Olyzubbys African Restaurant received an A, scoring 95 out of 100, in a Fulton County food-service inspection on Jul 6, 2026. The official report lists three findings. [1]
The inspector observed cooked rice, operator states prepared on 7/4/2026 stored on shelf in reach in cooler without proper date marking. [2]
The inspector also observed no chlorine test kit provided at time of routine inspection. [3]
A separate finding described reach in cooler/freezer shelving soiled at time of inspection. [4]
The report marks one finding as corrected on site. [5]
Showing 3 of 3 findings
Observed cooked rice, operator states prepared on 7/4/2026 stored on shelf in reach in cooler without proper date marking. CA: Operator provided proper date label at time of inspection.
Code 511-6-1.04(6)(g)
Observed cooked rice, operator states prepared on 7/4/2026 stored on shelf in reach in cooler without proper date marking. CA: Operator provided proper date label at time of inspection. 11-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf Corrected On-Site. New Violation.Official report · Item 6-2 ↗
Observed no chlorine test kit provided at time of routine inspection. Operator must provide chlorine test kit within 10 days.
Code 511-6-1.05(3)(h),(i),(j)
Observed no chlorine test kit provided at time of routine inspection. Operator must provide chlorine test kit within 10 days. 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.Official report · Item 15B ↗
Observed reach in cooler/freezer shelving soiled at time of inspection. Operator must clean/sanitize non food contact surfaces within 10 days.
Code 511-6-1.05(7)(d)
Observed reach in cooler/freezer shelving soiled at time of inspection. Operator must clean/sanitize non food contact surfaces within 10 days. Observed hood filters soiled at time of inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation.Official report · Item 15C ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Jul 6, 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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