Georgia › Paulding County › Hiram
Volcano Steak and Sushi
5750 WENDY BAGWELL PKWY STE 110 , HIRAM, GA 30141 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on January 12, 2026, scoring 68/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 90. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 7, 2026): Inspectors recorded 2 violations, 1 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.
A90July 7, 20262 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and facility upkeep.
Observed eggrolls, and spring rolls in reach in cooler holding at a temp greater than 41 F. Observed salad dressing and tofu stored in walk in cooler holding at a temp greater than 41 F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee personal items stored above food contact surface in 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)”A97January 21, 20261 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed fried soft-shell crab placed on countertop to cool. PIC stated crab had been fried less than an hour ago with intent to place into reach-in cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”U68January 12, 202617 violations
Inspectors recorded 17 violations, 11 of them critical, involving food storage, handwashing & hygiene and temperature control.
Observed raw tuna/ blood stored on top of containers of portioned sliced cucumbers & imitation crab in walk-in cooler.
−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 opened container of raw scallops and opened container of raw beef stored above containers of RTE teriyaki sauce in reach-in cooler in main kitchen area.
−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 food employee wearing gloves leave kitchen area and rinse off spatulas with water hose, then return to kitchen area and pick up raw beef and place on grill with same gloved hands. Employee did not remove gloves or wash hands between tasks.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed unopened packages of raw fish, and portioned containers of RTE raw fish eggs stored above raw unwashed vegetables in walk in cooler.
−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 bulk container of cut lettuce holding at a temperature greater than 41F in walk-in cooler. PIC stated lettuce had been prepared and stored in cooler from day before.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed site made yum yum sauce holding at a temperature greater than 41F on hibachi cart in main kitchen area.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked white rice stored at a temperature less than 135F on shelf in main kitchen area. Employee stated rice was brought out of cooler at 10:30am to be re-heated.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed bulk container of site-made teriyaki sauce (prepped 1/2/26), and bulk container of site-made ginger dressing (prepped 1/4/26) held in facility past discard dates.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed no paper towels at hand washing sink in back of kitchen.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed no bodily fluid kit and no written procedure for responding to contamination events available in the facility.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed multiple RTE TCS food items (cooked noodles, cooked shrimp, portioned containers of teriyaki sauce, spicy crab salad, tofu, sliced cucumbers) held in facility greater than 24 hours without datemark label.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed employee wearing bracelet on wrist while preparing food at sushi bar.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed employee preparing food without a hair restraint in prep area of main kitchen.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed multiple damp cloths stored on counter tops, food preparation surfaces, hibachi cart, and in sushi bar area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed wiping cloths stored in multiple sanitizer buckets at a concentration less than manufacturers recommendation throughout facility.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed employee purse stored on shelf above single-service items on expo line.
−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)”Observed multiple personal items (phone, hats, backpacks, jackets) stored on dry ingredient shelf in back of 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)”A94July 2, 20253 violations
Inspectors recorded 3 violations involving handwashing & hygiene and facility upkeep.
Observed employee handeling food without proper hair restraints.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed metal pans and plastic bins stacked while still wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”Observed severl employee personal items (headphones, speaker, phone charger, gum, cups) not store in a designated area away from food and food contact surfaces.
−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)”A95January 6, 20252 violations
Inspectors recorded 2 violations involving handwashing & hygiene and facility upkeep.
Observed multiple employee drinks not in single service cup and lid while also stored in food prep areas.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed severl employee personal items (headphones, speaker, phone charger, gum) not store in a designated area away from food and food contact surfaces.
−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)”A95June 24, 20242 violations
Inspectors recorded 2 violations, 1 of them critical, involving cleaning & sanitizing.
Observed cooking utensils being stored between equipment spaces.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed metal pans and bowls stacked wet and not in a manor to allow proper air drying.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A90December 21, 20233 violations
Inspectors recorded 3 violations, 1 of them critical, involving pest control, handwashing & hygiene and cleaning & sanitizing.
Observed fly strips with dead flies in use over area where hibachi carts are stored.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed multiple employee drinks not in single service cup and lid while also stored in food prep areas.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed multiple wiping clothes in use and not being stored in sanitizer.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (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-110-000591. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.