Iron Age
Last inspected: Nov 3, 2025
90
Score
Iron Age, located at 5600 Roswell Rd Ste 110 in Atlanta, GA, had a low-risk inspection on November 3, 2025, with a score of 90. This inspection noted one major violation related to food-contact surfaces needing cleaning and sanitization. Across four recorded inspections, Iron Age has maintained a generally low-risk status.
4
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Nov 3, 2025
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0ppm chlorine at dishwasher in main kitchen. CA: Advised PIC to call to get dishwasher serviced.
511-6-1.05(6)(n)
90
May 13, 2025
Routine
1 major violation. 1 minor violation.
View 2 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed 0ppm chlorine at dishwasher in main kitchen. CA: Advised PIC to call to get dishwasher serviced.
511-6-1.05(6)(n)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food containers stacked together while wet in dish pit area. CA: Advised PIC to allow dishes to air dry before stacking together.
511-6-1.05(10)(a)
86
Nov 4, 2024
Routine
1 major violation.
View 1 violation
11D - thermometers provided and accurate
Inspector notes: Observed ambient thermometer located in WIC that was reading 10 degrees Fahrenheit . CA: Advised PIC to replace their thermometer with an accurate one.
511-6-1.05(2)(k)
90
May 3, 2024
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed Santizer concentration for the dishwasher below the recommended range. The recommended range is 50 - 100 ppm. 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 P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed a black mold like substance on the nozzles of the drink machine. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (i) At any time when contamination may have occurred; (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iii) Before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage an...
511-6-1.05(7)(b)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed containers of prepared/ cooked lettuce and rice cooling fully covered. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC was educated by EHS on how to properly cool food. EHS provided literature.
511-6-1.04(6)(e)
78
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