Church's Chicken
Last inspected: Dec 9, 2025
100
Score
Church's Chicken has been inspected four times since 2024. Church's Chicken was last inspected on Dec 9, 2025. Low risk means the most recent visit produced few or no significant findings.
Compared to the prior visit, the count dropped from two violations to zero.
4-2B - food-contact surfaces comes up most often, recorded two times in the inspection record.
The city-wide average for Atlanta sits at 90, putting Church's Chicken on the better side of that line. The record reflects steady performance over time.
4
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 9, 2025
Routine
No violations found.
100
May 7, 2025
Routine
1 minor violation.
View 1 violation
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed that there was no drain plug in the dumpster.In addition, the dumpster pad was littered.511-6-1.06(o)(p) (a) Receptacles for waste shall have grain plugs in place (b) A storage area for trash shall be maintained in a clean state.
511-6-1.06(5)(o)
95
Mar 11, 2024
Followup
1 major violation. 3 minor violations. 3 corrected on site.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed prep top counter soiled and stained with food debris. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods...
511-6-1.05(7)(b)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed ice bin in kitchen open and unattended, ice stained with some colored drinks, and water accumulated on the ice bin lid dripping inside the ice bin. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC discarded ice, washed and sanitized bin & scoop.
511-6-1.04(4)(z)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed residues on stored food contact and non food contact surfaces of cooking utensils, pans and pots in the kitchen. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Instructed PIC to rewash and sanitize utensils. Employee cleaned and sanitized.
511-6-1.05(10)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed broken wall base underneath the hand sink in the kitchen. Good Repair. All physical facilities shall be maintained in good repair. Observed walk in cooler door broken and not in place and needs to be repaired. PIC will fix within 10 days.
511-6-1.07(5)(a)
78
Feb 26, 2024
Routine
5 major violations. 4 minor violations. 3 corrected on site.
View 9 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed prep top counter soiled with food debris, and no sanitizer in a bucket for cleaning. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to...
511-6-1.05(7)(b)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed missing date marking on chicken in walk in cooler (raw prepped chicken). 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. Instructed PIC proper way of date marking. PIC date marked.
511-6-1.04(6)(g)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed PIC not having the Employee Health agreements on file. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion con...
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed handwashing sink in the kitchen lacking hand drying provision. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC provided paper towel.
511-6-1.07(3)(b)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.
511-6-1.03(6)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed 3 compartment sink faucet and pipe underneath leaking and pooling water on the floor. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will repair within 10 days.
511-6-1.06(2)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed walk in cooler door broken and not in place and needs to be repaired. . 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. PIC will repair within 10 days.
511-6-1.07(5)(a)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed several employee with no hair restraints while preparing food. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. PIC provided hair nets to employees.
511-6-1.03(5)(j)
15C - nonfood-contact surfaces clean
Inspector notes: Observed residues on non-food contact surfaces of food equipment in the kitchen, and build up and debris on walls, wall base and on the floor. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC shall keep non-food contact surfaces clean.
511-6-1.05(7)(a)
50
Frequently Asked Questions
When was Church's Chicken last inspected?
The most recent health inspection at Church's Chicken on file is from Dec 9, 2025. The public record contains four inspections in total.
What is the most common violation at Church's Chicken?
Across the inspection record, 4-2B - food-contact surfaces has been cited two times, more than any other issue at Church's Chicken.
How does Church's Chicken compare to other restaurants in Atlanta?
Church's Chicken most recently scored 100 out of 100, which is higher than the Atlanta average of 90.
Has Church's Chicken's inspection record improved over time?
Yes. Recent inspections at Church's Chicken have turned up fewer violations than earlier ones, with the latest finding around zero violations compared to about two previously.
What does a low risk rating mean?
A low risk rating at Church's Chicken 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 Church's Chicken inspected?
Based on the inspection history on file, Church's Chicken is inspected around two times per year on average.
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