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Fulton County
Fast Food Fulton County Permit: fsp-060-006927

Chick-Fil-A Children's Center

5180 Buffington Rd, Atlanta, GA 30349

100 A
Most Recent Score
Excellent
Routine • 2026-09-10
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

3 recorded inspections
A (100) Routine Most Recent
Inspection Date: 2026-09-10 • Violations Cited: 0
Ref: insp_ga_fsp-060-006927_2026-09-10_34898
No violations cited. This establishment met all state food safety standards during this inspection.
A (96) Routine
Inspection Date: 2026-03-13 • Violations Cited: 1
Ref: insp_ga_fsp-060-006927_2026-03-13_34897
Cited Observations & Standards
Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed that that the hot water sanitizer temperature was below 180 degrees.511-6-1.05(6)(l) The temperature of the hot water sanitizer rinse shall be 180 degrees or above.C/A The manager stopped using the dishwasher and started using the 3 compartment sink.

A (93) Routine
Inspection Date: 2025-09-10 • Violations Cited: 2
Ref: insp_ga_fsp-060-006927_2025-09-10_34896
Cited Observations & Standards
Item 12B Good Retail Practice

Personal cleanliness — Inspector Note: Observed employees with no hair restraints. 511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Item 6-2 Critical / Risk Factor

Proper date marking and disposition — Inspector Note: Observed missing date marking on various food items. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Instructed PIC proper way of date marking.