Georgia › Fulton County › Alpharetta
Upon the Roof Bar
33 S MAIN ST FL 5 , ALPHARETTA, GA 30004 · Health inspection record from Georgia Department of Public Health
Most recent inspection (February 20, 2026): no individual violations are recorded in the published data.
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.
A100February 20, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100August 12, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100January 15, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A91October 17, 20236 violations
Inspectors recorded 6 violations, 4 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed hand soap at two of three hand sink in this facility. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC had these sinks stocked.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed no paper towels at the handsink at the bar. 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 PIC had paper towels installed.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed fully cooked shrimp cooling while not being fully covered. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. PIC put shrimp in ice bath to ensure it reached 41F before serving and will ensure proper cooling methods are being followed.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed no test strips for the kitchen and sani buckets. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. PIC will acquire test strips for the kitchen.
−1 point · Cited as “511-6-1.05(6)(p) - warewashing equipment, determining chemical sanitizer concentration (pf)”Observed panels under the hood that were coated in heavily caked on grease. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC will have these panels cleaned at the nd of close today.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed a black mold like substance on the wall behind the dishwasher in the kitchen. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC will have the wall cleaned and increase cleaning frequency to prevent any further build up.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”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-060-010159. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.