Extreme Teriyaki Grill Express
Last inspected: Apr 15, 2026
61
Score
EXTREME TERIYAKI GRILL EXPRESS, located at 1221 Caroline St Ste G-110 in Atlanta, GA, had a moderate-risk inspection on April 15, 2026, with a score of 61. This inspection identified two critical and two major violations, including issues with adequate handwashing facilities, proper cold holding temperatures, and proper hot holding temperatures. Across four recorded inspections, the facility has predominantly received medium-risk ratings.
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.
61
Apr 30, 2025
Routine
4 major violations. 4 minor violations. 4 corrected on site.
55
Sep 10, 2024
Followup
1 major violation. 2 minor violations. 1 corrected on site.
82
Aug 13, 2024
Routine
5 critical violations. 4 major violations. 1 minor violation. 9 corrected on site.
30
Violations — Apr 15, 2026 Inspection
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)
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)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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