Ichiban Grill
Last inspected: Feb 22, 2026
58
Score
Ichiban Grill, located at 12195 Hwy 92 Ste 116 in Woodstock, GA, underwent a food service inspection on February 22, 2026. This inspection resulted in a moderate risk score of 58, with two critical, two major, and one minor violation noted. Previous inspections for Ichiban Grill have also predominantly fallen into the moderate risk category.
5
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 22, 2026
Routine
2 critical violations. 2 major violations. 1 minor violation. 5 corrected on site.
58
Aug 13, 2025
Routine
1 critical violation. 3 minor violations. 2 corrected on site.
74
Feb 5, 2025
Followup
1 critical violation.
86
Dec 13, 2024
Routine
3 critical violations. 3 corrected on site.
64
Feb 16, 2024
Routine
1 critical violation. 1 major violation.
78
Violations — Feb 22, 2026 Inspection
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed egg drop soup being hot held around 117°F in crock pot. TCS foods must be hot held at 135°F or above. COS by reheating.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed various utensils stored as clean on knife strip but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed in-use knife stored in between dirty equipment (prep top and prep counter). Knife was visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by washing.
511-6-1.05(7)(a)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no time documentation on sushi rice utilizing time as a public health control (TPHC). Time must always be placed on items placed on TPHC. COS by discarding.
511-6-1.04(6)(i)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked broccoli cooling in a large, deep container and stored covered in walk-in. 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. COS by portioning broccoli and uncovering while cooling.
511-6-1.04(6)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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