Food Terminal
Last inspected: Feb 24, 2026
90
Score
The Food Terminal, located at 5000 Buford Highway, Ne Suite B201 in Chamblee, Georgia, underwent a low-risk inspection on February 24, 2026, with a score of 90. This inspection identified two minor violations related to the proper storage and handling of in-use utensils and equipment. Across its two scored inspections, the facility has maintained a history of low-risk assessments.
2
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 24, 2026
Routine
2 minor violations. 2 corrected on site.
90
Jul 16, 2025
Routine
1 critical violation. 2 major violations. 7 minor violations. 4 corrected on site.
50
Violations — Feb 24, 2026 Inspection
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed in-use utensils stored in crocks of water in the front food service area with a water temperature of 122°F, and rice utensils stored in a crock in the main kitchen with a water temperature of 84°F. In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC raised the temperature of both crocks. Discussed with PIC that the water inside the crocks shall hold a temperature of at least 135°F (57°C) and the container is cleaned frequently
511-6-1.04(4)(k)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed five dishes stacked while wet in the dish area. Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted. PIC instructed food service employee to restack di...
511-6-1.05(10)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants