Mint Chinese and Thai Cuisine
Last inspected: Apr 2, 2026
82
Score
Going back to 2025, Mint Chinese and Thai Cuisine has three inspections in the public record. Mint Chinese and Thai Cuisine was last inspected on Apr 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly eight violations earlier on.
The pattern that stands out is “food-contact surfaces”, which has been cited three times.
That falls roughly in the middle of the pack for Chamblee restaurants. Overall, the inspection record reads well.
3
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 2, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed pre-cooked chicken sitting on the grill prep area at room temperature. Observed a metal container overfilled with sprouts inside prep-top cooler not maintained at 41°F or below. Person in charge stated product would be re-fried before service. CA: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: chicken was moved to the walk in cooler. COS: chicken was moved to the walk in cooler. sprouts were relocated to the reach in freezer.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed walk in cooler ambient at 50°F. CA: food service equipment must be kept in good repair and properly adjusted to ensure temperatures, operate safely and prevent contamination. Any unit that is not functioning as designed must be repaired, serviced or adjusted so that it meets code requirements before being returned to use. COS: technician arrived on site and repaired walk in unit.
511-6-1.05(6)(a)
82
Feb 11, 2025
Followup
3 major violations. 4 minor violations. 5 corrected on site.
View 7 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed two cans of RAID spray sitting in the front service of the facility. RAID cans state that the products are to be used for residential facilities only. CA: Only those poisonous or toxic materials that are required for the operation and maintenance of the food service establishment, such as for the cleaning and sanitizing of equipment and utensils, and the control of insects and rodents shall be allowed in a food service establishment. COS: PIC removed the RAID cans from the facility.
511-6-1.07(6)(d)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed someone painting over food contact surfaces during time of the inspection. Observed paint speckled in a wok that was on the stove without food in it. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC had painter to stop painting, and place the wok in the 3-compartment sink for cleaning.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed speckles of paint and painting tools inside the vegetable sink. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed painting tools, then cleaned and sanitized the vegetable sink.
511-6-1.05(7)(a)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed sealed and covered containers of food sitting directly under a constant water leak from the ceiling. CA: Food may not be stored under any sources of contamination. COS: PIC moved all of the food containers from the area containing leak and into a dry area.
511-6-1.04(4)(r)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed utensils for rice sitting in stagnant water with temperature of 117F. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils can be stored In a container of water if the water is maintained at a temperature of at least 135°F or is constantly flowing at any temperature. COS: PIC Removed utensils from out of temp water container.
511-6-1.04(4)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed multiple dead roaches on the floors of the facility. Observed dead roach bits dispensing out of the soap dispenser at the hand sink. CA: Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
511-6-1.07(5)(l)
18 - insects, rodents, and animals not present
Inspector notes: Observed one live roach on the floor of the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections.
511-6-1.07(5)(k)
61
Feb 4, 2025
Routine
2 critical violations. 2 major violations. 4 minor violations. 5 corrected on site.
View 8 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed coconut soup cold holding in WIC at a temperature higher than 41F (Food items marked in temperature log of this inspection). PIC stated that the coconut soup was placed in the WIC the night before the inspection. During write up of inspection, PIC later stated that the chef told him the coconut soup was prepared earlier today. CA: Time/temperature control for safety foods that are cold holding must be at a temperature of 41F or below. COS: Observed PIC voluntarily disposed two pints of coconut soup from the WIC.
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed employee touch handle for handwashing sink with gloved hands, and then proceed to prep carrots without washing hands and changing gloves. CA: If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Observed PIC tell employee to wash hands and change gloves, and the employee washed their hands and changed their gloves.
511-6-1.04(4)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed multiple dishes unclean to sight stored as clean with food debris. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed soap dispenser to handwashing sink in kitchen blocked off; unable to dispense. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC unblocked hand soap dispenser.
511-6-1.07(3)(a)
18 - insects, rodents, and animals not present
(corrected on site)
Inspector notes: Observed sticky trap with live roaches on them sitting next to cooking paste. CA: Dead insects and insect fragments are prevented from contact with exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. COS: PIC removed sticky trap from cooking paste.
511-6-1.07(2)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed back door of facility with gap between the door and the wall. Observed back door of facility left open with a screen door that has an inch gap from the ground to the bottom of the door. CA: outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings.
511-6-1.07(2)(m)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed cooked chicken cooling in prep top cooler in a metal bowl with a metal bowl on top, preventing air flow. CA: When cooling, food must be place in cooler or freezer loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. TCS foods shall be cooled using effective methods, such as placing in cooler/freezer, loosely covered, etc. COS: PIC removed top metal bowl, loosely wrapped chicken, and then placed the chicken in the WIC.
511-6-1.04(6)(e)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed black debris, clumps of oil, and food debris on the floor under and between cooking equipment. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
511-6-1.07(5)(a)
50
Frequently Asked Questions
When was Mint Chinese and Thai Cuisine last inspected?
The most recent health inspection at Mint Chinese and Thai Cuisine on file is from Apr 2, 2026. The public record contains three inspections in total.
What is the most common violation at Mint Chinese and Thai Cuisine?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Mint Chinese and Thai Cuisine.
How does Mint Chinese and Thai Cuisine compare to other restaurants in Chamblee?
Mint Chinese and Thai Cuisine most recently scored 82 out of 100, which is about the same as the Chamblee average of 84.
Has Mint Chinese and Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Mint Chinese and Thai Cuisine have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Mint Chinese and Thai Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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