Wisteria Restaurant
Last inspected: Apr 9, 2026
78
Score
Wisteria Restaurant, located at 471 North Highland Ave in Atlanta, GA, underwent a low-risk inspection on April 9, 2026. This inspection identified one major and three minor violations, including issues with a certified food protection manager and proper cooling methods. Wisteria Restaurant has a history of mostly low-risk inspections.
4
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 9, 2026
Routine
1 major violation. 3 minor violations. 1 corrected on site.
78
Sep 25, 2025
Routine
1 major violation. 2 minor violations. 3 corrected on site.
82
Oct 2, 2024
Routine
2 minor violations. 1 corrected on site.
90
Jan 24, 2024
Routine
2 major violations. 1 corrected on site.
82
Violations — Apr 9, 2026 Inspection
1-2B - certified food protection manager
Inspector notes: Observed the facility not able to show the CFSM certificate. CA- the facility should obtain the CFSM certificate within 10 days. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf
511-6-1.03(3)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed large deep pans of grits and sweet potato cooling. COS- food was removed. 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is bei...
511-6-1.04(6)(e)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed stained cutting boards. CA- cutting boards shall be 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 WIC shelves unclean with rust and buildup. Observed the bottom of the RIF with debris. CA- shelves 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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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