Storico Fresco Pasta
Last inspected: Feb 24, 2026
95
Score
Across the available record, Storico Fresco Pasta has four inspections on file, the first dated 2024. The latest inspection on file is from Feb 24, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
When inspectors have written things up, “toxic substances properly identified, stored, used” has been the most frequent reason, cited two times.
Compared to the broader Atlanta restaurant scene, where the average is 90, this is a stronger showing. There isn't much in the file that would give a customer pause.
4
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine
1 minor violation.
View 1 violation
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed non single use cups in dishwashing area. CA advised PIC that employee must use single use cup in designated employee area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
511-6-1.03(5)(k)
95
May 15, 2025
Routine
No violations found.
100
May 7, 2025
Routine
1 critical violation. 1 major violation.
View 2 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple foods stored in the WIC and RIC that were above 41 F. (CA) Advised the PIC that 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
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed several chemical bottles in the kitchen without labels on them. (CA) Advised the PIC that working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
511-6-1.07(6)(b)
78
May 21, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations. 6 corrected on site.
View 6 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a metal bowl of flour being stored next to a sanitizer bucket (>400ppm). Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC discarded the flour.
511-6-1.07(6)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed a bottle of sanitizer being stored without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf PIC made a label.
511-6-1.07(6)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sticker residue on clean and in use food containers/lids. Observed dried food residue on the deli slicer. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC had the deli slicer cleaned. PIC had the sticker residue removed and food containers/lids rewashed.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed sanitizer concentration of the three compartment sink exceeding 400ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P. PIC had sanitizer solution remade.
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoop handle for flour being stored directly in flour of a dry storage container. Observed knives being stored between the prep top cooler and handsink. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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...
511-6-1.04(4)(k)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed meatballs (76F) being cooled on a shallow pan rack at room temperature. Observed marinara sauce being cooled without a cover in an ice bath. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf PIC discarded meatballs and covered sauce to vent.
511-6-1.04(6)(e)
58
Frequently Asked Questions
When was Storico Fresco Pasta last inspected?
The most recent health inspection at Storico Fresco Pasta on file is from Feb 24, 2026. The public record contains four inspections in total.
What is the most common violation at Storico Fresco Pasta?
Across the inspection record, “toxic substances properly identified, stored, used” has been cited two times, more than any other issue at Storico Fresco Pasta.
How does Storico Fresco Pasta compare to other restaurants in Atlanta?
Storico Fresco Pasta most recently scored 95 out of 100, which is higher than the Atlanta average of 90.
Has Storico Fresco Pasta's inspection record improved over time?
Results have been roughly steady. Inspections at Storico Fresco Pasta have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Storico Fresco Pasta 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 Storico Fresco Pasta inspected?
Based on the inspection history on file, Storico Fresco Pasta is inspected around two times per year on average.
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