St. Regis Main Kitchen

88 West Paces Ferry Rd, Atlanta, GA 30305

American

License: Food Service

Last inspected: Feb 5, 2026

Score

Low Risk

The health department has logged five inspections at St. Regis Main Kitchen, the earliest from 2024. The most recent report on file is from Feb 5, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.

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

“Approved thawing methods used” comes up most often, recorded two times in the inspection record.

Restaurants in Atlanta average 90, so St. Regis Main Kitchen is doing better than most peers. Taken together, the history is a positive one.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Feb 5, 2026

Routine

1 minor violation.

View 1 violation

11C - approved thawing methods used

Inspector notes: Observed tuna thawing under running water while still in vacuum sealed packaging. CA: Advised PIC to remove fish from packaging while still frozen then start thawing process.

511-6-1.04(6)(c)

Aug 18, 2025

Routine

1 minor violation.

View 1 violation

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Observed multiple dishes stacked together while wet near dish washing area. CA: Advised PIC to allow dishes to air dry before stacking together.

511-6-1.05(10)(a)

Feb 10, 2025

Routine

1 major violation. 1 minor violation.

View 2 violations

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Observed cutting boards on prep top cooler near grill heavily scored with black substance inside gashes. CA: Advised PIC to replace cutting boards.

511-6-1.05(2)(c)

11C - approved thawing methods used

Inspector notes: Observed tuna thawing in multiple coolers while still vacuum sealed. CA: Advised PIC to remove all tuna from vacuum seal packaging before starting thawing process.

511-6-1.04(6)(c)

Jul 16, 2024

Routine

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

View 2 violations

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Inspector notes: Observed a cutting boards on the first PTC that were heavily scored. 1. Multiuse food-contact surfaces shall be: (i) Smooth; Pf (ii) Free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections; Pf (iii) Free of sharp internal angles, corners, and crevices; Pf (iv) Finished to have smooth welds and joints; Pf and (v) Except as specified in paragraph 2 of this subsection, accessible for cleaning and inspection by one of the following methods: (I) Without being disassembled, Pf (II) By disassembling without the use of tools, Pf or (III) By easy disassembling with the use of handheld tools commonly available to maintenance and cleaning personnel such as screwdrivers, pliers, open-end wrenches, and Allen wrenches. Pf PIC will either have them replaced or profession...

511-6-1.05(2)(c)

12B - personal cleanliness (corrected on site)

Inspector notes: Observed two employees with watches in the kitchen. One employee was walking around the prep when EHS spoke to him about the watch. The other person was preparing food on the grill prep line when EHS step around the corner. 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. EHS had both employees remove their watches before starting their next task.

511-6-1.03(5)(g)

Feb 15, 2024

Routine

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

View 3 violations

6-2 - proper date marking and disposition (corrected on site)

Inspector notes: Observed date marked in-house sauces and pasta present past the disposal date in the first walk in fridge. 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 PIC had an employee discarded these out of date items.

511-6-1.04(6)(h)

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

Inspector notes: Observed a quats solution in the 3C sink above the recommended range. The recommended range is 150 - 400 ppm. See comments for readings. 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P Employees used water to dilute the concentration of the solution.

511-6-1.05(6)(n)

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

Inspector notes: Observed two can openers with heavily soiled blades and heavily scored cutting boards on fridge for the grill prep line. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded the cutting boards and had the can openers cleaned.

511-6-1.05(7)(a)

Frequently Asked Questions

When was St. Regis Main Kitchen last inspected?

The most recent health inspection at St. Regis Main Kitchen on file is from Feb 5, 2026. The public record contains five inspections in total.

What is the most common violation at St. Regis Main Kitchen?

Across the inspection record, “approved thawing methods used” has been cited two times, more than any other issue at St. Regis Main Kitchen.

How does St. Regis Main Kitchen compare to other restaurants in Atlanta?

St. Regis Main Kitchen most recently scored 95 out of 100, which is higher than the Atlanta average of 90.

Has St. Regis Main Kitchen's inspection record improved over time?

Results have been roughly steady. Inspections at St. Regis Main Kitchen have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at St. Regis Main Kitchen 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 St. Regis Main Kitchen inspected?

Based on the inspection history on file, St. Regis Main Kitchen is inspected around three times per year on average.

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