A-1 Soul Food
Last inspected: Jan 28, 2026
82
Score
A-1 Soul Food appears in inspection records three times, starting in 2024. On Jan 28, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Across the inspection history, “adequate handwashing facilities supplied & accessible” is the issue that surfaces most often, recorded two times.
Restaurants in Atlanta average 90, so A-1 Soul Food trails the local norm. Overall, the inspection record reads well.
3
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee using hand sink in front of house to fill pan for front line service. CA: hand sink shall be used for hand washing only.
511-6-1.06(2)(o)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cardboard being used on floor in main kitchen. CA: absorbent materials shall not be used on floor.
511-6-1.07(5)(g)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed meat thawing in standing water in main kitchen. CA: thawing shall be done under refrigeration or continuous water. COS: PIC turned water on.
511-6-1.04(6)(c)
82
Jun 5, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed the PIC use the handsink in the front food service to dump out a sanitizer bucket and refill it. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf)2. A handwashing facility may not be used for purposes other than handwashing. Pf COS- PIC was told not to use the handsink for anything other than handwashing.
511-6-1.06(2)(o)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several wet, clean dishes stacked. CA: Advised PIC to let wet dishes completely air dry before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
86
Jun 18, 2024
Routine
5 minor violations. 1 corrected on site.
View 5 violations
10D - food properly labeled; original container
Inspector notes: Observed no common name for the lemonades and containers of sugar in the main kitchen. CA: Advised PIC to label items with common name. 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)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed boxes of Worcestershire and frying oil stored directly on the ground. COS: Employee stored items at least 6 inches above the ground . 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers s...
511-6-1.04(4)(q)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several wet, clean dishes stacked. CA: Advised PIC to let wet dishes completely air dry before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
17A - toilet facilities: properly constructed, supplied, cleaned
Inspector notes: Observed no proper lid for the trash can in women’s restroom. CA: Advised PIC to obtain a covered lid for trash can. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
511-6-1.06(5)(h)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed floors in main kitchen very greasy. CA: advised PIC to mop floors. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary...
511-6-1.07(5)(a)
78
Frequently Asked Questions
When was A-1 Soul Food last inspected?
The most recent health inspection at A-1 Soul Food on file is from Jan 28, 2026. The public record contains three inspections in total.
What is the most common violation at A-1 Soul Food?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at A-1 Soul Food.
How does A-1 Soul Food compare to other restaurants in Atlanta?
A-1 Soul Food most recently scored 82 out of 100, which is lower than the Atlanta average of 90.
Has A-1 Soul Food's inspection record improved over time?
Results have been roughly steady. Inspections at A-1 Soul Food have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at A-1 Soul Food 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 A-1 Soul Food inspected?
Based on the inspection history on file, A-1 Soul Food is inspected around two times per year on average.
Nearby Restaurants