Ki-Ku Japenese Steakhouse & Sushi
Last inspected: Apr 13, 2026
90
Score
Ki-Ku Japanese Steakhouse & Sushi, located at 3630 Marketplace Blvd Ste 850 in Atlanta, GA, underwent a low-risk inspection on April 13, 2026. This inspection resulted in a score of 90 and noted two minor violations concerning approved thawing methods and the proper storage of in-use utensils. Across four recorded inspections, the establishment has predominantly maintained a low-risk status.
4
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 13, 2026
Followup
2 minor violations. 2 corrected on site.
90
Sep 4, 2025
Routine
2 major violations. 1 minor violation.
78
Feb 10, 2025
Routine
1 minor violation.
95
Jan 2, 2024
Routine
No violations found.
100
Violations — Apr 13, 2026 Inspection
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed failure to use approved thawing method for TCS control for safety food. Observed container of rice thawing on counter at 54F. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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 the running water and the tim...
511-6-1.04(6)(c)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed failure to maintain ice scoop placed in a clean, protected location, observed ice scoop submerged in ice. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 the running water and the time needed...
511-6-1.04(4)(k)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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