Georgia › Cobb County › Mableton
KING KONG WINGS MABLETON
1153 VETERANS MEMORIAL HWY SW , MABLETON, GA 30126-3107 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on August 11, 2026, scoring 61/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 83. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (August 17, 2026): Inspectors recorded 5 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
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.
B83August 17, 20265 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed several cold holding violations in prep top cooler and walk-in cooler of main kitchen. C/A: Cold holding TCS items shall be held at 41F and below. COS: Discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed thick black accumulation inside drink machine nozzle in dining area. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned nozzle.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed dishwasher is dispensing 0ppm of chlorine in main kitchen. C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers. Correct within 10 calendar days.
−1 point · Cited as “511-6-1.05(2)(cc) - warewashing, automatic dispensing of detergents and sanitizers (pf)”Observed score of '86' was posted within public view. 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. Correct within 72 hours.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed walk-in cooler with an ambient of 44F and prep top cooler with an ambient of 45F in main kitchen, unable to maintain TCS foods 41F or below. C/A: Cold holding equipment shall be kept in good repair. Correct within 72 hours.
−1 point · Cited as “511-6-1.05(6)(a) - good repair & proper adjustment (c)”U61August 11, 202610 violations
Inspectors recorded 10 violations, 7 of them critical, involving handwashing & hygiene, temperature control and management & training.
Observed employee touch raw fish with gloves on, then rinsed his gloved hands off at the 3 compartment sink, then touched a spatula to flip beef patties at the stove in main kitchen. C/A: 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 after engaging in other activities that contaminate the hands. COS: Employee washed his hands at the hand sink in main kitchen.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw eggs stored behind cooked chicken and chopped onion in prep cooler of main kitchen. C/A: Food shall be protected from cross contamination when stored. Raw animal proteins shall be stored in front of other ready to eat foods or foods requiring a lower final cooking temperature when stored in a prep top cooler. COS: Foods rearranged.
−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)”Observed water back up and overflow onto the kitchen floor in front of the fryers and stove from the floor drain when the hand washing sink faucet was turned on in main kitchen. C/A: A plumbing system shall be repaired according to law; and maintained in good repair. Correct within 72 hours.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Observed expired CFSM posted for public view. 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. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Correct within 30 calendar days.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed no paper towels at hand sink in main kitchen.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed soda nozzles at front service dining area with heavy black build up and debris. Observed mold-like accumulations inside ice machine on flap in main kitchen.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed the following: -Live roach inside 3 compartment sink in main kitchen. -Dozens of dead roaches on dishwasher and clean dish compartment of dishwasher in ware washing area. -Rodent feces-like droppings on top of dishwasher in warewashing area. -Dozens of flies through out warewashing area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Correct within 10 calendar days.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed employee touch a ready-to-eat hamburger bun with his bare hands in main kitchen. C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Employee placed gloves on.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Observed employee drinking from his water bottle, that did not have a straw, at the prep table in main kitchen. 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. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC instructed employee to consume drinks in designated area only.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed heavy grease accumulation on fryer and stove hood fixtures in main kitchen. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 30 calendar days.
−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)”B86March 25, 20255 violations
Inspectors recorded 5 violations, 1 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed no paper towels at hand sink in Main kitchen.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed food employee chewing gum in main kitchen area and dishwashing area.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed containers of cheese sticks, vegetables, chicken, fries, stored uncovered inside of Reach in Freezer in Main Kitchen. Observed eggrolls and wing sauce stored uncovered in prep bottom cooler in Main kitchen. Observed raw wings stored uncovered inside walk in cooler of main kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed utensil for wings (tongs) stored in standing water below 135F.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed heavy accumulation of food buildup and grease on the side of the grill, underneath equipment throughout 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)”B82July 16, 20246 violations
Inspectors recorded 6 violations, 2 of them critical, involving food storage, cleaning & sanitizing and temperature control.
Observed 3 containers of raw chicken stored above raw beef and cooked chopped chicken in walk in cooler of main kitchen.
−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)”Observed soda nozzles at dining area with heavy black build up and debris.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed containers of cheese sticks, breaded vegetables, burritos, fries, sweet potatoes fries uncovered inside of Reach in Freezer in Main Kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed utensil for wings (tongs) stored in standing water at 84F in main kitchen.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed several knives stored in between the prep top cooler and the prep table in main kitchen.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed heavy accumulation of food buildup and grease on the side of the grill, underneath equipment throughout 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)”A90December 19, 20236 violations
Inspectors recorded 6 violations, 3 of them critical, involving employee health, handwashing & hygiene and temperature control.
Did not observe employee health policy in place. Was not able to verify food employees were informed of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food C/A: Food employees and conditional employees are to be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Reviewed and discussed reportable food borne illnesses and their report symptoms. ***Must be corrected within the next 72 hours***.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Did not observe paper towels at hand sink in Main. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: Paper towels provided.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”PIC not able to provide disinfectant or procedure for vomit and fecal clean up events. C/A: A food establishment shall have procedures for employees to follow 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. Discussed procedure and needed supplies. ***Must be corrected within the next 72 hours***.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed food employee eating french fries in Main Kitchen area. Observed water bottle and Gatorade bottle on cutting board portion of Prep Top Cooler in Main. 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. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: All removed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed containers of mozzarella sticks, breaded okra, burritos, french fries, and sweet potatoes fries uncovered inside of Reach in Freezer in Main. C/A: Unless cooling, food shall be stored covered. COS: Covered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed wing tongs being stored in between use at 65 F in Main,.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (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 .1-4652. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.