Sam’s of San Francisco in Atlanta receives a 69% on their recent health inspection

Sam’s of San Francisco, located at 60 11th St Ste 1 in Atlanta, received a score of 69 points out of a possible 100 points during their 02/06/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: During routine inspection manager failed to demonstrate managerial control. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. Manager failed to clean, sanitize, and protect food from contamination. Correct Answers to Food Safety Questions. Responding correctly to the inspector’s questions as they relate to the specific food operation.

Violation #2:
2-2A – management knowledge, responsibilities, reporting
511-6-1.03(2)(o) – person-in-charge duties (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed pic inability to provide employee health agreement form. CA: Advised pic to have himself and employees sign agreement form and store documents in the facility. Documentation has been emailed to owner Observed failure to demonstrate in a verifiable manner that food employees are aware of their responsibility to report signs and symptoms of illnesses. Unable to confirm whether or not PIC had employees sign as no PIC present. CA: 511-6-1.03(2)(m) – Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and PIC was provided with forms at last two inspections; PIC shall receive forms at re-inspection and have all present employees sign.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed there was no hand drying provisions available at the hand sink in the front main kitchen as well as in the back room with the three compartment sink. CA: Owner was advised to stock both sinks with hand drying provisions Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Violation #4:
2-2E – response procedures for vomiting & diarrheal events
511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed failure to produce a spill kit or any clean up procedures for vomiting and diarrheal events. CA: Owner was advised to acquire a bodily fluid clean up kit or produce a cleaning procedure to clean up these events with use of bleach. Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Violation #5:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: During routine inspection observed bacon stored near grill area uncovered and ground beef uncovered in the RIC below prep top. COS: Owner covered both food items and was informed that Storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: During routine inspection observed black organic matter and spider webs in the ice machine. CA: PIC was advised to burn the ice, shut the machine down and clean and sanitize the unit before using again. Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Violation #7:
6-2 – proper date marking and disposition
511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed ground beef in the RIC and French fries in the RIC below prep – top cooler without any date marking and uncovered. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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

Violation #8:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: observed unidentified spray bottle with a unidentified liquid substance in without any label. CA: PIC was advised to place a label on the spray bottle naming the contents inside of the bottle. Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Violation #9:
10D – food properly labeled; original container
511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: During the routine inspection observed several squeeze bottle throughout the establishment (prep top cooler and WIC) without any labels on them. CA: (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Violation #10:
11D – thermometers provided and accurate
511-6-1.05(3)(g) – food tmd, provided and accessible; appropriate tmd for measuring thin foods (pf)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: During the routine inspection observed the owner failed to produce a food temperature measuring devise. CA: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Violation #11:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(d) – displaying of the inspection report (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed failure to post previous inspection. CA: Owner was advised to post THIS inspection. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Violation #12:
13A – posted: permit/inspection/choking poster/handwashing
511-6-1.02(1)(f)(1) – permit, displayed (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed failure to post current food service permit. CA: Owner was advised to obtain a valid food service permit and was issued a legal notice.

Violation #13:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(a) – good repair & proper adjustment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: during inspection observed several units (Dishwasher and RICs) in the establishment that were out of operation due to being broke. CA: PIC was advised to have them fixed or removed from the establishment to prevent harboring of any pest. 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.

Violation #14:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: During routine inspection observed equipment heavily soiled with grease accumulation and old food debris. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Violation #15:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed RIC interiors heavily soiled with food debris. CA: Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Violation #16:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(r) – system maintained in good repair (p, c)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the sink in the front food service area backed up with water and unable to drain properly. in addition to the front food service hand sink the three compartment sink in the washing area leaks from the pvc piping.CA: System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Violation #17:
17C – physical facilities installed, maintained, and clean
511-6-1.07(2)(a) – floor, walls, & ceilings, cleanability (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several wall spills throughout facility. coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Violation #18:
17D – adequate ventilation and lighting; designated areas used
511-6-1.05(2)(n) – exhaust ventilation hood systems, designed to prevent grease or condensation from dripping on food/equipment (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed grill with grease build up as well as the exhaust vents. CA: Advised PIC to have grill cleaned and serviced. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. Vent hood, filters , and facility vents extremely soiled with grease deposits and dust.

Additional remarks:
three compartment sink bleach 100ppm
Health agreement doc, vomit clean up doc, this inspection report, emailed to owner

CLICK HERE to read the full report