Georgia › Dekalb County › Stonecrest
KAMPAI SUSHI & HIBACHI
7105 STONECREST PKWY STE 101 , STONECREST, GA 30038 · Health inspection record from Georgia Department of Public Health
Most recent inspection (April 29, 2026): Inspectors recorded 1 violation, 1 of them critical, involving management & training. This restaurant scored as low as 83 on February 19, 2026 — 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.
A96April 29, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving management & training.
Observed wiping cloth chlorine sanitizing solution in sushi bar not at proper minimum strength. 0ppm CA:A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) COS: Chef at sushi bar remade solution to 100ppm, discussed with person in charge to ensure changing 2-4 hours.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”A95February 24, 20262 violations
Inspectors recorded 2 violations involving temperature control and cleaning & sanitizing.
Observed torn boxed/package of raw chicken inside the walk in cooler exposing the contents to contamination.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed Walk-in cooler not cleaned to prevent accumulation of soil residue.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”B83February 19, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control and management & training.
Observed raw beef, chicken, crab meat, shelled eggs and other TCS items in reach in cooler not being held at 41f or below. The person in charge said the cooler may have been left open overnight. I asked if the temperatures had been verified prior to me coming and was ensure they were. When checking ambient the reach in cooler reaches 37F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Cooked Time/Temperature Control for Safety Food rice not cooled from 135F to 41F within 6 hours.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed food contact dishes in main dish area being stored with food debris.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed 5 metal sheet pans of beef tightly wrapped with Suran wrap and parchment paper inside reach in cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed a heavy buildup of food debris and grease beneath and between the main cooking equipment in the main kitchen, as well as a significant accumulation of black residue along the wall in the dishwasher area.
−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)”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-044-002697. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.