Hillside Inc. "Theresa Stoker Dining Hall"
Last inspected: Feb 5, 2026
95
Score
Inspectors have visited Hillside Inc. "Theresa Stoker Dining Hall" five times, with records going back to 2024. The newest entry in the record is dated Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near two violations per visit.
“Nonfood-contact surfaces clean” comes up most often, recorded two times in the inspection record.
Restaurants in Atlanta average 90, so Hillside Inc. "Theresa Stoker Dining Hall" is doing better than most peers. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 5, 2026
Routine
1 minor violation. 1 corrected on site.
View 1 violation
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw chicken thawing in the meat sink improperly. Observed meat thawing without being submerged in cold running water. COS- meat was thawed by using cold running water and completely submerged. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does n...
511-6-1.04(6)(c)
95
Sep 5, 2025
Routine
No violations found.
100
Feb 24, 2025
Routine
2 major violations. 3 minor violations. 3 corrected on site.
View 5 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed chlorine test strips that expired in 2024. CA- new test strips shall be purchased. 511-6-1.05(3)(h),(i) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall...
511-6-1.05(3)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: At the time of the inspection I observed dishes being washed in the dish machine at 0ppm chlorine. COS- dishes were manually washed and dish machine cannot be used until concentration are at required temperatures. 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 instructions...
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed the scoop not with the handle above in the brown rice. 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation t...
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the shelves in the WIC unclean with buildup and the WIC fans unclean with heavy buildup. CA- fans and shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee drink stored above the food in the WIC. COS- drink was moved to bottom shelf and PIC was told to label shelf employees only. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
511-6-1.07(4)(b)
70
Sep 4, 2024
Routine
1 critical violation. 5 minor violations. 2 corrected on site.
View 6 violations
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed pears on display not protected from contamination.CA- 511-6-1.04(4)(u) - Food Display (P) (u) Food Display. 1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P
511-6-1.04(4)(u)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed two employees preparing food with a watch in their wrist. COS- watches were 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)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed the concentration of a sanitizer bucket that was in use at 0ppm. COS- bucket was remade to 200ppm. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
511-6-1.04(4)(m)
15C - nonfood-contact surfaces clean
Inspector notes: Observed the shelves in the WIC unclean with buildup and the shelves in the dry storage starting to rust. CA- nonfood contact surfaces shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed splatter buildup on ceiling tiles. CA- ceiling tiles 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)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee lunch bags stored above facility food in the WIC. CA- designated area to store employee items shall be made and labeled in the WIC. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
511-6-1.07(4)(b)
67
Feb 7, 2024
Routine
1 critical violation. 2 minor violations. 3 corrected on site.
View 3 violations
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed bags of chips being stored in a milk carton on the floor of dry storage. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P PIC moved the chip cartons.
511-6-1.04(4)(u)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed the concentration of a sanitizer bucket reading 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. PIC remade bucket.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. PIC placed dishes to air dry.
511-6-1.05(10)(a)
78
Frequently Asked Questions
When was Hillside Inc. "Theresa Stoker Dining Hall" last inspected?
The most recent health inspection at Hillside Inc. "Theresa Stoker Dining Hall" on file is from Feb 5, 2026. The public record contains five inspections in total.
What is the most common violation at Hillside Inc. "Theresa Stoker Dining Hall"?
Across the inspection record, “nonfood-contact surfaces clean” has been cited two times, more than any other issue at Hillside Inc. "Theresa Stoker Dining Hall".
How does Hillside Inc. "Theresa Stoker Dining Hall" compare to other restaurants in Atlanta?
Hillside Inc. "Theresa Stoker Dining Hall" most recently scored 95 out of 100, which is higher than the Atlanta average of 90.
Has Hillside Inc. "Theresa Stoker Dining Hall"'s inspection record improved over time?
Results have been roughly steady. Inspections at Hillside Inc. "Theresa Stoker Dining Hall" have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Hillside Inc. "Theresa Stoker Dining Hall" 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 Hillside Inc. "Theresa Stoker Dining Hall" inspected?
Based on the inspection history on file, Hillside Inc. "Theresa Stoker Dining Hall" is inspected around three times per year on average.
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