Tp - Smokey Q P329 at Truist Park
Last inspected: Apr 1, 2026
61
Score
TP - SMOKEY Q P329 AT TRUIST PARK, located at 755 Battery Ave SE in Atlanta, GA, underwent a moderate-risk inspection on April 1, 2026, resulting in a score of 61. This inspection identified two critical and two major violations, including issues with proper cold holding temperatures and the adequacy of handwashing facilities. Historical data indicates a pattern of mostly low-risk inspections across four scored visits.
4
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine
2 critical violations. 2 major violations. 3 corrected on site.
61
Apr 23, 2025
Routine
No violations found.
100
Jul 24, 2024
Routine
1 critical violation. 1 corrected on site.
86
Apr 11, 2024
Routine
2 critical violations. 2 major violations. 4 corrected on site.
61
Violations — Apr 1, 2026 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several time/temperature control for safety food held above 41F (pico, shredded lettuce, and tomatillo sauce). C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: items discarded
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the hand sink without any water; sink not able to provide water under pressure that was at least 85F. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet COS: water provided to sink
511-6-1.06(2)(c)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed food employee filling a metal pan with water at the only hand sink. C/A:A handwashing facility may not be used for purposes other than handwashing. COS: discussed that hand sinks shall only be used for hand washing
511-6-1.06(2)(o)
6-1B - proper hot holding temperatures
Inspector notes: Observed a bag of cooked steak holding at 126F in the warmer-cabinet located in the main kitchen. C/A: time/temperature control for safety food shall be maintained at or below or 135°F or above
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants