Georgia › Polk County › Cedartown
Kizuna Japanese Restaurant
1579 ROME HWY , CEDARTOWN, GA 30125 · Health inspection record from Georgia Department of Public Health
Most recent inspection (February 19, 2026): Inspectors recorded 5 violations, 1 of them critical, involving cleaning & sanitizing, food storage and pest 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.
B83February 19, 20265 violations
Inspectors recorded 5 violations, 1 of them critical, involving cleaning & sanitizing, food storage and pest control.
Observed crab rangoons stored in re-useable cooler bag in deep freezer 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 foods (lobster, shrimp) in below portion of prep-top cooler and a tray of mixed cut vegetables in walk in cooler in main kitchen not stored covered.
−4 points · Cited as “null”Observed back door propped open in the main kitchen.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed rice spoons stored in water reading at 122F in main kitchen area and 85F in front food service area.
−1 point · Cited as “null”Observed multiple containers of plastic seaweed containers being re-used throughout the main kitchen (ex: flour, breading at grill station).
−1 point · Cited as “null”C75February 13, 20268 violations
Inspectors recorded 8 violations, 3 of them critical, involving handwashing & hygiene, cleaning & sanitizing and temperature control.
Observed employee wash hands with no soap at handwash sink in dish pit.
−9 points · Cited as “511-6-1.03(5)(b) - cleaning procedure (p)”Observed employee bread raw shrimp, wipe hands on wet sanitizer rag and resume handling food without washing his hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed handwash sink in dish pit blocked with dishes and handwash sink in front food service area with stainless sponge in it.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed foods in dry storage (flour, salt), soups hot holding in front food service area, crab rangoons in main kitchen deep freezer all stored uncovered.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed food employee handling/cooking food without hair restraint in main kitchen area.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed wet cloth stored on prep-top by fryer in main kitchen area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed rice spoons stored in water reading at 95F in main kitchen area.
−1 point · Cited as “null”Observed bulk salt and sauces stored in re-used soy sauce containers and flour stored in re-used food containers (ex: mayo).
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”B80June 11, 202510 violations
Inspectors recorded 10 violations, 5 of them critical, involving handwashing & hygiene, temperature control and pest control.
Observed food equipment (colander) stored in hand sink in dish area.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no hot water at hand sink in dish area.
−4 points · Cited as “511-6-1.06(2)(c) - handwashing sinks, installation (pf, c)”Observed employee washing hands in vegetable sink in main kitchen area.
−4 points · Cited as “511-6-1-.03(5)(d) - where to wash (pf)”Observed multiple containers of cooked rice, and a container of cooked lo mien held in facility greater than 24 hours without datemark label. PIC stated items were prepared Monday (6/9).
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed evidence of pest throughout main kitchen, dish area, and employee bathroom. PIC showed invoice from pest control company dated 6/5/25.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Observed multiple pieces of raw salmon in reduced-oxygen packaging completely thawed and stored in walk in cooler. PIC stated salmon had been pulled from freezer on Monday. (Closed Tuesdays).
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed food employee preparing raw shrimp without hair restraint in main kitchen area.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed rice spoons stored in water reading at 87F in main kitchen area, and ladle stored in water reading at 122F in hibachi area.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed multiple cutting boards stored on the floor in prep area.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Observed multiple knives stored in crevice between prep top cooler and prep table in main kitchen and knives stored in crevice between meat prep table and wall in prep area.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”A90January 9, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving handwashing & hygiene, cleaning & sanitizing and pest control.
Observed measuring cup in main kitchen hand washing sink. A handwashing facility may not be used for purposes other than handwashing.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed damp towel stored on the countertop in the main kitchen area.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed improper fly catching device (fly strip) hanging in main kitchen area. Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device.
−3 points · Cited as “511-6-1.07(2)(k) - insect control devices (c)”A91May 3, 20241 violation
Inspectors recorded 1 violation, 1 of them critical, involving temperature control.
Observed several items of crab meat that were placed in the fish cooler causing other items to warm up. Corrective Action: Cooling items were removed and placed in walk in cooler to rapidly cool along with adjacent items that had warmed up beyond the min. standards. Items were placed in the cooler approx. 30 min. before inspection.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”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-115-000087. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.