Gold Rush Kitchen
Last inspected: Mar 19, 2026
70
Score
Gold Rush Kitchen, located at 2608 Metropolitan Pkwy S in Atlanta, GA, underwent a moderate-risk inspection on March 19, 2026. This inspection identified three major and one minor violation, including issues with food-contact surfaces, consumer advisories, and thawing methods. Across four recorded inspections, Gold Rush Kitchen has primarily received medium-risk ratings.
4
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Mar 19, 2026
Routine
3 major violations. 1 minor violation. 1 corrected on site.
70
Jun 4, 2025
Routine
1 major violation. 2 minor violations.
82
Jul 15, 2024
Routine
1 critical violation. 1 major violation. 4 minor violations.
64
Jan 4, 2024
Routine
3 major violations. 5 minor violations. 3 corrected on site.
58
Violations — Mar 19, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed failure to provide chemical sanitizer in dish machine in main kitchen Observed chemical sanitizer registering at 0ppm for chlorine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)
511-6-1.05(6)(n)
5-2 - consumer advisory provided for raw and undercooked foods
Inspector notes: Observed failure to provide consumer advisory for items cooked to order: ( T-Bone Steak, and cheese burgers). Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions
511-6-1-.04(7)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed failure to employ proper thawing methods. Observed bacon thawing in the sink. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to th...
511-6-1.04(6)(c)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed failure to provide testing equipment for sanitizer at warewashing machine. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. PIC shall order testing equipment
511-6-1.05(6)(p)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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