Sri Thai Kitchen & Sushi Bar
Last inspected: Apr 7, 2026
86
Score
Public records show five inspections at Sri Thai Kitchen & Sushi Bar stretching back to 2024. Inspectors last stopped by on Apr 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “food-contact surfaces” has been the most frequent reason, cited three times.
The city-wide average sits at 90, which Sri Thai Kitchen & Sushi Bar's 86 doesn't quite reach. The record reflects steady performance over time.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine
3 minor violations. 1 corrected on site.
View 3 violations
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed a food container of scallops, calamari, mussels, chicken, and soy sauce stored under the prep top cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. COS: Food employee provided plastic coverings for each food container under the prep top cooler.
511-6-1.04(4)(c)
18 - insects, rodents, and animals not present
Inspector notes: Observed a small roach crawling from under the stove in the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control, and 4. Eliminating harborage conditions. Observed their pest control invoices. Advised PIC to increase monthly visits to biweekly visits.
511-6-1.07(5)(k)
18 - insects, rodents, and animals not present
Inspector notes: Observed a small roach crawling from under the stove in the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control, and 4. Eliminating harborage conditions. Observed their pest control invoices. Advised PIC to increase monthly visits to biweekly visits.
511-6-1.07(5)(k)
86
May 27, 2025
Routine
2 major violations. 1 minor violation.
View 3 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed debris of rice and vegetables in the meat sink and person in charge admitted that employees using meat sink to wash vegetables and rice. CA: Discussed with the person in charge that facility should be using meat sink for washing meats and vegetable sink for washing produce.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the interior of ice machine has accumulated black like organic matter. CA: Discussed with the person in charge that the equipment food-contact surfaces and utensils shall be clean to sight and touch.
511-6-1.05(7)(a)
11C - approved thawing methods used
Inspector notes: Observed frozen pork loin was thawing under room temperature at the meat sink. Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below.
511-6-1.04(6)(c)
78
Dec 19, 2024
Routine
1 critical violation. 2 major violations.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed time/temperature control safety food are above 41F of clod holding temperature in the walk in cooler and one reach in cooler. Please see the temperature log for out of temperature foods (marked with asterisks). CA: Discussed with the person in charge that time/temperature control safety food shall be maintained at 41°F (5°C) or below for cold holding.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed food employee was using vegetable sink for thawing shrimp and pork. CA: Discussed with the person in charge that a facility should have a designated produce sink for washing produce and a designated meat sink for washing meat and fish. COS: Person in charge washed the vegetable sink and sanitize it.
511-6-1.05(7)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the available chlorine sanitizer in the mechanical dish machine at the bar are at 0 ppm. CA: Discussed with the person in charge that a chemical sanitizer such as chlorine should be from 50-100 ppm to sanitize equipment and utensils at the mechanical and manual dishwasher.
511-6-1.05(6)(n)
70
Jun 14, 2024
Followup
1 major violation. 1 corrected on site.
View 1 violation
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed employee has dumped ice at the handwashing sink. Discussed with the person in charge that a handwashing sink may not be used for purposes other than handwashing. Person in charge removed the ice.
511-6-1.06(2)(o)
90
May 15, 2024
Routine
1 critical violation. 8 minor violations. 3 corrected on site.
View 9 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed time/temperature control safety food such as raw chicken, raw shrimp, raw salmon at the sushi bar are above 41F. Discussed with the person in charge that time/Temperature Control for Safety Food for Cold Holding shall be maintained at 41°F (5°C) or below. Person in charge kept all food items in the walk-in cooler to control the temperature.
511-6-1.04(6)(f)
12B - personal cleanliness
Inspector notes: Observed food employees were handling food without wearing proper hair restraints. Discussed with the person in charge that employees preparing or handling food shall use effective and clean hair restraints worn properly to restrain loose hair including beards and mustaches longer than one half inch.
511-6-1.03(5)(j)
12B - personal cleanliness
Inspector notes: Observed food employee was handling food with wristwatch. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.
511-6-1.03(5)(g)
14A - in-use utensils: properly stored
Inspector notes: Observed spoon near the rice cooker was stored in the water at 95F. Discussed with the person in charge that in use utensils should be in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency.
511-6-1.04(4)(k)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed multiple food items and single serve items are directly stored on the floor at the upper floor. Discussed with the person in charge that food items and single served items shall be at least 6 inches (15 centimeters) above the floor.
511-6-1.05(10)(e)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed multiple employee food items are stored all over the facility near the food preparation area, near the clean dishes. Discussed with the person in charge that 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.
511-6-1.07(4)(b)
2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed
(corrected on site)
Inspector notes: Observed one food employee place shredded carrots inside of a single service container using their bare hand. Discussed with the person in charge that food employees shall wash their hands before touching any ready to eat foods except for washing fruits and vegetables. COS carrots were discarded.
511-6-1.04(4)(a)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed three buckets of cooked noodles are stored uncovered at the bottom shelve. Discussed with the person in charge that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS Person in charge covered the buckets with lids.
511-6-1.04(4)(c)
11C - approved thawing methods used
Inspector notes: Observed frozen pork loin was thawing under room temperature at the meat sink. Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below.
511-6-1.04(6)(c)
58
Frequently Asked Questions
When was Sri Thai Kitchen & Sushi Bar last inspected?
The most recent health inspection at Sri Thai Kitchen & Sushi Bar on file is from Apr 7, 2026. The public record contains five inspections in total.
What is the most common violation at Sri Thai Kitchen & Sushi Bar?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at Sri Thai Kitchen & Sushi Bar.
How does Sri Thai Kitchen & Sushi Bar compare to other restaurants in Atlanta?
Sri Thai Kitchen & Sushi Bar most recently scored 86 out of 100, which is lower than the Atlanta average of 90.
Has Sri Thai Kitchen & Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Sri Thai Kitchen & Sushi Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sri Thai Kitchen & Sushi Bar 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 Sri Thai Kitchen & Sushi Bar inspected?
Based on the inspection history on file, Sri Thai Kitchen & Sushi Bar is inspected around three times per year on average.
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