Oystra Seafood Kitchen in Duluth receives a 55% on their recent health inspection

Oystra Seafood Kitchen, located at 2863 Peachtree Industrial Blvd, Suite K L M in Duluth, received a score of 55 points out of a possible 100 points during their 05/18/2026 inspection by the Georgia Department of Public Health.

The violations noted by the inspector were:

Violation #1:
1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today’s inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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:
2-1C: .04(4)(a)1,2,3Employee prepared ready to eat foods without gloves, and put them on a clean dish for customer service. Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P)
Corrective Actions: Items were discarded, gloves were put on.

Violation #3:
2-2D: .06(2)(o)Multiple items like sponges, baskets, and bowls were inside of all but one handwashing sinks. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. (Pf) **THIRD CONSECUTIVE VIOLATION**
Corrective Actions: Items were removed and sinks were sanitized.

Violation #4:
3-1D: .04(5)(g)All fish that are received from GNF are served raw for sushi items. There is no parasite destruction letter. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

Violation #5:
4-2B: .05(7)(a)1Ice machine had a small build-up of a black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

Violation #6:
6-1D: .04(6)(i)Time control stickers were not labeled from 1-5. Stickers were labeled from 5-9. Sushi rice and steamed rice were not thrown away by the end of their 4 hour time control period. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)
Corrective Actions: Stickers were added for 1-5, and the rice was thrown away.

Violation #7:
8-2B: .07(6)(o)Medicines were stored on a food prep surface. 1. Except for medicines that are stored or displayed for retail sale, only those medicines that are necessary for the health of employees shall be allowed in a food service establishment. (Pf) 2. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles; and located so they are inaccessible to children. (P)
Corrective Actions: Medicines were moved to a non-food prep surface.

Violation #8:
8-2B: .07(6)(c)All chemicals were stored above the three compartment sink and above clean dishes. 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: Chemicals were moved to underneath the three compartment sink so they are not stored above food contact surfaces.

Additional remarks:
Note: All cold and hot held temperatures were in compliance unless otherwise noted.

Note: THREE OF MORE CONSECUTIVE VIOLATIONS ON ROUTINE INSPECTIONS WILL RESULT IN PERMIT SUSPENSION.

Note: A follow up will be conducted within 10 days. Correct any uncorrected violations or permit may be suspended. Two consecutive unsatisfactory scores will result in permit suspension.

Note: A required additional routine will be conducted within 12 months.

CLICK HERE to read the full report