Korean Night Market
Last inspected: Apr 7, 2026
70
Score
Korean Night Market, located at 675 Ponce De Leon Ave Ne in Atlanta, GA, had a moderate risk inspection on April 7, 2026, with a score of 70. This inspection identified one critical violation and two major violations, including issues with food-contact surfaces, cold holding temperatures, and warewashing facilities. Over four scored inspections, the facility has primarily received medium-risk ratings.
4
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 7, 2026
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Oct 3, 2025
Routine
2 major violations. 3 minor violations. 3 corrected on site.
70
Jan 30, 2025
Routine
No violations found.
100
Apr 23, 2024
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Violations — Apr 7, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed pink buildup on the interior flap of the ice machine at the time of the inspection. COS- PIC had ice machine cleaned. 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: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
511-6-1.05(7)(b)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Obserevd raw shell eggs, butter and half and half that was labeled keep refrigerated holding above 41 degree F. Observed the ambient temperature at 50F. COS- food 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)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed a high temperature dish machine and no irreversible temperature indicator to check the utensil surface temperature. CA- irreversible temperature indicator must be purchased and used. Observed quats sanitizer but no test strips to test the concentration. CA- test strips shall be purchased. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily...
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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