Hai Authentic Chinese Restaurant
Last inspected: Nov 5, 2025
41
Score
Inspectors have visited Hai Authentic Chinese Restaurant three times, with records going back to 2024. Hai Authentic Chinese Restaurant was last inspected on Nov 5, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Food-contact surfaces” accounts for the largest share of issues, appearing six times across the record.
The city-wide average sits at 86, which Hai Authentic Chinese Restaurant's 41 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
3
Inspections
1
Critical latest
5
Major latest
5
Minor latest
Inspection History
Nov 5, 2025
Routine
1 critical violation. 5 major violations. 5 minor violations. 6 corrected on site.
View 11 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed 2 sanitizer buckets containing bleach with concentrations above 100PPM. CA: Advised PIC Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall be held between 50-100PPM chlorine. COS: Food employees remade the solution during time of inspection
511-6-1.07(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dish machine unable to produce chlorine during time of inspection, dish machine was not in-use. CA: Advised PIC Chemical Sanitization - Temperature, pH, Concentration, and Hardness. 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. PIC has been advised to provide a video via email of the dish machine being ran and properly producing chlorine and will be given c...
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed black debris inside the tea nozzle. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 2 metal containers holding clean dishes with dried food debris in direct contact with clean dishes. Ca: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the dishes and placed at the 3-compartment sink to be washed and sanitized
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed the ice machine interior and plastic shield with black debris present. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: Food employees burned the ice and washed and sanitized the machine during time of inspection
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed 2 metal knives stored on the magnetic strip next to the walk-in cooler covered in old food debris stored as clean. CA: Advised PIC Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed the knives and placed them at the 3-compartment sink to be washed and sanitized
511-6-1.05(7)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed 1 knife stored between 2 prep top coolers and 1 spatula stored in between 2 fryers. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rul...
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking
511-6-1.05(10)(e)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed soy sauce buckets being re-used for oils, seasonings and chili peppers. CA: Advised PIC single-service and single-use articles may not be reused.
511-6-1.05(6)(r)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build-up and rust on the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed several unclean wet wiping cloths stored on prep counters. CA: Advised PIC cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC removed all wiping cloths and placed them inside the sanitizer buckets during time of inspection
511-6-1.04(4)(m)
41
Feb 18, 2025
Routine
4 major violations. 5 minor violations. 3 corrected on site.
View 9 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the hand sink next to the ice machine with a broom, dust pan and trash can blocked. CA: Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC relocated the hand washing sink during time of inspection
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the dish machine in-use during time of inspection measuring 0PPM chlorine. CA: Advised PIC 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. PIC contacted the servicer during time of inspection and was instructed to discontinue usage until repairs are made and a follow-up is conducted
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed spoons stored inside a metal container with debris in direct contact with the spoons. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed food employee to re-wash and sanitize during time of inspection
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black debris inside the nozzles of the sweet and unsweet tea urn. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC instructed food employee to re-wash and sanitize during time of inspection
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking
511-6-1.05(10)(a)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed soy sauce buckets being re-used for oils, seasonings and chili peppers. CA: Advised PIC single-service and single-use articles may not be reused.
511-6-1.05(6)(r)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed sandwich cooler cutting boards heavily stained. CA: Advised PIC Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.
511-6-1.05(6)(b)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed gaskets in disrepair on the walk-in cooler. CA: Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
511-6-1.05(6)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed heavy build-up and rust on the racks inside the walk-in cooler. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
511-6-1.05(7)(d)
52
May 6, 2024
Routine
1 critical violation. 3 major violations. 6 minor violations. 7 corrected on site.
View 10 violations
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed food employee personal coke bottle stored inside the ice machine in direct contact with ice. CA: Advised PIC ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. COS: PIC burned the ice during time of inspection
511-6-1.04(4)(h)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towel stored at the hand sink near the side back door. CA: Advised PIC each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. COS: PIC placed a roll of paper towel at the hand sink during time of inspection
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed dish machine measuring 0PPM chlorine during time of inspection in-use. CA: Advised PIC a chlorine solution shall have a minimum temperature of 50PPM based on the concentration and pH of the solution. PIC contacted servicer during time of inspection
511-6-1.05(6)(n)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed test strips unable upon request for testing the dish machine. CA: Advised PIC A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided
511-6-1.05(3)(h)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths stored throughout the kitchen on the counters. CA: Advised PIC. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration COS: PIC removed all wet wiping cloths
511-6-1.04(4)(m)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed food employee bagging cooked lo mein with bare hands during time of inspection. CA: Advised PIC food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: PIC instructed food employee to discard lo mien during time of inspection
511-6-1.04(4)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed food employee meal stored above the microwave uncovered and 2 employee drinks stored on the shelfs above the prep top cooler without a lid or straw stored next to single-use plates. CA: Advised PIC . Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: PIC removed drinks and employee food was stored in a designated area during time of inspection
511-6-1.03(5)(k)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed 2 knives stored between the prep top cooler and prep table during time of inspection. CA: Advised PIC utensils shall be stored in a clean protected location. COS: PIC removed the knife and stored at the 3-compartment sink to be washed and sanitized
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed several dishes stacked wet stored on the dish rack next to the dish machine in the main kitchen. CA: Advised PIC on proper air-drying and draining before stacking
511-6-1.05(10)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed raw chicken, raw shrimp, cooked chicken and cooked lo mein prepared this morning tightly wrapped with plastic wrap stored inside the walk-in cooler restricting air-flow. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding eq...
511-6-1.04(6)(e)
47
Frequently Asked Questions
When was Hai Authentic Chinese Restaurant last inspected?
The most recent health inspection at Hai Authentic Chinese Restaurant on file is from Nov 5, 2025. The public record contains three inspections in total.
What is the most common violation at Hai Authentic Chinese Restaurant?
Across the inspection record, “food-contact surfaces” has been cited six times, more than any other issue at Hai Authentic Chinese Restaurant.
How does Hai Authentic Chinese Restaurant compare to other restaurants in Decatur?
Hai Authentic Chinese Restaurant most recently scored 41 out of 100, which is lower than the Decatur average of 86.
Has Hai Authentic Chinese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Hai Authentic Chinese Restaurant have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hai Authentic Chinese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Hai Authentic Chinese Restaurant inspected?
Based on the inspection history on file, Hai Authentic Chinese Restaurant is inspected around two times per year on average.
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