Sushi Kiku
Last inspected: Mar 24, 2026
74
Score
The health department has logged four inspections at Sushi Kiku, the earliest from 2024. The newest entry in the record is dated Mar 24, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “proper cold holding temperatures”, which has been cited three times.
Compared to other Atlanta restaurants (averaging 90), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed several TCS foods in RIC and WIC above 41 degrees. CA advised PIC that TCS foods must be held at 41 or lower. 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
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the soda dispenser and ice machine covered in debris in the main kitchen. CA advised PIC to clean these areas regularly. Equipment food-contact surfaces and utensils shall be clean to sight and touch
511-6-1.05(7)(a)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed food and chemical items on the floor in the main kitchen. CA advised PIC that all food items must be 6 inches above the ground. At least 6 inches (15 centimeters) above the floor.
511-6-1.05(10)(e)
74
Nov 3, 2025
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemicals sitting next to food utensils in the kitchen. I advised the PIC to properly store them and he did.
511-6-1.07(6)(c)
10D - food properly labeled; original container
(corrected on site)
Inspector notes: Observed several food containers without common names in the main kitchen. I advised the PIC to label them and he did.
511-6-1.04(4)(d)
82
Jun 10, 2025
Routine
2 critical violations. 1 major violation.
View 3 violations
6-1A - proper cold holding temperatures
Inspector notes: Observed several TCS foods in the WIC above 41 F. (CA) Advised the PIC that TCS foods must be held at 41F or lower. 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
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
Inspector notes: Observed several TCS foods held on the steam table below 135F. (CA) Advised the PIC that hot held foods should be kept at 135F or warmer. 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, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed several chemical bottles in the kitchen without proper labeling. (CA) Advised the PIC that all chemical bottles should be labeled with the common name of the chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
511-6-1.07(6)(b)
67
Aug 15, 2024
Routine
3 major violations. 2 corrected on site.
View 3 violations
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed chemical spray bottles not labeled with the common name. COS- spray bottles were labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf
511-6-1.07(6)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed dishes inside the dish machine but no sanitizer. COS- dishes were rewashed and sanitizer was refilled. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the...
511-6-1.05(6)(n)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed the cutting boards stained on the prep top in the sushi area. CA- cutting boards shall be cleaned at a frequency to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (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 t...
511-6-1.05(7)(b)
74
Frequently Asked Questions
When was Sushi Kiku last inspected?
The most recent health inspection at Sushi Kiku on file is from Mar 24, 2026. The public record contains four inspections in total.
What is the most common violation at Sushi Kiku?
Across the inspection record, “proper cold holding temperatures” has been cited three times, more than any other issue at Sushi Kiku.
How does Sushi Kiku compare to other restaurants in Atlanta?
Sushi Kiku most recently scored 74 out of 100, which is lower than the Atlanta average of 90.
Has Sushi Kiku's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Kiku have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Kiku means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Kiku inspected?
Based on the inspection history on file, Sushi Kiku is inspected around two times per year on average.
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