Georgia › Dekalb County › Atlanta
DHAKA GUYS
5382 BUFORD HWY STE C , ATLANTA, GA 30340 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 16, 2026): Inspectors recorded 6 violations, 4 of them critical, involving temperature control, handwashing & hygiene and pest 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.
C73July 16, 20266 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control, handwashing & hygiene and pest control.
Observed two container of house-made ghee(butter) on the counter top table (tempt at 77F and 80F)with no time tracking (TPHC). COS: Food employee voluntarily discarded TCS food items.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Upon arrival, observed approved hand sink not installed in the front food service area. Facility removed hand sink without Health Authority approval.
−4 points · Cited as “511-6-1.06(2)(g) - handwashing sinks, nos/capacities (pf)”Date marking inconsistent. Observed pre-cooked chicken wings, sliced cabbage and boiled eggs with no date marking. Observed a second container of boiled eggs with an old label. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed a live roach by the range.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed four containers of frozen, cooked vegetables thawing at room temperature on a shelf. COS: Person in charge relocated into reach in cooler.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed heavy accumulation of food residue at the bottom of the prep top cooler, by the fryer and other cooking equipment.
−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)”This inspection deducted 27 points, but only 24 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
C73January 7, 20267 violations
Inspectors recorded 7 violations, 6 of them critical, involving handwashing & hygiene, temperature control and cleaning & sanitizing.
Observed food employee rinse contaminated gloves at the prep sink. COS: Food employee removed contaminated gloves and washed hands.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed a container of butter on the counter top (tempt at 75F), a container of fried chicken on top of a flat pan at the 3-compartment sink(tempt at 66F), a container of lentils stored in a pot underneath the counter table (tempt at 80F) and a container of boiled, peeled eggs stored on the counter tempt at 53F with no time tracking (TPHC). COS: Food employee voluntarily discarded butter, fried chicken and lentils. Food employee relocated eggs to cooler to cool.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Upon arrival, observed soiled equipment stored directly in the basin of the vegetable sink.Food employee removed large pot. Advised to sanitize.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Unable to verify food employees and conditional employees are 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.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Observed food employee rinse spoon at the hand sink in the front food service area. COS: Food employee immediately stopped rinsing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed food employee wash gloved hands at the meat sink instead of the hand sink. COS: Employee removed gloves and washed hands at the hand sink.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed heavy accumulation of food residue at the bottom of the prep top cooler and reach in freezer.
−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)”A100October 1, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
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-044-002507. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.