K KaldiScores
Fulton County
Full-Service Fulton County Permit: fsp-060-001877

Sushi Kiku

2770 Lenox Rd, Atlanta, GA 30324

89 B
Most Recent Score
Good
Routine • 2026-08-14
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

3 recorded inspections
B (89) Routine Most Recent
Inspection Date: 2026-08-14 • Violations Cited: 1
Ref: insp_ga_fsp-060-001877_2026-08-14_32311
Cited Observations & Standards
Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in RIC and WIC above 41 degrees. CA advised PIC that TCS foods must be held at 41 or lower. 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

B (81) Routine
Inspection Date: 2026-03-24 • Violations Cited: 3
Ref: insp_ga_fsp-060-001877_2026-03-24_32310
Cited Observations & Standards
Item 14B Good Retail Practice

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed food and chemical items on the floor in the main kitchen. CA advised PIC that all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.

Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the soda dispenser and ice machine covered in debris in the main kitchen. CA advised PIC to clean these areas regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in RIC and WIC above 41 degrees. CA advised PIC that TCS foods must be held at 41 or lower. 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

A (91) Routine
Inspection Date: 2025-11-03 • Violations Cited: 2
Ref: insp_ga_fsp-060-001877_2025-11-03_32309
Cited Observations & Standards
Item 10D Good Retail Practice

Food properly labeled; original container — Inspector Note: Observed several food containers without common names in the main kitchen. I advised the PIC to label them and he did. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Item 8-2B Critical / Risk Factor

Toxic substances properly identified, stored, used — Inspector Note: Observed chemicals sitting next to food utensils in the kitchen. I advised the PIC to properly store them and he did. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P