Strikeout Wingz ATL 2 received an A, scoring 92 out of 100, in a Fulton County food-service inspection on Sep 17, 2026. The official report lists six findings. [1]
The inspector observed expired permit posted in establishment. [2]
The inspector also observed scoop stored in container of raw ground beef in reach-in cooler with the handle touching the food. [3]
A separate finding described no chlorine test strips available in the facility for testing concentration of sanitizer used at 3-compartment sink. [4]
The report marks one finding as corrected on site. Two findings are marked as repeat violations. [5]
Showing 6 of 6 findings
Observed expired permit posted in establishment. Corrective action - PIC advised to contact finance manager to resolve permit fees and obtain valid permit for display.
Code 511-6-1.02(1)(f)(1)
Observed expired permit posted in establishment. Corrective action - PIC advised to contact finance manager to resolve permit fees and obtain valid permit for display. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers New Violation. Correct By: 09/20/2026Official report · Item 13A ↗
Correct by
Observed scoop stored in container of raw ground beef in reach-in cooler with the handle touching the food. Observed scoop stored in bulk flour container with the handle touching the food.
Code 511-6-1.04(4)(k)
Observed scoop stored in container of raw ground beef in reach-in cooler with the handle touching the food. Observed scoop stored in bulk flour container with the handle touching the food. Corrected on site - scoops removed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrected On-Site. New Violation.Official report · Item 14A ↗
Observed no chlorine test strips available in the facility for testing concentration of sanitizer used at 3-compartment sink. Corrective action - PIC advised to obtain chlorine test strips.
Code 511-6-1.05(3)(h),(i),(j)
Observed no chlorine test strips available in the facility for testing concentration of sanitizer used at 3-compartment sink. Corrective action - PIC advised to obtain chlorine test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. New Violation. Correct By: 09/27/2026Official report · Item 15B ↗
Correct by
Observed build-up of grease on the exteriors of cooking equipment in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning on nonfood-contact surfaces.
Code 511-6-1.05(7)(d)
Observed build-up of grease on the exteriors of cooking equipment in the main kitchen area. Corrective action - PIC advised to perform detailed cleaning on nonfood-contact surfaces. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat Violation. Correct By: 09/20/2026Official report · Item 15C ↗
Correct by
Observed water at low pressure at hand washing sinks. Observed no cold water available at hand washing sinks.
Code 511-6-1.06(1)(g),(h)
Observed water at low pressure at hand washing sinks. Observed no cold water available at hand washing sinks. Corrective action - PIC advised to ensure hot and cold water is available at adequate pressure at required fixtures. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf New Violation. Correct By: 09/27/2026Official report · Item 16A ↗
Correct by
Observed soil accumulation on floors in warewashing area. Observed food splatter on walls in warewashing area.
Code 511-6-1.07(5)(a),(b)
Observed soil accumulation on floors in warewashing area. Observed food splatter on walls in warewashing area. Observed dust accumulation on ceiling vents over prep area in main kitchen. Corrective action - PIC advised to perform detailed cleaning of floors, walls, and ceilings in the facility. 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. 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. Repeat Violation. Correct By: 09/20/2026Official report · Item 17C ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Sep 17, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
This report comes from Fulton County. History includes only this authority’s exact facility ID.
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