Top Korean Bbq & Hot Pot
Last inspected: Dec 29, 2025
70
Score
Top Korean BBQ & Hot Pot, located at 6340 Peachtree Dunwoody Rd in Sandy Springs, GA, underwent a moderate risk inspection on December 29, 2025. This inspection identified three major and one minor violation, including issues with proper eating, tasting, drinking, or tobacco use, adequate handwashing facilities, and date marking and disposition of food. Across three recorded inspections, the facility has consistently received medium-risk ratings.
3
Inspections
0
Critical latest
3
Major latest
1
Minor latest
Inspection History
Dec 29, 2025
Routine
3 major violations. 1 minor violation.
70
Mar 31, 2025
Routine
1 critical violation. 1 major violation. 2 minor violations. 1 corrected on site.
70
Feb 20, 2024
Routine
2 minor violations. 1 corrected on site.
90
Violations — Dec 29, 2025 Inspection
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed drinks on prep line with no lid. storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Employee removed drink on line.
511-6-1.03(5)(k)
2-2D - adequate handwashing facilities supplied & accessible
Inspector notes: Observed no soap provided at handwashing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS: PIC placed soap at handwashing sink.
6-2 - proper date marking and disposition
Inspector notes: EHS observed several containers of sauces and food products without proper date marking labeling. 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. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processi...
511-6-1.04(6)(g)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Facility did not have hot water sanitizing test strips. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of...
511-6-1.05(3)(h)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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