Rose Bistro & Champagne Bar
Last inspected: Jan 28, 2026
58
Score
Rose Bistro & Champagne Bar has been inspected four times since 2024. The most recent visit was on Jan 28, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
The pattern that stands out is “adequate handwashing facilities supplied & accessible”, which has been cited two times.
By comparison, the average Atlanta facility scores 90, putting Rose Bistro & Champagne Bar on the weaker side. Nothing in the record is alarming, but there's room to improve.
4
Inspections
0
Critical latest
4
Major latest
3
Minor latest
Inspection History
Jan 28, 2026
Routine
4 major violations. 3 minor violations. 1 corrected on site.
View 7 violations
11D - thermometers provided and accurate
Inspector notes: Observed failure to have TMD to test final cook temperature of food CA:
511-6-1.05(3)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to have testing device CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
511-6-1.05(3)(h)
3-1D - required records: shellstock tags, parasite destruction
Inspector notes: Observed failure to keep shellfish tag with shellfish CA: Except as specified under paragraphs 3.(ii) of this subsection, molluscan shellfish tags shall remain attached to the container in which the shellstock are received until the container is empty.
511-6-1.04(3)(k)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed broken paper towel dispenser in BOH CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf
511-6-1.07(3)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed failure of digital reader of dishwasher to operate CA:Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
511-6-1.05(6)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee food of shelving with food items for restaurant CA: PIC immediately moved to a designated area
511-6-1.07(4)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed standing water in RIC in bar area CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.
511-6-1.05(6)(a)
58
Jul 17, 2025
Routine
1 critical violation. 4 major violations. 4 corrected on site.
View 5 violations
6-2 - proper date marking and disposition
Inspector notes: Observed numerous TCS food items stored in walk-in cooler and reach-in cooler in main kitchen area marked with dates greater than 7 days in the past (containers of spinach dip marked ‘Fri 7/4’; containers of cooked pasta marked ‘Fri 7/4’ and ‘Sun 11/13’; containers of cooked macaroni noodles marked ‘Sat 7/5’; containers of tomato sauce marked ‘Sat 6/21’; containers of shredded cheese marked ‘6/16’). Corrective action - PIC advised to discard any containers of ready-to-eat TCS food items that have been held on cold holding equipment beyond 7 days or that have been held greater than 24 hours and don’t bear a date label. Observed a container of boiled eggs held in the reach-in cooler in the main kitchen area more than 24 hours without proper date-marking. A food that requires datemarking s...
511-6-1.04(6)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed soiled towel stored at handwashing sink in the bar area. Corrected on site - PIC relocated towel to soiled linen area when informed. A handwashing facility may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed food employee wash their hands at the 3-compartment sink in the main kitchen area. Corrected on site - Employee washed hands at handwashing sink when advised to do so. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.
511-6-1-.03(5)(d)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels available at handwashing sinks in main kitchen and bar areas in the establishment. Corrected on site - PIC placed napkins at handwashing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrected on site - PIC emptied ice machine and cleaned and sanitized the interior immediately. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
58
Sep 18, 2024
Routine
1 major violation. 4 minor violations.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed cutting boards stored inside mop sink Equipment, Food-Contact Surfaces,& Utensils CA: PIC immediately removed to 3 compartment sink to wash.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris on gaskets on RIC in bar area Nonfood-Contact Surfaces 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)
14A - in-use utensils: properly stored
Inspector notes: Observed rice spoon stored on top of crock pot Between-Use Storage CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 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); 4.In r...
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris on gaskets at WIC Nonfood-Contact Surfaces 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)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed dust on walls and ceiling in main kitchen Cleaning CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
74
Jan 30, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw beef stored directly above RTE food (pineapple) Segregation PIC immediately corrected improperly stacked foods. Educated PIC on the importance of proper stacking to avoid contamination.
511-6-1.04(4)(c)
86
Frequently Asked Questions
When was Rose Bistro & Champagne Bar last inspected?
The most recent health inspection at Rose Bistro & Champagne Bar on file is from Jan 28, 2026. The public record contains four inspections in total.
What is the most common violation at Rose Bistro & Champagne Bar?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Rose Bistro & Champagne Bar.
How does Rose Bistro & Champagne Bar compare to other restaurants in Atlanta?
Rose Bistro & Champagne Bar most recently scored 58 out of 100, which is lower than the Atlanta average of 90.
Has Rose Bistro & Champagne Bar's inspection record improved over time?
No. Recent inspections at Rose Bistro & Champagne Bar have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Rose Bistro & Champagne Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Rose Bistro & Champagne Bar inspected?
Based on the inspection history on file, Rose Bistro & Champagne Bar is inspected around two times per year on average.
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