K KaldiScores
Fulton County
Full-Service Fulton County Permit: fsp-060-012779

JW3 Kitchen

575 Morosgo Dr, Atlanta, GA 30324

89 B
Most Recent Score
Good
Routine • 2026-08-06
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

2 recorded inspections
B (89) Routine Most Recent
Inspection Date: 2026-08-06 • Violations Cited: 1
Ref: insp_ga_fsp-060-012779_2026-08-06_39203
Cited Observations & Standards
Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed out of range temperatures on TCS foods items in RIC. CA advised PIC to move items to a different cooler to regulate temperature. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

B (81) Routine
Inspection Date: 2026-03-02 • Violations Cited: 3
Ref: insp_ga_fsp-060-012779_2026-03-02_39202
Cited Observations & Standards
Item 15B Good Retail Practice

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chlorine dispersment in three compartment sink sanitation to be overly potent. CA advised PIC to dilute solution with water. Automatic Dispensing of Detergents and Sanitizers. A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Item 4-1A Critical / Risk Factor

Food separated and protected — Inspector Note: Observed raw meats over cooked meats in RIC in main kitchen. CA advised PIC to rearrange order. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables.

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed out of range temperatures on TCS foods items in RIC. CA advised PIC to move items to a different cooler to regulate temperature. Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.