Embassy Suites Hotel Kitchen
Last inspected: Feb 19, 2026
86
Score
The Embassy Suites Hotel Kitchen, located at 3285 Peachtree Rd Ne in Atlanta, GA, underwent a low-risk inspection on February 19, 2026. This inspection identified one critical violation related to proper cold holding temperatures. Historical data indicates a pattern of mostly low-risk inspections for this establishment.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed TCS foods being above 41 F in prep top cooler. Advised PIC to put in a work order for maintenance. 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.
511-6-1.04(6)(f)
86
Jun 10, 2025
Routine
1 minor violation. 1 corrected on site.
View 1 violation
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several food bottles/containers were not labeled. Advised PIC to label them and she did. COS
511-6-1.04(4)(d)
95
Oct 1, 2024
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed comet chemical bottles stored next to and above clean dishes. Stored a box of quats sanitizer stored above utensils. COS- chemical were moved to the bottom shelf. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials ar...
511-6-1.07(6)(c)
14C - single-use/single-service articles: properly stored, used
(corrected on site)
Inspector notes: Observed boxes of utensils stored directly on the floor. COS- items were moved on risers. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means tha...
511-6-1.05(10)(e)
82
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