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Tokyo Boat, located at 4750 Alabama Rd NE Ste 101 in Roswell, received a score of 60 points out of a possible 100 points during their 12/09/2025 inspection by the Georgia Department of Public Health.
The violations noted by the inspector were:
Violation #1:
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?: Yes
Repeat: Yes
Inspector Notes: Observed the handsink next to the three compartment sink completely blocked by buckets and food cart. C/A . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf COS Cart and buckets were removed
Violation #2:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(a) – handwashing cleanser, availability (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the handsink across from the soda fountain in the kitchen without any soap. Observed the handsink in the main kitchen adjacent to the chest freezer having a hard time dispensing any soap. C/A Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS Soap Replaced at the sinks
Violation #3:
2-2D – adequate handwashing facilities supplied & accessible
511-6-1.07(3)(b) – hand drying provision (pf)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the sink across from the soda fountain in the kitchen without any paper towels. Observed the other two hand sinks in the main kitchen without any batteries to dispense paper towel. C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or COS paper towel replaced and the automatic dispenser was open to access the paper inside
Violation #4:
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?: Yes
Repeat: No
Inspector Notes: Observed the handsink next to the chest freezer in the main kitchen with a metal bowl and a sponge resting inside of it. Observe the handsink across from the soda dispenser with a water pitcher resting inside of it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS The metal bowl, the sponge and the pitcher were removed
Violation #5:
3-1C – food in good condition, safe, and unadulterated
511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Points: 9
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed a large box with celery stored in the WIC with celery rotting inside of the box. C/A Condition. Food shall be safe, unadulterated, and honestly presented. P COS: Food was disposed
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 bin having soda bottles resting on top of the ice. PIC stated they use that ice for serving drinks to the customers. Observed the dispensing soda nozzles with severe black build-up. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; COS: Soda was removed from the ice bin and the nozzles were placed in sanitizer. The ice needs to be discarded
Violation #7:
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 thin cut steak, cubed beef,(prep top unit) hibachi rice,(on the counter) , yum yum sauce (WIC) and salad (RIC) holding above 41*F in the main kitchen. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was allowed to cool rapidly as they were prepped early in the morning within the 4 hour cooling period
Violation #8:
6-1D – time as a public health control: procedures and records
511-6-1.04(6)(i) – time as a public health control (tphc) (p, pf, c)
Points: 9
Corrected during inspection?: Yes
Repeat: Yes
Inspector Notes: Facility is using time for keeping the miso soup without any procedure on file nor a discard time. Facility has a procedure of file for the sushi rice but does not keep the time anywhere. C/A Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) – (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded COS Miso soup and rice was discarded
Violation #9:
8-2B – toxic substances properly identified, stored, used
511-6-1.07(6)(g) – chemical sanitizers, criteria (p)
Points: 4
Corrected during inspection?: Yes
Repeat: No
Inspector Notes: Observed the sanitizing container at the sushi bar with a concentration was above 100ppm. C/A hemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions) P, COS: Sanitizer was remade
Violation #10:
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?: No
Repeat: No
Inspector Notes: Observed numerous container sauce bottles scattered throughout the main kitchen and at the sushi bar without a proper label on them. C/A Food Storage Containers, Identified with Common Name of Food. 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 Facility has 3 days to label all the bottles and correct the violation
Violation #11:
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 the only sanitizing bucket in main kitchen without any sanitizer in it. PIC placed some bleach without mixing or testing. C/A Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS: Sanitizer was re-made and was tested at 50ppm
Additional remarks:
EHS handed out cooling procedure, new rules form, consumer advisory, proper food storage,
Discussed: proper storage of raw meat, proper consumer advisory disclosure, hansink and prep top cleaning frequency and replacing the door gasket as frequent as needed, time as a public health control, cooling procedure, allergy training, current inspection display
Sanitizer at the three compartment sink was 50ppm
Owner signed the new rules form
EHS had a hard time communicating with the owner as he speaks primarily Chinese.
EHS will email the owner a copy in Chinese of the employee health policy.
If TPHC is available in Chinese it will be emailed as well
A re-inspection will be performed in 10 days
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