Georgia › Clayton County › Morrow
Golden Crown Kitchen
6550 MOUNT ZION BLVD STE 101 & 102 , MORROW, GA 30260 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 9, 2026): Inspectors recorded 10 violations, 5 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
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.
C74April 9, 202610 violations
Inspectors recorded 10 violations, 5 of them critical, involving temperature control, handwashing & hygiene and menu & labeling.
Observed raw shell egg stored above cooked plantains at display cooler. Observed raw ground beef stored directly on top of uncooked bag of bell peppers at RIC #1. Advised PIC Food shall be protected from cross contamination by: except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: raw ready-to-eat food including other raw animal food. COS: Had PIC relocate items based on minimum internal cooking temperature.
−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)”Upon arrival, observed hand sink #1 not supplied with paper towels. Advised PIC that all hand sinks shall be supplied with paper towels. Advised PIC to supply handsink 1 with paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed handsink #1 obstructed by multiple disposable cups. Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. COS: Had PIC relocate disposable cups from handsink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed facility without procedures in order to respond to vomit/fecal events. Advised PIC that A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised PIC to obtain procedures in order to respond to vomit/fecal events.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed multiple bulk containers of seasonings and flour stored on shelving unit in the main kitchen unlabeled. Advised PIC except for containers holding food that can be readily and unmistakably recognized 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. Advised PIC to label all bulk containers with the common name of the food in English.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed multiple food items including a box of butter (non-TCS), a container of onions, and a bag of flour stored on the floor during time of inspection. Advised PIC that food shall be protected from contamination by storing the food at least 6 inches (15 cm) off the floor. Advised PIC to place flour, butter, and onions off the floor and store at least 6 inches.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed most recent inspection report not posted. Advised PIC The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed RIF #2 in disrepair due to door off the hinges. Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Advised PIC to have the door of RIF #2 repaired.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed multiple nonfood contact surface of plates with stains on non-food contact underside of plate stored on shelving above produce sink; observed exterior of stovetop and fryer basket stored as clean with excessive food debris and residue; observed interior of RIF 1 and 2 in the main kitchen stored as clean holding food products with accumulated residue and debris. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”Observed personal water bottle stored on storage unit holding condiments in main kitchen. Advised PIC lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.
−1 point · Cited as “511-6-1.07(3)(h) - dressing areas and lockers, designated and provided (c)”C73February 24, 202610 violations
Inspectors recorded 10 violations, 7 of them critical, involving handwashing & hygiene, cleaning & sanitizing and temperature control.
Upon arrival, observed the PIC enter the kitchen and begin to prep food without washing hands. Advised PIC that Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Had food employee wash hands at the designated hand wash sink.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed food contact surfaces of the interior of multiple microwave (ceiling) stored as clean with staining and food splatter. Advised PIC that equipment food contact surfaces and utensils shall be at any time during the operation when contamination may have occurred. Advised PIC to increase the cleaning frequency of microwaves.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed a container of rice prepped on Sunday 02/22/2026 stored in the RIC without a date mark. Advised PIC A food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day. COS: Had PIC discard items.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”PIC could not inform in a verifiable manner that food employees are/were aware of their responsibility to report illnesses and symptoms related to foodborne diseases. Advised PIC that an employee health agreement forms shall be produced upon request of the Health Authority. Advised PIC to have all employees sign an employee health agreement form and to keep on file.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Upon arrival, observed hand sink #2 not supplied with paper towels. Advised PIC that all hand sinks shall be supplied with paper towels. COS: PIC supplied hand sink #2 with paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Upon arrival, observed hand sink #2 obstructed by a sanitizer bucket. Advised PIC that hand sinks shall be easily accessible at all times. COS: PIC removed sanitizer bucket from hand sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed facility without procedures in order to respond to vomit/fecal events. Advised PIC that A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Advised PIC to obtain procedures in order to respond to vomit/fecal events.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed multiple bulk containers of seasonings and flour stored on shelving unit in the main kitchen unlabeled. Advised PIC except for containers holding food that can be readily and unmistakably recognized 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. Advised PIC to label all bulk containers with the common name of the food in English.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed RIF #1 in disrepair due to door off the hinges. Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specification. Advised PIC to have the door of RIF #1 repaired.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”Observed multiple nonfood contact surfaces in the main kitchen (interior of RIF #1, interior RIF #2, exterior of stovetop, exterior of multiple microwaves) stored as clean with food debris and residue. Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Advised PIC to thoroughly clean all nonfood contact surfaces of equipment in the main kitchen.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B80June 27, 20257 violations
Inspectors recorded 7 violations, 6 of them critical, involving cleaning & sanitizing, plumbing & water and handwashing & hygiene.
Observed employee rinse dish. Advised PIC of proper method to washing dishes. Wash-rinse-sanitize. Advised to rewash dishes.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed pipe not connected to prep sink. Advised to have repaired.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”No paper towels observed @ back hand sink. Advised PIC paper towels shall be provided @ all times. COS-paper towels were provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”No soap @ back hand sink. Advised PIC soap shall be provided @ all times. COS-soap was provided.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed several TCS foods cooked not date marked. Advised PIC that all food held longer than 24 hours shall be date marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed flies throughout kitchen. Advised to contact pest control.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed concentration of sanitizer bucket @ 0 ppm chlorine. Advised PIC concentration shall be between 50-100 for chlorine.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”A95December 19, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing and pest control.
Observed leak @ faucet @ 3 compartment sink. Advised to repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed visible light @ back door. Advised to install weatherstrip.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (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-031-002150. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.