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Health inspection Fulton County

Bulgogi scores 76; inspectors cite handwashing issues

231 PEACHTREE ST NE STE B-71B ATLANTA, GA 30303

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Inspected Food-service inspection

Bulgogi received a C, scoring 76 out of 100, in a Fulton County food-service inspection on Aug 24, 2026. The official report lists seven findings. [1]

ScoreC
76/100
Inspected
U0–69C70–79B80–89A90–100

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

Read the official inspection

Inspection summary

The inspector observed containers of vegetables stored in hand washing sink in main kitchen. The note records an on-site correction: “PIC removed items.” [2]

The inspector also observed black residue on the interior of ice machine in main kitchen. [3]

A separate finding described TCS food items cold holding above 41F in prep top cooler in front food service area. The note records an on-site correction: “PIC fixed temperature on cooler and will monitor throughout the day.” [4]

The report marks five findings as corrected on site. [5]

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Handwashing

    Item 2-2D
    Observed containers of vegetables stored in hand washing sink in main kitchen. COS: PIC removed items. .
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed containers of vegetables stored in hand washing sink in main kitchen. COS: PIC removed items. . A handwashing facility may not be used for purposes other than handwashing. Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Observed no soap at hand washing sink in main kitchen. COS: PIC placed soap at hand sink.
    Inspector’s full note

    Code 511-6-1.07(3)(a)

    Observed no soap at hand washing sink in main kitchen. COS: PIC placed soap at hand sink. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  3. Handwashing

    Item 2-2D
    Observed no hand drying provisions at hand sink. COS: PIC placed paper towels at hand sink (b) Hand Drying Provision.
    Inspector’s full note

    Code 511-6-1.07(3)(b)

    Observed no hand drying provisions at hand sink. COS: PIC placed paper towels at hand sink (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Food-contact surfaces: cleaned & sanitized

    Item 4-2B
    Observed black residue on the interior of ice machine in main kitchen. CA: (7) Cleaning of Equipment and Utensils.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed black residue on the interior of ice machine in main kitchen. CA: (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 09/04/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  5. Proper cold holding temperatures

    Item 6-1A
    Observed TCS food items cold holding above 41F in prep top cooler in front food service area. COS: PIC fixed temperature on cooler and will monitor throughout the day.
    Inspector’s full note

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

    Observed TCS food items cold holding above 41F in prep top cooler in front food service area. COS: PIC fixed temperature on cooler and will monitor throughout the day. (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

  6. Time as a public health control: procedures and records

    Item 6-1D
    Observed potentially hazardous food (Cooked white rice, cooked brown rice, cooked chicken) held under time as a public health control without time marking indicating 4-hour limit. COS: PIC placed time stamps on food items.
    Inspector’s full note

    Code 511-6-1.04(6)(i)

    Observed potentially hazardous food (Cooked white rice, cooked brown rice, cooked chicken) held under time as a public health control without time marking indicating 4-hour limit. COS: PIC placed time stamps on food items. 1. 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 (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, 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 (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P 3. If time without temperature control is used as the public health control up to a maximum of 6 hours: (i) The food shall have an initial temperature of 41°F (5°C) or less when removed from temperature control and the food temperature may not exceed 70°F (21°C) within a maximum time period of 6 hours; P (ii) The food shall be monitored to ensure the warmest portion of the food does not exceed 70°F (21°C) during the 6-hour period, unless an ambient air temperature is maintained that ensures the food does not exceed 70°F (21°C) during the 6-hour holding period; Pf (iii) The food shall be marked or otherwise identified to indicate: Pf (I) The time when the food is removed from 41°F (5°C) or less cold holding temperature control, Pf and (II) The time that is 6 hours past the point in time when the food is removed from cold holding temperature control; (iv) The food shall be: (I) Discarded if the temperature of the food exceeds 70°F (21°C), P or Corrected On-Site. New Violation.
    Official report · Item 6-1D ↗
    Corrected on siteNew violation

  7. Nonfood-contact surfaces clean

    Item 15C
    Observed heavy food residue on reach in cooler shelves throughout main kitchen. Observed heavy grease residue on grill hood.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed heavy food residue on reach in cooler shelves throughout main kitchen. Observed heavy grease residue on grill hood. Observed soiled residue on equipment throughout main kitchen (grill area, sinks, walls, pot, pans). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. New Violation. Correct By: 08/25/2026
    Official report · Item 15C ↗
    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

1inspection in our records

Same facility; other inspections may be missing.

Check the official history ↗
  1. This report
    76/100Grade C

One inspection cannot establish a trend.

Sources

01 / Primary source Official inspection & findings

Fulton County · Aug 24, 2026

02 / Same facility Official inspection history

Inspection 57548488 · Facility 889420

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57548488
Facility ID
889420
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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