Extreme Teriyaki Grill Express
Last inspected: Apr 17, 2026
86
Score
Across the available record, Extreme Teriyaki Grill Express has five inspections on file, the first dated 2024. Extreme Teriyaki Grill Express was last inspected on Apr 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited two times.
The city-wide average sits at 90, which Extreme Teriyaki Grill Express' 86 doesn't quite reach. Taken together, the history is a positive one.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 17, 2026
Followup
1 critical violation.
View 1 violation
6-1A - proper cold holding temperatures
Inspector notes: Observed TCS with temperatures above 41 degrees in RIC and WIC. CA advised PIC that TCS must be under 41 degrees. 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.
511-6-1.04(6)(f)
86
Apr 6, 2026
Routine
2 critical violations. 1 minor violation.
View 3 violations
4-1A - food separated and protected
Inspector notes: Observed raw seafood underneath raw seafood chicken in WIC. CA advised PIC to reorder meats. Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
Inspector notes: Observed TCS with temperatures above 41 degrees in RIC and WIC. CA advised PIC that TCS must be under 41 degrees. 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.
511-6-1.04(6)(f)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed soy sauce buckets on the ground in main kitchen. CA advised PIC food items must be 6 inches above the ground. Covered or inverted. 4. Items that are kept in closed packages may be stored less than 6 inches
511-6-1.05(10)(e)
70
Nov 17, 2025
Routine
2 minor violations.
View 2 violations
11C - approved thawing methods used
Inspector notes: Observed tuna thawed while still in vacuum sealed packaging. CA: Advised PIC to remove fish from packaging while still frozen. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
511-6-1.04(6)(c)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed pans stacked and stored while still wet. (CA) Advised the PIC that pans need to air dry before stacking. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food
511-6-1.05(10)(a)
90
May 28, 2025
Routine
4 minor violations.
View 4 violations
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed employee drink stored in the WIC and on a prep-top. (CA) Advised the PIC that employee drinks are to be stored away from food and equipment used for the customers. 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.
511-6-1.03(5)(k)
12C - wiping cloths: properly used and stored
Inspector notes: Observed wiping cloths stored on table top. (CA) Advised the PIC that wiping cloths are to be stored in a sanitizer bucket when not in use. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed pans stacked and stored while still wet. (CA) Advised the PIC that pans need to air dry before stacking. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food
511-6-1.05(10)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on the WIC gaskets. (CA) Advised the PIC that the gaskets need to be cleaned on a regular schedule. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
82
Aug 13, 2024
Routine
2 major violations. 2 minor violations. 3 corrected on site.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed the hot water turned off at the hand sink in the main kitchen. COS- Hot water was turned on and shall be available for employees throughout the shift. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf
511-6-1.06(2)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed pink buildup on the interior flap of the ice machine and observed something pink on the ice. COS- ice was removed. Ice machine shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulat...
511-6-1.05(7)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed pot stickers and tempura stored uncovered. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (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;
511-6-1.04(4)(c)
11C - approved thawing methods used
Inspector notes: Observed raw fish unthawed still in the vacuum packaging. CA- fish shall be removed from packaging prior to thawing. . 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.
511-6-1.04(6)(c)
74
Frequently Asked Questions
When was Extreme Teriyaki Grill Express last inspected?
The most recent health inspection at Extreme Teriyaki Grill Express on file is from Apr 17, 2026. The public record contains five inspections in total.
What is the most common violation at Extreme Teriyaki Grill Express?
Across the inspection record, “proper cold holding temperatures” has been cited two times, more than any other issue at Extreme Teriyaki Grill Express.
How does Extreme Teriyaki Grill Express compare to other restaurants in Atlanta?
Extreme Teriyaki Grill Express most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Extreme Teriyaki Grill Express' inspection record improved over time?
Results have been roughly steady. Inspections at Extreme Teriyaki Grill Express have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Extreme Teriyaki Grill Express means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Extreme Teriyaki Grill Express inspected?
Based on the inspection history on file, Extreme Teriyaki Grill Express is inspected around three times per year on average.
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