Ki-Ku Japenese Steakhouse & Sushi

3630 Marketplace Blvd Ste 850, Atlanta, GA 30344

Japanese / Sushi

License: Food Service

Last inspected: Apr 13, 2026

Score

Low Risk

The health department has logged four inspections at Ki-Ku Japenese Steakhouse & Sushi, the earliest from 2024. Inspectors last stopped by on Apr 13, 2026. Low risk means the most recent visit produced few or no significant findings.

There hasn't been much movement either way: counts have stayed near two violations per visit across recent inspections.

“In-use utensils” comes up most often, recorded two times in the inspection record.

Among Atlanta restaurants, this is a fairly standard result. The full picture is one of consistent compliance.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Apr 13, 2026

Followup

2 minor violations. 2 corrected on site.

View 2 violations

11C - approved thawing methods used (corrected on site)

Inspector notes: Observed failure to use approved thawing method for TCS control for safety food. Observed container of rice thawing on counter at 54F. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 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 the running water and the tim...

511-6-1.04(6)(c)

14A - in-use utensils: properly stored (corrected on site)

Inspector notes: Observed failure to maintain ice scoop placed in a clean, protected location, observed ice scoop submerged in ice. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 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 the running water and the time needed...

511-6-1.04(4)(k)

Sep 4, 2025

Routine

2 major violations. 1 minor violation.

View 3 violations

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed porous towels under cutting boards on prep table removed after cutting raw chicken. Observed heavy stain and black mold-like substance on cutting boards in the bar area. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces & Utensils. Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will replace cutting boards, and will not use porous cloths under cutting boards, do not place dirty cutting boards in prep sink, and must clean and sanitize prep area between uses. PIC has 3-5 days to replace cutting boards.

511-6-1.05(7)(a)

6-2 - proper date marking and disposition

Inspector notes: Observed several foods in walk-in cooler with no date marking (ready to eat rice, shrimp, chicken, fish, etc.). 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1....

511-6-1.04(6)(g)

16B - plumbing installed; proper backflow devices

Inspector notes: Observed Faucet/handle of the bar area hand sink not working and will need to be fixed. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. PIC will fix and maintain in good condition.

511-6-1.06(2)(r)

Feb 10, 2025

Routine

1 minor violation.

View 1 violation

14A - in-use utensils: properly stored

Inspector notes: Observed in-use utensil (bowl) improperly stored within the vegetables. CA: PIC was advised to remove utensil and that any scoop needs a handle that is not in contact with food. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored

511-6-1.04(4)(k)

Jan 2, 2024

Routine

No violations found.

100

Frequently Asked Questions

When was Ki-Ku Japenese Steakhouse & Sushi last inspected?

The most recent health inspection at Ki-Ku Japenese Steakhouse & Sushi on file is from Apr 13, 2026. The public record contains four inspections in total.

What is the most common violation at Ki-Ku Japenese Steakhouse & Sushi?

Across the inspection record, “in-use utensils” has been cited two times, more than any other issue at Ki-Ku Japenese Steakhouse & Sushi.

How does Ki-Ku Japenese Steakhouse & Sushi compare to other restaurants in Atlanta?

Ki-Ku Japenese Steakhouse & Sushi most recently scored 90 out of 100, which is about the same as the Atlanta average of 90.

Has Ki-Ku Japenese Steakhouse & Sushi's inspection record improved over time?

Results have been roughly steady. Inspections at Ki-Ku Japenese Steakhouse & Sushi have averaged around two violations per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Ki-Ku Japenese Steakhouse & Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Ki-Ku Japenese Steakhouse & Sushi inspected?

Based on the inspection history on file, Ki-Ku Japenese Steakhouse & Sushi is inspected around two times per year on average.

Nearby Restaurants

Soul & Culture's

2879 East Point St Ste 2

Score: 100 — Low Risk

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