Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Smyrna, Cobb County

GOOD KITCHEN

300 VILLAGE GREEN CIR SE STE 110 SMYRNA, GA 30080-3450

Food
Latest score
96
Oct 8, 2025
City
Smyrna
County
Cobb
Inspections
3

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Oct 8, 2025

Routine

Score: 962 violations
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4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: YesRepeat: No

Observed brown build-up in main kitchen's ice machine.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

COS: Cleaned

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)

4 ptsCorrected: NoRepeat: No

Observed dish machine in main kitchen in operation testing at 0ppm Chlorine.

CA: Dish machines using a chlorine solution to sanitize shall be maintained at a range of 50-100ppm Cl.

May 16, 2024

Routine

Score: 1000 violations
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No violations recorded for this inspection.

Oct 26, 2023

Routine

Score: 932 violations
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6-2 - proper date marking and disposition

Regulation: 511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)

4 ptsCorrected: YesRepeat: No

Observed, in main kitchen prep top cooler bottom, a bag of chocolate mousse dated 9/28 and multiple pans of cheeses/charcuterie meat date marked 9/28 not discarded after 7 days. CA: A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. COS: PIC discarded food items.

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed, in main kitchen meat prep sink, frozen salmon thawing in a pan. CA: Time/temperature control for safety food shall be thawed completely submerged under running water at a water temperature of 70°F (21°C) or below with sufficient water velocity to agitate and float off loose particles in an overflow, and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or for a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including the time the food is exposed to the running water and the time needed for preparation for cooking or the time it takes under refrigeration to lower the food temperature to 41°F (5°C). COS: PIC placed salmon in walk in cooler.