Piccadilly Restaurant
Last inspected: Feb 4, 2026
90
Score
Public records show five inspections at Piccadilly Restaurant stretching back to 2024. Inspectors last stopped by on Feb 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
Across the inspection history, “proper cold holding temperatures” is the issue that surfaces most often, recorded two times.
Piccadilly Restaurant scores about where you'd expect for a Atlanta restaurant. Taken together, the history is a positive one.
5
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Followup
1 major violation. 1 corrected on site.
View 1 violation
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed multiple cans dented and rusted stored on rack in dry storage area. Operator discarded dented and rusted cans during inspection.
511-6-1.04(3)(e)
90
Jan 23, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed krab salad and coleslaw 43-45 F stored at front line service counter. Operator placed items In reach in freezer to reduce temperature during inspection.
511-6-1.04(6)(f)
4-1A - food separated and protected
Inspector notes: Observed packages of imitation Kraft stored atop container holding sliced lemon wedges stored on shelf in reach in cooler, prep area in kitchen.
511-6-1.04(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no hand drying provisions provided at hand wash sink located at prep area in kitchen. Operator replenished hand towels during inspection.
511-6-1.07(3)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed packs of imitation krab meat thawing inside bowl holding standing water on prep table in kitchen. Employee discarded water and placed food items inside reach in cooler during inspection.
511-6-1.04(6)(c)
64
Jun 10, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed top of ice machine with buildup. CA: all food contact surfaces shall be cleaned to sight and touch.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris in bottom of RIC and outside of equipment sticky. CA: all nonfood contact surfaces shall be free of accumulation of debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cracked tiles in main kitchen. CA: Advised PIC to get cracked tiles replaced. 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean a...
511-6-1.07(5)(a)
82
Jun 26, 2024
Routine
2 minor violations. 1 corrected on site.
View 2 violations
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wiping cloth not stored in sanitizer bucket in between uses. COS: Employee stored wiping cloth in sanitizer bucket.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. 4. Dry wiping cloths and the chemical sanitizing solut...
511-6-1.04(4)(m)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed cracked tiles with standing water in main kitchen. CA: Advised PIC to get cracked tiles replaced. 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be mai...
511-6-1.07(5)(a)
90
Jan 16, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 1 corrected on site.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dishwashing machine not reaching at least 180 F or above. Ca: Advised PIC to get dishwashing machine serviced. Violation Code Reference
511-6-1.05(6)(l)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed cooked Lima beans temping 128 F and cheese sauce 118 F. COS: Employee reheated Lima beans to 204F and cheese sauce 187 F. Observed fried fish in buffet unit temping 100 F. COS: PIC Discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot 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)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed sanitizer bucket with a concentration of 0ppm. Ca: Advised PIC to get sanitizer station serviced. 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 P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the conc...
511-6-1.05(6)(n)
18 - insects, rodents, and animals not present
Inspector notes: Observed a roach crawling on the food prep table during inspection. CA: Advised PIC to have a licensed pest control company treat entire facility. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed wet dishes stacked and not properly air dried. CA: Advised PIC to air dry dishes fully first before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. 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.
511-6-1.05(10)(a)
61
Frequently Asked Questions
When was Piccadilly Restaurant last inspected?
The most recent health inspection at Piccadilly Restaurant on file is from Feb 4, 2026. The public record contains five inspections in total.
What is the most common violation at Piccadilly Restaurant?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Piccadilly Restaurant.
How does Piccadilly Restaurant compare to other restaurants in Atlanta?
Piccadilly Restaurant most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Piccadilly Restaurant's inspection record improved over time?
Yes. Recent inspections at Piccadilly Restaurant 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 Piccadilly Restaurant 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 Piccadilly Restaurant inspected?
Based on the inspection history on file, Piccadilly Restaurant is inspected around two times per year on average.
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