K KaldiScores
Cobb County
Full-Service Cobb County Permit: fsp-033-006569

KAPOW SUSHI & THAI

3101 Roswell Rd, Marietta, GA 30062-5524

87 B
Most Recent Score
Good
Routine • 2026-06-17
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 KAPOW SUSHI & THAI?

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

Official Inspection History

1 recorded inspection
B (87) Routine Most Recent
Inspection Date: 2026-06-17 • Violations Cited: 3
Ref: insp_ga_fsp-033-006569_2026-06-17_16467
Cited Observations & Standards
Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (6/27/26) to clean and sanitize ice machine.

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

Proper cold holding temperatures — Inspector Note: Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F. Observed spicy mayo in right undercounter reach in cooler temp above 41F. Observed yellow tail and cream cheese in left sushi display temp above 41F. Observed spicy mayo on the counter of sushi area 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: Food items discarded.

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

Proper cooling time and temperature — Inspector Note: Observed spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Spring mix placed in main kitchen walk in cooler and salmon placed in deep freezer of sushi bar for rapid cooling.