Kyuramen Tbaar in Duluth receives a 56% on their recent health inspection

Kyuramen Tbaar, located at 3780 Old Norcross Rd, Suite 108 in Duluth, received a score of 56 points out of a possible 100 points during their 05/19/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p) Person in charge did not show managerial control over facility.// It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

Violation #2:
2-2D: .06(2)(c)Observed that the handwashing sink in the back area next to the three compartment sink does not have hot water available for use.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

Violation #3:
4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed cooked chicken stored with raw chicken, observed raw beef stored over cooked pork, and raw vegetables stored on top of the eggs in the walk-in cooler. Also observed raw chicken stored over raw pork and raw shrimp in the bottom of the open top prep cooler closest to the hot holding soup station.// Food shall be protected from cross contamination during display, storage, and preparation. (P)
Corrective Actions: All items were rearranged so that the cooked chicken and cooked pork were stored above any uncooked proteins. The vegetables were moved away from the raw eggs and the bottom of the open top prep cooler was rearranged so that the raw chicken was stored below any raw pork or raw shrimp.//

Violation #4:
4-2B: .05(6)(n)Observed that the sanitizer that was actively being used was below the minimum concentration required by the manufacturer.// A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer’s specifications). (P)
Corrective Actions: Person in charge discovered that the Quat Sanitizer solution dispenser was empty. The sanitizer was changed and the buckets were filled with the correct concentration of sanitizer.//

Violation #5:
4-2B: .05(7)(a)1Observed that the ice machine has a black mold like build up in the bottom compartment where the ice is stored.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #6:
6-1A: .04(6)(f)Observed raw chicken, raw beef, pork belly, shrimp and scallops being stored below 41°F in the bottom of the open top prep cooler. Also observed three containers of raw chicken stored in the drawer coolers across from the stove being held higher than 41°F. Observed two containers of cooked chicken that was held for more than four hours in the walk in cooler that were being held higher than 41°F. ( See Temp Chart)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
Corrective Actions: The person in charge communicated that the raw chicken, raw beef, pork belly, shrimp and scallops had only been held in the open top prep coolers for less than two hours. The person in charge was allowed to cool back down the raw chicken, raw beef, pork belly and shrimp/scallops down to 41°F . The two containers of cooked chicken were discarded.//

Violation #7:
8-2B: .07(6)(c)Observed a butane canister stored on the prep table in the ramen prep area. Observed a butane lighter stored above food over the open top prep cooler. Observed drain cleaner stored on the food storage shelf next to the walk-in freezer.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P)
Corrective Actions: All items were relocated so that they were stored below any food or single use items.//

Violation #8:
10D: .04(7)(b)Observed that the restaurant has lobster on the menu but is serving crayfish instead.// 1. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C) 2. Food or color additives, colored overwraps, or lights may not be used to misrepresent the true appearance, color, or quality of a food. (C)

Violation #9:
12A: .04(4)(q)Observed food ( boba pearls, strawberry syrup, non-dairy creamer, taro powder, and various smoothie powders) stored on the floor in the back storage area. Also observed food stored directly on the floor of the walk-in freezer and the walk-in cooler.// Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C)

Violation #10:
17C: .07(5)(a),(b)1,2,3 Observed that the floors and walls in the kitchen and the back area have an excess of grime and debris build up. ***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

Additional remarks:
All cold holding and hot holding temperatures in compliance unless otherwise noted.

NOTE: THIRD CONSECUTIVE VIOLATION WILL RESULT IN PERMIT SUSPENSION

NOTE: A follow-up inspection will be conducted within 10 days.

NOTE: A required additional inspection will be conducted within 12 months.

NOTE: Ensure that NO single use items are stored on the floor.

NOTE: Ensure that NO utensils are preset on the tables without being wrapped or being removed when the customer is seated.

NOTE: Ensure that all food containers are labeled with the common food name.

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