K KaldiScores
Fulton County
Full-Service Fulton County Permit: fsp-060-013101

Chopstix Hibachi Grill

1235 Chattahoochee Ave, Fulton, GA 30318

80 B
Most Recent Score
Good
Routine • 2025-10-29
Public Records Freshness: Data current as of September 16, 2026.
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Official Inspection History

1 recorded inspection
B (80) Routine Most Recent
Inspection Date: 2025-10-29 • Violations Cited: 4
Ref: insp_ga_fsp-060-013101_2025-10-29_39625
Cited Observations & Standards
Item 15C Good Retail Practice

Nonfood-contact surfaces clean — Inspector Note: Observed a large amount of buildup on interior of both reach in coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. PIC will have these locations cleaned.

Item 4-2B Critical / Risk Factor

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to sanitizer fresh washed dishes. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. PIC able to borrow sanitizer from other booth.

Item 6-1A Critical / Risk Factor

Proper cold holding temperatures — Inspector Note: Observed steak and rice held above 41F. 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. PIC discarded items.

Item 6-2 Critical / Risk Factor

Proper date marking and disposition — Inspector Note: Observed chicken and steak stored in reach in cooler without any date marking. 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. PIC added a date mark to the chicken and discarded steak.