Fresh to Order
Last inspected: Jan 16, 2026
95
Score
Fresh to Order appears in inspection records five times, starting in 2024. The most recent report on file is from Jan 16, 2026. Low risk means the most recent visit produced few or no significant findings.
The trend has been favorable: violation counts have eased from around 14 violations to closer to one violation per visit over the last few inspections.
When inspectors have written things up, “proper hot holding temperatures” has been the most frequent reason, cited six times.
Compared to the broader Atlanta restaurant scene, where the average is 90, this is a stronger showing. The full picture is one of consistent compliance.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 16, 2026
Followup
1 minor violation.
View 1 violation
17C - physical facilities installed, maintained, and clean
Inspector notes: Broken floor tiles were observed inside the kitchen near the walk in cooler. Mold was observed on the wall strip near the dishwasher. CA: Physical facilities must maintained and in good condition.
511-6-1.07(5)(a)
95
Jan 7, 2026
Routine
5 critical violations. 8 major violations. 9 minor violations. 7 corrected on site.
View 22 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: A container of grilled chicken stored on top of the steam table held hot holding temperatures below 135F. CA: TCS food items must maintain hot holding temperatures at 135F or above. COS The chicken was discarded.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Several chemical spray bottles were observed hanging on the side of the hand washing sink. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles.
511-6-1.07(6)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: A container of whole buttermilk stored inside the walk in cooler had an expiration date of 1/1/26. CA: Food items must be discarded by the expiration date labeled on the product to prevent foodborne illnesses. COS: The milk was discarded.
511-6-1.04(8)(b)
5-1A - proper cooking time and temperatures
(corrected on site)
Inspector notes: Observed final cook temperature of chicken coming off grill at 150F. CA: Final cook temperature of chicken must be 165F for 15 second. COS: Employee put chicken back on the grill to reach final temperature of 180F for 15 seconds.
511-6-1.04(5)(d)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: A container of blue cheese and mayonnaise stored inside prep unit #3 near the grill and shrimp stored inside the reach in cooler drawer under the grill held cold holding temperatures above 41F. CA: TCS food items must maintain cold holding temperatures at 41F or below. COS: The items were discarded.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Onion slices were observed inside the blade of the vegetable slicer stored on the countertop inside the kitchen. CA: Equipment must be cleaned and sanitized to prevent contamination. COS: The slicer was removed and stored inside the 3-compartment sink to be cleaned and sanitized.
511-6-1.05(7)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Test strips were not available on site. CA: A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Black residue was observed inside the ice machine. CA: Equipment must be cleaned and sanitized to prevent contamination.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Soap was not available at the hand sink inside the kitchen. CA: Hand washing sinks must be provided with a supply of hand cleaning liquid soap.
511-6-1.07(3)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: A dented can of mandarinas stored on the dry storage rack inside the kitchen was observed. CA: Damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS The can was discarded.
511-6-1.07(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Paper towels were observed missing from the hand sink inside the waitress station of the hallway. CA: Each handwashing sink shall be provided with individual, disposable towels.
511-6-1.07(3)(b)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Wiping cloths were stored inside the hand sink in the kitchen. CA: A handwashing facility may not be used for purposes other than handwashing. COS: The wiping cloths were removed.
511-6-1.06(2)(o)
1-2B - certified food protection manager
Inspector notes: An expired ServSafe certificate from July, 2024 was observed at the facility. Food service establishments shall have a Certified Food Safety Manager (CFSM) to ensure food safety is being managed within the food service establishment during all hours of operation.
511-6-1.03(3)(a)
4-2A - food stored covered
Inspector notes: Pans of bread rolls and croissants stored on the rack on the front prep line was observed stored uncovered. CA: Food items must be stored in packages, covered containers, or wrappings to prevent contamination.
511-6-1.04(4)(c)
10D - food properly labeled; original container
Inspector notes: Several seasoning containers stored inside the kitchen and on the front prep line was observed not labeled. CA: Food items stored out of its original package and stored inside a food grade container must be labeled. Label information shall include the common name of the food, or if there is no common name, an adequately descriptive identity statement.
511-6-1.04(7)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: A container of vegetable oil stored inside the kitchen and containers of disposable utensils observed inside the front area near the registers was stored directly on the floor. CA: Food and utensils must be stored 6 inches off the floor in a clean, dry location; where it is not exposed to splash, dust, or other contamination.
511-6-1.04(4)(q)
12C - wiping cloths: properly used and stored
Inspector notes: Damp, unclean wiping cloths were observed stored on the countertops on the front prep line. CA: Wiping cloths must be stored inside the sanitizer buckets to prevent contamination.
511-6-1.04(4)(m)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: The inspection report was not posted inside the facility. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: The doors on the reach in cooler drawers under the grill and on the warmer cabinet stayed slightly open and air gaps were observed. CA: Replace the gaskets and the cooler doors/drawers to ensure food items maintain cold holding temperatures at 41F and hot holding temperatures at 135F or above.
511-6-1.05(2)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Grease build up and dust was observed on the hoods above the fryers and grill. CA Equipment must be cleaned and maintained.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Broken floor tiles were observed throughout the kitchen and near the walk in cooler. Standing water was observed on the floor near the ice machine and office. CA: Physical facilities must maintained and in good condition.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: The light shield near the kitchen door was observed missing. CA: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
511-6-1.07(2)(i)
14
Apr 21, 2025
Routine
2 critical violations. 5 minor violations. 2 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Containers of sweet potatoes, mashed potatoes and mushroom soup stored inside the reach in cooler and several TCS food items stored inside the prep unit next to the grill and inside the reach in cooler underneath the grill was observed maintaining cold holding temperatures above 41F. CA TCS food items must maintain cold holding temperatures of 41F or below to prevent foodborne illnesses. COS The food items were discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: A container of corn and carrots were observed stored at room temperature inside the warmer unit on the prep line. CA TCS food items must maintain hot holding temperatures at 135F or above to prevent foodborne illnesses. COS The food items were discarded.
511-6-1.04(6)(f)
10D - food properly labeled; original container
Inspector notes: Several squeeze bottles of dressing stored inside the reach in cooler was observed not labeled. CA Any food item stored out of its original package must be labeled to properly identify the food item.
511-6-1.04(7)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Food debris and grease accumulation was observed inside prep units, reach in coolers, underneath prep tables, countertops, drawers of the cold holding units, on the top surface and inside the dishwasher, on the hoods above the grill and fryer, on the glass door of the reach in cooler and inside/around the floor drain underneath the hand sink inside the kitchen. CA Nonfood contact surfaces must be sanitized to prevent contamination.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Food debris and grease build-up was observed inside the drain underneath the hand sink inside the kitchen and on the floor throughout the kitchen and front prep line. CA Physical facilities must maintained and in good condition.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: The light shield near the kitchen door was observed missing. A light shield was observed not properly attached to the ceiling above the prep table inside the kitchen. CA The light shield must be installed and in place to prevent contamination if the bulb shatters.
511-6-1.07(2)(i)
18 - insects, rodents, and animals not present
Inspector notes: Several fruit flies and or gnats were observed flying over the the drain in the kitchen and inside the cabinets in the dining room. Several sticky traps were observed filled with fruit flies inside the dining room cabinets. CA Contact a Pest Control Company, Ecolab to treat the facility and replace the traps to prevent contamination.
511-6-1.07(5)(k)
58
Oct 24, 2024
Routine
1 major violation. 5 minor violations.
View 6 violations
11D - thermometers provided and accurate
Inspector notes: Thermometers were observed not available inside prep units on the front prep line where TCS food items are stored. CA Thermometers must be available to measure ambient air temperatures to ensure TCS food items are cold holding at 41F or below.
511-6-1.05
17C - physical facilities installed, maintained, and clean
Inspector notes: Food debris and grease build-up was observed inside the drain underneath the hand sink inside the kitchen and on the floor throughout the kitchen and front prep line. CA Physical facilities must maintained and in good condition.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: The light shield near the kitchen door was observed missing. A light shield was observed not properly attached to the ceiling above the prep table inside the kitchen. CA The light shield must be installed and in place to prevent contamination if the bulb shatters.
511-6-1.07(2)(i)
18 - insects, rodents, and animals not present
Inspector notes: Several fruit flies and or gnats were observed flying over the the drain in the kitchen and inside the cabinets in the dining room. Several sticky traps were observed filled with fruit flies inside the dining room cabinets. CA Contact a Pest Control Company, Ecolab to treat the facility and replace the traps to prevent contamination.
511-6-1.07(5)(k)
12C - wiping cloths: properly used and stored
Inspector notes: Dirty wet and dry wiping cloths was observed stored on the prep unit and prep table countertops throughout the kitchen and front prep line. CA Store damp wiping cloths inside the sanitizer buckets when not in use. Dry wiping cloths must be changed out when needed.
511-6-1.04(4)(m)
15C - nonfood-contact surfaces clean
Inspector notes: Food debris and grease accumulation was observed inside prep units, reach in coolers, prep table countertops, drawers of the cold holding unit, on the top surface and inside the dishwasher, and inside/around the floor drain under the hand sink inside the kitchen. CA Nonfood contact surfaces must be sanitized to prevent contamination.
70
Feb 19, 2024
Routine
2 critical violations. 5 minor violations. 2 corrected on site.
View 7 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: A container of turkey meat was stored at room temperature underneath the prep table on the front prep line. CA The turkey must maintain cold holding temperatures of 41F or below to prevent foodborne illnesses. COS The turkey was discarded.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Several TCS food items stored on the steam table and warmer unit held hot holding temperatures below 135F. CA TCS food items must maintain hot holding temperatures at 135F or above to prevent foodborne illnesses. COS TCS food items were reheated to reach temperatures of 135F and above.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Food debris was observed inside the microwave. CA Sanitize equipment to prevent contamination.
511-6-1.05(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Food debris and grease accumulation was observed inside prep units, reach in coolers, prep table countertops, drawers of the cold holding unit, on the top surface and inside the dishwasher, and on the hood above the grill. CA Nonfood contact surfaces must be sanitized to prevent contamination.
511-6-1.05(7)(d)
17C - physical facilities installed, maintained, and clean
Inspector notes: Broken and missing floor tiles were observed inside the kitchen. CA Physical facilities must be maintained in good repair.
511-6-1.07(5)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: The light shield near the kitchen door was observed missing. CA Provide a light shield on the light to prevent contamination if the bulb shatters.
511-6-1.07(2)(i)
18 - insects, rodents, and animals not present
Inspector notes: Several fruit flies were observed near the dishwasher and ice machine. CA The facilities must control pest to prevent contamination. Ecolab inspected and treated the facility on 2/4/24. The report did not mention fruit flies. The PIC was informed to contact Ecolab to treat the fruit flies.
511-6-1.07(5)(k)
58
Frequently Asked Questions
When was Fresh to Order last inspected?
The most recent health inspection at Fresh to Order on file is from Jan 16, 2026. The public record contains five inspections in total.
What is the most common violation at Fresh to Order?
Across the inspection record, “proper hot holding temperatures” has been cited six times, more than any other issue at Fresh to Order.
How does Fresh to Order compare to other restaurants in Atlanta?
Fresh to Order most recently scored 95 out of 100, which is higher than the Atlanta average of 90.
Has Fresh to Order's inspection record improved over time?
Yes. Recent inspections at Fresh to Order have averaged around one violation per visit, down from roughly 14 earlier in the record.
What does a low risk rating mean?
A low risk rating at Fresh to Order 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 Fresh to Order inspected?
Based on the inspection history on file, Fresh to Order is inspected around three times per year on average.
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