Yokohama Sushi
Last inspected: Mar 30, 2026
70
Score
The health department has logged three inspections at Yokohama Sushi, the earliest from 2024. On Mar 30, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
When inspectors have written things up, “adequate handwashing facilities supplied & accessible” has been the most frequent reason, cited two times.
The city-wide average sits at 80, which Yokohama Sushi's 70 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
3
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine
1 critical violation. 2 major violations. 2 corrected on site.
View 3 violations
2-1B - hands clean and properly washed
Inspector notes: First observation: food employee handled raw shrimp, place in fryer, removed contaminated glove and don new gloves without washing hands. After instructing employee to wash hands, food employee refused. Second observation: food employee touch trash can with gloved hand, removed contaminated glove and grabbed a disposable paper towel from the hand sink without washing hands. 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 P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service a...
511-6-1.03(5)(c)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed food residue on the blades of the potato cleaner, white food residue on the whisk, and food residue on the blade of the deli slicer that were stored as clean. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: Person in charge removed items to be washed, rinsed and sanitized. Food employee began to dissemble deli slicer.
511-6-1.05(7)(a)
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Upon arrival observed a container with blue liquid and scrubs directly in the basin of the hand sink of the main kitchen. COS: PIC removed the container to have an accessible sink for hand washing. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing.
511-6-1.06(2)(o)
70
Jul 15, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
2-2D - adequate handwashing facilities supplied & accessible
(corrected on site)
Inspector notes: Observed a container holding scrubs located directly in the basin of the hand sink in the main kitchen. COS: PIC removed the container to have an accessible sink for hand washing. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf
511-6-1.06(2)(o)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed containers containing frozen food (fries, calamari, breaded shrimp, etc.) uncovered in the 2 door undercounter freezer. COS: Food employee covered frozen food items with lids. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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
511-6-1.04(4)(c)
86
Dec 5, 2024
Routine
2 critical violations. 1 minor violation. 3 corrected on site.
View 3 violations
6-1D - time as a public health control: procedures and records
(corrected on site)
Inspector notes: CA: 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 If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P...
511-6-1.04(6)(i)
3-1C - food in good condition, safe, and unadulterated
(corrected on site)
Inspector notes: CA: Food shall be safe, unadulterated, and honestly presented. P Observed a small flying insect in sushi rice. Discussed with food employee that sushi rice was contaminated. COS: Food employee discarded sushi rice from crock.
511-6-1.04(1)
12A - contamination prevented during food preparation, storage, display
(corrected on site)
Inspector notes: CA: 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. Observed raw fish sitting on surface in WIC. Observed boxes stacked on the floor in WIF. Advised PIC that food items should be at least 6 inches above the floor.
511-6-1.04(4)(q)
70
Frequently Asked Questions
When was Yokohama Sushi last inspected?
The most recent health inspection at Yokohama Sushi on file is from Mar 30, 2026. The public record contains three inspections in total.
What is the most common violation at Yokohama Sushi?
Across the inspection record, “adequate handwashing facilities supplied & accessible” has been cited two times, more than any other issue at Yokohama Sushi.
How does Yokohama Sushi compare to other restaurants in Doraville?
Yokohama Sushi most recently scored 70 out of 100, which is lower than the Doraville average of 80.
Has Yokohama Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Yokohama Sushi have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Yokohama Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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