Gold Rush Kitchen
Last inspected: Mar 19, 2026
70
Score
Inspectors have visited Gold Rush Kitchen four times, with records going back to 2024. The most recent report on file is from Mar 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
When inspectors have written things up, “physical facilities installed, maintained, and clean” has been the most frequent reason, cited three times.
Restaurants in Atlanta average 90, so Gold Rush Kitchen trails the local norm. The inspection history reads as standard for a restaurant of this size.
4
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine
3 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed failure to provide consumer advisory for items cooked to order: ( T-Bone Steak, and cheese burgers). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
511-6-1-.04(7)(e)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to provide testing equipment for sanitizer at warewashing machine. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC shall order testing equipment
511-6-1.05(6)(p)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed failure to provide chemical sanitizer in dish machine in main kitchen Observed chemical sanitizer registering at 0ppm for chlorine. 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 P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed failure to employ proper thawing methods. Observed bacon thawing in the sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to th...
511-6-1.04(6)(c)
70
Jun 4, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed mold-like substance inside ice machine again.. CA: Advised PIC to dump ice and sanitize the ice machine. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall...
511-6-1.05(7)(b)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the ceiling tiles stained, and observed missing ceiling tile and cracked floor tiles. CA: Advised PIC to replaced ceiling tiles and floor tiles. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playgro...
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed live roaches crawling underneath the deep freezer in main kitchen. CA: Advised PIC to have a licensed pest control to come out and treat the entire facility and continue on consistent basis. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
82
Jul 15, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed cheese holding in a prep top cooler at 50 degrees. COS- cheese was discarded. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) 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. P
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the interior of the ice machine and cutting boards unclean with buildup. CA- food contact surfaces shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: P 2. Except as specified in paragraph 3 of this subsection, if used with time/temperature control for safety food, equipment food-contact surfaces and utensils shall be cleaned at least every 4 hours throughout the day. P
511-6-1.05(7)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed the cover fall off the ice machine. CA- equipment shall be maintained in good repair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelves in the main kitchen with debris and dust Observed the inside of equipment with debris. CA- shelves shall be cleaned to prevent buildup. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed the ceiling tiles stained, observed the floors and walls unclean in the main kitchen. Observed the floors not in good repair. CA- all physical facilities shall be maintained clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
18 - insects, rodents, and animals not present
Inspector notes: Observed fruit flies and gnats in the main kitchen. CA- pest control shall come out. And facility shall be deep cleaned. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.
511-6-1.07(5)(k)
64
Jan 4, 2024
Routine
3 major violations. 5 minor violations. 3 corrected on site.
View 8 violations
1-2B - certified food protection manager
Inspector notes: Observed no CFSM certification the one that is posted expired 8/30/2023. CA- expired documentation shall not be posted and a CFSM certification shall be available. 511-6-1.03(3)(c) - Certification Documentation (Pf) 1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification cou...
511-6-1.03(3)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes that were stored clean with old food debris. C0S- dishes were moved to dish machine to be washed, rinsed and sanitized.511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.
511-6-1.05(7)(a)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed rice that was made yesterday not dated. COS- rice was dated. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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. Pf 2. Except as specified in paragraphs 4...
511-6-1.04(6)(g)
15C - nonfood-contact surfaces clean
Inspector notes: Observed shelves in the main kitchen with debris and dust Observed the inside of equipment with debris. CA- shelves shall be cleaned to prevent buildup. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
16B - plumbing installed; proper backflow devices
Inspector notes: Observed a leak at the cold water knob on the sink by the dish machine. CA- leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.
511-6-1.06(2)(r)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed trash bags and debris stored on the outside of the dumpster. CA- dumpster area shall be cleaned. 511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
511-6-1.06(5)(k)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed holes in the wall, observed the floors and walls unclean in the main kitchen. CA- all physical facilities shall be maintained clean and in good repair. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw salmon thawing in the vacuum package. COS- fish was removed from packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
511-6-1.04(6)(c)
58
Frequently Asked Questions
When was Gold Rush Kitchen last inspected?
The most recent health inspection at Gold Rush Kitchen on file is from Mar 19, 2026. The public record contains four inspections in total.
What is the most common violation at Gold Rush Kitchen?
Across the inspection record, “physical facilities installed, maintained, and clean” has been cited three times, more than any other issue at Gold Rush Kitchen.
How does Gold Rush Kitchen compare to other restaurants in Atlanta?
Gold Rush Kitchen most recently scored 70 out of 100, which is lower than the Atlanta average of 90.
Has Gold Rush Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Gold Rush Kitchen have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Gold Rush Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Gold Rush Kitchen inspected?
Based on the inspection history on file, Gold Rush Kitchen is inspected around two times per year on average.
Nearby Restaurants