Vegetarian International
Last inspected: Dec 12, 2025
74
Score
Inspectors have visited Vegetarian International three times, with records going back to 2024. On Dec 12, 2025, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
The pattern that stands out is “warewashing facilities”, which has been cited two times.
Vegetarian International's latest score of 74 falls below the Atlanta average of 90. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 12, 2025
Routine
2 major violations. 2 minor violations.
View 4 violations
1-2B - certified food protection manager
Inspector notes: Observed an expired servsafe posted in the facility and the PIC not able to show a CFSM certification that was not expired. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expirat...
511-6-1.03(3)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to provide chlorine test strips for the chlorine sanitizer. CA- test strips must be provided and used. 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 measures the concentration in mg...
511-6-1.05(3)(h)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the prep top cooler cutting board unclean with stains. CA- cutting board shall be cleaned and able to be cleaned. 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 the back RIC with debris and the outsides of the bulk containers still unclean. Ca- containers and cooler 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)
74
Jun 13, 2025
Routine
4 major violations. 4 minor violations. 1 corrected on site.
View 8 violations
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed the PIC not able to provide the vomit clean up procedures or any of the supplies. CA- I emailed a copy of the vomit cleanup procedures to the PIC and let him know he should have the supplies available if there is an incident. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the e...
511-6-1.03(6)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to provide chlorine test strips for the chlorine sanitizer. CA- test strips must be provided and used. 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 measures the concentration in mg...
511-6-1.05(3)(h)
1-2B - certified food protection manager
Inspector notes: Observed an expired servsafe posted in the facility and the PIC not able to show a CFSM certification that was not expired. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expirat...
511-6-1.03(3)(c)
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed the PIC not able to show in a verifiable manner that employees are informed of their responsibility to reports symptoms and illnesses to management. CA- I emailed the PIC a copy of the red book and told him all employees must sign it and they must keep it on file. 511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) 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 and
511-6-1.03(2)(o)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed dishes stacked wet. COS- stacked dishes were rewashed. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.
511-6-1.05(10)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the prep top cooler cutting board unclean with stains. CA- cutting board shall be cleaned and able to be cleaned. 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)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the walls, floors and ceiling tiles in the main kitchen unclean with buildup and dust. CA- floors, walls and ceiling shall be cleaned and maintained clean. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. 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)
15C - nonfood-contact surfaces clean
Inspector notes: Observed debris and buildup on the outside of squeeze bottles, the outside of bulk containers and on equipment inside the reach in freezer and on the prep top cooler. CA- all equipment and utensils shall be kept clean and free of buildup. 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)
55
Feb 8, 2024
Routine
4 major violations. 1 corrected on site.
View 4 violations
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed no verifiable manner that employees were informed of their responsibility to report symptoms and illnesses to management. Advised PIC to have employees review and sign employee health policy. Provided employee health by email.
511-6-1.03(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed dead insects inside hand sink. Advised PIC the hand sink shall be accessible at all times and used for hand washing only. COS- PIC cleaned out hand sink.
511-6-1.06(2)(o)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed incorrect materials on site for responding to vomit or fecal events. Advised PIC to have an EPA approved sanitizer used to kill norovirus or obtain a bodily fluid clean up kit.
511-6-1.03(6)
6-2 - proper date marking and disposition
Inspector notes: Observed rice, sweet potatoes, kale balls, greens and mac and cheese without a date marking. Advised PIC to date mark foods held over 24 hours.
511-6-1.04(6)(g)
67
Frequently Asked Questions
When was Vegetarian International last inspected?
The most recent health inspection at Vegetarian International on file is from Dec 12, 2025. The public record contains three inspections in total.
What is the most common violation at Vegetarian International?
Across the inspection record, “warewashing facilities” has been cited two times, more than any other issue at Vegetarian International.
How does Vegetarian International compare to other restaurants in Atlanta?
Vegetarian International most recently scored 74 out of 100, which is lower than the Atlanta average of 90.
Has Vegetarian International's inspection record improved over time?
Yes. Recent inspections at Vegetarian International have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Vegetarian International 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 Vegetarian International inspected?
Based on the inspection history on file, Vegetarian International is inspected around two times per year on average.
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