When was Low Country Steak Atl last inspected?

The most recent health inspection at Low Country Steak Atl on file is from Oct 23, 2025. The public record contains four inspections in total.

What is the most common violation at Low Country Steak Atl?

Across the inspection record, “proper cold holding temperatures” has been cited four times, more than any other issue at Low Country Steak Atl.

How does Low Country Steak Atl compare to other restaurants in Atlanta?

Low Country Steak Atl most recently scored 41 out of 100, which is lower than the Atlanta average of 90.

Has Low Country Steak Atl's inspection record improved over time?

No. Recent inspections at Low Country Steak Atl have averaged around eight violations per visit, up from roughly six earlier in the record.

What does a high risk rating mean?

A high risk rating at Low Country Steak Atl means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

Low Country Steak Atl Health Inspection Score & History — Atlanta, GA

Oct 23, 2025

Routine

4 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.

View 8 violations

2-1B - hands clean and properly washed (corrected on site)

Inspector notes: Observed during the course of this inspection that a staff member drank from their drink then proceeded to put up stock and take trash to the dumpster then attempt to return to food prep without washing hands and changing gloves. COS: Glynn EH instructed management to have staff member to wash hands and change gloves. Management and staff complied. CA: Glynn EH instructs management to ensure that all staff is properly trained to change gloves and wash hands any time they drink something, change task away from food prep, and leave the kitchen to throw away trash. Hands must be rewashed and new gloves applied after any source of contamination has been touched before returning to food prep.

511-6-1.03(5)(c)

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed during the course of this inspection that two buckets of bean sprouts were being stored on tables in buckets at temps of 47/53 deg f. COS: Buckets were discarded. CA: Glynn EH instructs management to ensure that staff is properly trained that Bean Sprouts are to be considered TCS food product and stored under refrigeration at temps of 41 deg f or below.

511-6-1.04(6)(f)

6-1B - proper hot holding temperatures (corrected on site)

Inspector notes: Observed during the course of this inspection that a cooked rice and chicken mixture for the soup was being stored at 90 deg f on a table. COS: Mixture was discarded. CA: Glynn Eh instructs management to ensure that staff is properly trained that cooked rice and chicken in any state are considered TCS food items and once cooked properly must be stored at temps of 135 deg f or above.

511-6-1.04(6)(f)

2-1B - hands clean and properly washed (corrected on site)

Inspector notes: Observed during the course of this inspection that when instructed by Glynn EH to change gloves and wash hands a staff member walked over to a handsink and rinsed contaminated gloves off. COS: Glynn EH & management instructed staff member to properly wash hands with soap and warm water. Staff member complied. CA: Glynn Eh instructs management to ensure that all staff members are properly trained to wash hands with warm water and soap for at least 20 seconds and not to just rinse gloves/hands.

511-6-1.03(5)(b)

1-2B - certified food protection manager

Inspector notes: Observed during the course of this inspection that the 2 displayed serv safe certificates went out of date on 07/06/2025. CA: Glynn EH instructs management to ensure that someone with an accredited Certified Food Safety Manager (CFSM) certification is employed and in charge of food safety at all times.

511-6-1.03(3)(a)

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. COS: Management cleaned the dispensing tubes and restored sanitizer supply. CA: Glynn EH instructs management to ensure that the dish machine is properly supplying sanitizer at a chlorine concentration between 50-100pm not to exceed 200ppm.

511-6-1.05(6)(n)

14B - utensils, equipment and linens: properly stored, dried, handled (corrected on site)

Inspector notes: Observed during the course of this inspection that the staff had a bucket of clean utensils stored on the floor. COS: Bucket was elevated. CA: Glynn EH instructs management to ensure that all cleaned utensils are stored at least 6 inches off of the floor.

511-6-1.05(10)(e)

13A - posted: permit/inspection/choking poster/handwashing

Inspector notes: Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

511-6-1.02(1)(d)

41

Apr 29, 2025

Routine

4 critical violations. 2 major violations. 2 minor violations. 6 corrected on site.

View 8 violations

2-1B - hands clean and properly washed (corrected on site)

Inspector notes: Observed during the course of this inspection that when instructed by Glynn EH to change gloves and wash hands a staff member walked over to a handsink and rinsed contaminated gloves off. COS: Glynn EH & management instructed staff member to properly wash hands with soap and warm water. Staff member complied. CA: Glynn Eh instructs management to ensure that all staff members are properly trained to wash hands with warm water and soap for at least 20 seconds and not to just rinse gloves/hands.

511-6-1.03(5)(b)

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed during the course of this inspection that two buckets of bean sprouts were being stored on tables in buckets at temps of 47/53 deg f. COS: Buckets were discarded. CA: Glynn EH instructs management to ensure that staff is properly trained that Bean Sprouts are to be considered TCS food product and stored under refrigeration at temps of 41 deg f or below.

511-6-1.04(6)(f)

6-1B - proper hot holding temperatures (corrected on site)

Inspector notes: Observed during the course of this inspection that a cooked rice and chicken mixture for the soup was being stored at 90 deg f on a table. COS: Mixture was discarded. CA: Glynn Eh instructs management to ensure that staff is properly trained that cooked rice and chicken in any state are considered TCS food items and once cooked properly must be stored at temps of 135 deg f or above.

511-6-1.04(6)(f)

2-1B - hands clean and properly washed (corrected on site)

Inspector notes: Observed during the course of this inspection that a staff member drank from their drink then proceeded to put up stock and take trash to the dumpster then attempt to return to food prep without washing hands and changing gloves. COS: Glynn EH instructed management to have staff member to wash hands and change gloves. Management and staff complied. CA: Glynn EH instructs management to ensure that all staff is properly trained to change gloves and wash hands any time they drink something, change task away from food prep, and leave the kitchen to throw away trash. Hands must be rewashed and new gloves applied after any source of contamination has been touched before returning to food prep.

511-6-1.03(5)(c)

1-2B - certified food protection manager

Inspector notes: Observed during the course of this inspection that the 2 displayed serv safe certificates went out of date on 07/06/2025. CA: Glynn EH instructs management to ensure that someone with an accredited Certified Food Safety Manager (CFSM) certification is employed and in charge of food safety at all times.

511-6-1.03(3)(a)

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed during the course of this inspection that the facility dishwasher was not dispensing sanitizer. COS: Management cleaned the dispensing tubes and restored sanitizer supply. CA: Glynn EH instructs management to ensure that the dish machine is properly supplying sanitizer at a chlorine concentration between 50-100pm not to exceed 200ppm.

511-6-1.05(6)(n)

14B - utensils, equipment and linens: properly stored, dried, handled (corrected on site)

Inspector notes: Observed during the course of this inspection that the staff had a bucket of clean utensils stored on the floor. COS: Bucket was elevated. CA: Glynn EH instructs management to ensure that all cleaned utensils are stored at least 6 inches off of the floor.

511-6-1.05(10)(e)

13A - posted: permit/inspection/choking poster/handwashing

Inspector notes: Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

511-6-1.02(1)(d)

41

Nov 4, 2024

Routine

2 critical violations. 1 major violation. 3 corrected on site.

View 3 violations

8-2B - toxic substances properly identified, stored, used (corrected on site)

Inspector notes: Observed a container with several knives being stored on a shelve with several cleaning products at the time of this inspection. COS: Management sent knives to wash. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles.

511-6-1.07(6)(c)

4-1A - food separated and protected (corrected on site)

Inspector notes: Observed staff member placed dumplings and spring roll directly on an empty carton of eggs in the main kitchen area at the time of this inspection. COS: Food discarded. EH educates staff member on the risks of salmonella on poultry and poultry products, as well on the proper procedures to store ready to eat food. CA: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from ready-to-eat food.

511-6-1.04(4)(c)

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed that dishwasher was not dispensing any chlorine sanitizer at the time of this inspection. COS: Management corrected issue. CA: Mechanical dishwasher must produce a sanitizer solution to prevent contamination.

511-6-1.05(6)(n)

67

Jun 4, 2024

Routine

4 minor violations. 2 corrected on site.

View 4 violations

17C - physical facilities installed, maintained, and clean

Inspector notes: Observed that filters in hood system where covered in a large amount of grease in the kitchen area at the time of this inspection. CA: All physical facilities shall be kept clean and in good repair.

511-6-1.07(5)(a)

12A - contamination prevented during food preparation, storage, display (corrected on site)

Inspector notes: Observed the facility had food stored in the walk in cooler underneath drip pans that were collecting runoff from the cooling unit at the time of this inspection. COS: Management re arranged the area to move all foods from underneath the drip pans. CA: Management stated that no foods would be stored in an area where they are subject to splash or drip contamination.

511-6-1.04(4)(i)

13A - posted: permit/inspection/choking poster/handwashing

Inspector notes: Observed the facility did not have the most recent inspection report displayed for the public to view at the time of this inspection. CA: Management was instructed to display the most recent inspection report for public viewing during business hours.

511-6-1.02(1)(d)

14B - utensils, equipment and linens: properly stored, dried, handled (corrected on site)

Inspector notes: Observed that clean wet dishes where being dried with a rag in the dishwashing area at the time of this inspection. COS: Manager instructed dishwasher to air dry dishes. CA: After cleaning and sanitizing, equipment and utensils these shall be air-dried or used after adequate draining before contact with food.

511-6-1.05(10)(a)

82

Low Country Steak Atl

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