Sri Thai Thai Kitchen and Sushi Bar in Atlanta receives a 62% on their recent health inspection

Sri Thai Thai Kitchen and Sushi Bar, located at 1380 Atlantic Dr in Atlanta, received a score of 62 points out of a possible 100 points during their 01/09/2026 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 person in charge inability to properly perform managerial duties to encourage food safety throughout kitchen. CA: Advise PIC to perform proper duties to ensure food safety moving forward.

Violation #2:
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?: No
Repeat: No
Inspector Notes: Observed several improper employee drinking containers throughout main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking 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, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Points: 4
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed food employee dump food in dedicated hand washing sink of the sushi bar. CA: Food employee instructed not to use hand washing sink for anything other than hand washing.

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?: No
Repeat: No
Inspector Notes: Observed raw beef stored on top of cooked chicken in walk in cooler. Observed raw beef in bottom reach in cooler stored on top of ready to eat sauce in main kitchen. CA: Foods arranged to prevent contamination of raw meat and ready to eat foods.

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: Yes
Inspector Notes: Observed several foods stored uncovered in ice baths. COS: Covered.

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 foods cold holding above 41F in main kitchen, bar and sushi bar area. COS: Food discarded.

Violation #7:
6-1C – proper cooling time and temperature
511-6-1.04(6)(d) – cooling (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed cooked chicken wings improperly cooling at 103F on prep sink ledge of main kitchen. Per PIC, chicken wings were stored for 20 minutes. COS: PIC moved container to walk in cooler and removed covering to influence air flow for proper cooling.

Violation #8:
10D – food properly labeled; original container
511-6-1.04(7)(c) – food labels (pf, c)
Points: 3
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several sauces and seasonings by grill and prep line without name labels in main kitchen. COS: Items are labeled with common name.

Violation #9:
15C – nonfood-contact surfaces clean
511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Points: 1
Corrected during inspection?: No
Repeat: No
Inspector Notes: Observed several shelves for storage throughout kitchen with build up and debris. CA: Nonfood-contact surfaces shall be maintained clean.

Violation #10:
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 the floors unclean throughout the main kitchen. Observed debris under the cooking equipment and equipment. CA- floors shall be cleaned. 511-6-1.07(5)(a),(b) – Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Violation #11:
17D – adequate ventilation and lighting; designated areas used
511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Points: 1
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed several employee items stored among foods for service through out shelves and coolers in main kitchen. COS: Items removed and stored separately fro food prep area.

Additional remarks:
Sanitizer bucket: 200ppm QAC
Dish machine: 100ppm Cl

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