City Winery Atlanta (Kitchen)
Last inspected: Jan 12, 2026
74
Score
City Winery Atlanta (Kitchen) has been inspected four times since 2024. Inspectors last stopped by on Jan 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The trend has not been favorable: recent inspections average around five violations each, up from closer to two violations before.
When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.
Restaurants in Atlanta average 90, so City Winery Atlanta (Kitchen) trails the local norm. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 12, 2026
Routine
1 major violation. 4 minor violations. 3 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the interior flap of the ice machine with buildup at the time of the inspection. COS- PIC had ice machine cleaned. 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: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
511-6-1.05(7)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the preptop cooler cutting board heavily stained. CA- cutting board 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)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed containers stacked wet. COS- dishes were unstacked to finish air drying.
511-6-1.05(10)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed a scoop stored with the handle down inside a container of flour. COS- scoop was moved with the handle above. 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;
511-6-1.04(4)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the floors unclean throughout the main kitchen and observed buildup on the walls in the dish area. CA- floors and walls shall be cleaned. 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.
511-6-1.07(5)(a)
74
Jul 8, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS items holding in a RIC and inside the WIC above 41. COS- items were discarded. 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)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the concentration at the dish machine at the time of the inspection at 0ppm and observed employee washing dishes. CA- eco lab was on the way at the time of the inspection. COS- dishes washed in the 3 compartment sink. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use...
511-6-1.05(6)(n)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed multiple employees preparing food without hair restraints or beard guards. COS- hair restraints were put on. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. 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. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.
511-6-1.03(5)(j)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed three employees preparing food with jewelry on their wrist. COS- jewelry was removed. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.
511-6-1.03(5)(g)
70
Jul 23, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed potatoes, shrimp, raw hamburger meat in cooler drawer and chicken, lamb and other TCS foods in the WIC intended for cold holding with temperatures above 41F. Advised PIC to discard food. COS- PIC discarded food.
511-6-1.04(6)(f)
86
Jan 25, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple TCS foods including cooked potatoes, pork belly, raw shrimp, chicken wings, etc intended for cold holding with temperatures above 41F. Advised PIC to discard food. COS- PIC discarded food.
511-6-1.04(6)(f)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed bowls used as scoop in bulk ingredients. Advised PIC scoops shall have handles stored in a way to prevent possible contamination. COS- PIC removed bowl.
511-6-1.04(4)(k)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed piece of plastic and wooden stick buried inside bulk seasonings. Advised PIC to keep bulk ingredients covered and Food shall be protected from contamination. COS- PIC removed wooden stick and plastic.
511-6-1.04(4)(z)
78
Frequently Asked Questions
When was City Winery Atlanta (Kitchen) last inspected?
The most recent health inspection at City Winery Atlanta (Kitchen) on file is from Jan 12, 2026. The public record contains four inspections in total.
What is the most common violation at City Winery Atlanta (Kitchen)?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at City Winery Atlanta (Kitchen).
How does City Winery Atlanta (Kitchen) compare to other restaurants in Atlanta?
City Winery Atlanta (Kitchen) most recently scored 74 out of 100, which is lower than the Atlanta average of 90.
Has City Winery Atlanta (Kitchen)'s inspection record improved over time?
No. Recent inspections at City Winery Atlanta (Kitchen) have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at City Winery Atlanta (Kitchen) 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 City Winery Atlanta (Kitchen) inspected?
Based on the inspection history on file, City Winery Atlanta (Kitchen) is inspected around two times per year on average.
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