Extreme Teriyaki Grill Express
Last inspected: Apr 15, 2026
61
Score
Inspectors have visited Extreme Teriyaki Grill Express four times, with records going back to 2024. The most recent report on file is from Apr 15, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
The pattern that stands out is “proper cold holding temperatures”, which has been cited three times.
Compared to other Atlanta restaurants (averaging 90), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
4
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine
2 critical violations. 2 major violations. 4 corrected on site.
View 4 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control for safety (TCS) foods cold held above 41°F. Specifically, chicken and vegetable egg rolls were observed sitting on the counter at temperatures above 41°F. Additionally, raw chicken, beef, salmon, shrimp, and cooked noodles were observed in the walk-in cooler at temperatures exceeding 41°F. Discussed that, except during preparation, cooking, cooling, or when time is used as a public health control, TCS foods must be maintained at 41°F (5°C) or below. TCS foods in the walk-in cooler were discarded. Items prepared today were placed on ice to rapidly cool
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed teriyaki sauce made with beef broth hot holding below 135F.Teriyaki sauce was placed on grill and reheat to 165F.
511-6-1.04(6)(f)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed raw or undercooked animal foods being prepared and stored in the fruit and vegetable (produce) sink. Specifically, raw chicken was observed stored on the drain board of the produce sink. Discussed that the produce sink area may not be used for the preparation or storage of raw animal products, including chicken, to prevent cross-contamination. Chicken was removed and sink washed and sanitized
511-6-1.04(4)(g)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: A handwashing sink was being used for purposes other than handwashing. Observed food debris present in the front hand sink. Discussed that a handwashing facility may not be used for any purpose other than handwashing. The person in charge removed the food debris and cleaned and sanitized the hand sink to correct the violation.
511-6-1.06(2)(o)
61
Apr 30, 2025
Routine
4 major violations. 4 minor violations. 4 corrected on site.
View 8 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Equipment food-contact surfaces and utensils not properly sanitized. Observed facility using non approved disinfectant (laundry bleach) to sanitize equipment and utensils at 3 compartment. CA: wash, rinse, and sanitizing all food contact surfaces of equipment and utensils with epa registered disinfectant. Facility acquired sanitizer and added 50ppm available Chlorine to 3 comp sink.
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed employee cellphones stored on top of to go counters. CA: Manager removed cellphones
511-6-1.05(7)(a)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/ware washing machine. Facility lacking test strips to determine chemical sanitizer concentration. Ware washing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.
511-6-1.05(6)(p)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. Facility lacking proper disinfectant. Manager obtain epa registered disinfectant
511-6-1.03(6)
18 - insects, rodents, and animals not present
Inspector notes: Live flies were observed in the kitchen area, including small flies present near the three-compartment sink. CA: The presence of insects must be controlled to minimize their occurrence on the premises. This includes: Conducting regular inspections for signs of pest activity; Implementing appropriate pest control measures such as approved traps or treatment methods, in accordance with subsections (6)(e), (6)(m), and (6)(n) of the Rule; and Eliminating conditions that may support pest harborage. Facility staff were advised to take immediate action to address the issue and prevent recurrence.
511-6-1.07(5)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed build-up of food debris, dust or dirt on nonfood-contact surface. An accumulation of food debris, dust, and dirt was observed on multiple non-food contact surfaces, including the shelving above the produce sink and the shelving used to store to-go containers. Discussed with staff to include these areas in routine cleaning procedures.
511-6-1.05(7)(a)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed nonfood-grade containers used for food storage. Observed facility store Frozen chicken inside "Thank You" to-go bags within the walk-in freezer. CA: Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Discussed placing food in food grade containers
511-6-1.05(1)(a)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup of soiled material on racks in the walk in cooler. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.Non-food contact surfaces of equipment must be cleaned at a frequency that prevents the accumulation of soil and residue. Discussed with Staff to increase the cleaning schedule to prevent the buildup of food debris, dust, and dirt
511-6-1.05(7)(d)
55
Sep 10, 2024
Followup
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: A handwashing sink was being used for other purposes other than handwashing. Observed food debris in front hand sink. Discussed A handwashing facility may not be used for purposes other than handwashing. person in charge cleaned and sanitized hand sink
511-6-1.06(2)(o)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed most surreal inspection report not posted in establishment. Discussed The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.
511-6-1.02(1)(d)
18 - insects, rodents, and animals not present
Inspector notes: Outer openings of establishment not properly sealed with tight fitting doors as evident by visible daylight at the bottom of the back door when tightly closed. Discussed door just be tight fitting to prevent ingress of pest
511-6-1.07(5)(k)
82
Aug 13, 2024
Routine
5 critical violations. 4 major violations. 1 minor violation. 9 corrected on site.
View 10 violations
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Equipment food-contact surfaces and utensils not sanitized. Observed employee washing utensils at 3 compartment without sanitizing. Discussed wash, rinse, and sanitizing all food contact surfaces of equipment and utensils. Facility acquired sanitizer and added 50ppm available Clorox to 3 comp sink.
511-6-1.05(8)(a)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed approximately 10 pans of raw chicken stored above boxes of broccoli inside of walk in cooler. Discussed with employee, food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Employee moved chicken to bottom shelf and discarded box of broccoli.
511-6-1.04(4)(c)
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Observed a bag of cut cabbage store in a plastic bag under a table. Discussed with employee, if time without temperature control is used for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request. Employee discarded bag of cut cabbage and raw veggies mix
511-6-1.04(6)(i)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed condenser inside of walk in cooler leaking into boxes of produces. Discussed with employee, Condition. Food shall be safe, unadulterated, and honestly presented. Discarded
511-6-1.04(1)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed teriyaki sauce made with beef broth hot holding below 135F.Teriyaki sauce was placed on grill and reheat to 165F.
511-6-1.04(6)(f)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: 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 establishment. Discussed with employee, A food establishment shall have 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 service establishment. Provided V/D procedures
511-6-1.03(6)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: The Person in Charge could not provide details or proof during the inspection that a proper disinfectant would be utilized for responding to a vomiting or diarrheal event in the the establishment. Facility acquired EPA approved disinfectant before the end of inspection
511-6-1.03(6)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Upon arrival, No person in charge designated. Discussed with employee, There must be a person in charge on the premises of the food service establishment at all times.
511-6-1.03(2)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Facility could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. Provided reporting agreement
511-6-1.03(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee drinking from an open beverage container in a food preparation or other restricted area. Observed employee drinking a bottle of water in food prep area. Discussed with employee, 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 is allowed. Employee discarded water bottle/washed hands
511-6-1.03(5)(k)
30
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 15, 2026. The public record contains four 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 three 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 61 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 five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Extreme Teriyaki Grill Express means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Extreme Teriyaki Grill Express inspected?
Based on the inspection history on file, Extreme Teriyaki Grill Express is inspected around two times per year on average.
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