Red Snapper
Last inspected: Mar 4, 2026
74
Score
The Red Snapper, located at 501 N Central Ave, Atlanta, GA, underwent a moderate risk inspection on March 4, 2026, with a score of 74. This inspection identified one critical violation concerning response procedures for vomiting and diarrheal events, one major violation related to proper cold holding temperatures, and one minor violation regarding the storage of in-use utensils. Across three recorded inspections, the facility has historically maintained a medium-risk status.
3
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
Jun 25, 2025
Routine
1 major violation. 6 minor violations. 2 corrected on site.
67
Oct 23, 2024
Initial
6 minor violations. 2 corrected on site.
74
Violations — Mar 4, 2026 Inspection
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed failure to store clean-up kit or procedures in response to an accident occurring in establishment. (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf PIC advised to acquire clean-up kit.
511-6-1.03(6)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain multiple food items (raw snapper, raw catfish, milk) at a temperature of 41F or below in walk in cooler. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC discarded food items and advised to have walk in cooler serviced.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed failure to store in-use utensils in clean portion of cooking equipment. Observed dirty utensils being stored in sink labeled as vegetable prep sink. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC removed utensils from sink.
511-6-1.04(4)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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