The Peri Peri Grill received a B, scoring 84 out of 100, in a Fulton County food-service inspection on Jun 9, 2026. The official report lists five findings. [1]
The inspector observed uncovered spices and sauces near cooking equipment in the main kitchen area. [2]
The inspector also observed dark material on the nozzles at the beverage dispenser in the dining area. [3]
A separate finding described cooked chicken in warmer drawers held at temperatures below 135*F. [4]
One finding is marked as a repeat violation. [5]
Showing 5 of 5 findings
Observed uncovered spices and sauces near cooking equipment in the main kitchen area. Corrective action - PIC advised to provide covers for food containers when not actively dispensing from them.
Code 511-6-1.04(4)(c)1(iv)
Observed uncovered spices and sauces near cooking equipment in the main kitchen area. Corrective action - PIC advised to provide covers for food containers when not actively dispensing from them. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; New Violation. Correct By: 06/12/2026Official report · Item 4-2A ↗
Correct by
Observed dark material on the nozzles at the beverage dispenser in the dining area. Corrective action - PIC advised to remove and clean and sanitize beverage nozzles daily.
Code 511-6-1.05(7)(a)1
Observed dark material on the nozzles at the beverage dispenser in the dining area. Corrective action - PIC advised to remove and clean and sanitize beverage nozzles daily. Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 06/19/2026Official report · Item 4-2B ↗
Correct by
Observed cooked chicken in warmer drawers held at temperatures below 135*F. PIC reported quality concerns of chicken becoming hard and dry if held above 135*F.
Code 511-6-1.04(6)(f)
Observed cooked chicken in warmer drawers held at temperatures below 135*F. PIC reported quality concerns of chicken becoming hard and dry if held above 135*F. Corrective action - PIC advised to create written procedures and label foods with cook and dispose times so that time as a public health control can be used instead of hot holding in order to preserve the quality and safety of the chicken. 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. Repeat Violation. Correct By: 06/12/2026Official report · Item 6-1B ↗
Correct by
Observed plastic dispensing spoon stored inside container of basil seeds with the handle touching the food. Observed ice cream scoop stored in a container of water in the preptop cooler between uses.
Code 511-6-1.04(4)(k)
Observed plastic dispensing spoon stored inside container of basil seeds with the handle touching the food. Observed ice cream scoop stored in a container of water in the preptop cooler between uses. Corrective action - PIC advised to store ice cream scoop in hot water with temperature at or above 135*F or in a clean container that is cleaned and sanitized frequently. 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). New Violation. Correct By: 06/12/2026Official report · Item 14A ↗
Correct by
Observed clean dishes stacked while wet on shelving near 3-compartment sink in main kitchen area. Corrective action - PIC advised to have employees stack dishes in such a way as to allow for drainage and air-drying prior to nesting them on shelving.
Code 511-6-1.05(10)(a)
Observed clean dishes stacked while wet on shelving near 3-compartment sink in main kitchen area. Corrective action - PIC advised to have employees stack dishes in such a way as to allow for drainage and air-drying prior to nesting them on shelving. Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. New Violation. Correct By: 06/12/2026Official report · Item 14B ↗
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 · Jun 9, 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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