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Zab E Lee Thai & Sushi Restaurant scores 76; inspectors cite handwashing issues

Inspected

4837 OLD NATIONAL HWY ATLANTA, GA 30337

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Zab E Lee Thai & Sushi Restaurant received a C, scoring 76 out of 100, in a Fulton County food-service inspection on Oct 14, 2026. The official report lists seven findings. [1]

Inspection score

76/100Grade COfficial inspection

Inspection summary

The inspector observed failure to maintain hand sink accessible to use at all times. [2]

The inspector also observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. [3]

A separate finding described failure to maintain food contact surfaces clean to sight and touch. [4]

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

13 points lower than the previous inspection in our records: 89/100 on Jun 10, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 7 of 7 findings

  1. Handwashing

    Item 2-2D
    Observed failure to maintain hand sink accessible to use at all times. Observed hand sink in main kitchen with food thawing in it.
    Inspector’s full note

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

    Observed failure to maintain hand sink accessible to use at all times. Observed hand sink in main kitchen with food thawing in it. Observed hand sink in front area with sani bucket stored. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf PIC removed obstructions. Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Food protection

    Item 4-2A
    Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. CA: Must keep all foods covered inside the reach in coolers and freezers.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed several containers of food found stored in reach in coolers and reach in freezer uncovered and subject to contamination. CA: Must keep all foods covered inside the reach in coolers and freezers. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; New Violation. Correct By: 10/17/2026
    Official report · Item 4-2A ↗
    New violation

    Correct by

  3. Food-contact surface sanitation

    Item 4-2B
    Observed failure to maintain food contact surfaces clean to sight and touch. Observed black buildup on the roof and sides of the ice machine.
    Inspector’s full note

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

    Observed failure to maintain food contact surfaces clean to sight and touch. Observed black buildup on the roof and sides of the ice machine. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (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: 10/24/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  4. Cold holding

    Item 6-1A
    Observed failure to maintain TCS foods at or below 41F observed several food items in several coolers stored above 41F. 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.
    Inspector’s full note

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

    Observed failure to maintain TCS foods at or below 41F observed several food items in several coolers stored above 41F. 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 New Violation. Correct By: 10/17/2026
    Official report · Item 6-1A ↗
    New violation

    Correct by

  5. Utensil storage

    Item 14A
    Observed multiple pairs of tongs stored on oven door handles in kitchen. Observed bowl utilized as a scoop in rice.
    Inspector’s full note

    Code 511-6-1.04(4)(k)

    Observed multiple pairs of tongs stored on oven door handles in kitchen. Observed bowl utilized as a scoop in rice. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Repeat Violation. Correct By: 10/17/2026
    Official report · Item 14A ↗
    Repeat violation

    Correct by

  6. Equipment design and condition

    Item 15A
    Observed failure to maintain all equipment as commercial that is in use in facility. Observed a residential Whirlpool refrigerator in main kitchen being utilized for holding sticky rice.
    Inspector’s full note

    Code 511-6-1.5 (2)(jj)

    Observed failure to maintain all equipment as commercial that is in use in facility. Observed a residential Whirlpool refrigerator in main kitchen being utilized for holding sticky rice. 511-6-1.5 (2)(jj) - Food Service Equipment, Acceptability. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. New Violation. Correct By: 10/24/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  7. Pest control

    Item 18
    Observed several live flies flying around the kitchen during the inspection. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests.
    Inspector’s full note

    Code 511-6-1.07(5)(k)

    Observed several live flies flying around the kitchen during the inspection. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Repeat Violation. Correct By: 10/17/2026
    Official report · Item 18 ↗
    Repeat 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 2

Official history ↗
  1. This report
    76/100C
    Reading
  2. Earlier record
    89/100B
    Report

Sources

01 / Primary source Official inspection & findings

Fulton County · Oct 14, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Fulton County
Inspection ID
57557180
Facility ID
12992060
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.

This report comes from Fulton County. History includes only this authority’s exact facility ID.

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

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