Hugo's Oyster Bar received a C, scoring 77 out of 100, in a Fulton County food-service inspection on Sep 18, 2026. The official report lists five findings. [1]
The inspector observed several cans of food in dry storage have dents on the inseam and big dents on the can.PIC discarded the cans. [2]
The inspector also observed several TCS foods inside the WIC are not maintaining temperatures at or below 41F. [3]
A separate finding described boxes of food stored on the floor in the WIF. [4]
The report marks four findings as corrected on site. [5]
Showing 5 of 5 findings
Observed several cans of food in dry storage have dents on the inseam and big dents on the can.PIC discarded the cans. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity.
Code 511-6-1.04(3)(e)
Observed several cans of food in dry storage have dents on the inseam and big dents on the can.PIC discarded the cans. 511-6-1.04(3)(e) - Package Integrity (Pf) (e) Package Integrity. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf Corrected On-Site. New Violation.Official report · Item 3-1C ↗
Observed several TCS foods inside the WIC are not maintaining temperatures at or below 41F. PIC threw the food out and advised to use only the RIC’S and prep top coolers that are working until WIC is fixed.
Code 511-6-1.04(6)(f)
Observed several TCS foods inside the WIC are not maintaining temperatures at or below 41F. PIC threw the food out and advised to use only the RIC’S and prep top coolers that are working until WIC is fixed. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed boxes of food stored on the floor in the WIF. PIC removed the boxes and placed them 6 inches above the floor.
Code 511-6-1.04(4)(q)
Observed boxes of food stored on the floor in the WIF. PIC removed the boxes and placed them 6 inches above the floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. 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 to floor moisture. Corrected On-Site. New Violation.Official report · Item 12A ↗
Observed scoops stored inside the ice in bar area with handles touching the ice. PIC removed the scoop and placed it away from the ice.
Code 511-6-1.04(4)(k)
Observed scoops stored inside the ice in bar area with handles touching the ice. PIC removed the scoop and placed it away from the ice. 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 broken and missing tiles in the main kitchen area near the WIC. PIC advised to fix the flooring.
Code 511-6-1.07(5)(a),(b)
Observed broken and missing tiles in the main kitchen area near the WIC. PIC advised to fix the flooring. 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. 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). Pf New Violation. Correct By: 09/25/2026Official 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 18, 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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