The Lions Restaurant & Lounge
Last inspected: Mar 20, 2026
95
Score
The Lions Restaurant & Lounge appears in inspection records five times, starting in 2024. The most recent visit was on Mar 20, 2026. Low risk means the most recent visit produced few or no significant findings.
Things are looking better lately, with recent visits averaging around one violation compared to roughly six violations earlier on.
Looking across the full record, “approved thawing methods used” is the recurring theme, flagged three times.
The city-wide average for Atlanta sits at 90, putting The Lions Restaurant & Lounge on the better side of that line. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 20, 2026
Followup
1 minor violation.
View 1 violation
11C - approved thawing methods used
Inspector notes: Observed Raw shrimp thawing at room temperature. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the ti...
511-6-1.04(6)(c)
95
Mar 11, 2026
Routine
2 critical violations. 2 major violations. 4 minor violations. 2 corrected on site.
View 8 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed in cooler in main kitchen raw beef next to raw fish next to ready-to-eat cake, and raw beef next to raw shrimp during time of inspection. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or ab...
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed yellow rice in main kitchen cooler at 47°F during time of inspection. Food was prepared previously and stored longer than 4 hours. CA: (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 COS: Employee voluntarily discarded yellow rice during time of inspection.
511-6-1.04(6)(f)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Employee reporting agreement was not observed during the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised facility that food employees must be informed of their responsibility to report symptoms and illnesses. A signed employee health reporting agreement should be maintained on file for each employee and made available for review during inspections. Please ensure that all current and future employees complete and sign this agreement to remain in compliance.
511-6-1.03(2)(o)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in Charge was not present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be on-site during all hours of operation.
511-6-1.03(2)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed bar sanitizer bucket and main kitchen 3-compartment sink sanitizer at 0 ppm quat during time of inspection. CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step. Advised facility that quaternary ammonium (quat) sanitizer must be maintained at the proper concentration according to the manufacturer’s instructions (200–400 ppm) to effectively sanitize food contact surfaces. Facility was advised to properly mix sanitizer and routinely verify concentration using test strips.
511-6-1.05(6)(o)
12B - personal cleanliness
Inspector notes: Observed employee cooking while wearing a wristwatch and rings during time of inspection. CA: (g) Jewelry. 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. Advised that employees may not wear jewelry on their hands or arms while preparing food, except for a plain band ring.
511-6-1.03(5)(g)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed permit fee not paid during time of inspection. CA: 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Advised PIC to pay permit fee by the date listed on the NOV.
511-6-1.02(1)(f)(1)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple live fruit flies near the bar trash area and main kitchen during the time of inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to contact a licensed pest control company for treatment and to provide documentation of service if requested.
511-6-1.07(5)(k)
50
Sep 9, 2025
Routine
3 major violations. 2 minor violations. 2 corrected on site.
View 5 violations
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Employee reporting agreement was not observed during the time of inspection. CA:Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf Advised PIC that food employees must be informed of their responsibility to report symptoms and illnesses. A signed employee health reporting agreement should be maintained on file for each employee and made available for review during inspections. Please ensure that all current and future employees complete and sign this agreement to remain in compliance.
511-6-1.03(2)(o)
1-2B - certified food protection manager
(corrected on site)
Inspector notes: Observed expired Certified Food Safety Manager (CFSM) certificate dated 7/15/2025. CA:2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. COS: PIC posted current and update CFSM for public view
511-6-1.03(3)(c)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in Charge was not present during the time of inspection. CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Advised that a designated PIC must be on-site during all hours of operation.
511-6-1.03(2)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed oxtails thawing in stagnant water in the meat sink. CA:Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running wate...
511-6-1.04(6)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple live fruit flies near the bar trash area during the time of inspection. CA:(k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Advised to contact a licensed pest control company for treatment and to provide documentation of service if requested.
511-6-1.07(5)(k)
67
Feb 26, 2025
Routine
2 critical violations. 2 corrected on site.
View 2 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Raw ribeye was observed stored next to ready-to-eat food in the prep-top cooler. CA:511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) 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 COS:Employee relocated the raw ribeye to a different location in the cooler
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Cooked oxtails were observed at 43°F and cooked wings at 47°F in the cooler. CA:511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (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 COS: Employee discarded both the cooked oxtails and wings
511-6-1.04(6)(f)
74
Aug 30, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed raw tomato slices at 47f, heavy cream at 47 in prep. Prep top is in disrepair.. Advise to throw away all tcs foods and do not use prep top until it is repaired. I observed milk at 48 in bar cooler. Advise to cool down immediately or discard. Advised to have all refrigeration serviced
511-6-1.04(6)(f)
12D - washing fruits and vegetables
Inspector notes: I observed chicken thawing in vegetable prep sink. Wash, rinse and sanitize vegetable prep sink. Only use vegetable prep sink for prepping vegetables.
511-6-1.04(4)(g)
16B - plumbing installed; proper backflow devices
Inspector notes: I observed hose in mop sink without a backflow device.
11C - approved thawing methods used
Inspector notes: I observed beef, chicken and fish being thawed in stagnant water. If you are going to thaw this way also use running water.
511-6-1.04(6)(c)
70
Frequently Asked Questions
When was The Lions Restaurant & Lounge last inspected?
The most recent health inspection at The Lions Restaurant & Lounge on file is from Mar 20, 2026. The public record contains five inspections in total.
What is the most common violation at The Lions Restaurant & Lounge?
Across the inspection record, “approved thawing methods used” has been cited three times, more than any other issue at The Lions Restaurant & Lounge.
How does The Lions Restaurant & Lounge compare to other restaurants in Atlanta?
The Lions Restaurant & Lounge most recently scored 95 out of 100, which is higher than the Atlanta average of 90.
Has The Lions Restaurant & Lounge's inspection record improved over time?
Yes. Recent inspections at The Lions Restaurant & Lounge have averaged around one violation per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Lions Restaurant & Lounge 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 Lions Restaurant & Lounge inspected?
Based on the inspection history on file, The Lions Restaurant & Lounge is inspected around three times per year on average.
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