White House Restaurant

3172 Peachtree Rd Ne, Atlanta, GA 30305

American

License: Food Service

Last inspected: Oct 28, 2025

Score

Low Risk

The health department has logged five inspections at White House Restaurant, the earliest from 2024. Inspectors last stopped by on Oct 28, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

When inspectors have written things up, “proper cold holding temperatures” has been the most frequent reason, cited three times.

Restaurants in Atlanta average 90, so White House Restaurant is doing better than most peers. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Oct 28, 2025

Routine

1 minor violation.

View 1 violation

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Observed food containers wet stacked in dish area in back of kitchen. CA: Advised PIC to stack dishes in a way that allows the air to naturally dry them.

511-6-1.05(10)(a)

Apr 30, 2025

Routine

1 critical violation. 1 major violation.

View 2 violations

6-1A - proper cold holding temperatures

Inspector notes: Observed multiple food items in first prep top cooler at front food service above 41 degrees. CA: Advised PIC to close prep top as much as possible to prevent cool air loss.

511-6-1.04(6)(f)

1-2B - certified food protection manager

Inspector notes: Observed no CFSM certificate in facility. CA: Advised PIC to obtain CFSM certificate ASAP.

511-6-1.03(3)(a)

Oct 8, 2024

Routine

1 major violation. 1 minor violation.

View 2 violations

6-2 - proper date marking and disposition

Inspector notes: Observed lack of date marking on multiple food items in the walk in cooler. CA: Advised PIC to date all food items kept longer than 24 hours.

511-6-1.04(6)(g)

14B - utensils, equipment and linens: properly stored, dried, handled

Inspector notes: Observed food containers wet stacked in dish area in back of kitchen. CA: Advised PIC to stack dishes in a way that allows the air to naturally dry them.

511-6-1.05(10)(a)

Apr 3, 2024

Followup

1 critical violation.

View 1 violation

6-1A - proper cold holding temperatures

Inspector notes: Observed that the TCS food in the fridge on FFS line was above 41 F again. 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 PIC will either have the fridge serviced or replaced.

511-6-1.04(6)(f)

Mar 26, 2024

Routine

1 critical violation. 2 major violations. 1 minor violation. 3 corrected on site.

View 4 violations

6-1A - proper cold holding temperatures (corrected on site)

Inspector notes: Observed several TCS foods that were above 41 F on the FFS line and in the WIC again. 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 PIC will discard the any that was prepped more than two hours ago.

511-6-1.04(6)(f)

2-2D - adequate handwashing facilities supplied & accessible (corrected on site)

Inspector notes: Observed no paper towels at the FFS line hand sink. 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 EHS had one of the employees restock the sink.

511-6-1.07(3)(b)

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed 0 ppm for the chlorine dishwasher in the kitchen. Upon further investigation, EHS observed the sanitizer was not pulling from the container. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

511-6-1.05(6)(n)

12C - wiping cloths: properly used and stored (corrected on site)

Inspector notes: Observed several soiled cloths in prep areas of the FFS line. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. Employees removed and stored them with the other dirty laundry

511-6-1.04(4)(m)

Frequently Asked Questions

When was White House Restaurant last inspected?

The most recent health inspection at White House Restaurant on file is from Oct 28, 2025. The public record contains five inspections in total.

What is the most common violation at White House Restaurant?

Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at White House Restaurant.

How does White House Restaurant compare to other restaurants in Atlanta?

White House Restaurant most recently scored 95 out of 100, which is higher than the Atlanta average of 90.

Has White House Restaurant's inspection record improved over time?

Results have been roughly steady. Inspections at White House Restaurant have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at White House Restaurant 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 White House Restaurant inspected?

Based on the inspection history on file, White House Restaurant is inspected around three times per year on average.

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