Southern Bistro

4920 Roswell Rd Ste 55, Atlanta, GA 30342

American

License: Food Service

Last inspected: Feb 2, 2026

Score

Low Risk

Southern Bistro appears in inspection records six times, starting in 2024. The most recent visit was on Feb 2, 2026. Low risk means the most recent visit produced few or no significant findings.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

“Proper cold holding temperatures” accounts for the largest share of issues, appearing three times across the record.

That puts the facility ahead of the local pack: the average Atlanta restaurant scores 90. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 2, 2026

Routine

1 minor violation.

View 1 violation

12A - contamination prevented during food preparation, storage, display

Inspector notes: Observed bucket of chicken stored on the floor in WIC. CA: Advised PIC to store food on racks at least 6 inches off floor.

511-6-1.04(4)(q)

Aug 14, 2025

Routine

1 major violation. 1 minor violation.

View 2 violations

2-2D - adequate handwashing facilities supplied & accessible

Inspector notes: Observed hand soap not easily accessible in hand sink on cook line and no hand soap available at bar hand sink. CA: Advised PIC to make sure all hand sinks are stocked with hand soap and are easily accessible.

511-6-1.07(3)(a)

14A - in-use utensils: properly stored

Inspector notes: Observed handle touching sugar in sugar bin. CA: Advised PIC to store scoops with the handle up an not touching food or to store scoops outside of bins.

511-6-1.04(4)(k)

Feb 14, 2025

Followup

1 critical violation.

View 1 violation

6-1A - proper cold holding temperatures

Inspector notes: Observed chopped eggs stores in one prep top cooler give 41 degrees. CA: Advised PIC to call to get prep top cooler serviced or replace cooler.

511-6-1.04(6)(f)

Feb 3, 2025

Routine

2 critical violations. 2 minor violations. 1 corrected on site.

View 4 violations

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

Inspector notes: Observed raw ground beef being stored over raw shrimp and cooked pot roast in prep top cooler reach in by grill in main kitchen. COS: PIC rearranged food to abide by proper storage order.

511-6-1.04(4)(c)

6-1A - proper cold holding temperatures

Inspector notes: Observed multiple TCS food items held over 41 degrees in prep top coolers across from grill in main kitchen. CA: Advised PIC to discard of food items measured above 41 degrees.

511-6-1.04(6)(f)

11C - approved thawing methods used

Inspector notes: Observed vacuum sealed fish thawing while still in package in reach in compartment of prep top cooler in main kitchen. CA: Advised PIC that fish must be taken out of vacuum packaging if written on package before thawing.

511-6-1.04(6)(c)

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

Inspector notes: Observed not most recent inspection report posted in facility. CA: Advised PIC to print out and post this report immediately after receiving it.

511-6-1.02(1)(d)

Jul 23, 2024

Routine

1 critical violation. 1 minor violation. 1 corrected on site.

View 2 violations

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

Inspector notes: Observed several TCS foods and ambient temperatures that were above 41 F in the PTC on the grill prep line. 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 PIC will have item put on ice until it cools down and lower the temperature for the PTCs mentioned

511-6-1.04(6)(f)

14A - in-use utensils: properly stored

Inspector notes: Observed being stored between the PTC and a prep table on the grill line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); PIC will educate employees on proper storage of in use utensil to prevent contamination.

511-6-1.04(4)(k)

Jan 4, 2024

Routine

1 major violation. 2 minor violations. 2 corrected on site.

View 3 violations

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

Inspector notes: Observed several heavily scored cutting boards on the grill prep line. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC discarded and replaced the cutting boards

511-6-1.05(7)(a)

17C - physical facilities installed, maintained, and clean

Inspector notes: Observed broken tiles around the floor drain in the dish pit. All physical facilities shall be maintained in good repair. PIC will contact his vendor repair these tiles.

511-6-1.07(5)(a)

12C - wiping cloths: properly used and stored (corrected on site)

Inspector notes: Observed several sani buckets that were out of concentration. The recommended range is 200 - 400 ppm. 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. PIC changed out the sani buckets.

511-6-1.04(4)(m)

Show all 6 inspections Show less

Frequently Asked Questions

When was Southern Bistro last inspected?

The most recent health inspection at Southern Bistro on file is from Feb 2, 2026. The public record contains six inspections in total.

What is the most common violation at Southern Bistro?

Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Southern Bistro.

How does Southern Bistro compare to other restaurants in Atlanta?

Southern Bistro most recently scored 95 out of 100, which is higher than the Atlanta average of 90.

Has Southern Bistro's inspection record improved over time?

Results have been roughly steady. Inspections at Southern Bistro have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Southern Bistro 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 Southern Bistro inspected?

Based on the inspection history on file, Southern Bistro is inspected around three times per year on average.

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