Jo's Grille
Last inspected: Jan 28, 2026
70
Score
JO'S GRILLE, located at 2120 Johnson Ferry Rd in Atlanta, GA, underwent a moderate-risk inspection on January 28, 2026, resulting in a score of 70. This inspection identified one critical and two major violations, including issues with food separation and protection, cleaning and sanitizing of food-contact surfaces, and the availability of hot and cold water. Across three scored inspections, JO'S GRILLE has historically received mostly medium-risk ratings.
3
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Jan 28, 2026
Routine
1 critical violation. 2 major violations. 2 corrected on site.
70
Jul 30, 2025
Routine
1 major violation. 3 minor violations.
78
Jan 31, 2025
Routine
1 critical violation. 1 major violation. 6 minor violations. 3 corrected on site.
58
Violations — Jan 28, 2026 Inspection
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed in Cooler 1: Raw chicken stored next to ready-to-eat celery and raw shrimp, all stored above raw salmon. Observed in Cooler 1: Raw chicken stored next to ready-to-eat celery and raw shrimp, all stored above raw salmon. CA: (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commerci...
511-6-1.04(4)(c)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink organic growth inside the ice machine during the time of inspection. CA:(b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P (ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P (iii) Between uses with raw fruits and vegetables and w...
511-6-1.05(7)(b)
16A - hot and cold water available; adequate pressure
(corrected on site)
Inspector notes: Upon arrival, observed hot water was turned off in the main kitchen handwashing sink. CA:(g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf COS: PIC turned hot water back on, and hot water was restored to the handwash...
511-6-1.06(1)(g)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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