Dragon Teriyaki Express
Last inspected: Feb 24, 2026
64
Score
Dragon Teriyaki Express, located at 5630 Fulton Industrial Blvd SW Ste A in Atlanta, GA, underwent a food service inspection on February 24, 2026. This inspection resulted in a moderate risk score of 64, with violations including issues with food storage, cold holding temperatures, and hot holding temperatures. Across five recorded inspections, the facility has consistently received moderate risk ratings.
5
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 3 corrected on site.
64
Aug 15, 2025
Followup
No violations found.
100
Aug 4, 2025
Routine
1 critical violation. 2 major violations. 3 minor violations. 1 corrected on site.
61
Jan 27, 2025
Routine
1 critical violation. 2 major violations. 1 corrected on site.
70
Mar 26, 2024
Routine
1 major violation.
90
Violations — Feb 24, 2026 Inspection
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed failure to maintain food stored covered in walk in cooler. Observed tray of onions and shrimp stored uncovered in walk in and reach in cooler. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC covered food item.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain food temperature at 41F or below. Observed shrimp and raw beef above 41F in prep top cooler. (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 PIC discarded food items.
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed failure to maintain food items at 135F or higher. Observed multiple food items on front buffet area measured at below 135F (chicken, beef, shrimp). (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 PIC discard food items.
511-6-1.04(6)(f)
6-2 - proper date marking and disposition
Inspector notes: Observed failure to properly date mark RTE foods in walk in cooler. (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC advised to date mark food items.
511-6-1.04(6)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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