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Koji Japanese Steakhouse & Sushi Bar
30835 HWY 441 S , COMMERCE, GA 30529 · Health inspection record from Georgia Department of Public Health
Most recent inspection (February 25, 2026): Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B83February 25, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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 Note: Observed prepped salads in RIC @ a temperature of 60F. PIC voluntarily discarded salads @ time of inspection and will have RIC serviced.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Note: Observed dish machine sanitizer at a concentration of 10ppm Chlorine. PIC set up three compartment sink to wash rinse and sanitize dishes. PIC called dish machine company to come out and service machine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Note: Observed containers of noodles not bearing a date marking label. PIC stated they would date mark all appropriate containers.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”A91August 8, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving food storage.
Eggs stored with or over vegetables in walk-in cooler. Washed vegetables stored with unwashed vegetables in walk- in cooler. Chicken stored above ready to eat foods in WIC. Chicken stored in top of prep. Cooler in a manner that allows potential contamination of cooked noodles.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-006-000071. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.