Georgia › Fulton County › Johns Creek
Atlanta Athletic Club Pastry Kitchen
1930 BOBBY JONES DR , JOHNS CREEK, GA 30097 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 1, 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.
A100July 1, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A100January 16, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
A96February 12, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed whipped cream and condensed milk held past date mark. PIC discarded 511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is appropriately marked with a date or day that exceeds 7 days . P.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”A91June 13, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed one reach in cooler holding TCS food above 41 F. PIC discarded items. Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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 1-20473. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.