The General Muir
Last inspected: Apr 7, 2026
90
Score
The General Muir has been inspected four times since 2024. The latest inspection on file is from Apr 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Proper cold holding temperatures” comes up most often, recorded two times in the inspection record.
The General Muir's latest score is in line with the Atlanta average of 90. The file should reassure diners considering a visit.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 7, 2026
Routine
2 minor violations. 1 corrected on site.
View 2 violations
4-2A - food stored covered
Inspector notes: Observed a food container of cut potatoes, raw chicken, salad, coleslaw, cooked veggies, prepped spices, and sliced tomatoes stored under the prep top coolers, reach-in coolers, and reach-in freezer, without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination.
511-6-1.04(4)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed three food employees wearing Apple watches. CA: 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. COS: Food employees removed their Apple watches and place them in their designated employee area.
511-6-1.03(5)(g)
90
May 27, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed time/temperature control safety food such as cut leafy greens (lettuce), trout salad was tightly wrapped while being cooled in the reach in cooler. CA: Discussed with the person in charge that when placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed two packets of frozen chicken was thawing in the cooling rack at room temperature. CA: Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, or completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water...
511-6-1.04(6)(c)
90
Dec 18, 2024
Routine
3 critical violations. 2 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed multiple time/temperature control safety food in the amin kitchen are above 41F of cold holding temperature. Please see the temperature control log for out of temperature food marked with asterisks. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below for cold holding.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed time/temperature control safety food such as grilled turkey prepped at 10:50 AM were cooling in the room temperature and recorded temperature was 104F. CA: Discussed with the person in charge that cooling for cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Person in charge started reheating the turkey at 165F.
511-6-1.04(6)(d)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed 7 half gallon containers of butter milk in the walk-in cooler was expired on 12/05/2024. CA: Discussed with the person in charge that 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. COS: Person in charge discarded all containers of butter milk.
511-6-1.04(8)(b)
64
May 17, 2024
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
6-1C - proper cooling time and temperature
(corrected on site)
Inspector notes: Observed blenched potatoes prepared at 08:30 AM were sitting above the smoker and the temperature was at 88F. CA: Discussed with the person in charge that cooling for cooked time/temperature control for safety food shall be cooled within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Person in charge discarded the food.
511-6-1.04(6)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple food items in the reach in cooler for cold holding such as Beef(50F), Egg white(50F), Coleslaw(47F) are above 41f. CA: Discussed with the person in charge that time/Temperature Control for Safety Food for 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. COS: Person in charge discarded the foods.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed two hand washing sinks at the bar area doesn't have hand soap at the time of inspection. CA: Discussed with the person in charge that each handwashing sinks or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: The person in charge provided the hand soap.
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed ice in the handwashing sink near the entrance of the main kitchen. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. COS: The ice has been drained.
511-6-1.06(2)(o)
61
Frequently Asked Questions
When was The General Muir last inspected?
The most recent health inspection at The General Muir on file is from Apr 7, 2026. The public record contains four inspections in total.
What is the most common violation at The General Muir?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at The General Muir.
How does The General Muir compare to other restaurants in Atlanta?
The General Muir most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has The General Muir's inspection record improved over time?
Results have been roughly steady. Inspections at The General Muir have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The General Muir 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 The General Muir inspected?
Based on the inspection history on file, The General Muir is inspected around two times per year on average.
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