Proof of the Pudding
Last inspected: May 4, 2026
90
Score
Going back to 2024, Proof of the Pudding has four inspections in the public record. Proof of the Pudding was last inspected on May 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around two violations compared to roughly four violations earlier on.
The pattern that stands out is “physical facilities installed, maintained, and clean”, which has been cited three times.
Proof of the Pudding scores about where you'd expect for a Atlanta restaurant. The full picture is one of consistent compliance.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
May 4, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup on the floor under the cook line and debris under equipment. CA- floors shall be 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)
15C - nonfood-contact surfaces clean
(corrected on site)
Inspector notes: Observed shelves unclean, observed equipment unclean in the main kitchen from the inside of the warmer, on counters and inside containers. CA- all nonfood contact surfaces shall be cleaned. COS- shelves. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
90
Oct 29, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed buildup on the interior flap of the ice machine. COS- the interior was cleaned and ice was burned. 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)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelves unclean, observed equipment unclean in the main kitchen from the inside of the warmer, on counters and inside containers. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed seasonings that were not easily recognizable not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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)
82
Apr 28, 2025
Routine
1 critical violation. 5 minor violations. 3 corrected on site.
View 6 violations
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed the sell by date on a container of egg whites 12/28/24 and observed milk dated April 22nd. COS- items were discarded. 511-6-1.04(8)(b) - Expired Foods (P) (b) 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. P
511-6-1.04(8)(b)
10D - food properly labeled; original container
Inspector notes: Observed containers of seasonings not labeled with the common name. Ca- containers shall be labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee without a hair restraint. COS- employee put on hair restraint. 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)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee preparing food with a watch on his wrist. COS- watch was 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
Inspector notes: Observed shelves unclean, observed equipment unclean in the main kitchen from the inside of the warmer, on counters and inside containers. CA- all nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup on the floor under the cook line and debris under equipment. CA- floors shall be 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)
67
Apr 16, 2024
Routine
1 major violation. 1 minor violation.
View 2 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Also observed PIC unable to provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establ...
511-6-1.03(6)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed black mold like substance along ceiling tile near dish area. Also observed build up along floor lining behind dish sink. Advised PIC to clean to sight and touch.
511-6-1.07(5)(a)
86
Frequently Asked Questions
When was Proof of the Pudding last inspected?
The most recent health inspection at Proof of the Pudding on file is from May 4, 2026. The public record contains four inspections in total.
What is the most common violation at Proof of the Pudding?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited three times, more than any other issue at Proof of the Pudding.
How does Proof of the Pudding compare to other restaurants in Atlanta?
Proof of the Pudding most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Proof of the Pudding's inspection record improved over time?
Yes. Recent inspections at Proof of the Pudding have averaged around two violations per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Proof of the Pudding 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 Proof of the Pudding inspected?
Based on the inspection history on file, Proof of the Pudding is inspected around two times per year on average.
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