Atlanta Jubilee Cafe
Last inspected: Sep 8, 2025
100
Score
The health department has logged four inspections at Atlanta Jubilee Cafe, the earliest from 2024. The latest inspection on file is from Sep 8, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around zero violations lately and about two violations before that.
Looking across the full record, “proper cold holding temperatures” is the recurring theme, flagged three times.
Among Atlanta restaurants, the typical score is 90; Atlanta Jubilee Cafe is comfortably above that bar. Taken together, the history is a positive one.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Sep 8, 2025
Routine
No violations found.
100
Sep 6, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed chicken, milk, and sliced tomatoes in RIC all above 41 degrees Fahrenheit. CA: Advised PIC to turn down temperature on cooler and to limit opening as much as possible. 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)
6-2 - proper date marking and disposition
Inspector notes: Observed chicken salad in WIC dated 9/15. PIC stated he made chicken salad yesterday (9/5). Chicken salad should be dated 9/12. CA: Advised PIC to adhere by 7 day date marking rules. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for...
511-6-1.04(6)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed single use cups used as scoops in rice bins. CA: Advised PIC to use similar scoops they have for their sugar and salt for rice. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surf...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed clean dishes in 3C area stored while wet. CA: Advised PIC to stack dishes in way that allows them to air dry. 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)
70
Jan 29, 2024
Followup
1 minor violation. 1 corrected on site.
View 1 violation
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed wet stacking in the dish area. code:Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. COS: PIC rewashed dishes and properly dried them
511-6-1.05(10)(e)
95
Jan 19, 2024
Routine
3 critical violations. 1 major violation. 2 minor violations. 6 corrected on site.
View 6 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken that was stored in a sitting on top of raw beef that was stored inside of bag inside of a counter. code:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each...
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed liquid eggs, hard-shelled eggs, lettuce cheese, and tomatoes sitting on top of a make table without a temperature source as TCS all temped over 41 degrees f. In addition, observed TCS food being stored inside of the walk-in cooler, temping over 41 degrees Fahrenheit. code: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 COS: PIC st...
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods that were stored inside of pan sitting on top of a oven temping under 135 deg f Grilled chicken and soup. code: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 COS: PIC put TCS food inside of the oven to hold on a heat source.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed Several items inside of walk-in cooler that were held over 24 hours without proper labeling. code: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a foo...
511-6-1.04(6)(g)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed a prep top cooler temping over 41 def f. All cold-hold units should hold at 41 deg and under. COS: PIC turned down the unit to reach 39 degrees f.
511-6-1.05(6)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths being stored on top of the table near food in between uses. code: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily COS: Employee stored a wet cloth inside a sanitizer bucket.
511-6-1.04(4)(m)
52
Frequently Asked Questions
When was Atlanta Jubilee Cafe last inspected?
The most recent health inspection at Atlanta Jubilee Cafe on file is from Sep 8, 2025. The public record contains four inspections in total.
What is the most common violation at Atlanta Jubilee Cafe?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Atlanta Jubilee Cafe.
How does Atlanta Jubilee Cafe compare to other restaurants in Atlanta?
Atlanta Jubilee Cafe most recently scored 100 out of 100, which is higher than the Atlanta average of 90.
Has Atlanta Jubilee Cafe's inspection record improved over time?
Yes. Recent inspections at Atlanta Jubilee Cafe have averaged around zero violations per visit, down from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Atlanta Jubilee Cafe 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 Atlanta Jubilee Cafe inspected?
Based on the inspection history on file, Atlanta Jubilee Cafe is inspected around two times per year on average.
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