Georgia › Cobb County › Smyrna
TOKYO SUSHI & STEAKHOUSE
4624 CAMP HIGHLAND RD SE STE 700 , SMYRNA, GA 30082-4918 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 14, 2026): Inspectors recorded 4 violations, 4 of them critical, involving 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.
B80August 14, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving temperature control.
Observed, in grill prep area prep top cooler (left), raw shrimp stored behind ready to eat food. Observed, in 2 door reach in cooler in main kitchen, raw chicken filets stored above raw beef steak; observed raw shelled eggs stored above ready to eat vegetables. Observed, in walk in cooler, raw chicken stored above raw salmon; raw beef steak and raw salmon stored above ready to eat white rice. C/A: Food shall be stored by separating according to the minimum internal cooking temperature. COS: All food was placed in order of minimal internal cooking temperature. Ready to eat food placed above.
−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)”See asterisk items for TCS food being cold held improperly and areas where stored. C/A: 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 41°F. COS: PIC stated that items that were out of temperature were recently prepped. Cooling temperature obtained for those food items.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed 4 bulk pans of white rice not cooling at a rate rapid enough to achieve the proper cooling time and temperature. Based on the conversation with the PIC, the rice was cooked and placed in the walk in cooler at 10:30 AM. Observed lettuce that was prepared, according to the PIC, at 11:30 and not cooling at a rate quick enough to reach 41°F. C/A: Cooked time/temperature control for safety food shall be cooled Within 2 hours from 135°F (57°C) to 70°F (21°C) and within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed white rice in freezer to achieve the temperature drop needed to reach 41°F. Salad was placed in walk in cooler.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”PIC could not provide written procedures for the sushi rice that is held on time for lunch or for the butter that is placed on hibachi carts, grill prep, and wok prep. C/A: If time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”B85May 21, 20256 violations
Inspectors recorded 6 violations, 4 of them critical, involving handwashing & hygiene, food storage and facility upkeep.
Observed several bowls of butter on hibachi cart and buy grill in main kitchen without discard time.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed food employee washing hands in the veggie prep sink in main kitchen.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed no soap at the beverage hand washing station near main kitchen.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Hand sink was blocked by several hibachi carts in main kitchen.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed several knives stored for use in between two prep top coolers in main kitchen.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed multiple personal food items and personal belongings stored in different areas throughout facility.
−1 point · Cited as “511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)”B83June 3, 20243 violations
Inspectors recorded 3 violations, 1 of them critical, involving cleaning & sanitizing and handwashing & hygiene.
Observed soda nozzles at beverage station of dining area with black substance and debris. Observed soda nozzles at beverage area in main kitchen with debris. Observed grime and peeling on the top surface of microwave in main kitchen. Observed several knives stored ready to use in main kitchen with food debris and build up. Observed clean ready to use teacups inside soiled container in beverage area of main kitchen.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed employee using bare hands to scoop out ready to eat sauce from container in main kitchen.
−9 points · Cited as “511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)”Observed several wiping cloths throughout facility on counter tops, prep tops in sushi bar area and main kitchen.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”B88December 12, 20232 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and cleaning & sanitizing.
Observed breaded shrimp cooling in storage closet in main kitchen temping at 93F and 90F at 3:06pm and tempted again at 4:04pm at 88F and 86F. C/A- cooling shall be achieved for cooked food within 2 hr from 135-70F; within a total of 6 hrs from 135-41F. COS- PIC placed both containers of breaded shrimp in RIF for rapid cooling.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed several wiping cloths throughout the facility on counter tops, prep tops, in main kitchen and front service area. C/A- When not in use wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) Chlorine 50-100ppm QAC 200-400ppm COS- PIC placed wiping cloths in sanitizer bucket at 50ppm chlorine.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (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-033-001479. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.