Atlanta Fish House & Grill

1 finding recorded on Jun 10, 2026.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed failure to keep shrimp and milk in the walk in cooler at the required temperature 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.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed failure to keep shrimp and milk in the walk in cooler at the required temperature 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 C.A; PIC told to toss the milk and fish in the thrash New Violation. Correct By: 06/14/2026

   Official report · Item 6-1A ↗

   Correction status not recorded

   Correct by Jun 14, 2026

Correction status comes from the dated report. Later changes may not be recorded here.