Truva 2
Last inspected: Feb 5, 2026
70
Score
Truva 2 has been inspected five times since 2024. The most recent visit was on Feb 5, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has not been favorable: recent inspections average around four violations each, up from closer to two violations before.
The pattern that stands out is “proper cold holding temperatures”, which has been cited three times.
By comparison, the average Atlanta facility scores 90, putting Truva 2 on the weaker side. The full record sits in fairly typical territory for a working restaurant.
5
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 5, 2026
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods holding in two different preptop coolers above 41 degrees. COS- food was removed. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed a high temperature dish machine in the bar area and no irreversible temperature indicator to test the utensil surface temperature. CA- irreversible temperature indicator must be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf
511-6-1.05(3)(h)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: observed the main kitchen preptop cooler cutting board stained. CA- cutting boards shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the light fixtures in the bar area dusty. CA- light fixtures shall be cleaned. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
70
Jul 30, 2025
Routine
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed a high temperature dish machine in the bar area and no irreversible temperature indicator to test the utensil surface temperature. CA- irreversible temperature indicator must be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf
511-6-1.05(3)(h)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed spices, flour and other seasonings taken out of the original containers and not labeled with the common name. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) 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.
511-6-1.04(4)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed a cutting board in the bar area heavily stained and with gashes and observed the main kitchen preptop cooler cutting board stained. CA- cutting boards shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
82
Sep 9, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several foods in center prep top cooler and WIC intended for cold holding with temperatures above 41F including, lamb, beef, yogurt and cabbage wraps. Advised PIC to discard food. COS- PIC discarded food.
511-6-1.04(6)(f)
86
Feb 23, 2024
Followup
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed bucket stored inside hand sink in kitchen. Advised PIC the hand sink shall be used for hand washing only. COS- PIC removed bucket from hand sink.
511-6-1.06(2)(o)
90
Feb 13, 2024
Routine
1 critical violation. 4 major violations. 1 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS foods in prep top cooler and WIC with temperatures above 41F, intended for cold holding. Advised PIC to discard food. COS- PIC discard food.
511-6-1.04(6)(f)
1-2B - certified food protection manager
Inspector notes: Observed expired CFSM certificate displayed in public view. Advised PIC to obtain up to date CFSM.
511-6-1.03(3)(c)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed no verifiable manner that employees were informed of their responsibility to report symptoms and illnesses to management. Advised PIC to keep a copy of employee health policy on file and have employees review and sign provided employee health agreement forms.
511-6-1.03(2)(o)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed no procedures or needed materials for employees to follow when responding to vomit/fecal events. Provided PIC with vomit/fecal procedures and advised PIC on needed materials for vomit/fecal clean up kit.
511-6-1.03(6)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed chemicals not stored in original containers without a label. Advised PIC to label chemical bottles.
511-6-1.07(6)(a)
58
Frequently Asked Questions
When was Truva 2 last inspected?
The most recent health inspection at Truva 2 on file is from Feb 5, 2026. The public record contains five inspections in total.
What is the most common violation at Truva 2?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Truva 2.
How does Truva 2 compare to other restaurants in Atlanta?
Truva 2 most recently scored 70 out of 100, which is lower than the Atlanta average of 90.
Has Truva 2's inspection record improved over time?
No. Recent inspections at Truva 2 have averaged around four violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Truva 2 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Truva 2 inspected?
Based on the inspection history on file, Truva 2 is inspected around three times per year on average.
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