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4186 BUFORD HIGHWAY SUITE G , CHAMBLEE, GA 30354 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 9, 2026): Inspectors recorded 4 violations, 4 of them critical, involving handwashing & hygiene and temperature control. This restaurant scored as low as 59 on September 13, 2024 — see the full history below.
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.
C75March 9, 20264 violations
Inspectors recorded 4 violations, 4 of them critical, involving handwashing & hygiene and temperature control.
Observed an employee drain raw shrimp in the dump sink, then grab ice from the ice machine using hands and previously soiled gloves.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed a large bowl of cooked rice noodles sitting in the microwave at room temperature measuring 78F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed all TCS, ready-to-eat foods (cooked shrimp, cooked plain beef, raw beef) under refrigeration for more than 24 hours with no date marks.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed a prep top cooler behind a reach-in freezer not cold holding ambient temperatures of 41F and below. After a few temperature check attempts the prep top cooler was still measuring at 48F. A few TCS food items stored in the cooler were moved inside the walk in cooler.
−3 points · Cited as “511-6-1.05(3)(a) - cooling, heating, and holding capacities (pf)”A95October 4, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and pest control.
Observed time/temperature control safety food such as cooked noodles, couscous was tightly wrapped in the walk-in cooler. Discussed with the person in charge that cooling should be accomplished by loosely covered or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed outdoor dumpster doesn't have lid and the surrounding area has accumulated refuse and receptables, stagnant water in the pothole.
−1 point · Cited as “511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (c)”U59September 13, 202412 violations
Inspectors recorded 12 violations, 9 of them critical, involving management & training, temperature control and pest control.
Observed food employee touched raw meat and after that he touched the noodles without washing hand.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed facility received raw shell eggs at 50F and 56F.
−9 points · Cited as “511-6-1.04(3)(a) - temperature (p, pf)”Observed time/temperature control safety food bean sprouts in the prep top cooler and in the reach in cooler were above 41F, as the reach in cooler ambient temperature was recorded at 47F. Also, observed a large, big container of soup broth in the walk-in cooler (prepped last night) at 47F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed time/temperature control safety food cooked noodles were hot holding at 120F in the microwave at room temperature.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Facility wasn't able to provide v/d cleaning procedure.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed food employee was washing carrot in the 4-compartment sink while other employee was washing pork blood in the same sink and there was no splash guard between the sinks, though the facility has a designated produce sink.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed handle of ice scoop was touching the ice the ice machine in the main kitchen and also ice scoop was directly stored on the ice machine.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed facility was using the 4-compartment sink for washing produce and meat in the 4-compartment sink. Facility has a big slicer, upon arriving at the facility food employee was cleaning the slicer with the wiping cloths. Facility doesn't have the knowledge of disassemble the slicer and washing and sanitizing it properly in the 4-compartment sink.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed no ready to eat time/temperature control safety food has date marking indicating the day of preparation.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed multiple TPHC control food such as pork blood and soup were sitting in the room temperature on top of the stove.
−9 points · Cited as “null”Observed scoops for cooked rice were stored in the cold stagnant water.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed outdoor dumpster doesn't have lid and the surrounding area has accumulated refuse and receptables, stagnant water in the pothole.
−1 point · Cited as “511-6-1.06(5)(r),(s) - frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; receptacles or vehicles, removal from premises in approved manner (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 FS044-888168. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.