The Place
Last inspected: Mar 30, 2026
78
Score
Public records show six inspections at The Place stretching back to 2024. Inspectors last stopped by on Mar 30, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The most common issue across all inspections has been “food-contact surfaces”, showing up three times.
Compared to other Athens restaurants (averaging 88), there's room to close the gap. Overall, the inspection record reads well.
6
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine
1 major violation. 3 minor violations. 4 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Quaternary ammonium santizier concentration at 0ppm in in-use spray bottle. Corrective action (CA): Quaternary ammonium sanitizer concentration must be maintained at range specified by manufacturer. Person in charge (PIC) mixed new sanitizer solution in spray bottle to correct concentration.
511-6-1.05(6)(n)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Tuna salad observed cooling in make table top. PIC moved tuna salad to walk-in cooler to facilitate rapid cooling.
511-6-1.04(6)(e)
12B - personal cleanliness
(corrected on site)
Inspector notes: Food worker prepping food with bracelet on. Food worker removed bracelet.
511-6-1.03(5)(g)
17C - physical facilities installed, maintained, and clean
(corrected on site)
Inspector notes: Wet mop stored on floor in dry storage area. PIC hung mop at service sink.
511-6-1.07(5)(f)
78
Oct 6, 2025
Routine
3 minor violations. 3 corrected on site.
View 3 violations
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employee prepping food with no hair restraint. Employee put on hair restraint.
511-6-1.03(5)(j)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Food tongs stored on fryer and cold drawer handles in kitchen at a level that exposes them to contamination via pants or aprons. Tongs moved up.
511-6-1.05(10)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Multiple chipped spatulas in kitchen. Person in charge (PIC) discarded spatulas not in good repair.
511-6-1.05(6)(q)
86
Apr 7, 2025
Routine
2 minor violations. 1 corrected on site.
View 2 violations
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed quaternary ammonium sanitizer in spray bottles at concentration of 0ppm; not actively using. Person in charge (PIC) remade sanitizer bottles to reach concentration of 200ppm quaternary ammonium.
511-6-1.04(4)(m)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Water buildup on base of downstairs make table; not in good repair.
511-6-1.05(6)(a)
90
Mar 17, 2025
Routine
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed chlorine concentration in warewash machine at 0ppm and quaternary ammonium concentration in 3-compartment sink at 0ppm. CA: Chlorine sanitizer and quaternary ammonium sanitizer shall have concentrations between 50-100ppm and 150-400ppm, respectively. Warewash machine primed to reach chlorine sanitizer concentration of 100pm, and quaternary ammonium sanitizer in 3-comparment sink re-dispensed to reach concentration of 200ppm.
511-6-1.05(6)(n)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed bare hand contact (BHC) with ready-to-eat (RTE) pita bread that was plated for immediate service. CA: BHC shall only be used for RTE foods that are heat treated to 145 F, otherwise, gloves or tongs/other utensils must be used. Food discarded.
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed food employee eating in food preparation area. CA: Employees shall consume food only in approved designated areas separate from food prep and serving areas.
511-6-1.03(5)(k)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed ice scoop stored in upstairs bar ice well with handle of scoop in direct contact with ice. Scoop repositioned with handle outside of ice.
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed metal and plastic containers stacked wet on dry dish shelf near 3-compartment sink. Stack containers in a way that allows for air dry.
511-6-1.05(10)(e)
74
Oct 11, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 2 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Half & Half in downstairs beverage cooler held above 41F (47F). CA: All time/temperature control for safety (TCS) foods must be held at 41F or below for cold holding. PIC discarded Half & Half.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Warewash machine not sanitizing. Chlorine concentration observed at 0 ppm. CA: Warewash equipment utilizing chlorine sanitizer must contain a chlorine concentration between 50-100 ppm. Person in charge (PIC) primed warewash machine to dispense concentration of 50 ppm.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold in upstairs bar ice drawer. Observed mold in upstairs bar soda dispenser gun nozzle. Observed mold in ice chute of downstairs beverage dispenser. CA: Clean and sanitize ice drawers, soda dispensers, and ice chute frequently enough to preclude mold growth.
511-6-1.05(7)(b)
4-2A - food stored covered
Inspector notes: Observed grits stored uncovered in upstairs walk-in cooler (WIC). Observed cut tomatoes and okra stored uncovered in prep cooler drawers at front of main kitchen. Corrective action (CA): Food that is not actively cooling shall be covered to protect against contamination.
511-6-1.04(4)(c)
67
Mar 19, 2024
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Quaternary ammonium compound (Quat) sanitizer concentration greater than 400 ppm in sanitizer spray bottle at bar. Corrective action (CA): Quat sanitizer must be between 200-400 ppm or follow manufacturer specifications. Sanitizer solution diluted to 400 ppm Quat during inspection.
511-6-1.07(6)(e)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Quaternary ammonium compound (Quat) sanitizer concentration greater than 400 ppm in sanitizer spray bottle at bar. Corrective action (CA): Quat sanitizer must be between 200-400 ppm or follow manufacturer specifications. Sanitizer solution diluted to 400 ppm Quat during inspection.
511-6-1.07(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed heavily marked and stained cutting board on make table.
511-6-1.05(6)(b)
78
Frequently Asked Questions
When was The Place last inspected?
The most recent health inspection at The Place on file is from Mar 30, 2026. The public record contains six inspections in total.
What is the most common violation at The Place?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at The Place.
How does The Place compare to other restaurants in Athens?
The Place most recently scored 78 out of 100, which is lower than the Athens average of 88.
Has The Place's inspection record improved over time?
Results have been roughly steady. Inspections at The Place have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Place 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 Place inspected?
Based on the inspection history on file, The Place is inspected around three times per year on average.
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