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Top Korean BBQ & Hot Pot
6340 PEACHTREE DUNWOODY RD , SANDY SPRINGS, GA 30328 · Health inspection record from Georgia Department of Public Health
Most recent inspection (July 21, 2026): Inspectors recorded 5 violations, 2 of them critical, involving food storage, cleaning & sanitizing and temperature 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.
B81July 21, 20265 violations
Inspectors recorded 5 violations, 2 of them critical, involving food storage, cleaning & sanitizing and temperature control.
Observed raw beef stored on top of cooked mussels inside prep top cooler. Observed raw chicken stored above raw pork, raw chicken stored above raw shrimp, and raw beef stored above corn in walk in cooler. CA:Raw meats shall be stored/arranged based on cook temperatures. COS: Items re-arranged to prevent contamination.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed dish machine testing at 0ppm Chlorine.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed several foods stored uncovered in bottom prep top cooler and walk in cooler.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed walk-in freezer with excessive ice on ceiling and floors.
−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)”Observed 2 light fixtures on ceiling without protective shield in main kitchen.
−1 point · Cited as “511-6-1.07(2)(i) - light bulbs, protective shielding (c)”C71July 10, 20267 violations
Inspectors recorded 7 violations, 4 of them critical, involving food storage, temperature control and handwashing & hygiene.
Observed raw fish and raw pork stored above pineapples in walk-in cooler, raw fish stored above bread product in prep top cooler, and raw chicken above raw beef in walk-in freezer.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed several TCS foods cold holding above 41F, see temperature observations.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed no soap provided at handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC placed soap at handwashing sink.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed can opener blade with excessive black build up being use to open cans in main kitchen.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed several food items stored uncovered in walk in cooler.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed walk-in freezer with excessive ice on ceiling and floors.
−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)”Observed employee belongings stored among food products for service.
−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)”B89December 29, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control and handwashing & hygiene.
EHS observed several containers of sauces and food products without proper date marking labeling. 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 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Facility did not have hot water sanitizing test strips. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”Observed drinks on prep line with no lid. storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee removed drink on line.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed no soap provided at handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC placed soap at handwashing sink.
−4 points · Cited as “null”B88March 31, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene, food storage and facility upkeep.
Observed dish machine failing to reach final temp of 180F. The dish machine stopped at 120F. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above. P.
−4 points · Cited as “511-6-1.05(6)(k) - manual warewashing, hot water sanitization temperatures(p)”Observed no soap provided at handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC placed soap at handwashing sink.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed boxes being stored on floor inside walk in freezer. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: PIC moved boxes off the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed icicles on ceiling of walk in freezer. All physical facilities shall be maintained in good 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)”A93February 20, 20242 violations
Inspectors recorded 2 violations involving temperature control and food storage.
Observed food items (Clams, Mussels) being stored uncovered in the walk-in cooler main kitchen area. COS: PIC Covered food items. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed ready-to eat clams/ mussels being thawed in standing water in the walk-in cooler.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (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-060-010488. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.