Zeke's Kitchen & Bar
Last inspected: Jul 8, 2025
67
Score
Zeke's Kitchen & Bar, located at 4454 S Cobb Dr Se Ste 101 in Smyrna, GA, underwent a moderate risk inspection on July 8, 2025. This inspection identified two critical and two minor violations, including issues with proper cold holding and cooling temperatures, as well as the posting of required notices. The facility has a history of mostly low-risk inspections across its two recorded evaluations.
2
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jul 8, 2025
Routine
2 critical violations. 2 minor violations. 3 corrected on site.
67
Oct 24, 2024
Routine
1 critical violation. 1 major violation. 2 corrected on site.
78
Violations — Jul 8, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed fried plantain, spring mix, cold holding above 41*F at the prep top in the main kitchen. Observed cooked chicken, raw shrimp, raw salmon, in cooling drawer in the main kitchen holding above 41*F. Observed sliced tomatoe, pork sausage, raw shrimp, alfredo sauce, mac and cheese, cooked white rice, cooked black rice cold holding above 41* in the second prep top unit in the main kitchen. Observed cooked black rice, cooked half chicken, cheddar cheese and raw salmon cold holding above 41*F in the WIC in the main kitchen. C/A All TCS foods cold holding shall be maintained at 41*f or below. Alfredo sauce, sliced Tomatoes, white rice, black rice, was discarded. All other food was placed into the WIC or in a shallow container to cool off faster.
511-6-1.04(6)(f)
6-1C - proper cooling time and temperature
Inspector notes: Observed hot foods that were stored in the WIC in the main kitchen not cooling at a rate fast enough to achieve the 41*F in 6 hours EX Roast chicken, raw salmon. Observed jerk chicken that was stored in the cooling drawer in the main kitchen that was not having a cooling rate fast enough to achieve 41*F in 6 hours. C/A Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P 2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P COS Food was portioned into smaller portions or placed into a shallow pan to cool...
511-6-1.04(6)(d)
13A - posted: permit/inspection/choking poster/handwashing
(corrected on site)
Inspector notes: Observed the inspection posted was not the most current one. Inspection date was 5/9/2023 C/A The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Facility must post the most current inspection within 72 hours
511-6-1.02(1)(d)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed the second cold holding prep top unit in the main kitchen with a ambient temperature of 61* C/A Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. COs Manager placed an order for the repair to be done on that unit. EHS will follow up within 24 hours to ensure the unit has been repaired
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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