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Kuroshio Sushi Bar & Grille, located at 2700 Cobb Pkwy SE Ste B-3 in Smyrna, received a score of 68 points out of a possible 100 points during their 07/29/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
2-2B – proper eating, tasting, drinking, or tobacco use
511-6-1.03(5)(k)1&2 – eating, drinking, or using tobacco (c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a half bottle of water resting at the bottom of the prep table in the main kitchen area. C/A Drinking must be done from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food COS: Bottle was removed from the kitchen by the employee
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the only handwashing sink in the main kitchen without soap. The dispenser was not dispensing any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Manager provided soap at the sink
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1-.03(5)(d) – where to wash (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed employee washing hands at the three compartment sink without any soap than done gloves on and proceeded to handle food C/A Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf COS Employee was directed to wash at the handwashing sink
Violation #4:
4-1A – food separated and protected
511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed cut chicken in an open tray behind a tray of open beef at the prep top across from the grill in the main kitchen area C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Manager moved the chicken to the front and the beef to the back
Violation #5:
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?: Yes
Repeat: No
Inspector Notes: Observed the ice bin with heavy accumulation of mold close to the chute in the server station area C/A Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Manager cleaned the unit before EHS left
Violation #6:
6-1A – proper cold holding temperatures
511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several TCS items at the prep top unit in the main kitchen holding above 41*F (scallops, calamari, raw eggs, cut chicken,) Observed sliced pork that was prepped on 7/28 resting in WIC in the main kitchen with a temperature of 45*F Observed several seafood items that were in the sushi display unit at the front service area with a temperature above 41*F Observed salad spring mix sliced tomato, tofu and a bowl of spring mix salad holding above 41*F at the RIC located at the server station. Ambient temperature of the unit was measure at 50*F and the top unit was 44*F C/A 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 Manager discarded the scallops, calamari, sliced pork, sliced tomato, tofu, prepped salads. The cut chicken, raw eggs, cooked shrimp, imitation crab stick, bag of spring mix, and the bowl of spring mix were placed back in the cooler. Items were placed at the serving station within the 4 hour cooling time
Violation #7:
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: Observed condiment bottles in the main kitchen and at the front service (sushi area) without a proper label identifying the condiment inside the bottles. C/A 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. COS Manager was made aware and he is directing the employees to label ALL the bottles. EHS will be re-inspecting the facility within 10 days
Violation #8:
15A – food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
511-6-1.05(6)(q)1&3 – good repair & calibration (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the RIC located at the server area with a ambient temperature of 50*f and the top unit was 44*F C/A Good Repair and Calibration. 1. Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. 3. Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS Manager place an order for the unit to be repaired
Violation #9:
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?: Yes
Repeat: No
Inspector Notes: Observed the RIC #3 in the front service (sushi area) having issues closing the door. The doors are not adjusted properly to self close; therefore they can stay open all the time. The door seal was coved as well. C/A Maintenance and Operation. (a) 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. COS Manager has 3 days to correct the violation
Additional remarks:
EHS discussed the following with the Manager:
Where to wash hands
Cooling Methods
Concentration of sanitizer at the warewashing and the three compartment sink
Recording temperature of the food delivery on the receipt
Maintaining the cooling units at the sushi prep area
Repairing the doors from the RIC#3
Ensuring the ice bin is properly cleaned including the chute
Allergy awareness
Labeling all the condiment bottles from the main kitchen and the sushi prep area
Personal items storage
Observed the facility has their own HACCP plan for the Scottish Salmon
EHS was informed the owner is doing it’s own pest control so they need to send a picture to EHS with what type of insecticide they are using, especially around food
Facility is using TPHC for the rice in the Sushi Prep Area
Sanitizing solution Buckets 50ppm (Chlorine) and warewashing area 50ppm (Chlorine)
Three compartment Sink not set up as the automatic dispenser is not working. The sanitizer is mixed manually each time
Facility will be re-inspected again within 10 days
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