Hyatt Centric Midtown Atlanta
Last inspected: Apr 13, 2026
74
Score
The Hyatt Centric Midtown Atlanta, located at 125 10th St, Atlanta, GA, underwent a moderate-risk inspection on April 13, 2026. This inspection identified one critical, one major, and one minor violation, including issues with a certified food protection manager, proper cold holding temperatures, and the cleanliness of nonfood-contact surfaces. Previous inspections for this facility have generally fallen into the low-risk category.
3
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 13, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
74
Oct 27, 2025
Routine
1 major violation.
90
Apr 25, 2025
Routine
1 major violation. 2 minor violations.
82
Violations — Apr 13, 2026 Inspection
1-2B - certified food protection manager
Inspector notes: Observed the facility not able to provide documentation of the CFSM certification at the time of the inspection. CA- facility has 10 days to provide proof of a CFSM for the facility. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the exami...
511-6-1.03(3)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the WIC not able to maintain TCS foods at 41 and below at the time of the inspection. COS- WIC was turned down to 40 and food was removed. 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)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris inside the coolers, gaskets and equipment throughout the main kitchen. CA- all nonfood contact surfaces of equipment shall be kept clean and free of debris. 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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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