K KaldiScores
Cobb County
Full-Service Cobb County Permit: fsp-033-004506

GOOD2GO KITCHEN

2697 Windy Hill Rd, Cobb, GA 30067-8612

85 B
Most Recent Score
Good
Routine • 2026-05-13
Public Records Freshness: Data current as of September 16, 2026.
Verify live on official Cobb Health portal ↗
For Restaurant Operators

Do you manage or own GOOD2GO KITCHEN?

Claim this listing for free ($0) to post a dated, verified public response detailing repairs, vendor receipts, or corrective actions taken.

Official Inspection History

2 recorded inspections
B (85) Routine Most Recent
Inspection Date: 2026-05-13 • Violations Cited: 3
Ref: insp_ga_fsp-033-004506_2026-05-13_15687
Cited Observations & Standards
Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed banana pudding in the clear sliding door reach in cooler in front food service temp above 41F. Observed a container of rice in reach in cooler of main kitchen temp above 41F. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Discarded.

Item 6-2 Critical / Risk Factor Corrected On Site (COS)

Proper date marking and disposition — Inspector Note: Observed seafood salad, shrimp, and potato salad being held in front food service reach in cooler beyond 7 days. C/A: A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen. COS: Food items discarded.

Item 6-2 Critical / Risk Factor Corrected On Site (COS)

Proper date marking and disposition — Inspector Note: Observed seafood salad, shrimp, and potato salad in front food service clear reach in cooler prepared over a week ago (5/6/2026) being held without a date label. C/A: 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. COS: Food items discarded.

B (89) Routine
Inspection Date: 2025-10-14 • Violations Cited: 2
Ref: insp_ga_fsp-033-004506_2025-10-14_15686
Cited Observations & Standards
Item 6-1A Critical / Risk Factor Corrected On Site (COS)

Proper cold holding temperatures — Inspector Note: Observed alfredo sauce and 2 containers of mac and cheese holding above 41f in the reach in cooler in the main kitchen. Observed kens ranch and blue cheese sauces holding above 41F in drawers in the front food service. C/A: TCS foods shall be maintained at 41F or below when cold holding. COS Discarded.

Item 6-1C Critical / Risk Factor Corrected On Site (COS)

Proper cooling time and temperature — Inspector Note: Observed chicken and ribs cooling on the counter top cooling at a rate that would not reach 41F within 6 hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: PIC placed items in reach in cooler to rapidly cool to 41F.