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Health inspection Fulton County

Wingnuts scored 69; newer inspection records 92

768 MARIETTA ST NW ATLANTA, GA 30318

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Inspected Food-service inspection

Wingnuts received a U, scoring 69 out of 100, in a Fulton County food-service inspection on Aug 10, 2026. The official report lists eight findings. [1]

ScoreU
69/100
Inspected
U0–69C70–79B80–89A90–100

This inspection’s score, not a current safety assessment.

Read the official inspection

Inspection summary

The inspector observed no manager/person-in-charge present at time of inspection. [2]

The inspector also observed no hot water at handwashing sink in women’s restroom. [3]

A separate finding described dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. [4]

The report marks two findings as corrected on site. Three findings are marked as repeat violations. [5]

A newer inspection in our records, dated Aug 20, 2026, lists 92 out of 100, grade A. The findings above belong to the Aug 10, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. PIC present, demonstrates knowledge, performs duties

    Item 1-2A
    Observed no manager/person-in-charge present at time of inspection. Corrected on site - manager arrived during inspection.
    Inspector’s full note

    Code 511-6-1.03(2)

    Observed no manager/person-in-charge present at time of inspection. Corrected on site - manager arrived during inspection. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with [food service rules and regulations] Corrected On-Site. New Violation.
    Official report · Item 1-2A ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Observed no hot water at handwashing sink in women’s restroom. Corrective action - PIC advised to have plumbing to hand sinks repaired so that they provide water at 85*F or above.
    Inspector’s full note

    Code 511-6-1.06(2)(c)

    Observed no hot water at handwashing sink in women’s restroom. Corrective action - PIC advised to have plumbing to hand sinks repaired so that they provide water at 85*F or above. Handwashing Sink Installation. 1. 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. 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. New Violation. Correct By: 08/20/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  3. Food-contact surfaces: cleaned & sanitized

    Item 4-2B
    Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed dark spots with the appearance of mold on the interior of the ice machine in the main kitchen area. Corrective action - PIC advised to clean and sanitize the interior of the ice machine as soon as possible. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Repeat Violation. Correct By: 08/20/2026
    Official report · Item 4-2B ↗
    Repeat violation

    Correct by

  4. Food-contact surfaces: cleaned & sanitized

    Item 4-2B
    Observed employee not sanitizing dishes after washing and rinsing. Corrective action - PIC advised to immerse dishes in sanitizing solution of appropriate concentration and temperature per DPH code.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Observed employee not sanitizing dishes after washing and rinsing. Corrective action - PIC advised to immerse dishes in sanitizing solution of appropriate concentration and temperature per DPH code. Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 08/13/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  5. Proper cold holding temperatures

    Item 6-1A
    Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold hold in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed raw chicken wings, raw chicken tenders, and milk wash for batter cold hold in preptop cooler by cooking equipment at temperatures exceeding 41*F. Observed sliced tomatoes, shredded lettuce, and sliced cheese cold holding in preptop cooler near warewashing area at temperatures exceeding 41*F. Corrective action - PIC advised to have preptop/reach-in cooler for raw items and preptop/reach-in cooler for salad prep repaired so that ambient temperatures are 41*F or below and foods are held at temperatures at or below 41*F. Foods relocated to other reach-in coolers until repairs can be completed. 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. Corrected On-Site. Repeat Violation. Correct By: 08/13/2026
    Official report · Item 6-1A ↗
    Corrected on siteRepeat violation

    Correct by

  6. Wiping cloths: properly used and stored

    Item 12C
    Observed no sanitizer in wiping cloth bucket solution. Observed wiping cloths stored dry on prep surfaces in main kitchen area.
    Inspector’s full note

    Code 511-6-1.04(4)(m)

    Observed no sanitizer in wiping cloth bucket solution. Observed wiping cloths stored dry on prep surfaces in main kitchen area. Corrective action - PIC advised to hold wiping cloths between in sanitizing solution of appropriate concentration. 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 (ii) Laundered daily. New Violation. Correct By: 08/13/2026
    Official report · Item 12C ↗
    New violation

    Correct by

  7. Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

    Item 15A
    Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation.
    Inspector’s full note

    Code 511-6-1.05(6)(a)

    Observed two preptop cooler/reach-in cooler units unable to maintain ambient temperatures of 41*F or below. Corrective action - PIC advised to use alternate cold holding equipment to hold TCS food items (raw chicken, milk bath) and have unit repaired within 24-72 hours of date of violation. (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Repeat Violation. Correct By: 08/13/2026
    Official report · Item 15A ↗
    Repeat violation

    Correct by

  8. Physical facilities installed, maintained, and clean

    Item 17C
    Observed damaged/stained ceiling tiles over warewashing area. Corrective action - PIC advised to clean or replace damaged/stained ceiling tiles.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed damaged/stained ceiling tiles over warewashing area. Corrective action - PIC advised to clean or replace damaged/stained ceiling tiles. 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. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). New Violation.
    Official report · Item 17C ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history

2inspections in our records

Same facility; other inspections may be missing.

Check the official history ↗
  1. This report
    69/100Grade U
  2. Newer record
    92/100Grade A
    Read

Sources

01 / Primary source Official inspection & findings

Fulton County · Aug 10, 2026

02 / Same facility Official inspection history

Inspection 57546079 · Facility 1305890

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57546079
Facility ID
1305890
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

Current coverage: Fulton County. Other metro counties are not included yet.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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