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Top Sushi, located at 1925 Jesse Jewell Pkwy SE Ste 100 in Gainesville, received a score of 61 points out of a possible 100 points during their 04/16/2026 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?: Yes
Repeat: No
Inspector Notes: During the inspection, EHS observed improper cooling/thawing methods, as well as the consumer advisory to not be in the proper format. (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling;Pf (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures;Pf (j) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety. COS: EHS educated PIC on proper cooling/thawing methods and to reprint consumer advisory format.
Violation #2:
1-2A – pic present, demonstrates knowledge, performs duties
511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 – demonstration of knowledge (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: During the inspection, PIC was unable to demonstrate knowledge and maintain AMC. The following priority items were marked out of compliance: Where to wash, Foods separated and protected and food stored covered. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection. COS: EHS educated PIC on correcting priority items that were out of compliance.
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: Upon entry into the food prep area, EHS observed an employee walk to the 3-compartment sink to wash off the hands and gloves. 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. EHS informed PIC to verbally counsel employee that they are only allowed to wash their hands in the designated handwashing sinks.
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: No
Inspector Notes: In the grill prep area, EHS observed raw chicken being stored with raw beef in the standing reach in cooler. Also observed raw eggs being stored with/above RTE salad and sauces, in a reach in cooler located in the grill prep area. In the walk-in cooler, EHS observed a box of avocados and a bin of cucumbers, to be stored next to raw chicken. Also observed raw eggs being stored next to RTE foods in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) 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: PIC voluntarily rearranged food items to ensure that cross contamination would not occur.
Violation #5:
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 several RTE food items to be cold holding while uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily instructed employee to cover food items with plastic wrap, it was done during the inspection.
Violation #6:
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 several RTE food items to be cold holding while uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: PIC voluntarily instructed employee to cover food items with plastic wrap, it was done during the inspection.
Violation #7:
5-2 – consumer advisory provided for raw and undercooked foods
511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the consumer advisory to not be in all CAPS on the menu. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. PIC to reprint menus at their earliest convenience to ensure that consumer advisory is in compliance.
Violation #8:
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?: Yes
Repeat: No
Inspector Notes: Observed several squeeze bottles, located in the grill prep area, to not be labeled with the common food name. 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: PIC voluntarily instructed employee to label all squeeze bottles, and it was done during the inspection.
Violation #9:
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?: Yes
Repeat: No
Inspector Notes: Observed several squeeze bottles, located in the grill prep area, to not be labeled with the common food name. 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: PIC voluntarily instructed employee to label all squeeze bottles, and it was done during the inspection.
Violation #10:
11A – proper cooling methods used: adequate equipment for temperature control
511-6-1.04(6)(e) – cooling methods (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: In the sushi prep area, observed raw salmon, smoked salmon and raw tuna to be cooling while fully covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC voluntarily uncovered all food items, and added ice, to ensure that proper cooling would occur. Check temperature log for cooling curve.
Violation #11:
11C – approved thawing methods used
511-6-1.04(6)(c) – thawing (c)
Points: 3
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Observed several bags of tuna to be thawing and still in the ROP state. Time/temperature control for safety food shall be thawed; 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC voluntarily removed the tuna from its ROP state to continue the thawing process.
Violation #12:
12B – personal cleanliness
511-6-1.03(5)(g) – jewelry (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Upon entry into the food service establishment, sushi chef was wearing a watch while actively prepping food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: PIC voluntarily instructed chef to remove watch and to wash hands before returning back to prepping food.
Violation #13:
12C – wiping cloths: properly used and stored
511-6-1.04(4)(m) – wiping cloths, use limitation (c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed wiping cloths to not be stored in a sanitizer solution in between uses. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration of 50-100ppm, when using chlorine and 150-400ppm when using quaternary ammonium. COS: PIC voluntarily placed wiping cloths and placed in the sanitizer solution and was informed to change the solution every 4 hours.
Violation #14:
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: In the main kitchen area, EHS observed a bowl stored in a bin of sugar and being used a scoop. In the sushi prep area, EHS observed a spatula, and cooking chop sticks, to be stored in water that was not at minimum 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized. COS: Bowl was removed from the bin of sugar. EHS informed PIC that only scoops with handles are allowed. Utensils were removed from water and PIC agreed to replace the utensils every 4 hours.
Violation #15:
15B – warewashing facilities: installed, maintained, used; test strips
511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Food service establishment implemented the use of quaternary ammonium without having the proper testing kit to ensure that the concentration is in compliance. Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. PIC to order testing kit to ensure that they are using sanitizer solution at the proper concentration.
Violation #16:
16B – plumbing installed; proper backflow devices
511-6-1.06(2)(e) – backflow prevention device, design standard (p)
Points: 2
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed the backflow device, on the mop sink, to be leaking when water is turned on. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction, installation, maintenance, inspection, and testing for that specific application and type of device. PIC to put in a work order to ensure backflow device is in proper working order.
Additional remarks:
Hand sink water temperatures 131F.
Meat prep sink water temperature 126F.
3-compartment sink water temperatures: Both Faucets at 136F.
Sanitizer buckets Cl with a concentration of 50-100ppm.
Ware-wash machine water temperatures: wash-120F, rinse-128F, Cl-50-100ppm.
Ware-wash pre-rinse sprayer water temperature 111F.
Mop sink water temperature 132F.
Men’s and women’s restroom hand sink water temperature 88F and 113F.
Bleach with 5.25% sodium hypochlorite available as antimicrobial effective against Norovirus.
Bar hand sink water temperature 122F.
Bar 3-compartment sink water temperature 111F.
Bar sanitizer bucket Cl with a concentration of 200-400ppm.
Inspected external area and no violations observed.
All cold-holding and hot-holding temperatures observed to be in compliance unless noted otherwise.
Educational material given: Additional proper food storage order documentation.
Food service establishment removed the hand sink and prep sink from the kitchen area. EHS informed PIC that hand sink must be reinstalled. PIC agreed to thoroughly wash, rinse and sanitize the current meat prep sink to be used as the vegetable sink and all of the meats will be prepped in the 3-compartment sink.
KS inspected with DB.
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