Main Banquet Kitchen @ Omni Hotel @ Cnn Center
Last inspected: Nov 24, 2025
86
Score
Main Banquet Kitchen @ Omni Hotel @ Cnn Center appears in inspection records five times, starting in 2024. The most recent visit was on Nov 24, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The picture has improved over the last few visits: recent inspections have averaged around one violation, down from roughly four violations earlier in the record.
The most common issue across all inspections has been “food-contact surfaces”, showing up four times.
Main Banquet Kitchen @ Omni Hotel @ Cnn Center's latest score of 86 falls below the Atlanta average of 90. The record reflects steady performance over time.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 24, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed that food were lying on the floor in one of the walk in cooler. I advised the Chef about not allowing food to be on the floor and he removed it.
511-6-1.04(4)(c)
86
Jun 18, 2025
Routine
2 major violations. 7 minor violations. 1 corrected on site.
View 9 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food debris on cutting boards CA: PIC immediately had cutting boards rewashed
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dark matter on baffle inside ice machine CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
11D - thermometers provided and accurate
Inspector notes: Observed failure to have TMD inside WIC CA: In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.
511-6-1.05(2)(x)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed damaged framing of RIC (protein) CA: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
511-6-1.05(6)(a)
12B - personal cleanliness
Inspector notes: Observed employee wearing jewelry while preparing food CA: 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)
15C - nonfood-contact surfaces clean
Inspector notes: Observed dust on vents of ice machine CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed dust on vents inside WIC CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food debris on floor of WIF CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee eating while preparing food CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.
511-6-1.03(5)(k)
58
Dec 17, 2024
Routine
No violations found.
100
Feb 29, 2024
Followup
1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed food stored inside of walk in cooler with date label marked 2/27/2024 being held over 41F. See the temp log for temperature and food items. code: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 COS: PIC discard food items.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed can opener near make table in crusted with debris on blade. Code: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: Advised PIC to rewashe all can openers.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a metal rack sitting in front hand washing sink near dish ware areaa. Code: A handwashing facility may not be used for purposes other than handwashing. COS:PIC removed metal rack from sink.
511-6-1.06(2)(o)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed an employee battering chicken and frying chicken at the fry station with a hand watch on a wrist. code: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. COS: The employee removed the watch, washed their hands, and donned new gloves.
511-6-1.03(5)(g)
67
Feb 26, 2024
Routine
4 critical violations. 2 major violations. 6 corrected on site.
View 6 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed a dented can along the seal. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. code: PIC discarded can.
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed food stored on counter of make table being held over 41F Ttuna salad and mixed salad. code: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 COS: PIC stored items inside of walk in cooler.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed TCS food held in the hot box being held below 41F pasta shrimp. code: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 COS:PIC turned the heating warmer box up.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS food items being held past its date mark label dated for 2/8/ 2/1. code: Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1.A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P COS: PIC discard all food items.
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand washing sink that was not working at the time of the inspection. code:Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided. Pf 2. If approved and capable of removing the types of soils encountered in the food operations involved, automatic handwashing facilities may be substituted for handwashing sinks in a food service establishment that has at least one handwashing sink. CA: Advised PIC to repair hand sink.
511-6-1.06(2)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed several can openers with build-up of debris on can opener blades. code: Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC rewashed can openers.
511-6-1.05(7)(a)
45
Frequently Asked Questions
When was Main Banquet Kitchen @ Omni Hotel @ Cnn Center last inspected?
The most recent health inspection at Main Banquet Kitchen @ Omni Hotel @ Cnn Center on file is from Nov 24, 2025. The public record contains five inspections in total.
What is the most common violation at Main Banquet Kitchen @ Omni Hotel @ Cnn Center?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Main Banquet Kitchen @ Omni Hotel @ Cnn Center.
How does Main Banquet Kitchen @ Omni Hotel @ Cnn Center compare to other restaurants in Atlanta?
Main Banquet Kitchen @ Omni Hotel @ Cnn Center most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Main Banquet Kitchen @ Omni Hotel @ Cnn Center's inspection record improved over time?
Yes. Recent inspections at Main Banquet Kitchen @ Omni Hotel @ Cnn Center have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Main Banquet Kitchen @ Omni Hotel @ Cnn Center 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 Main Banquet Kitchen @ Omni Hotel @ Cnn Center inspected?
Based on the inspection history on file, Main Banquet Kitchen @ Omni Hotel @ Cnn Center is inspected around three times per year on average.
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