Nova Sushi Bar & Asian Bistro
Last inspected: Mar 23, 2026
78
Score
Nova Sushi Bar & Asian Bistro appears in inspection records five times, starting in 2024. The most recent report on file is from Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “in-use utensils”, which has been cited five times.
By comparison, the average Atlanta facility scores 90, putting Nova Sushi Bar & Asian Bistro on the weaker side. There isn't much in the file that would give a customer pause.
5
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a hand sink in main kitchen and in the bar area with items stored inside. CA: Advised PIC a handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops stored in flour with handles touching the food. Ca: Advised PIC . During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)...
511-6-1.04(4)(k)
15C - nonfood-contact surfaces clean
Inspector notes: Observed accumulation of debris on reach in coolers throughout main kitchen. CA: Advised PIC nonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
511-6-1.05(7)(a)
10D - food properly labeled; original container
Inspector notes: Observed several food containers were not labeled. Advised the PIC to label all food bottles/containers.
511-6-1.04(4)(d)
78
Aug 5, 2025
Routine
1 major violation. 2 minor violations. 2 corrected on site.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the ice machine in the kitchen had dust like all over the machine. Also observed the microwave in the kitchen had food debris in it. Advised the PIC to clean both machines.
511-6-1.05(7)(a)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several food containers were not labeled. Advised the PIC to label all food bottles/containers.
511-6-1.04(4)(d)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed the kitchen stored plastic dishes as scoop in the food. Advised the PIC to remove the dishes from the food and he did. COS
511-6-1.04(4)(k)
82
Sep 17, 2024
Routine
2 major violations. 3 minor violations.
View 5 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed <50ppm chlorine for ware washing machine. CA: Advised PIC to service sanitizer dispenser as soon as possible.
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed pink mold like substance inside ice machine. CA: Advised PIC to throughly clean inside ice machine routinely.
511-6-1.05(7)(b)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed expired permit posted. CA: Advised PIC to obtain valid permit. Legal notice issued.
511-6-1.02(1)(f)(1)
14A - in-use utensils: properly stored
Inspector notes: Observed scoops in corn starch and rice with handles touching the food. COS: PIC stored scoops in way where handle does not touch food.
511-6-1.04(4)(k)
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed multiple food items stored on floor of walk in freezer. CA: Advised PIC to remove food items off floor and place at least 6 inches off floor. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof cont...
511-6-1.04(4)(q)
70
Jan 25, 2024
Followup
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed a white container in the hand sink. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf PIC removed the container from the sink.
511-6-1.06(2)(o)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed several heavily scored cutting boards through out the kitchen. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC discarded these cutting board and will replace them.
511-6-1.05(7)(a)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed knives being stored between PTC and the prep tables again. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In runn...
511-6-1.04(4)(k)
78
Jan 16, 2024
Routine
1 critical violation. 3 major violations. 7 minor violations. 7 corrected on site.
View 11 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: Observed no discard stamp for the sushi rice, no temp log and no SOP. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iii) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated be...
511-6-1.04(6)(i)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: Observed employee health agreement form upon request. The permit holder shall require food employees and conditional employees to repo rt to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing p...
511-6-1.03(4)(a)(b)(c)(e)(f)
2-2E - response procedures for vomiting & diarrheal events
(corrected on site)
Inspector notes: Observed no vomit kit or procedure upon request. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Pf EHS provided the a vomit procedure and notified thePIc that he could purchase one online.
511-6-1.03(6)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed cutting with heavy scoring and black mold like substances in the grooves. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC discarded the cutting boards.
511-6-1.05(7)(a)
11A - proper cooling methods used: adequate equipment for temperature control
(corrected on site)
Inspector notes: Observed shrimp tempura cooling at room temp on a rack on the right side of the fryer. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide...
511-6-1.04(6)(e)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: Observed food being stored on the floor in the WIC. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. EHS had PIC discard the food on the floor.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed several knives being stored between PTCs and prep tables. EHS also observed food containers being used to scopp out dry ingredients. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a...
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed 3 broken lights underneath the hood for the grill prep line. 3. At least 50 foot candles (540 lux) at a surface where a food service employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. PIC will replace these light to provid proper light intensity.
511-6-1.07(3)(f)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed employee items in the prep areas of the kitchen. 1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC will ensure that employees are stored to rpevent contamination.
511-6-1.07(4)(b)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed a microwave on the grill prep line and a toaster oven on the sush bar line with dirty interior cavities. 1. The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. This subsection does not apply to hot oil cooking and filtering equipment if it is cleaned as specified under subsection (7)(b)3(v) of this Rule. 2. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. PIC will have the microwave and toaster oven cleaned before their next use and ensure that they are cleaned every 24 hrs.
511-6-1.05(7)(c)
10D - food properly labeled; original container
Inspector notes: Observed no common food label for the working containers of dry ingredients in front of the WIC. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will label the dry ingredients containers in english and their native languages.
511-6-1.04(4)(d)
45
Frequently Asked Questions
When was Nova Sushi Bar & Asian Bistro last inspected?
The most recent health inspection at Nova Sushi Bar & Asian Bistro on file is from Mar 23, 2026. The public record contains five inspections in total.
What is the most common violation at Nova Sushi Bar & Asian Bistro?
Across the inspection record, “in-use utensils” has been cited five times, more than any other issue at Nova Sushi Bar & Asian Bistro.
How does Nova Sushi Bar & Asian Bistro compare to other restaurants in Atlanta?
Nova Sushi Bar & Asian Bistro most recently scored 78 out of 100, which is lower than the Atlanta average of 90.
Has Nova Sushi Bar & Asian Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Nova Sushi Bar & Asian Bistro have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Nova Sushi Bar & Asian Bistro 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 Nova Sushi Bar & Asian Bistro inspected?
Based on the inspection history on file, Nova Sushi Bar & Asian Bistro is inspected around two times per year on average.
Nearby Restaurants