Georgia › Dekalb County › Dunwoody
WASABI HOUSE
5500 CHAMBLEE DUNWOODY, SUITE 31 , DUNWOODY, GA 30338 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 15, 2026): Inspectors recorded 12 violations, 8 of them critical, involving temperature control, employee health 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.
C75April 15, 202612 violations
Inspectors recorded 12 violations, 8 of them critical, involving temperature control, employee health and handwashing & hygiene.
Observed beef, in walk in cooler, stored above 57 F. Observed eggs store at 57 F. Advised pic that TCS foods should be stored at 41 F. COS. Beef was lowered to 41 F via ice bath. Eggs were relocated to another cooler to come down to 41 F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”PIC is not familiar with employee health policy nor the conditional employee agreement. Advised PIC of that he needed employee reporting form for each employee. Provided employee reporting agreement in Spanish and English.
−4 points · Cited as “511-6-1.03(1)(c)17 - demonstration (pf)”Observed hand washing sink, at bar, without hand washing soap. COS. Hand washing soap was provided.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed hand washing sink, at bar, without paper towels. Paper towels were provided for hand washing sink.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”No response procedure for vomit and fecal available at time of inspection. Advised PIC to have response procedure. EPA approved chlorine bleach was observed.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed sugar, flour, and corn starch removed from their oringal container without labels. Advised pic to label items removed from original container. COS. Containers were labeled.
−3 points · Cited as “511-6-1.04(7)(c) - food labels (pf, c)”Observed several coolers without internal thermometers. Advised pic to place thermometers within all coolers.
−3 points · Cited as “511-6-1.05(2)(x) - tmd, located in refrigerators/ hot holding (pf, c)”Temperature measuring devices not on site. Must get thermometers as soon as possible.
−3 points · Cited as “511-6-1.05(2)(k) - temperature measuring device (tmd), food - accuracy (pf)”Permit was not on display. Advised pic to display permit where patrons can see it.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”Previous inspection was not on display for patrons. Advised pic to post inspection for patrons.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”The women's bathroom did not have a receptacle for sanitary napkins. Advised pic to provide receptacle for sanitary napkins.
−1 point · Cited as “511-6-1.06(5)(h) - toilet room receptacle, covered (c)”Observed broken and missing floor tiles throughout kitchen. Advised to replace/ repair.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”B87April 10, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control and handwashing & hygiene.
511-6-1.04(6)(f) - 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. Cut lettuce and tofu holding at the front sushi area holding above 41 F. COS. Food items discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Handwashing cleanser lacking at handwashing lavatory. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, 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 FS044-885746. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.