Zen Ramen and Sushi Burrito
Last inspected: Apr 29, 2026
100
Score
Zen Ramen and Sushi Burrito appears in inspection records six times, starting in 2024. The most recent report on file is from Apr 29, 2026. Low risk means the most recent visit produced few or no significant findings.
Things have been moving in the right direction, with the rolling count dropping from around five violations to closer to one violation per visit.
The pattern that stands out is “food separated and protected”, which has been cited two times.
Compared to the broader Cartersville restaurant scene, where the average is 90, this is a stronger showing. The record reflects steady performance over time.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 29, 2026
Routine
No violations found.
100
Nov 12, 2025
Routine
2 minor violations. 2 corrected on site.
View 2 violations
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed drinkware stacked wet in server station. CA: Clean equipment and utensils shall be stored in a self-draining position that allows air drying COS: PIC had cups rewashed and placed to air dry
511-6-1.05(10)(e)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed wet wiping cloths on prep counter in kitchen and counter in server area. CA: Cloths in-use for wiping counters and other equipment surfaces shall be Held between uses in a chemical sanitizer solution COS: PIC placed cloths back into sani buckets
511-6-1.04(4)(m)
90
Jun 5, 2025
Routine
1 minor violation.
View 1 violation
12A - contamination prevented during food preparation, storage, display
Inspector notes: Observed containers of frozen chicken under prep table directly on floor, and bag of sugar directly on floor. CA: All food items should be stored 6" off the floor. COS: Frozen chicken was placed back in freezer; sugar was moved to sugar container.
511-6-1.04(4)(q)
95
Jan 8, 2025
Routine
No violations found.
100
Oct 30, 2024
Followup
2 critical violations. 1 major violation. 4 minor violations. 5 corrected on site.
View 7 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers in the walk-in cooler and raw beef was stored on top op hard boiled eggs in the reach-in cooler. CA: Employee rearranged items.
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler and house made sauces in squeeze bottles were stored on the counter top on the prep line. (see temp log). CA: Discussed with PIC. All were out of temp for less than 4 hours and were moved to the walk-in cooler to rapidly cool. Reiterated requirement for all house made sauces to be cold held or on a time as a public health control procedure with proper documentation as discussed in the previous routine inspection.
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces. CA: Discussed with PIC. Buckets were re-made.
511-6-1.05(6)(n)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed scoops handles stored within containers of food in between use with handles laying in the food; also observed portion cups with no handle in use. CA: Discussed with PIC. Scoops were moved and portion cups discarded.
511-6-1.04(4)(k)
10D - food properly labeled; original container
Inspector notes: Observed numerous containers of food throughout the facility that were either prepared in the facility or removed from the original packaging with no label identifying the common name of the food. CA: Discussed with PIC. Containers will be labeled.
511-6-1.04(7)(c)
13A - posted: permit/inspection/choking poster/handwashing
Inspector notes: Observed old inspection report publicly displayed and not the current report with a score of 63. Discussed with PIC. New report will be displayed upon receipt.
511-6-1.02(1)(d)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed employee personal items stored on table above facility single-service utensils. CA: PIC relocated to a separate storage area.
511-6-1.07(4)(b)
55
Oct 11, 2024
Routine
4 critical violations. 3 major violations. 3 corrected on site.
View 7 violations
4-1A - food separated and protected
Inspector notes: Observed improper use of single use gloves; cook repeatedly removed soiled gloves upon changing tasks, placed them inside out and directly onto utensils used for rolling sushi (so the inner portion of the glove touching bare hands was in contact with in-use sushi roller used for ready-to-eat sushi). Upon changing tasks the cook put the same soiled gloves back on. CA: Discussed with PIC. Soiled gloves cannot be reused and must be discarded. Attempted to educate and correct but the violation continued to occur throughout the inspection.
511-6-1.04(4)(n)
5-1A - proper cooking time and temperatures
Inspector notes: Observed raw chicken not cooked to minimum internal cook temp of 165F; fried cheese stuffed chicken katsu was 140F after cooking in the fryer. CA: Discussed with PIC. PIC was instructed to reheat to 165F and that a reheat temperature needed to be verified prior to serving. Chicken was served without temperature verification nor was it observed that there was a reheat step prior to the chicken being served.
511-6-1.04(5)(a)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed multiple Time and Temperature Control for Safety foods improperly cold holding above 41°F; hard boiled egg in prep top cooler, raw crab was stored on the countertop and house made sauces in squeeze bottles were stored on the counter top on the prep line. Sauce bottles also improperly cold holding in the front reach-in cooler (see temp log). CA: Discussed with PIC. All were out of temp for less than 4 hours. Crab was moved to the walk-in freezer to rapidly cool, sauce bottles from the cook line were moved to an ice bath and the bottles from the reach-in cooler were moved to the employee personal cooler and will be taken home and not re-served. Reiterated requirement for all house made sauces to be cold held or on a time as a public health control procedure with proper documentat...
511-6-1.04(6)(f)
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed improper separation of raw and fully cooked/ready-to-eat foods; raw shell eggs were stored above sauce containers and raw beef was stored above fully cooked crab salad in the walk-in cooler. CA: Employee rearranged items.
511-6-1.04(4)(c)
1-2B - certified food protection manager
Inspector notes: Observed CFSM unable to demonstrate proficiency in active managerial control measures; unable to assess the training needs of employees. CA: persons-in-charge, managers and certified food safety manager must be properly trained or retrained.
511-6-1-.03(3)(d)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Observed PIC not performing duties; employees not properly trained in food safety as it relates to their assigned duties. CA: PIC and employees need to be retrained.
511-6-1.03(1)(a)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed no sanitizer (0ppm quat on inspector test strip) in any of the sanitizer buckets throughout the facility that were actively in use for sanitizing food contact surfaces. CA: Discussed with PIC. Mechanical dispesner is not working properly and sanitizing buckets were re-made. Sanitizer will have to be manually diluted until it is repaired/replaced.
511-6-1.05(6)(n)
41
Frequently Asked Questions
When was Zen Ramen and Sushi Burrito last inspected?
The most recent health inspection at Zen Ramen and Sushi Burrito on file is from Apr 29, 2026. The public record contains six inspections in total.
What is the most common violation at Zen Ramen and Sushi Burrito?
Across the inspection record, “food separated and protected” has been cited two times, more than any other issue at Zen Ramen and Sushi Burrito.
How does Zen Ramen and Sushi Burrito compare to other restaurants in Cartersville?
Zen Ramen and Sushi Burrito most recently scored 100 out of 100, which is higher than the Cartersville average of 90.
Has Zen Ramen and Sushi Burrito's inspection record improved over time?
Yes. Recent inspections at Zen Ramen and Sushi Burrito have averaged around one violation per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Zen Ramen and Sushi Burrito 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 Zen Ramen and Sushi Burrito inspected?
Based on the inspection history on file, Zen Ramen and Sushi Burrito is inspected around four times per year on average.
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