Get Fruity Cafe Harvard
Last inspected: Feb 17, 2026
61
Score
GET FRUITY CAFE HARVARD, located at 1876 Harvard Ave, Atlanta, GA, underwent a moderate risk inspection on February 17, 2026. This inspection identified two critical and two major violations, including issues with adequate handwashing facilities and proper cold and hot holding temperatures. The café has a history of mostly low-risk inspections across its three recorded evaluations.
3
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 17, 2026
Followup
2 critical violations. 2 major violations. 3 corrected on site.
61
Feb 4, 2026
Routine
2 critical violations. 3 major violations. 4 minor violations. 4 corrected on site.
45
Nov 4, 2025
Initial
No violations found.
100
Violations — Feb 17, 2026 Inspection
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed failure to maintain hand sink accessible at all times for washing hands. Observed used rag in hand sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC removed rags from hand washing sink.
511-6-1.06(2)(o)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain TCS food items at 41F or below. Observed food at service area at 67F. (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 PIC discarded food items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain TCS food items at 135F or above. Observed chicken and beef patties at 120F. (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 PIC discarded food items.
511-6-1.04(6)(f)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to have adequate test strips to determine sanitizer solution concentration. (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC advised to obtain test strips to test sanitizer concentration.
511-6-1.05(6)(p)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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