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Virgil's Gullah Kitchen & Bar scored 72; newer inspection records 85

Inspected

822 MARIETTA ST NW ATLANTA, GA 30318

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Virgil's Gullah Kitchen & Bar received a C, scoring 72 out of 100, in a Fulton County food-service inspection on Jul 22, 2026. The official report lists 14 findings. [1]

Inspection score

72/100Grade COfficial inspection

Inspection summary

The inspector observed hand washing sink in the warewashing area and hand washing sink in the upstairs bar area unable to provide water at 85*F or above. [2]

The inspector also observed dark matter with the appearance of mold dripping from the opening on the interior of the ice machine in the upstairs service area. [3]

A separate finding described several TCS food items (sliced green tomatoes, salmon croquette mix, crab claw meat, cut cherry tomatoes, cabbage slaw, chicken sausage, raw salmon, raw shrimp, cooked noodles) held in cold-holding units at temperatures above 41*F. [4]

The report marks two findings as corrected on site. [5]

A newer inspection in our records, dated Aug 12, 2026, lists 85 out of 100, grade B. The findings above belong to the Jul 22, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 14 of 14 findings

  1. Handwashing

    Item 2-2D
    Observed hand washing sink in the warewashing area and hand washing sink in the upstairs bar area unable to provide water at 85*F or above. Corrective action - PIC advised to have plumbing serviced so that all fixtures supply water at required temperatures.
    Inspector’s full note

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

    Observed hand washing sink in the warewashing area and hand washing sink in the upstairs bar area unable to provide water at 85*F or above. Corrective action - PIC advised to have plumbing serviced so that all fixtures supply water at required temperatures. 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. New Violation. Correct By: 08/01/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  2. Food-contact surface sanitation

    Item 4-2B
    Observed dark matter with the appearance of mold dripping from the opening on the interior of the ice machine in the upstairs service area. Observed food residue build-up on the can opener blade at the prep table in the main kitchen area.
    Inspector’s full note

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

    Observed dark matter with the appearance of mold dripping from the opening on the interior of the ice machine in the upstairs service area. Observed food residue build-up on the can opener blade at the prep table in the main kitchen area. Corrective action - PIC advised to have interior of ice machine and the can opener blade cleaned and sanitized. Equipment food-contact surfaces and utensils shall be clean to sight and touch. New Violation. Correct By: 08/01/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  3. Food-contact surface sanitation

    Item 4-2B
    Observed dishes not being sanitized after washing. Corrected on site - PIC instructed dishwasher to soak clean dishes in sanitizer of appropriate concentration after washing and rinsing.
    Inspector’s full note

    Code 511-6-1.05(8)(a)

    Observed dishes not being sanitized after washing. Corrected on site - PIC instructed dishwasher to soak clean dishes in sanitizer of appropriate concentration after washing and rinsing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  4. Cold holding

    Item 6-1A
    Observed several TCS food items (sliced green tomatoes, salmon croquette mix, crab claw meat, cut cherry tomatoes, cabbage slaw, chicken sausage, raw salmon, raw shrimp, cooked noodles) held in cold-holding units at temperatures above 41*F. Corrective action - PIC placed ice bags on food containers to cool foods prepped today.
    Inspector’s full note

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

    Observed several TCS food items (sliced green tomatoes, salmon croquette mix, crab claw meat, cut cherry tomatoes, cabbage slaw, chicken sausage, raw salmon, raw shrimp, cooked noodles) held in cold-holding units at temperatures above 41*F. Corrective action - PIC placed ice bags on food containers to cool foods prepped today. Food items held overnight discarded. New Violation.
    Official report · Item 6-1A ↗
    New violation

  5. Cooling time and temperature

    Item 6-1C
    Observed large containers of cooked collard greens cooked 1-2 days prior (date marking label indicates prep date 7/20, 7/21) with internal temperatures above 41*F indicating that they never cooled properly (48*F and 49*F). Corrected on site - discarded.
    Inspector’s full note

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

    Observed large containers of cooked collard greens cooked 1-2 days prior (date marking label indicates prep date 7/20, 7/21) with internal temperatures above 41*F indicating that they never cooled properly (48*F and 49*F). Corrected on site - discarded. 511-6-1.04(6)(d) - Cooling (P) (d) Cooling. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P 3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P 4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. P Corrected On-Site. New Violation.
    Official report · Item 6-1C ↗
    Corrected on siteNew violation

  6. Food storage and contamination

    Item 12A
    Observed boxes of food stored on the floor of the walk-in cooler. Corrective action - PIC advised to provide additional shelving units or racks to store foods at least 6 inches above the floor.
    Inspector’s full note

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

    Observed boxes of food stored on the floor of the walk-in cooler. Corrective action - PIC advised to provide additional shelving units or racks to store foods at least 6 inches above the floor. 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. New Violation. Correct By: 07/25/2026
    Official report · Item 12A ↗
    New violation

    Correct by

  7. Utensil, equipment and linen storage

    Item 14B
    Observed clean plates in the front food service area near expediting window not inverted to protect food contact surfaces during storage. Corrective action - PIC advised to protect food contact surfaces of clean plates and utensils during storage.
    Inspector’s full note

    Code 511-6-1.05(10)(e)1,2,4

    Observed clean plates in the front food service area near expediting window not inverted to protect food contact surfaces during storage. Corrective action - PIC advised to protect food contact surfaces of clean plates and utensils during storage. Observed pots, pans, cutting boards, utensils, and other food service equipment stored in a screened exterior storage area. Corrective action - PIC advised to store dishes, utensils, and other food service items in a clean, dry area. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches (15 centimeters) above the floor on dollies, pallets, racks, and skids that are designed as specified under subsection (2)(hh) of this Rule. New Violation. Correct By: 07/25/2026
    Official report · Item 14B ↗
    New violation

    Correct by

  8. Equipment design and condition

    Item 15A
    Observed reach-in coolers near cooking equipment unable to maintain an ambient temperature of 41*F or below. Observed damaged gaskets on several reach-in coolers.
    Inspector’s full note

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

    Observed reach-in coolers near cooking equipment unable to maintain an ambient temperature of 41*F or below. Observed damaged gaskets on several reach-in coolers. Corrective action - PIC advised to have cold-holding units serviced/repaired and make other arrangements for food storage until repairs are complete. PIC also advised to have damaged gaskets replaced. 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. New Violation.
    Official report · Item 15A ↗
    New violation

  9. Warewashing facilities and test strips

    Item 15B
    Observed no quaternary ammonium test strips to test the concentration of sanitizer at the 3-compartment sink available at the facility. Corrective action - PIC advised to obtain quat test strips.
    Inspector’s full note

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

    Observed no quaternary ammonium test strips to test the concentration of sanitizer at the 3-compartment sink available at the facility. Corrective action - PIC advised to obtain quat test strips. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. New Violation. Correct By: 08/01/2026
    Official report · Item 15B ↗
    New violation

    Correct by

  10. Equipment cleanliness

    Item 15C
    Observed food debris on the interiors of several reach-in coolers throughout the facility. Observed dirty gaskets on several reach-in coolers in the facility.
    Inspector’s full note

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

    Observed food debris on the interiors of several reach-in coolers throughout the facility. Observed dirty gaskets on several reach-in coolers in the facility. Corrective action - PIC advised to have detailed cleaning performed on coolers throughout the kitchen and bar areas. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 07/25/2026
    Official report · Item 15C ↗
    New violation

    Correct by

  11. Water supply and pressure

    Item 16A
    Observed sinks throughout kitchen unable to meet required hot water temperatures. Corrective action - PIC advised to contact plumber as soon as possible for hot water restoration.
    Inspector’s full note

    Code 511-6-1.06(1)(g),(h)

    Observed sinks throughout kitchen unable to meet required hot water temperatures. Corrective action - PIC advised to contact plumber as soon as possible for hot water restoration. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. New Violation. Correct By: 08/01/2026
    Official report · Item 16A ↗
    New violation

    Correct by

  12. Facility maintenance and cleanliness

    Item 17C
    Observed standing water on the floor of the warewashing area. Corrective action - PIC advised to have clear away standing water and maintain floors in the clean condition.
    Inspector’s full note

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

    Observed standing water on the floor of the warewashing area. Corrective action - PIC advised to have clear away standing water and maintain floors in the clean condition. Observed dusty ceiling vents throughout the kitchen area. Corrective action - PIC advised to have detailed cleaning performed on floors, walls, and ceilings. 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. New Violation. Correct By: 07/25/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  13. Ventilation and lighting

    Item 17D
    Observed unshielded light fixture in the front food service area over the steam table. Corrective action-PIC advised to have light shield replaced.
    Inspector’s full note

    Code 511-6-1.07(2)(i)

    Observed unshielded light fixture in the front food service area over the steam table. Corrective action-PIC advised to have light shield replaced. Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. New Violation. Correct By: 07/25/2026
    Official report · Item 17D ↗
    New violation

    Correct by

  14. Pest control

    Item 18
    Observed live flies throughout the kitchen area. Corrective action - PIC advised to employ adequate pest control measures to eliminate flies from kitchen and prevent their reentry.
    Inspector’s full note

    Code 511-6-1.07(5)(k)

    Observed live flies throughout the kitchen area. Corrective action - PIC advised to employ adequate pest control measures to eliminate flies from kitchen and prevent their reentry. Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. New Violation. Correct By: 07/25/2026
    Official report · Item 18 ↗
    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 2

Official history ↗
  1. Newer record
    85/100B
    Report
  2. This report
    72/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 22, 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
57542915
Facility ID
12975284
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