Bantam and Biddy
Last inspected: Mar 10, 2026
86
Score
Bantam and Biddy, located at 1544 Piedmont Rd Ste 301 in Atlanta, GA, had its most recent food service inspection on March 10, 2026, which was categorized as low risk. This inspection identified one major and one minor violation, concerning food storage and warewashing facilities. Across four recorded inspections, Bantam and Biddy has maintained a historical pattern of mostly low-risk assessments.
4
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine
1 major violation. 1 minor violation. 1 corrected on site.
View 2 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to have test strips for dishwasher CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed uncovered raw chicken, brussel sprouts in RIC CA: PIC immediately covered items
511-6-1.04(4)(c)
86
Jul 14, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee leave work area, go to WIC, return to work without washing hands CA: PIC immediately had employee remove gloves and wash hands
511-6-1.03(5)(c)
86
Sep 24, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 2 corrected on site.
View 5 violations
5-1A - proper cooking time and temperatures
(corrected on site)
Inspector notes: Observed failure of chicken to reach proper cook temperature 165F Raw Animal Foods CA: Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds PIC immediately returned chicken to fryer to reach final cook temperature.
511-6-1.04(5)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed failure of dishwasher to reach final rinse temperature of 180F Mechanical Warewashing, Hot Water Sanitization Temperatures CA: Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: For all other machines, 180ºF (82ºC).
511-6-1.05(6)(l)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed chicken soup thawing in vegetable sink Washing Fruits & Vegetables Advised PIC to thaw in proper sink, clean and sanitize vegetable sink before reusing.
511-6-1.04(4)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed utensils in stagnant water Between-Use Storage CA: 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).
511-6-1.04(4)(k)
14A - in-use utensils: properly stored
Inspector notes: Observed scoop in condiment container in dry storage area Between-Use Storage CA: 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;
511-6-1.04(4)(k)
61
Feb 26, 2024
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
5-1A - proper cooking time and temperatures
Inspector notes: Observed failure to cooked scrambled eggs to reach 145F Raw Animal Foods CA: Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds for
511-6-1.04(5)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed expired quaternary strips 4-30-2017 Testing devices CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf
511-6-1.05(3)(h)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed build up of grease at outside grease collector Cleaning Receptacles, in manner to prevent contamination and build-up CA: Receptacles and waste handling units for refuse, recyclables, and returnables shall be thoroughly cleaned in a way that does not contaminate food, equipment, utensils, linens, or single-service and single-use articles, and waste water shall be disposed of as specified under subsection (4)(e) of this Rule.
511-6-1.06(5)(q)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed prep table shelved lined with aluminum foil and wood Nonfood-Contact Surfaces CA: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
511-6-1.05(1)(i)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris on prep table Nonfood-Contact Surfaces CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
67
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