Georgia › Dekalb County › Doraville
LA SULTANA RESTAURANT
3648 SHALLOWFORD ROAD, SUITE A , DORAVILLE, GA 30340 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 20, 2025): Inspectors recorded 3 violations, 2 of them critical, involving temperature control and facility upkeep.
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.
B86October 20, 20253 violations
Inspectors recorded 3 violations, 2 of them critical, involving temperature control and facility upkeep.
Observed cooked beef and ham in the reach-in cooler held above the required cold holding temperature of 41°F *see temperature log Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded ham and beef.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked beef inside the reach in cooler and chicken thighs inside the prep top cooler without proper preparation or expiration dates. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 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 Discussed with PIC that all ready-to-eat, time/temperature control for safety foods must be properly date marked to ensure they are discarded within the required timeframe.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed personal purse stored directly on top of a bin of bananas in the main kitchen. Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. PIC moved purse to a location designated for employees.
−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)”B87October 28, 20243 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control.
Fried chicken holding inside of reach in warmer not holding at 135 F and above. No time as a public health control documentation in place.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Cooked chicken, cooked beef, pinto beans and cooked pasta holding inside cooler not date marked. Preparation or expiration date not marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Cooked chicken and chicken soup holding inside of reach in cooler in hallway not date marked. Preparation or expiration time not marked.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”B80March 13, 20246 violations
Inspectors recorded 6 violations, 3 of them critical, involving cleaning & sanitizing, management & training and handwashing & hygiene.
Observed raw beef and raw chicken thawing at room temperature inside the vegetable sink upon arrival.
−4 points · Cited as “511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)”Observed expired CFSM (02/05/2024) upon arrival posted.
−4 points · Cited as “511-6-1.03(3)(c) - certification documentation (pf)”Observed no paper towel accessible at the main hand sink.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed raw chicken and raw beef thawing at room temperature inside the vegetable sink upon arrival.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed sanitizer bucket with 0PPM chlorine used with wiping cloths stored inside.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed employees cellphones stored with facility related items inside the main kitchen.
−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)”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 FS044-449201. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.