Georgia › Barrow County › Bethlehem
Sumo Hibachi and Wings
306 EXCHANGE BLVD STE 200 , BETHLEHEM, GA 30620 · Health inspection record from Georgia Department of Public Health
Most recent inspection (February 24, 2026): Inspectors recorded 4 violations, 1 of them critical, involving handwashing & hygiene 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.
B88February 24, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving handwashing & hygiene and cleaning & sanitizing.
A sanitizer bucket was stored in the hand wash sink. The hand wash sink may only be used for hand washing. The sanitizer bucket was removed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Packaged fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum pack was cut.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Wet, in use wiping cloths were left on the counter top. All wet, in use wiping cloths must be stored in proper strength sanitizer solution.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Single use plastic containers were being re-used. Single use plastic containers must be discarded when empty.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”A90August 14, 20254 violations
Inspectors recorded 4 violations involving food storage and facility upkeep.
Observed several bags and/or containers of food products in reach in cooler, walk in cooler and on storage shelves without being properly resealed or covered. Ensure all food containers are covered after use. COS.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed packages of fish in WIC that completed recent thawing without vacuum packaging having been cut or removed. Packages removed.
−3 points · Cited as “null”Observed serving/measuring spoons in bulk seasonings with handles in contact with product. Keep spoons stored with handles out of contact with product. COS.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Ob served no covered waste receptacle provided in women's restroom. Provide covered waste can in women's restroom by 8/24/25.
−1 point · Cited as “511-6-1.06(5)(h) - toilet room receptacle, covered (c)”B85November 20, 20244 violations
Inspectors recorded 4 violations, 1 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Raw fish was stored over ready to eat celery in the walk in cooler. The raw fish was moved to the shelf below the ready to eat celery. Refer to the storage handout that is posted on the walk in cooler door.
−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)”Lo mein noodles, wrapped in plastic wrap, were stacked in a deep container. The lo mein noodles were removed from the deep container and placed on plates to continue the cooling process in the walk in cooler. Proper cooling methods must be used to cool food products including lo mein noodles. Corrected on site.
−3 points · Cited as “null”Packaged fish was not removed from the vacuum pack prior to or immediately after thawing. The vacuum package must be cut or removed prior to or immediately after thawing.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”The bottom shelf of several prep tables are rusted and damaged. Remove and replace the rusted bottom shelf.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”A91February 19, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Paper towels were not provided at the kitchen hand sink. Paper towels must be provided at all of the hand sinks.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Lo mein noodles, wrapped in plastic wrap, were stacked in a deep container. The lo mein noodles were removed from the deep container and placed on plates to continue the cooling process in the walk in cooler. Proper cooling methods must be used to cool food products including lo mein noodles. Corrected on site.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Cups without handles were used to dispense bulk food products. Scoops with handles must be used to dispense bulk food products. (sugar, salt, etc.).
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”The bottom shelf of several prep tables are rusted and damaged. Remove and replace the rusted bottom shelf.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”B82November 20, 20234 violations
Inspectors recorded 4 violations, 3 of them critical, involving food storage, cleaning & sanitizing and handwashing & hygiene.
Unwashed produce (carrots, onions, etc) were stored over prepped and ready to eat produce and sauces. All ready to eat food items and prepped vegetables must be stored above unwashed produce. Follow the storage chart handout given. The unwashed produce was moved to the shelf below the ready to eat foods, prepped vegetables and sauces. Corrected on site.
−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)”The ice machine is unclean with a mold like substance. The ice machine must be cleaned more often to prevent the growth of the mold like substance.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Ice was observed in the grill area hand wash sink. Hand wash sinks may only be used for hand washing. No dumping is allowed in the hand wash sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”The rice scoops were stored in a cup full of room temperature water. The utensils may be stored in water 135F or above, in the product or dry on a clean surface.
−1 point · Cited as “511-6-1.05(9)(b) - specifications (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-007-000097. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.