NickO Report
CitiesExplore

Jia Restaurant scored 62; newer inspection records 85

Inspected

675 PONCE DE LEON AVE N135 ATLANTA, GA 30342

Map ↗

Jia Restaurant received a U, scoring 62 out of 100, in a Fulton County food-service inspection on Jul 17, 2026. The official report lists 13 findings. [1]

Inspection score

62/100Grade UOfficial inspection

Inspection summary

The inspector observed no paper towels at the back hand sink at the time of the inspection. [2]

The inspector also observed raw steak in front of raw chicken on the preptop cooler. [3]

A separate finding described the interior of the ice machine with pink slime buildup on the top portion of the ice machine. [4]

The report marks five findings as corrected on site. Four findings are marked as repeat violations. [5]

A newer inspection in our records, dated Aug 3, 2026, lists 85 out of 100, grade B. The findings above belong to the Jul 17, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 13 of 13 findings

  1. Handwashing

    Item 2-2D
    Observed no paper towels at the back hand sink at the time of the inspection. Observed no paper towels by the main hand sink at the beginning of the inspection.
    Inspector’s full note

    Code 511-6-1.07(3)(b)

    Observed no paper towels at the back hand sink at the time of the inspection. Observed no paper towels by the main hand sink at the beginning of the inspection. COS- paper towels were provided. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  2. Food separation and protection

    Item 4-1A
    Observed raw steak in front of raw chicken on the preptop cooler. Observed raw chicken stored above raw beef in the RIC.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

    Observed raw steak in front of raw chicken on the preptop cooler. Observed raw chicken stored above raw beef in the RIC. COS- food was moved to appropriate places to prevent contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; Corrected On-Site. New Violation.
    Official report · Item 4-1A ↗
    Corrected on siteNew violation

  3. Food-contact surface sanitation

    Item 4-2B
    Observed the interior of the ice machine with pink slime buildup on the top portion of the ice machine. CA- ice machine shall be cleaned .
    Inspector’s full note

    Code 511-6-1.05(7)(b)

    Observed the interior of the ice machine with pink slime buildup on the top portion of the ice machine. CA- ice machine shall be cleaned . 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. New Violation. Correct By: 07/17/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  4. Food-contact surface sanitation

    Item 4-2B
    Observed no sanitizer available at both dish machines in the facility. CA- dish machines may not be used until sanitizer is provided.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Observed no sanitizer available at both dish machines in the facility. CA- dish machines may not be used until sanitizer is provided. 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) New Violation. Correct By: 07/19/2026
    Official report · Item 4-2B ↗
    New violation

    Correct by

  5. Cold holding

    Item 6-1A
    Observed raw meats holing in the prep top cooler above 41F at the time of the inspection. COS- raw meats were removed.
    Inspector’s full note

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

    Observed raw meats holing in the prep top cooler above 41F at the time of the inspection. COS- raw meats were removed. Observed cut cabbage holding on the counter at 55F. 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 ↗
    Corrected on siteNew violation

  6. Date marking and disposition

    Item 6-2
    Observed failure to date mark cooked beef, cooked pork and cooked wontons in a RIC. COS- items were dated.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed failure to date mark cooked beef, cooked pork and cooked wontons in a RIC. COS- items were dated. 511-6-1.04(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 ↗
    Corrected on siteNew violation

  7. Food labeling and containers

    Item 10D
    Observed failure to label sauces, oils and non easily recognizable seasonings at the time of the insepction. COS- items were labeled.
    Inspector’s full note

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

    Observed failure to label sauces, oils and non easily recognizable seasonings at the time of the insepction. COS- items were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation. Correct By: 07/17/2026
    Official report · Item 10D ↗
    Corrected on siteNew violation

    Correct by

  8. Required permits and notices

    Item 13A
    Observed no permit displayed as facility has not been paying permit fees. CA- facility must get caught up on fees and display the updated permit.
    Inspector’s full note

    Code 511-6-1.02(1)(f)(1)

    Observed no permit displayed as facility has not been paying permit fees. CA- facility must get caught up on fees and display the updated permit. 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 New Violation.
    Official report · Item 13A ↗
    New violation

  9. Single-use article storage and use

    Item 14C
    Observed facility resuming grocery bags and soy sauce containers to hold food. CA- food grade bags shall be sued to store food not grocery bags and soy sauce containers may not be reused.
    Inspector’s full note

    Code 511-6-1.05(6)(r)

    Observed facility resuming grocery bags and soy sauce containers to hold food. CA- food grade bags shall be sued to store food not grocery bags and soy sauce containers may not be reused. 511-6-1.05(6)(r) - Single-Service/Single-Use Articles, Use Limitations (C) (r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused. Repeat Violation.
    Official report · Item 14C ↗
    Repeat violation

  10. Equipment design and condition

    Item 15A
    Observed multiple stained preptop cooler cutting boards. CA- cutting boards shall be replaced or resurfaced if unable to be cleaned.
    Inspector’s full note

    Code 511-6-1.05(6)(b)

    Observed multiple stained preptop cooler cutting boards. CA- cutting boards shall be replaced or resurfaced if unable to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Repeat Violation. Correct By: 07/17/2026
    Official report · Item 15A ↗
    Repeat violation

    Correct by

  11. Warewashing facilities and test strips

    Item 15B
    Observed failure to provide quats test strips for the 3 compartment sink. CA- test strips shall be provided and used.
    Inspector’s full note

    Code 511-6-1.05(3)(h),(i),(j)

    Observed failure to provide quats test strips for the 3 compartment sink. CA- test strips shall be provided and used. 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. (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 Repeat Violation. Correct By: 07/17/2026
    Official report · Item 15B ↗
    Repeat violation

    Correct by

  12. Warewashing facilities and test strips

    Item 15B
    Observed no chemical for rinse at both dish machines at the time of the inspection. CA- dish machines shall not be used until chemicals are provided.
    Inspector’s full note

    Code 511-6-1.05(7)(j)

    Observed no chemical for rinse at both dish machines at the time of the inspection. CA- dish machines shall not be used until chemicals are provided. 511-6-1.05(7)(j) - Rinsing Procedures (C) (j) Rinsing Procedures. Washed utensils and equipment shall be rinsed so that abrasives are removed and cleaning chemicals are removed or diluted through the use of water or a detergent-sanitizer solution by using one of the following procedures: 1. Use of a distinct, separate water rinse after washing and before sanitizing if using: (i) A 3-compartment sink, or (ii) A 3-step washing, rinsing, and sanitizing procedure in a warewashing system for CIP equipment; 2. Use of a detergent-sanitizer as specified under subsection (6)(o) of this Rule if using a warewashing system for CIP equipment; 3. If using a warewashing machine that does not recycle the sanitizing solution as specified under paragraph 4 of this subsection, or alternative manual warewashing equipment such as sprayers, use of a nondistinct water rinse must be: (i) Integrated in the application of the sanitizing solution, and (ii) Wasted immediately after each application; or 4. If using a warewashing machine that recycles the sanitizing solution for use in the next wash cycle, use of a nondistinct water rinse that is integrated in the application of the sanitizing solution. New Violation. Correct By: 07/19/2026
    Official report · Item 15B ↗
    New violation

    Correct by

  13. Equipment cleanliness

    Item 15C
    Observed shelves throughout the main kitchen with debris. Ca- shelves shall be cleaned.
    Inspector’s full note

    Code 511-6-1.05(7)(a)2,3

    Observed shelves throughout the main kitchen with debris. Ca- shelves shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation. Correct By: 07/17/2026
    Official report · Item 15C ↗
    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. Newer record
    85/100B
    Report
  2. This report
    62/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 17, 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
57541071
Facility ID
3135476
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 ↗

Checked