Mathias Restaurant LLC dba Mondo Italian Kitchen received a B, scoring 82 out of 100, in a Fulton County food-service inspection on Jul 16, 2026. The official report lists five findings. [1]
The inspector observed mold-like substance on the lip of the ice machine. [2]
The inspector also observed multiple TCS food items in reach-in cooler and walk-in cooler with temperatures above 41 degrees Fahrenheit. [3]
A separate finding described raw salmon thawing in ROP packaging in both the reach-in and walk-in cooler. [4]
The report marks two findings as corrected on site. One finding is marked as a repeat violation. [5]
Showing 5 of 5 findings
Observed mold-like substance on the lip of the ice machine. Advised PIC to have ice machine cleaned and sanitized immediately.
Code 511-6-1.05(7)(a)1
Observed mold-like substance on the lip of the ice machine. Advised PIC to have ice machine cleaned and sanitized immediately. 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: 07/26/2026Official report · Item 4-2B ↗
Correct by
Observed multiple TCS food items in reach-in cooler and walk-in cooler with temperatures above 41 degrees Fahrenheit. PIC discarded food items.
Code 511-6-1.04(6)(f)
Observed multiple TCS food items in reach-in cooler and walk-in cooler with temperatures above 41 degrees Fahrenheit. PIC discarded food items. 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 Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed raw salmon thawing in ROP packaging in both the reach-in and walk-in cooler. PIC discarded raw salmon packages.
Code 511-6-1.04(6)(c)
Observed raw salmon thawing in ROP packaging in both the reach-in and walk-in cooler. PIC discarded raw salmon packages. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.Official report · Item 11C ↗
Observed expired permit in facility and permit has not been paid since 2025. Legal notice issued.
Code 511-6-1.02(1)(f)(1)
Observed expired permit in facility and permit has not been paid since 2025. Legal notice issued. 511-6-1.02(1)(f)(1) - Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Repeat Violation. Correct By: 07/17/2026Official report · Item 13A ↗
Correct by
Observed out-dated inspection report being posted in facility. Advised PIC to post the most recent inspection report in the facility.
Code 511-6-1.02(1)(d)
Observed out-dated inspection report being posted in facility. Advised PIC to post the most recent inspection report in the facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request. New Violation. Correct By: 07/19/2026Official report · Item 13A ↗
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 · Jul 16, 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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