K KaldiScores
Fulton County
Fast Food Fulton County Permit: (1-3083)

The Residence Inn Kitchen

2960 Piedmont Rd, Atlanta, GA 30305

89 B
Most Recent Score
Good
Routine • 2026-08-04
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (89) Routine Most Recent
Inspection Date: 2026-08-04 • Violations Cited: 1
Ref: insp_ga_(1-3083)_2026-08-04_30032
Cited Observations & Standards
Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed TCS foods stored above 41 degrees. CA advised PIC to maintenance cooler. 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

B (87) Routine
Inspection Date: 2026-02-20 • Violations Cited: 2
Ref: insp_ga_(1-3083)_2026-02-20_30031
Cited Observations & Standards
Item 14B Good Retail Practice

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed chemicals and washing utensils on the ground in main kitchen. Advised PIC to remove items off the ground at least 6 inches above ground. iii) At least 6 inches (15 centimeters) above the floo

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed cheese and butter in RIC above 41 degrees. CA advised PIC to put in a maintenance order for RIC unit. 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.