Georgia › Dekalb County › Atlanta
ANH'S KITCHEN TOCO HILLS
3025 N DRUID HILLS RD NE STE 20 , ATLANTA, GA 30329 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on January 28, 2026, scoring 60/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 72. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (September 11, 2026): Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, temperature control and food storage.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C72September 11, 20265 violations
Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, temperature control and food storage.
Observed an uncovered plastic container of raw shelled eggs stored above vegetables inside the prep top cooler across from the cook line and 2 containers of raw beef stored above cooked shrimp and cooked sausage inside the prep top cooler across from the front line hand sink.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed shrimp ,chicken and vegetable egg rolls holding underneath the heat lamp in the main kitchen measuring below 135*F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed 3 containers of rice noodles cooling inside the reach-in cooler with lids tightly secured.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed scoop handles down inside a container of MSG and sugar during time of inspection.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed plastic containers stacked wet on the drian board of the 3-compartment sink and on the dish rack above the 3-compartment sink.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”This inspection deducted 28 points, but only 23 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
A93February 4, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving handwashing & hygiene.
Observed food employee wash hands at the dump sink.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed old inspection report posted upon arrival (86/B).
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed plastic scoop handle down inside container of chili oil and salt/pepper in direct contact.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed plastic cups used as scoops stored inside 2 containers of juice inside the reach-in cooler in the main kitchen.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”U60January 28, 202610 violations
Inspectors recorded 10 violations, 7 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed raw beef stored behind cooked chicken on the prep top cooler across from the grill.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed 6 containers of raw shelled eggs stored above bags of rice noodles and bean sprouts stored inside the reach-in cooler in the main kitchen.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several egg rolls (philly steak, tofu, veggie) holding underneath the heat lamp at temperatures below 135*F(SEE TEMPERATURE LOG).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed food employee cleaning dishes in the rinse portion of the 3-compartment sink and unclean dishes stored in the sanitize portion without a proper set-up of (wash, rinse and sanitizer). COS: Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution. COS: PIC set-up the 3-compartment sink with chlorine measuring 50PPM during time of inspection.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed the hand sink on the front service line next to the grill without a hand drying provision present.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed containers of beef and chicken broth received 1/21 stored inside the reach-in cooler without any date marking.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed bags of cooked white rice with condensation build-up on the bags and 2 containers of rice noodles with lids inside the reach-in cooler actively cooling tightly secured.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed 6 containers of broth removed from the freezer thawing at room temperature.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed food employee preparing bags of bean sprouts with 2 bracelets on.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed tong handle in direct contact with a container of cooked chicken and cooked pork on the prep top cooling.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”B86June 9, 20255 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, employee health and handwashing & hygiene.
Observed large pastic container of beef broth, raw shelled eggs stored on the counter top and butter holding temperatures above 41*F (SEE TEMPERATURE LOG).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed several egg rolls holding at room temperature stored above the mini fryer in the main kitchen (SEE TEMPERATURE LOG).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed facility utilizing the DPH employee health agreement form, PIC was unable to provide or explain employee reporting procedures.
−4 points · Cited as “511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)”Observed food employee utilizing the hand sink as a dump sink during time of inspection.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed single-use plastic bowls stored inside several bulk containers of seasonings in direct contact with product and scoop handles in direct contact with seasonings.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A100April 7, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-044-002145. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.