Okiboru Of Buckhead received a B, scoring 86 out of 100, in a Fulton County food-service inspection on Jun 17, 2026. The official report lists three findings. [1]
The inspector observed hand sink in main kitchen blocked with a metal sheet and bag of to-go spoons in it. The note records an on-site correction: “PIC moved the spoons and metal out of the way so the hand sink is accessible.” [2]
The inspector also observed tofu and chicken in RIC above 41 degrees. [3]
A separate finding described facility using quat sanitizer without any quat test strips. [4]
The report marks one finding as corrected on site. [5]
Showing 3 of 3 findings
Observed hand sink in main kitchen blocked with a metal sheet and bag of to-go spoons in it. COS: PIC moved the spoons and metal out of the way so the hand sink is accessible.
Code 511-6-1.06(2)(o)
Observed hand sink in main kitchen blocked with a metal sheet and bag of to-go spoons in it. COS: PIC moved the spoons and metal out of the way so the hand sink is accessible. 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 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation. Correct By: 06/17/2026Official report · Item 2-2D ↗
Correct by
Observed tofu and chicken in RIC above 41 degrees. CA: Advised PIC to not pack RIC so full that cool air is not able to flow throughout the cooler.
Code 511-6-1.04(6)(f)
Observed tofu and chicken in RIC above 41 degrees. CA: Advised PIC to not pack RIC so full that cool air is not able to flow throughout the cooler. 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 New Violation. Correct By: 06/18/2026Official report · Item 6-1A ↗
Correct by
Observed facility using quat sanitizer without any quat test strips. CA: Advised PIC to obtain quat test strips.
Code 511-6-1.05(3)(h),(i),(j)
Observed facility using quat sanitizer without any quat test strips. CA: Advised PIC to obtain quat test strips. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf New Violation. Correct By: 06/18/2026Official report · Item 15B ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton 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 Fulton County. History includes only this authority’s exact facility ID.
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