Q Korean BBQ & Revolving Sushi
Last inspected: Jan 8, 2026
52
Score
There aren't many inspections to draw from yet: just two so far. Inspectors last stopped by on Jan 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly four violations earlier in the record.
“Adequate handwashing facilities supplied & accessible” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 89, which Q Korean BBQ & Revolving Sushi's 52 doesn't quite reach. The pattern in the record is worth a careful look.
2
Inspections
0
Critical latest
5
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Routine
5 major violations. 3 minor violations. 6 corrected on site.
View 8 violations
16A - hot and cold water available; adequate pressure
Inspector notes: Observed no cold water at the sink located directly in front of the dish machine in the main kitchen. C/A: cold water under pressure shall be provided
511-6-1.06(1)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed food employee rinsing a wiping cloth in the hand sink located next to the stove in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: discussed with PIC that hand sinks shall only be used for hand washing.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink in employee bathroom and hand sink next to warewashing sink in the main kitchen without paper towels. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: paper towels supplied at these hand sinks
511-6-1.07(3)(b)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed a metal container, a red cup, a plastic container, and metal spoon stored in the designated vegetable prep sink. C/A: 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 the running water...
511-6-1.04(4)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Facility does not have test strips for dish machine (chlorine) or 3-sompartment sink (QUAT). C/A: 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)
9-2 - compliance with variance, specialized process and haccp plan
(corrected on site)
Inspector notes: Observed 2 full containers of salmon vacuum packaged at facility with a prep dates from 6/2024 to 6/2025. Observed a container filled will small vacuum packaged bags of raw fish with no date indicating package date. C/A: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if: 1. Submission of a HACCP plan is required according to the Chapter; 2. A variance is required as specified DPH Rule 511-6-1-.04(5)(a)4(iv), 511-6-1-.04(6)(j), or 511-6-1-.05(2)(v)2; 3. The local Health Authority determines tha...
511-6-1.02(5)(a)(b)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed an unlabeled clear squeeze bottle containing vinegar and an unlabeled yellow squeeze bottle containing sesame oil, on a counter located in the main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS: items labeled with common name
511-6-1.04(7)(c)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed a ceramic mug stored on a shelf directly above a prep top unit in the main kitchen. Observed a bowl of miso soup on a storage shelf in the front food service area, directly across from the drink machine. Observed a reusable plastic cup on a storage shelf above the prep top cooler. C/A: 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: items removed; discussed designated area for eating...
511-6-1.03(5)(k)
52
Dec 30, 2024
Routine
2 major violations. 2 minor violations. 4 corrected on site.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed hand sink in main kitchen area with a metal rice conainer and a metal fork stored on the inside. C/A: A handwashing facility may not be used for purposes other than handwashing COS: items removed, and discussed with PIC that hand sinks shall only be used for hand washing.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no soap in the soap dispenser in the employee bathroom located in the main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: soap provided at this hand sink
511-6-1.07(3)(a)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed seafood (octopus and imitation crab) thawing on the prep counter located in the ware washing area. Observed raw shrimp being thawed in stagnant water in the raw meat prep sink. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, 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...
511-6-1.04(6)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed two unlabeled clear squeeze bottles containing vinegar and an unlabeled yellow squeeze bottle containing sesame oil, in the prep top (right) located in the main kitchen. C/A: Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; COS: items labeled with common name
511-6-1.04(7)(c)
74
Frequently Asked Questions
When was Q Korean BBQ & Revolving Sushi last inspected?
The most recent health inspection at Q Korean BBQ & Revolving Sushi on file is from Jan 8, 2026. The public record contains two inspections in total.
What is the most common violation at Q Korean BBQ & Revolving Sushi?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Q Korean BBQ & Revolving Sushi.
How does Q Korean BBQ & Revolving Sushi compare to other restaurants in Kennesaw?
Q Korean BBQ & Revolving Sushi most recently scored 52 out of 100, which is lower than the Kennesaw average of 89.
Has Q Korean BBQ & Revolving Sushi's inspection record improved over time?
No. Recent inspections at Q Korean BBQ & Revolving Sushi have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Q Korean BBQ & Revolving Sushi 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.
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