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JAPANESE GRILL
816 WALNUT SQUARE BLVD STE 28A , DALTON, GA 30720 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 24, 2026): Inspectors recorded 8 violations, 5 of them critical, involving management & training, temperature control and handwashing & hygiene.
Inspection history
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U64June 24, 20268 violations
Inspectors recorded 8 violations, 5 of them critical, involving management & training, temperature control and handwashing & hygiene.
Observed person-in charge moving trash can and changing tasks without washing hands. Person-in charge began to cook fried rice without washing hands after changing tasks. Fried rice will not be sold to customers stated the employee. Informed PIC to wash hands after changing tasks and prior to handling/ cooking food. No soap and paper towel dispenser in disrepair for him to wash his hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw steak in reach-in cooler temping at 44F. Raw steak was cut and prepped the day before according to employee. Ambient temperature of the reach-in cooler is at 48F. Person-in charge moved raw steak to other reach-in cooler that is in temperature. Ensure all cold holding Time/ Temperature Control for Safety foods are 41F or below to prevent the rapid growth of harmful bacteria and toxins.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed expired ServSafe certification under Ching Guey expiration on 2/19/25. Ensure to get CFSM certification as soon as possible. The establishment has 30 days to renew CFSM cert. I will be back in 30 days to confirm Food Safety Manager Certification is up to date.
−4 points · Cited as “511-6-1.03(3)(a) - food safety manager certification (pf)”Observed hand sink with no soap and paper towel dispenser not working. Hand sink was also blocked off by a trash can. Ensure that nothing is blocking the hand sink so the hand sink is easily accessible for hand washing. No soap at facility to correct on-site. Person-in charge attempted to fix paper towel dispenser but it still remains in disrepair so it can not be fixed on-site. I informed the person-in charge to replace paper towel dispenser with one that works and to get soap to have at the facility.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed multiple food items with no date marking. Ensure to date mark food items to know when to discard food items. Informed person-in charge on how to date mark and 7-day discard dates.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed person-in charge with no hair restraint while making fried rice. I informed PIC that he must wear a hair restraint at all times when handling food. PIC put on a cap. cos.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed multiple rags/ wiping cloths throughout the kitchen. Ensure all wiping cloths are placed in sanitizer when not being used. Rags are meant to be in sanitizer at all times not to be used to absorb grease/ water.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Observed bathroom with no light. Employee states it has been 15 days since there has been no light in the bathroom. Ensure to fix lighting in restroom.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”B80September 16, 20244 violations
Inspectors recorded 4 violations, 2 of them critical, involving temperature control, handwashing & hygiene and food storage.
Rice in rice cooker at 120°F and chicken in corner of grill at 125°F. All potentially hazardous foods must be hot held at 135°F or better. Rice was moved to reach-in cooler and chicken was reheated to 165°F or more and moved to metal pan with lid on grill.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Hand sink in kitchen was blocked with boxes and pans and no soap or paper towels were in dispensers. Do not block hand sinks and make sure they are properly stocked.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Must properly label bulk food containers as to contents.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”All food service workers must properly wear a hair restraint.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (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-155-000576. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.