Sugar Factory Kitchen
Last inspected: Oct 27, 2025
58
Score
Sugar Factory Kitchen, located at 1080 Peachtree St Ste 10 in Atlanta, GA, had a moderate risk inspection on October 27, 2025, with a score of 58. This inspection identified four major and three minor violations, including issues with adequate handwashing facilities, food storage, and the cleaning and sanitization of food-contact surfaces. Across seven scored inspections, the facility has historically shown a pattern of high-risk ratings.
7
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Oct 27, 2025
Routine
4 major violations. 3 minor violations. 2 corrected on site.
58
Oct 16, 2025
Routine
1 critical violation. 3 major violations. 6 minor violations.
47
Jan 3, 2025
Routine
1 major violation. 4 minor violations. 1 corrected on site.
74
Aug 9, 2024
Followup
3 critical violations. 1 major violation. 4 minor violations. 2 corrected on site.
47
Aug 1, 2024
Followup
4 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
39
Jul 19, 2024
Routine
4 critical violations. 4 major violations. 9 minor violations.
23
Jan 25, 2024
Routine
1 major violation. 1 minor violation.
86
Violations — Oct 27, 2025 Inspection
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: During the follow up inspection EHS observed the handwashing sink in the main kitchen closet to the main entry point failed to have running hot water. PIC later turn on the valve to the hot water resulting in hot water, but the water was unable to cut off when attempted. CA: PIC was advised to have a plumber to service the handwashing sink issue.
511-6-1.06(2)(o)
4-2A - food stored covered
Inspector notes: Observed failure to cover food (lettuce in main kitchen RIC) items in various units in the main kitchen. All foods shall be stored covered to avoid contamination. Advised PIC to cover all foods.
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: observed the ice machine had presence of black slime on the interior top of the machine (White compartment). All food All food contact surfaces shall be cleaned to sight and touch. CA-PIC will melt the ice and clean tonight
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: during the inspection observed the sanitation bucket failed to have the correct amount of sanitation (200-400ppm quat), testing at 100ppm quat. COS: PIC made new sanitation bucket for use.
511-6-1.05(6)(n)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several containers missing labels what appears to be housing sugar, salt and flower. 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. COS: PIC added labels to the containers.
511-6-1.04(4)(d)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers wet stacked in the main kitchen warewash area. CA: Advised PIC that food containers should be placed in a self-draining position that allows air drying after being cleaned.
511-6-1.05(10)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: At the time of the routine inspection, observed no secondary back up testing measuring device to measure the water temperature at the high temperature dish machine. Advised PIC to obtain temperature strips and/or a high registering irreversible thermometer to ensure minimum water temperature is reached for sanitizing at the high temperature dish machine. Ensure a secondary water temperature measuring device is available for the high temperature dish machine.
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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