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TAI HE LLC dba Yoi Yoi Japanese Steak and Sushi, located at 857 Collier Rd NW #11, Atlanta, GA 30318, received a score of 64 points out of a possible 100 points during their 07/29/2026 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(2)(a)-(n)(p),(q) – responsibility of pic (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a lack of knowledge by the PIC on how to properly sanitize equipment and utensils, when to use bare hand contact, proper food safety, and potential imminent health hazards in their establishment.
Violation #2:
2-1C – no bare hand contact with ready-to-eat foods or approved alternate method properly followed
511-6-1.04(4)(a)1,2,3,4(i) – preventing contamination from hands (p), (pf), (c)
Points: 9
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed employee using bare hand contact at the sushi station. PIC additionally stated that gloves are only used for rice and not raw fish when preparing sushi. COS Told PIC to not use bare hand contact on ready to eat foods such as sushi and employee put on gloves.
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(c) – handwashing sinks, installation (pf, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the water at sushi station’s handwashing sink only able to reach 80F. CA: Advised PIC to ensure all handwashing sinks are able to provide water with a minimum temperature of 85F.
Violation #4:
4-2A – food stored covered
511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed unpackaged rangoons in the WIF stored uncovered. Observed lettuce, carrots, and cucumbers stored in a main kitchen RIF uncovered. Observed rice on shelves in the main kitchen stored uncovered. COS: PIC covered all items.
Violation #5:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the chlorine dishwasher with a concentration of 0 ppm. CA: Advised PIC to have the dishwasher company come to ensure the concentration of chlorine sanitizer is at a minimum of 50 ppm.
Violation #6:
4-2B – food-contact surfaces: cleaned & sanitized
511-6-1.05(7)(b) – food contact surfaces and utensils – cleaning frequency (p, c)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the ice machine with black buildup and the soda dispenser nozzles with black buildup. CA: Advised PIC to ensure all food contact surfaces cleaned at a frequency that prevents the accumulation of soil residues.
Violation #7:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(b) – working containers, common name (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed multiple sanitizer bottles in the food service area and main kitchen without a label donning their common name. CA: Advised PIC to label all sanitizer bottles.
Violation #8:
12A – contamination prevented during food preparation, storage, display
511-6-1.04(4)(q) – food storage (c)
Points: 3
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed rice on the floor in the dry storage area. Observed panko crumbs on the floor in the dry storage area. Observed drinks for customers on the floor in another dry storage area. CA: Advised PIC to ensure all food items are at a minimum of 6″ off the ground.
Violation #9:
14A – in-use utensils: properly stored
511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed knives stored in the crevices between equipment in the main kitchen. Observed circular containers used as scoops stored in food such as rice in the main kitchen. COS PIC removed.
Violation #10:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(a)2,3 – equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed a buildup of food debris in the main kitchen cold holding units. CA: Advised PIC to ensure that all nonfood contact surfaces are maintained free of accumulations.
Violation #11:
17C – physical facilities installed, maintained, and clean
511-6-1.07(5)(a),(b) – good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)
Points: 1
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed large amounts of spillage and debris on walls, floors, around coving, grill hood and covering pipes in kitchen. Observed the covers for the lights in the main kitchen either broken or falling out of place. CA: Advised PIC that the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
Violation #12:
18 – insects, rodents, and animals not present
511-6-1.07(5)(k) – controlling pests (pf, c)
Points: 3
Corrected during inspection?: No
Repeat: Yes
Inspector Notes: Observed roaches, spiders, and other small insects throughout the main kitchen on the floor, shelves, boxes of saran wrap, and plates. CA: Advised PIC that the presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
Additional remarks:
Chlorine Dishwasher 0 ppm
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