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Fulton County
Full-Service Fulton County Permit: fsp-060-011855

Wagyu House by Chubby

1042 Northside Dr, Atlanta, GA 30324

100 A
Most Recent Score
Excellent
Followup • 2025-11-06
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
A (100) Followup Most Recent
Inspection Date: 2025-11-06 • Violations Cited: 0
Ref: insp_ga_fsp-060-011855_2025-11-06_38282
No violations cited. This establishment met all state food safety standards during this inspection.
C (77) Routine
Inspection Date: 2025-10-24 • Violations Cited: 5
Ref: insp_ga_fsp-060-011855_2025-10-24_38281
Cited Observations & Standards
Item 15A Good Retail Practice

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed broken damaged strainers in dish pit area CA: PIC immediately discarded items

Item 4-2A Critical / Risk Factor

Food stored covered — Inspector Note: Observed uncovered beef in 4door RIF CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink biofilm on baffle of ice machine CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Item 5-1A Critical / Risk Factor

Proper cooking time and temperatures — Inspector Note: Observed failure to have written procedures for partially cooked chicken. CA: Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be: Prepared and stored according to written procedures that: (i) Have obtained prior approval from the Health Authority; Pf (ii) Are maintained in the food service establishment and are available to the Health Authority upon request; Pf (iii) Describe how the requirements specified in paragraphs 1 through 5 of this subsection are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (iv) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked as specified in paragraph 4 of this subsection prior to being offered for sale or service; Pf and (v) Describe how the foods, after initial heating but prior to cooking as specified in paragraph 4 of this subsection, are to be separated from ready-to-eat foods as specified in subsection (4)(c)1 of this Rule.

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed crawfish at 47F and shelled eggs 52F sitting on table in main kitchen. CA: PIC immediately moved to WIC to bring to proper temperature