Volcano Steak & Sushi
Last inspected: Apr 23, 2026
74
Score
Across the available record, Volcano Steak & Sushi has four inspections on file, the first dated 2024. Volcano Steak & Sushi was last inspected on Apr 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly seven violations earlier in the record.
“Proper cold holding temperatures” comes up most often, recorded five times in the inspection record.
Compared to other Kennesaw restaurants (averaging 88), there's room to close the gap. On the whole, the file is mixed but not concerning.
4
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 23, 2026
Routine
2 critical violations. 2 corrected on site.
View 2 violations
2-1B - hands clean and properly washed
(corrected on site)
Inspector notes: Observed employee enter back door of kitchen from the outside, place a bowl in the warewashing area of the main kitchen, stir soup in WOK on cook line, taste soup and continue to touch clean utensils/equipment without washing hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices...
511-6-1.03(5)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS foods (distinguished by an asterisk " * ") cold holding above 41F in WIC in main kitchen and bottom cooler 2 in sushi bar. C/A: All TCS foods cold holding shall be maintained at 41F or below COS: All food items were discarded by PIC and employee
511-6-1.04(6)(f)
74
Jun 23, 2025
Followup
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 cold TCS foods distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded. Some items like: tofu (from the preptop cooler), raw tuna (thawing, then moved to walk-in freezer), raw salmon (in sushi reach-in #1) allowed to cool to 41F as they were prepped today. Liquid egg and tempera lobster (from preptop-RIC) moved to walk-in cooler to cool to 41F NOTE: PIC stated they had been going in and out of the preptop cooler unit
511-6-1.04(6)(f)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw tuna being thawed in the vegetable prep sink in stagnant water. C/A: ood shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below COS: tuna moved to walk-in cooler
511-6-1.04(6)(c)
82
Jun 11, 2025
Routine
5 critical violations. 1 major violation. 6 minor violations. 7 corrected on site.
View 12 violations
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: Observed a case of molded lemons stored in the walk-in cooler. C/A: Food shall be safe, unadulterated, and honestly presented COS: food discarded
511-6-1.04(1)
4-1A - food separated and protected
(corrected on site)
Inspector notes: 1. Observed raw shelled eggs stored above cooked noodles in the Reach-in cooler located in the prep area of the main kitchen. 2. Observed cooked tempura shrimp and fully cooked chicken dumplings stored below raw steak in the walk in cooler. 3. Observed raw fish stored above fully cooked chicken dumplings in the walk-in freezer. 4. Observed raw shrimp stored above ready to eat foods in the preptop reach-in located in the main kitchen. C/A: Food shall be protected from cross contamination by: Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS: items stored according to cook temperature and EHS discussed storing items according to cook temperature; EHS will email food storage handout
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cooked rice in a rice cooker on the counter that had been pulled from refrigeration with a temperature of 55F, Observed cooked pasta in the small preptop reach-in at 72F and tempera shrimp from the walk in cooler at 44F C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded
511-6-1.04(6)(f)
6-1B - proper hot holding temperatures
(corrected on site)
Inspector notes: Observed white rice that PIC stated was held in a rice cooker overnight with a temperature of 115F, and observed cooked eel sitting in a microwave behind the bar/sushi prep area with a temperature of 58F (employee at the sushi prep stated eel is to be held hot and they heat up the eel in the microwave every time a customer orders eel.) C/A: hot time/temperature control for safety food shall be maintained at 135°F or above
511-6-1.04(6)(f)
6-1D - time as a public health control: procedures and records
Inspector notes: Observed several items PIC stated were on time (shrimp tempera batter x2, sushi rice x2 without any indication of when food is to be discarded. PIC unable to provide written procedures for items on time as a public health control (TPHC). C/A: 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) - (iv) or 3(i)...
511-6-1.04(6)(i)
2-2A - management knowledge, responsibilities, reporting
(corrected on site)
Inspector notes: PIC unable to describe the 5 reportable symptoms and 6 reportable diseases as it relates to foodborne illness. C/A: Describing the symptoms associated with the diseases that are transmissible through food; COS: EHS went over the reportable symptoms and diseases with PIC and will email copies of the employee health policy
511-6-1.03(1)(c)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: Observed small-prep top cooler located in the main kitchen with an ambient of 60F, also observed the condenser of this unit covered in ice. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. items moved to a reach-in cooler
511-6-1.05(6)(q)
2-2B - proper eating, tasting, drinking, or tobacco use
Inspector notes: Observed food employee eating rice on a prep surface in the main kitchen area next to the fryer. C/A: 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: food discarded, and EHS discussed with PIC that food shall be consumed in designated areas
511-6-1.03(5)(k)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed containers of cooling raw beef, lettuce, and tempura shrimp tightly covered with cellophane rap inside of walk-in cooler. Observed 2 containers of raw shrimp tempura batter cooling on countertop. C/A: 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...
511-6-1.04(6)(e)
11C - approved thawing methods used
(corrected on site)
Inspector notes: Observed raw shrimp thawing on the counter in the main kitchen. C/A: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F COS: item moved to thaw inside of a reach-in cooler
511-6-1.04(6)(c)
12A - contamination prevented during food preparation, storage, display
Inspector notes: 1. Observed several container of mayo and soy sauce stored on the floor in the main kitchen. 2. Observed several containers of duck sauce stored in the floor of the walk-in cooler. 3. Observed boxes of food stored on the floor of the walk-in cooler. C/A: 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.
511-6-1.04(4)(q)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: 1. Observed a knife stored in the space between 2 reach-in coolers in the main kitchen in between uses. 2. Observed scoops touching the food in the flour, sugar, and rice bulk containers located in the main kitchen, the flour and rice scoops did not have a handle. C/A: 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 th...
511-6-1.04(4)(k)
32
Jul 12, 2024
Routine
1 critical violation. 3 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed cold tcs foods determined by the asterisks (*), cold holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below EHS' CALIBRATED THERMOMTER TO 32 F. COS: Spaghetti noodles discarded (both pans). Tofu and iceberg lettuce inside of Prep Top allowed to cool in walk in cooler because prepared with 2 hours. Tofu 45 f at 130. Iceberg 43 F @ 130. Operator instructed to discontinue serving iceberg lettuce until cooled properly. Iecberg salads inside of bowls and disposable ware allowed to cool because operator stated they were just prepared.
511-6-1.04(6)(f)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed PIC dump the contents of a sanitizer bucket in the hand sink located at the bar. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: EHS informed PIC that hand sinks shall only be used for handwashing and that chemicals can be dumped in the mop sink.
511-6-1.06(2)(o)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed no paper towels or any means of hand drying for the hand sink located at the bar. C/A:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures COS: PIC placed a roll of paper towels for the hand sink at the bar.
511-6-1.07(3)(b)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed black build-up in the two ice storage bins in the main kitchen, the ice storage bin behind the bar, and the soda nozzle dispenser behind the bar. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch PIC did clean the nozzle for the soda nozzle behind the bar. EHS will follow-up within 7 calendar days to check on the status of the ice storage bins located in both the main kitchen and the bar. COS: Bins cleaned on site
511-6-1.05(7)(a)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee eating in the warewashing area. Observed a different employee eating in the main kitchen near the food prep table. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employees stopped eating food in the kitchen and EHS talked to PIC about designated areas.
511-6-1.03(5)(k)
11A - proper cooling methods used: adequate equipment for temperature control
Inspector notes: Observed containers of cooling raw beef, lettuce, raw chicken tightly covered with cellophane rap inside of coolers throughout kitchen. Observed container of raw shrimp tempura batter cooling on countertop. C/A: 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 o...
511-6-1.04(6)(e)
58
Frequently Asked Questions
When was Volcano Steak & Sushi last inspected?
The most recent health inspection at Volcano Steak & Sushi on file is from Apr 23, 2026. The public record contains four inspections in total.
What is the most common violation at Volcano Steak & Sushi?
Across the inspection record, “proper cold holding temperatures” has been cited five times, more than any other issue at Volcano Steak & Sushi.
How does Volcano Steak & Sushi compare to other restaurants in Kennesaw?
Volcano Steak & Sushi most recently scored 74 out of 100, which is lower than the Kennesaw average of 88.
Has Volcano Steak & Sushi's inspection record improved over time?
Yes. Recent inspections at Volcano Steak & Sushi have averaged around two violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Volcano Steak & Sushi 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 Volcano Steak & Sushi inspected?
Based on the inspection history on file, Volcano Steak & Sushi is inspected around two times per year on average.
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