Eastern China Taste
Last inspected: Apr 8, 2026
64
Score
With just two inspections in the record, there isn't enough history to establish a clear pattern. The newest entry in the record is dated Apr 8, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “hands clean and properly washed” is the issue that surfaces most often, recorded two times.
By comparison, the average Dunwoody facility scores 82, putting Eastern China Taste on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
2
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine
2 critical violations. 1 major violation. 1 minor violation. 4 corrected on site.
View 4 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee walk back into the kitchen from the back door/outside from taking out the trash and walks back into the kitchen with the same gloves without removing and washing hands. CA: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco product...
511-6-1.03(5)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed the sanitizer(bleach) at 3 compartment sink above 200ppm. CA: 511-6-1.07(6)(g) - Chemical Sanitizers, Criteria (P) (g) Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: 1. Meet requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (Food-contact surface sanitizing solutions). COS: PIC remade the bleach sanitizing solution to the proper concentration to 100ppm.
511-6-1.07(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes stored as clean with food debris over the 3 compartment sink on the clean dish rack. CA: 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed dishes to 3 compartment sink to be washed, rinsed and sanitized.
511-6-1.05(7)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed multiple working containers (salt, msg, sugar and spices) stored next to the cooking area on a cart without a common name. CA: 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: PIC labeled the working containers with common name.
511-6-1.04(4)(d)
64
Sep 16, 2024
Routine
2 critical violations. 1 major violation. 2 minor violations. 5 corrected on site.
View 5 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed food employee walk into the kitchen from the back door/outside without washing hands and proceeds to putting on apron and heading to prep food. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. COS: Food employee washed hands properly before proceeding to prepping food.
511-6-1.03(5)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed bleach sanitizer at 3-compartment sink and sanitizer bucket at 200ppm++. CA: Chemical Sanitizers, Criteria. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials applied to food-contact surfaces shall: Meet requirements on Food-contact surface sanitizing solutions. Bleach: 50-100ppm and when using QUAT: 200PPM. COS: Bleach Sanitizer for 3-compartment sink was remade to 50ppm and sanitizer bucket was remade to 100ppm.
511-6-1.07(6)(g)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed unclean dishes/knives stored with clean dishes. Observed food container to be greasy to touch while stored as clean. CA: Equipment food-contact surfaces and utensils shall be cleaned before each use. COS: Dishes was removed to be re-washed, rinse and sanitize.
511-6-1.05(7)(b)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw shrimp thawing at a stagnant water in a food container. CA: Informed person in charge that food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or Completely submerged under running water: At a water temperature of 70°F (21°C) or below. Or can be thawed during the cooking process. COS: Raw shrimp was placed in the walk in cooler to thaw.
511-6-1.04(6)(c)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed employee scooping cooked fried rice into a food container with bare hands. CA: Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: Food was voluntarily discarded.
511-6-1.04(4)(a)
61
Frequently Asked Questions
When was Eastern China Taste last inspected?
The most recent health inspection at Eastern China Taste on file is from Apr 8, 2026. The public record contains two inspections in total.
What is the most common violation at Eastern China Taste?
Across the inspection record, “hands clean and properly washed” has been cited two times, more than any other issue at Eastern China Taste.
How does Eastern China Taste compare to other restaurants in Dunwoody?
Eastern China Taste most recently scored 64 out of 100, which is lower than the Dunwoody average of 82.
Has Eastern China Taste's inspection record improved over time?
Results have been roughly steady. Inspections at Eastern China Taste have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Eastern China Taste means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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