KAPOW SUSHI & THAI received a B, scoring 87 out of 100, in a Cobb County food-service inspection on Jun 17, 2026. The official report lists three findings. [1]
The inspector observed black build-up on bulk ice machine of main kitchen. [2]
The inspector also observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. [3]
A separate finding described spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. [4]
The report marks two findings as corrected on site. [5]
Showing 3 of 3 findings
Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed black build-up on bulk ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Facility has 10 calendar days (6/27/26) to clean and sanitize ice machine. New Violation. Correct By: 06/27/2026Official report · Item 4-2B ↗
Correct by
Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F.
Code 511-6-1.04(6)(f)
Observed lettuce and chicken dumplings in prep top cooler #1 temp above 41F. Observed shrimp and smoked salmon in right sushi disp0lay temp above 41F. Observed spicy mayo in right undercounter reach in cooler temp above 41F. Observed yellow tail and cream cheese in left sushi display temp above 41F. Observed spicy mayo on the counter of sushi area temp above 41F. 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 spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F.
Code 511-6-1.04(6)(d)
Observed spring mix in reach in cooler of main kitchen not cooling at a rate sufficient enough to reach 41F in 4 hours. Observed salmon in left sushi display cooling at a rate not sufficient enough to reach 41F. C/A: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna COS: Spring mix placed in main kitchen walk in cooler and salmon placed in deep freezer of sushi bar for rapid cooling. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cobb County · Jun 17, 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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