The Dark Horse Main Kitchen
Last inspected: Dec 4, 2025
82
Score
The Dark Horse Main Kitchen has been inspected four times since 2024. The latest inspection on file is from Dec 4, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things are looking better: the most recent inspection turned up three violations, compared to four violations previously.
Across the inspection history, 15C - nonfood-contact surfaces clean is the issue that surfaces most often, recorded three times.
That's lower than the typical Atlanta restaurant, which scores around 90. The record reflects steady performance over time.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 4, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the walls in the interior of the ice machine with black buildup and observed the interior flap with a pink buildup. CA- ice machine shall be cleaned and ice remade. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or...
511-6-1.05(7)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris inside the RIC and gaskets in the main kitchen. CA- all coolers shall be cleaned and gaskets shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the cutting boards on the prep top cooler stained and with gashes. CA- cutting board shall be cleaned and resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
82
May 29, 2025
Routine
4 major violations. 3 minor violations. 3 corrected on site.
View 7 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap at the main bar. COS- PIC provided soap at the bar. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf
511-6-1.07(3)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Obsevrved no paper towels at the main bar. COS- PIC provided paper towels at the bar. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) 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)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed cooked chicken wings and prepped nacho cheese not date marked, the cook stated the food was made two days ago. COS- Chef dated food. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparati...
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to provide the test strips for the dish machine and sanitizer buckets. CA- test strips shall be purchased and used at the facility. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately mea...
511-6-1.05(3)(h)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the cutting boards on the prep top cooler stained and with gashes. CA- cutting board shall be cleaned and resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris inside the RIC and gaskets in the main kitchen. CA- all coolers shall be cleaned and gaskets shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed no hand washing sign at the hand sink in the main bar area. CA- hand sink sign shall be posted. I emailed a sign to the PIC. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
511-6-1.07(3)(d)
58
Jun 26, 2024
Routine
1 major violation.
View 1 violation
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed back ice machine with brown/black build up along food contact surface of ice shoot. Advised PIC to clean to sight and touch.
511-6-1.05(7)(a)
90
Jan 25, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed ranch made in house and raw chicken in RIC with temperatures above 41F, intended for cold holding. Advised PIC to discard dressing and chicken. COS- PIC discarded chicken and ranch dressing.
511-6-1.04(6)(f)
86
Frequently Asked Questions
When was The Dark Horse Main Kitchen last inspected?
The most recent health inspection at The Dark Horse Main Kitchen on file is from Dec 4, 2025. The public record contains four inspections in total.
What is the most common violation at The Dark Horse Main Kitchen?
Across the inspection record, 15C - nonfood-contact surfaces clean has been cited three times, more than any other issue at The Dark Horse Main Kitchen.
How does The Dark Horse Main Kitchen compare to other restaurants in Atlanta?
The Dark Horse Main Kitchen most recently scored 82 out of 100, which is lower than the Atlanta average of 90.
Has The Dark Horse Main Kitchen's inspection record improved over time?
Yes. Recent inspections at The Dark Horse Main Kitchen have turned up fewer violations than earlier ones, with the latest finding around three violations compared to about four previously.
What does a low risk rating mean?
A low risk rating at The Dark Horse 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 The Dark Horse Main Kitchen inspected?
Based on the inspection history on file, The Dark Horse Main Kitchen is inspected around two times per year on average.
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