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Health inspection Fulton County

Kale Me Crazy scored 75; newer inspection records 93

300 NORTH HIGHLAND AVE NE STE B ATLANTA, GA 30307

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Inspected Food-service inspection

Kale Me Crazy received a C, scoring 75 out of 100, in a Fulton County food-service inspection on Aug 17, 2026. The official report lists six findings. [1]

ScoreC
75/100
Inspected
U0–69C70–79B80–89A90–100

This inspection’s score, not a current safety assessment.

Read the official inspection

Inspection summary

The inspector observed no PIC onsite at the time of the inspection. The note records an on-site correction: “- I designated a PIC that was able to help answer some food safety questions.” [2]

The inspector also observed an expired food manager certification and no employee able to show an updated CFSM certification. [3]

A separate finding described the dish machine in use but no sanitizer at the dish machine. The note records an on-site correction: “- employees were told they cannot use the dish machine if no sanitizer is available, they must wash dishes by hand.” [4]

The report marks three findings as corrected on site. Two findings are marked as repeat violations. [5]

A newer inspection in our records, dated Aug 27, 2026, lists 93 out of 100, grade A. The findings above belong to the Aug 17, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. PIC present, demonstrates knowledge, performs duties

    Item 1-2A
    Observed no PIC onsite at the time of the inspection. COS- I designated a PIC that was able to help answer some food safety questions.
    Inspector’s full note

    Code 511-6-1.03(2)

    Observed no PIC onsite at the time of the inspection. COS- I designated a PIC that was able to help answer some food safety questions. 511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Corrected On-Site. New Violation.
    Official report · Item 1-2A ↗
    Corrected on siteNew violation

  2. Certified Food Protection Manager

    Item 1-2B
    Observed an expired food manager certification and no employee able to show an updated CFSM certification. CA- CFSM required in 10 days.
    Inspector’s full note

    Code 511-6-1.03(3)(b)

    Observed an expired food manager certification and no employee able to show an updated CFSM certification. CA- CFSM required in 10 days. 511-6-1.03(3)(b) - Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. New Violation. Correct By: 08/27/2026
    Official report · Item 1-2B ↗
    New violation

    Correct by

  3. Food-contact surfaces: cleaned & sanitized

    Item 4-2B
    Observed the dish machine in use but no sanitizer at the dish machine. COS- employees were told they cannot use the dish machine if no sanitizer is available, they must wash dishes by hand.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Observed the dish machine in use but no sanitizer at the dish machine. COS- employees were told they cannot use the dish machine if no sanitizer is available, they must wash dishes by hand. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) Corrected On-Site. Repeat Violation.
    Official report · Item 4-2B ↗
    Corrected on siteRepeat violation

  4. Proper cold holding temperatures

    Item 6-1A
    Observed a preptop cooler holding above 41F at the time of the insepction. Observed multiple TCS foods inside the cooler above 41F.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Observed a preptop cooler holding above 41F at the time of the insepction. Observed multiple TCS foods inside the cooler above 41F. COS- food was discarded and employees were told no TCS foods shall be stored at the bottom until cooler is repaired. Ice baths on top are allowed as long as food is maintained at 41F or below. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  5. Personal cleanliness

    Item 12B
    Observed employees preparing food without hair restraints. CA- hair restraints must be used and purchased.
    Inspector’s full note

    Code 511-6-1.03(5)(j)

    Observed employees preparing food without hair restraints. CA- hair restraints must be used and purchased. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Repeat Violation. Correct By: 08/20/2026
    Official report · Item 12B ↗
    Repeat violation

    Correct by

  6. Hot and cold water available; adequate pressure

    Item 16A
    Observed the cold water turned off at the hand sink and the water scolding hot which made employees not able to wash hands for 20 seconds. CA- cold water must be turned on.
    Inspector’s full note

    Code 511-6-1.06(1)(g),(h)

    Observed the cold water turned off at the hand sink and the water scolding hot which made employees not able to wash hands for 20 seconds. CA- cold water must be turned on. 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf New Violation. Correct By: 08/20/2026
    Official report · Item 16A ↗
    New violation

    Correct by

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history

2inspections in our records

Same facility; other inspections may be missing.

Check the official history ↗
  1. This report
    75/100Grade C
  2. Newer record
    93/100Grade A
    Read

About this location

Multiple locationsRestaurant website ↗

The cited restaurant website identifies more than one location. This does not establish the size of the business or whether this location is franchised.

Sources

01 / Primary source Official inspection & findings

Fulton County · Aug 17, 2026

02 / Same facility Official inspection history

Inspection 57547273 · Facility 12772981

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57547273
Facility ID
12772981
Record captured
Venue address source
Official listing ·

Scores 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.

Current coverage: Fulton County. Other metro counties are not included yet.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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