Salata received a B, scoring 89 out of 100, in a Fulton County food-service inspection on Aug 12, 2026. The official report lists two findings. [1]
The inspector observed multiple TCS ready to eat foods held non a cooler above 41F (front service area). [2]
The inspector also observed tomato soup hot held at 112F, below the recommended range (which is 135F or above). The note records an on-site correction: “; PIC reheated the soup at 165F for hot holding.” [3]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [4]
Showing 2 of 2 findings
Observed multiple TCS ready to eat foods held non a cooler above 41F (front service area). PIC discarded food items that were prepped the day before.
Observed multiple TCS ready to eat foods held non a cooler above 41F (front service area). PIC discarded food items that were prepped the day before. 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. Repeat Violation.Official report · Item 6-1A ↗
Observed tomato soup hot held at 112F, below the recommended range (which is 135F or above). COS; PIC reheated the soup at 165F for hot holding.
Code 511-6-1.04(6)(f)
Observed tomato soup hot held at 112F, below the recommended range (which is 135F or above). COS; PIC reheated the soup at 165F for hot holding. 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 6-1B ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Aug 12, 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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