XENGO RESTAURANT received a B, scoring 85 out of 100, in a Cobb County food-service inspection on Aug 3, 2026. The official report lists three findings. [1]
The inspector observed mayo sauce temping at above 41F on the counter in main kitchen. [2]
The inspector also observed cooling smoked salmon and tuna in middle reach in cooler of sushi bar tightly wrapped in plastic wrap. [3]
A separate finding described wiping cloths stored on prep table in main kitchen. [4]
The report marks three findings as corrected on site. [5]
Showing 3 of 3 findings
Observed mayo sauce temping at above 41F on the counter in main kitchen. Observed crab salad and tuna temping above 41F in the middle under counter reach in cooler of sushi bar.
Code 511-6-1.04(6)(f)
Observed mayo sauce temping at above 41F on the counter in main kitchen. Observed crab salad and tuna temping above 41F in the middle under counter reach in cooler of sushi bar. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Food items discarded. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed cooling smoked salmon and tuna in middle reach in cooler of sushi bar tightly wrapped in plastic wrap. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
Code 511-6-1.04(6)(e)
Observed cooling smoked salmon and tuna in middle reach in cooler of sushi bar tightly wrapped in plastic wrap. C/A: When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food items loosely covered. Corrected On-Site. New Violation.Official report · Item 11A ↗
Observed wiping cloths stored on prep table in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n COS: Wiping cloths stored inside of sanitizer bucket measuring 50 ppm chlorine.
Code 511-6-1.04(4)(m)
Observed wiping cloths stored on prep table in main kitchen. C/A: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n COS: Wiping cloths stored inside of sanitizer bucket measuring 50 ppm chlorine. Corrected On-Site. New Violation.Official report · Item 12C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Aug 3, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.
Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.
History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.
This report comes from Cobb County. History includes only this authority’s exact facility ID.
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