Georgia › Clayton County › Riverdale
Jerk Palace
487 HWY. 138 STE. 101 , RIVERDALE, GA 30274 · Health inspection record from Georgia Department of Public Health
Most recent inspection (September 17, 2026): Inspectors recorded 2 violations, 2 of them critical, involving temperature control and handwashing & hygiene.
Inspection history
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B85September 17, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and handwashing & hygiene.
Observed for (cabbage 115°F, Jerk Pork 125°F, Jerk Chicken 132°F and curry chicken 118°F) in warmer in main kitchen and in front food service under 135°F. CA:ime/Temperature Control for Safety Food, Hot 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 135°F (57°C) or above.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed hand sink in the front food service without paper towel.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”B86March 24, 20264 violations
Inspectors recorded 4 violations, 1 of them critical, involving temperature control, pest control and cleaning & sanitizing.
Observed food (chicken 110°F, Jerk Chicken 118°F, Turkey Wings 131°F) in warmer under 135°F. Advised PIC that TCS food shall be heated to a temperature of at least 135°F for hot holding. Corrected on Site grilled turkey wings, and jerk pork were relocated to oven and grilled chicken was discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed gaps in outside doors in main kitchen or visible light coming from doors. Advised PIC that a food service establishment shall be protected against the entry of insects/rodents by filling or closing holes with tight-fitting doors.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed shelves in the ware washing area and prep table with excessive debris on wire shelves. Observed shelves with aluminum foil. Observed excessive grease build-up on sides of fryer and prep top cooler. Advised PIC that nonfood- contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”Observed excessive grease and buildup on the floors, walls, and ceilings. Advised that floors, walls and ceilings shall be smooth and easily cleanable.
−1 point · Cited as “511-6-1.07(2)(b) - floor, walls, & ceiling, cleanability; utility lines (c)”A96July 7, 20251 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed cooked TCS foods in walk in freezer not date marked. Advised PIC that the prepared date shall be on the product and held no longer than 7 days once removed from freezer. Advised to discard.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”B86January 27, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control, handwashing & hygiene and facility upkeep.
Observed TCS foods hot holding below 135F in the main kitchen warming cabinet. Advised PIC all TCS foods shall be maintained at 135F or higher. Advised to re-heat.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed employee use hand sink to dump sanitizer bucket in the bason. Advised PIC hand sinks shall be used for hand washing only. COS: Employee discontinued using hand sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed paper towels unavailable at the hand sink. Advised PIC paper towels shall be available at all times. COS: Paper towels were provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed hole/chipped base board & hole in the tile floor under the sink in the ware washing area. Advised PIC physical facilities shall be maintained in good repair at all times.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”A93August 8, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Observed employee using sanitizer at the 3-compartment sink measuring 200ppm CL. Advised PIC when using chlorine as a sanitizer the concentration shall measure between 50-100 ppm CL. Advised to re-make sanitizer.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Observed food debris/accumulation on the inside of containers where large pans are stored. Advised PIC all non- food contact surfaces shall be maintained free of food debris and accumulation.
−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)”B84February 16, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and cleaning & sanitizing.
Observed two large pans of curry goat in the reach in cooler holding above 41F. Advised PIC Cold holding TCS foods shall remain at 41F or below. COS: PIC discarded pans.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee using a sanitizer bucket with a concentration measuring 200 ppm CL. Advised PPIC when using chlorine as a sanitizer the concentration shall measure between 50-100 ppm CL. COS: Employee remade bucket to 50ppm CL.
−4 points · Cited as “511-6-1.07(6)(g) - chemical sanitizers, criteria (p)”Observed large pan of oxtails in the walk in cooler cooling with the lid on tight. Advised on proper cooling methods. COS: Employee removed lid from container.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”A91August 29, 20231 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Hot food wasn't being held hot enough to stay safe.
−9 points · Item 1-6-1.04(6)(f)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 03115471. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.