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TCBA Corp dba Rose Bistro & Champagne Bar receives B in Fulton County health inspection

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232 19TH ST NW STE 7100 ATLANTA, GA 30363

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TCBA Corp dba Rose Bistro & Champagne Bar received a B, scoring 86 out of 100, in a Fulton County food-service inspection on Jun 9, 2026. The official report lists seven findings. [1]

Inspection score

86/100Grade BOfficial inspection

Inspection summary

The inspector observed spinach dip made on 5/29, sauces made on 5/22 and 5/23 still in the cooler at the time of the inspection. The note records an on-site correction: “- items were discarded and PIC was told on proper date marking not to exceed 7 days.” [2]

The inspector also observed chemicals taken out the original containers not labeled with the common name. The note records an on-site correction: “- bottles were labeled.” [3]

A separate finding described salt, pepper, and sugar taken out its original containers and not labeled with the common name. The note records an on-site correction: “- items were labeled.511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.” [4]

The report marks three findings as corrected on site. One finding is marked as a repeat violation. [5]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Date marking and disposition

    Item 6-2
    Observed spinach dip made on 5/29, sauces made on 5/22 and 5/23 still in the cooler at the time of the inspection. COS- items were discarded and PIC was told on proper date marking not to exceed 7 days.
    Inspector’s full note

    Code 511-6-1.04(6)(h)

    Observed spinach dip made on 5/29, sauces made on 5/22 and 5/23 still in the cooler at the time of the inspection. COS- items were discarded and PIC was told on proper date marking not to exceed 7 days. 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Corrected On-Site. New Violation. Correct By: 06/09/2026
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

    Correct by

  2. Toxic substance storage and use

    Item 8-2B
    Observed chemicals taken out the original containers not labeled with the common name. COS- bottles were labeled.
    Inspector’s full note

    Code 511-6-1.07(6)(b)

    Observed chemicals taken out the original containers not labeled with the common name. COS- bottles were labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf Corrected On-Site. New Violation. Correct By: 06/09/2026
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

    Correct by

  3. Food labeling and containers

    Item 10D
    Observed salt, pepper, and sugar taken out its original containers and not labeled with the common name. COS- items were labeled.511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food.
    Inspector’s full note

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

    Observed salt, pepper, and sugar taken out its original containers and not labeled with the common name. COS- items were labeled.511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.
    Official report · Item 10D ↗
    Corrected on siteNew violation

  4. Required permits and notices

    Item 13A
    Observed an old score posted at the time of the inspection. CA- inspection received via email today shall be printed and posted.
    Inspector’s full note

    Code 511-6-1.02(1)(d)

    Observed an old score posted at the time of the inspection. CA- inspection received via email today shall be printed and posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. New Violation. Correct By: 06/12/2026
    Official report · Item 13A ↗
    New violation

    Correct by

  5. Warewashing facilities and test strips

    Item 15B
    Observed failure to provide an irreversible temperature indicator for the high temp dish machines. CA- irreversible temperture indicator must be purchased and used.
    Inspector’s full note

    Code 511-6-1.05(3)(h),(i),(j)

    Observed failure to provide an irreversible temperature indicator for the high temp dish machines. CA- irreversible temperture indicator must be purchased and used. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf Repeat Violation. Correct By: 06/12/2026
    Official report · Item 15B ↗
    Repeat violation

    Correct by

  6. Warewashing facilities and test strips

    Item 15B
    Observed the gauges not working on the dish machine in the bar area. CA- gauges shall be working.
    Inspector’s full note

    Code 511-6-1.05(2)(y),(z),(aa),(bb)

    Observed the gauges not working on the dish machine in the bar area. CA- gauges shall be working. 511-6-1.05(2)(y),(z),(aa),(bb) - Warewashing Machine, Data Plate, Internal Baffles, Temperature MD, Heaters & Baskets (Pf, C) (y) Warewashing Machine, Data Plate Operating Specifications. A warewashing machine, if utilized, shall be provided with an easily accessible and readable data plate affixed to the machine by the manufacturer that indicates the machine's design and operating specifications including the: 1. Temperatures required for washing, rinsing, and sanitizing; 2. Pressure required for the fresh water sanitizing rinse unless the machine is designed to use only a pumped sanitizing rinse; and 3. Conveyor speed for conveyor machines or cycle time for stationary rack machines. (z) Warewashing Machines, Internal Baffles. Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains, or other means to minimize internal cross contamination of the solutions in wash and rinse tanks. (aa) Warewashing Machines, Temperature Measuring Devices. A warewashing machine shall be equipped with a temperature measuring device that indicates the temperature of the water: 1. In each wash and rinse tank; Pf and 2. As the water enters the hot water sanitizing final rinse manifold or in the chemical sanitizing solution tank. Pf (bb) Manual Warewashing Equipment, Heaters and Baskets. If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment of the sink shall be: 1. Designed with an integral heating device that is capable of maintaining water at a temperature not less than 171ºF (77ºC); Pf and 2. Provided with a rack or basket to allow complete immersion of equipment and utensils into the hot water. Pf New Violation. Correct By: 06/12/2026
    Official report · Item 15B ↗
    New violation

    Correct by

  7. Equipment cleanliness

    Item 15C
    Observed debris on the back of the preptop cooler at the time of the inspection. CA- cooler shall be cleaned.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed debris on the back of the preptop cooler at the time of the inspection. CA- 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. New Violation. Correct By: 06/12/2026
    Official report · Item 15C ↗
    New violation

    Correct by

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

Inspection history 1

Official history ↗
  1. This report
    86/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jun 9, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57534560
Facility ID
12975231
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.

This report comes from Fulton County. History includes only this authority’s exact facility ID.

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

Checked