Soul Good
Last inspected: Jan 9, 2026
90
Score
Across the available record, Soul Good has six inspections on file, the first dated 2024. The latest inspection on file is from Jan 9, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around one violation lately and about five violations before that.
“Proper hot holding temperatures” accounts for the largest share of issues, appearing two times across the record.
That falls roughly in the middle of the pack for Atlanta restaurants. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 9, 2026
Routine
1 major violation.
View 1 violation
1-2B - certified food protection manager
Inspector notes: Observed no food safety manager certificate posted in the establishment. Corrective action - PIC advised to have his renewed certificate printed and posted for public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
511-6-1.03(3)(c)
90
Jul 28, 2025
Routine
1 critical violation. 1 minor violation. 1 corrected on site.
View 2 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed TCS food items hot holding at temperatures below 135*F (Potatoes and salmon patties on steam table, cooked chicken wings in fryer basket over fryer, pan of macaroni and cheese on stovetop). Corrected on site - PIC placed macaroni in over to properly reheat for hot holding, discarded potatoes and salmon patties, dropped wings into fryer to reheat for service). 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...
511-6-1.04(6)(f)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee drinks stored on food prep surfaces in main kitchen area and warewashing area. Observed candy and employee cellphones stored on prep surfaces in main kitchen area. Corrected on site - PIC relocated items away from food service areas. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.
511-6-1.07(4)(b)
82
Dec 10, 2024
Followup
1 minor violation. 1 corrected on site.
View 1 violation
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed cooked preparing food while wearing watch. 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. CA-Cook removed watch
511-6-1.03(5)(g)
95
Dec 3, 2024
Routine
1 critical violation. 2 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
6-1B - proper hot holding temperatures
Inspector notes: Observed Steamed rice and yellow rice with temps under 135F. 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 CA-MOD disposed of rice
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels at kitchen hand sink. handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf CA-MOD added papertowels
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food spills and debris on pans stored as clean. All food contact surfaces shall be cleaned to sight and touch. CA-MOD sent pans for rewash
511-6-1.05(7)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed chitterlings thawing in still water. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, CA- MOD turned on a steady stream of water
511-6-1.04(6)(c)
15C - nonfood-contact surfaces clean
Inspector notes: Observed spills at bottom of freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA-EHA advised MOD to clean
511-6-1.05(7)(a)
64
Feb 19, 2024
Followup
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw meat turkey being stored over raw fish ( salmon) code:Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, ommercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal...
511-6-1.04(4)(c)
12B - personal cleanliness
(corrected on site)
Inspector notes: Observed employees without beard nets and hair nets cooking food in the front area of the kitchen. code: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS: PIC provided bread nets and hair nets.
511-6-1.03(5)(j)
82
Feb 9, 2024
Routine
2 critical violations. 1 major violation. 5 minor violations. 2 corrected on site.
View 8 violations
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed items located in steam wells temping under 135 degrees F: Potatoes, and salmon patties see temperature log for temps. In addtion observed food stored in hot holding boxes that were being held under 135F see temp log for those TCS foods. 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 turn heating unit up.
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items located in the walk in cooler on a rack inside of the kitchen temping over 41 degrees F: ( burgers, chicken bbq) mashed potatoes and collards greens) see temperature log for temps. 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 food on ICE.
3-1C - food in good condition, safe, and unadulterated
Inspector notes: Observed freeze burn ( with condensation) on several frozen foods inside of the reach-in the freezer inside of the kitchen. code:Package Integrity. 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. Pf CA: Advised PIC to throw out all food that has freezer burn
511-6-1.04(3)(e)
18 - insects, rodents, and animals not present
Inspector notes: Observed the front door open at the time of the inspection. Observed gap in door at the back of the kitchen code: COS: PIC closed door
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed during the inspection single use items stored on the floor inside for the storage area. In addition observed single use items being stored inside of the employee restrooms Code: Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. CA: Advised the PIC to store items off the floor and remove items from the restrooms.
15C - nonfood-contact surfaces clean
Inspector notes: Observed build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease accumulated under cooking equipment. Observed food debris accumulated on kitchen floor. Observed attached equipment soiled with accumulated food debris. Observed wall soiled with accumulated grease.
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed not in-use and broken sinks and refrigerators located at the back of the building near the garage area. code: Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. (s) Receptacles or Vehicles. Refuse, recyclables, and returnables shall be removed from the premises by way of: 1. Portable receptacles that are constructed and maintained according to law; or 2. A transport vehicle that is constructed, maintained, and operated according to law. CA: Advised PIC to remove all clutter.
511-6-1.06(5)(r)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed missing floor tiles inside of the kitchen, old food debris on the kitchen floors, Code: 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. CA: Advised PiC to increase cleaning inside of the kitchen
511-6-1.07(5)(a)
52
Frequently Asked Questions
When was Soul Good last inspected?
The most recent health inspection at Soul Good on file is from Jan 9, 2026. The public record contains six inspections in total.
What is the most common violation at Soul Good?
Across the inspection record, “proper hot holding temperatures” has been cited two times, more than any other issue at Soul Good.
How does Soul Good compare to other restaurants in Atlanta?
Soul Good most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.
Has Soul Good's inspection record improved over time?
Yes. Recent inspections at Soul Good have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Soul Good 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 Soul Good inspected?
Based on the inspection history on file, Soul Good is inspected around three times per year on average.
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