Georgia › Fulton County › Atlanta
Beautiful Prep Kitchen
2258 CASCADE RD , ATLANTA, GA 30311 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 10, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 88 on February 28, 2024 — see the full history below.
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.
A100June 10, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100November 13, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100April 24, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
A100August 13, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
B88February 28, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control, handwashing & hygiene and food storage.
Observed mold-like substance on cutting board that was stored with clean dishes. COS: Employee discarded cutting board. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P (iv) Before using or storing a food temperature measuring device; P and (v) At any time during the operation when contamination may have occurred. P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P 3. Surfaces of utensils and equipment contacting time/temperature control for safety food may be cleaned less frequently than every 4 hours if: (i) In storage, containers.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed low water pressure at hand washing sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no common name label on blackberry and peach cobbler that was stored in WIC.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed boxes stored on the ground next to drying rack. Observed boxes of aluminum pans stored on ground in dry storage area.
−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)”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-060-007782. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.