Sumo Hibachi and Wings
Last inspected: Feb 4, 2026
70
Score
SUMO HIBACHI AND WINGS, located at 3404 Clairmont Rd Ne in Atlanta, GA, underwent a food service inspection on February 4, 2026. This inspection resulted in a moderate risk score of 70, with one critical and two major violations noted. These violations included issues with response procedures for vomiting and diarrheal events, cleaning and sanitizing of food-contact surfaces, and maintaining proper cold holding temperatures.
2
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 4, 2026
Routine
1 critical violation. 2 major violations. 3 corrected on site.
70
Nov 18, 2024
Routine
2 critical violations. 2 major violations. 3 minor violations. 5 corrected on site.
52
Violations — Feb 4, 2026 Inspection
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Observed establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establish...
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Equipment, Food-Contact Surfaces, and Utensils. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Food-contact surfaces not cleaned between uses with fruits and vegetables and time/temperature control safety food. Fruit and vegetable sink observed with raw chicken pieces. COS: PIC had food worker , wash, rinse and sanitize said sink.
511-6-1.05(7)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: 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. Observed Time/Temperature Control for Safety food cold held at greater than 41 degrees Fahrenheit. (See asterisk on temp log). As per PIC and label on food storage container said food item has been in the walk in cooler for 24 hours. COS: Food item was discarded by PIC.
511-6-1.04(6)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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