Georgia › Cobb County › Kennesaw
CHIOMA'S AFRICAN CUISINE
2655 COBB PKWY NW STE 201 , KENNESAW, GA 30152-5917 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 2, 2026): Inspectors recorded 2 violations, 2 of them critical, involving food source and temperature control.
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.
B80April 2, 20262 violations
Inspectors recorded 2 violations, 2 of them critical, involving food source and temperature control.
Observed a case of molded tomatoes in the walk-in cooler located in the main kitchen. C/A: Food shall be safe, unadulterated, and honestly presented COS: items discarded.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed several cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”C74April 10, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving facility upkeep, temperature control and handwashing & hygiene.
Observed food employee come back from the bathroom and begin food prep without washing their hands. C/A: All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area COS: food employee washed hands with soap and water; EHS discussed when to wash.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed several cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items on flat top in front food service area placed in the walk-in cooler to cool; per PIC they were taken out of the cooler after 12pm. The pan of goat in the main prep area discarded; according to PIC that pan was cooked yesterday (4/9/25) and left outside of refrigeration since 8pm last night (4/9/25).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed a metal bowl and black plastic container stored in the hand sink located in the front food service area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed food employee eating jollof rice in the main kithcen area. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: food employee finished eating rice in the front lobby area; EHS also discussed designated areas.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”C77March 11, 20255 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, management & training and handwashing & hygiene.
Observed several cold TCS foods distingushed by an asterick (*) held above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items heated to 165F, except jollof rice that was placed back in cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”EHS observed no certified food protection manager certificate at the facility. Owner only has food handler certificate. C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. EHS emailed link for approved CFSM classes to operator. Operator must sign up for a course by 3/14/25.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed utensils and metal container stored in the hand sink located in the ware washing area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed container of peppers and a container of frozen raw beef stored on the floor in the ware washing area. Observed several containers of food stored on the floor of the walk-in freezer. C/A: food shall be protected from contamination by storing the food: In a clean, dry location; Where it is not exposed to splash, dust, or other contamination; and At least 6 inches (15 cm) above the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed inspection report from 6/20/23 being displayed at facility. Most current inspection report is from 8/13/24. Observed permit from last owner being displayed C/A: 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 “null”B88August 13, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control, management & training and handwashing & hygiene.
Observed okra and tomato stew in the left prep-top cooler, with prep dates of 7/19 and 4/23 respectively. C/A: A food that requires datemarking shall be discarded if it: Exceeds 7 days, not including the time that the product is frozen; COS: food was discarded.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”EHS observed no certified food protection manager certificate at the facility. Owner stated "there were no physical copies at facility". C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed a food employee use the front food service hand sink to add water to a pot. C/A: A handwashing facility may not be used for purposes other than handwashing. EHS told food employee that hand sinks only be used for hand washing. Food employee got water from prep sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”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-033-005826. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.