes in dish pit area CA: Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be towel dried.
511-6-1.05(10)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed leak at 3 compartment sink main kitchen CA: A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
70
Jan 8, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 2 corrected on site.
View 4 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee fail to wash hands after handling raw seafood When to Wash CA: Immediately had employee wash hands, educated employee on the importance of proper hand washing.
511-6-1.03(5)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC failure to know proper cold holding and final cook temperatures of food Demonstration of knowledge CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through p...
511-6-1.03(1)(a)
4-2A - food stored covered
Inspector notes: Observed uncovered ice at downstairs and upstairs bar Food stored covered CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
511-6-1.04(4)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed cooking utensils in stagnant water In-Use Utensils, Between-Use Storage CA: In running water of sufficient velocity to flush particulates to the drain, or In a 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).
511-6-1.04(4)(k)
70
Feb 15, 2024
Followup
1 critical violation. 1 minor violation.
View 2 violations
4-1A - food separated and protected
Inspector notes: Observed shelled eggs stacked directly above heavy cream in WIC Segregation CA: PIC immediately rearranged items properly to avoid cross contamination.
511-6-1.04(4)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed failure to post current food inspection report Displaying of the Inspection Report CA: 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.
511-6-1.02(1)(d)
82
Feb 8, 2024
Routine
4 critical violations. 1 major violation. 1 minor violation. 2 corrected on site.
View 6 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed Clorox spray bottle sitting on top of ice machine Separation PIC immediately moved item
511-6-1.07(6)(c)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed shelled eggs stored above butter and cooked chicken Segregation PIC immediately rearranged items in WIC
511-6-1.04(4)(c)
4-1A - food separated and protected
Inspector notes: Observed cook using same tongs for cooking chicken and making salad Segregation CA: Food shall be protected from cross contamination by: I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and
511-6-1.04(4)(c)
2-1B - hands clean and properly washed
Inspector notes: Observed employee failure to wash hands between tasks When to Wash CA: 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: After handling soiled equipment or utensils;
511-6-1.03(5)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed chef failure to know the final cook chicken Demonstration of knowledge (Pf) CA: Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter.
511-6-1.03(1)(a)
14A - in-use utensils: properly stored
Inspector notes: Observed cooking utensils in stagnant water In-Use Utensils, Between-Use Storage CA: In running water of sufficient velocity to flush particulates to the drain, or In a 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).
511-6-1.04(4)(k)
47
Frequently Asked Questions
When was Pasta Da Pulcinella Restaurant last inspected?
The most recent health inspection at Pasta Da Pulcinella Restaurant on file is from Apr 7, 2026. The public record contains five inspections in total.
What is the most common violation at Pasta Da Pulcinella Restaurant?
Across the inspection record, “food stored covered” has been cited four times, more than any other issue at Pasta Da Pulcinella Restaurant.
How does Pasta Da Pulcinella Restaurant compare to other restaurants in Atlanta?
Pasta Da Pulcinella Restaurant most recently scored 61 out of 100, which is lower than the Atlanta average of 90.
Has Pasta Da Pulcinella Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Pasta Da Pulcinella Restaurant have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pasta Da Pulcinella Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pasta Da Pulcinella Restaurant inspected?
Based on the inspection history on file, Pasta Da Pulcinella Restaurant is inspected around two times per year on average.
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