W Atlanta Downtown (Restaurant)
Last inspected: Dec 11, 2025
70
Score
Public records show five inspections at W Atlanta Downtown (Restaurant) stretching back to 2024. The most recent visit was on Dec 11, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, with around three violations found each time.
Across the inspection history, 4-2B - food-contact surfaces is the issue that surfaces most often, recorded six times.
The city-wide average sits at 90, which W Atlanta Downtown (Restaurant)'s 70 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
5
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed container of cooked sausage marked with a preparation date of 11/30 stored in reach-in cooler in main kitchen area. Corrected on site - PIC discarded food product.
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dark spots on the interior walls of the ice machine. Observed food residue built up on the blade of the table-mounted can opener. Corrective action - PIC advised to have detailed cleaning performed on can opener and interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed low sanitizer concentration at 3-compartment sink (sanitizing solution registered on test strip at 100 ppm quaternary ammonium). Corrected on site - PIC had food employee prepare new sanitizing solution at 3-compartment sink.
511-6-1.05(6)(n)
70
Jul 23, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed ready-to-eat TCS food items held in cold holding and marked with dates greater than 7 days in the past (container of sliced tomatoes marked 7/13, plated smoked salmon marked 7/16, container of cooked risotto marked 7/9). Corrected on site - items discarded. (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; (ii) Is in a container or package that does not bear a date or day; or (iii) Is inappropriately marked with a date or day that exceeds 7 days .
511-6-1.04(6)(h)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several ready-to-eat TCS food items that were opened and held or prepared and held in the establishment for more than 24 hours without proper date marking (packages of shredded cheese, salami, sliced cheese, containers of hummus, diced melon). Corrected on site - PIC had food employee label the items that were prepared the previous day with the proper date, discarded the items for which proper date was not known. 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 preparation shall be count...
511-6-1.04(6)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed food, residue, grease buildup, and debris in reach-in cooler drawers and on and around cooking equipment in the main kitchen area. Corrective action - PIC advised to have detailed cleaning performed in the kitchen area. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
74
Dec 10, 2024
Routine
1 major violation. 3 minor violations.
View 4 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed cutting boards with black residue/heavily scorched. CA: Advised PIC to replace cutting boards and/or have cleaned to sight and touch. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed stickers on the outside of dishes stored clean. CA: Advised PIC to remove stickers before cleaning. 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)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed ceiling tiles broken/in poor repair throughout main kitchen. CA: advised PIC to ensure ceiling tiles have no openings. Good Repair. All physical facilities shall be maintained in good repair.
511-6-1.07(5)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed grease build-up in between cooking equipment. Observed soiled residue on the inside of reach-in coolers shelves. Observed soiled residue on the inside of microwave. CA: Advised PIC to frequently clean all non-food contact surfaces. 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)
78
Feb 23, 2024
Followup
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
4-1A - food separated and protected
Inspector notes: Observed raw fish being stored directly on cooked tender lion inside of walk-in cooler. code:Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) 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) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb,...
511-6-1.04(4)(c)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed hot water not working at the back kitchen's hand washing sink. code:A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. CA: Advised PIC to have the sink repaired.
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed ice machine with pink-like substance on back panel of the machine where ice touches. In addition observed can opener with moderate build on blade. Code: Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC burned iced out of the machine to have machine cleaned. Can opener was recleaned.
511-6-1.05(7)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed a roach crawling on the wall near the dishwasher area. code: 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. CA: Advised PIC to have EcoLab source the facility again and to be mindful of having the area cleaned to limit the presence of pests.
511-6-1.07(5)(k)
67
Feb 16, 2024
Routine
1 critical violation. 2 major violations. 5 minor violations. 6 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed Several TCS foods items inside of RIC in cooler and butter that was stored on top of make table being held over 41F. See temp log for those food items. code: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: PIC discard food, and placed butter inside of reach in cooler.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: During the inspection, observed several items stored in the RIC coolers and walk-in coolers that were held past their use date lamb chops ( 1/30/2024) butternut soup (1/19/2024), Salad (2/5) red soup(2/6). code: Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; COS: PIC discarded food items.
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed several TCS food stored inside of walk-in coolers and RIC coolers without date marking labels. code: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 4 and 5 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 preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat,...
511-6-1.04(6)(g)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed failure to properly store wet wiping cloths in sanitizing solution between use: wet wiping cloths were stored on several make tables inside of the kitchen. code:Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: employee stored cloths inside of buckets.
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed the employee prepping avocados with toast with one glove on observed gloveless hand touch ready-to eat toast and avocados. code: Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the ti...
511-6-1.04(4)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed moderate build up in between cooking equipment and inside of reach in units with food splatter and water at bottom of the unit. code: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. CA: Advised PIC to clean all units inside of kitchen.
511-6-1.05(7)(a)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee's water bottle stored on top of make table were food was being prepped code:Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Retrain employees. COS: employee discarded bottle.
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed boxes inside of walk-in freezer being stored directly on the floor. code: Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed...
511-6-1.04(4)(q)
55
Frequently Asked Questions
When was W Atlanta Downtown (Restaurant) last inspected?
The most recent health inspection at W Atlanta Downtown (Restaurant) on file is from Dec 11, 2025. The public record contains five inspections in total.
What is the most common violation at W Atlanta Downtown (Restaurant)?
Across the inspection record, 4-2B - food-contact surfaces has been cited six times, more than any other issue at W Atlanta Downtown (Restaurant).
How does W Atlanta Downtown (Restaurant) compare to other restaurants in Atlanta?
W Atlanta Downtown (Restaurant) most recently scored 70 out of 100, which is lower than the Atlanta average of 90.
Has W Atlanta Downtown (Restaurant)'s inspection record improved over time?
Results have been roughly steady. Recent inspections at W Atlanta Downtown (Restaurant) have produced about the same number of violations as earlier ones, holding around three per visit.
What does a medium risk rating mean?
A medium risk rating at W Atlanta Downtown (Restaurant) 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 W Atlanta Downtown (Restaurant) inspected?
Based on the inspection history on file, W Atlanta Downtown (Restaurant) is inspected around three times per year on average.
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