Bamba Cuisine received a B, scoring 87 out of 100, in a Fulton County food-service inspection on Jul 21, 2026. The official report lists four findings. [1]
The inspector observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). [2]
The inspector also observed failure to use proper thawing method for bag of oxtail in meat prep sink. [3]
A separate finding described failure to post the most recent inspection report in public view inside facility. [4]
The report marks one finding as corrected on site. One finding is marked as a repeat violation. [5]
Showing 4 of 4 findings
Observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). 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.
Code 511-6-1.04(6)(g)
Observed failure to date mark ready-to-eat food items in reach in cooler (rice, cooked chicken, etc). 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 PIC advised to date mark food items with day that they were prepped inside facility. Repeat Violation. Correct By: 07/31/2026Official report · Item 6-2 ↗
Correct by
Observed failure to use proper thawing method for bag of oxtail in meat prep sink. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing.
Code 511-6-1.04(6)(c)
Observed failure to use proper thawing method for bag of oxtail in meat prep sink. 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: 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; PIC turned on running water. Corrected On-Site. New Violation.Official report · Item 11C ↗
Observed failure to post the most recent inspection report in public view inside facility. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1.
Code 511-6-1.02(1)(d)
Observed failure to post the most recent inspection report in public view inside 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.C PIC advised to print and post the inspection from today. New Violation. Correct By: 07/31/2026Official report · Item 13A ↗
Correct by
Observed failure to protect outer openings form potential entry of pests. Observed visible gap underneath exit door in main kitchen.
Code 511-6-1.07(2)(m)
Observed failure to protect outer openings form potential entry of pests. Observed visible gap underneath exit door in main kitchen. 511-6-1.07(2)(m) - Outer Openings Protected (C) (m) Outer Openings, Protected. 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. PIC advised to seal the bottom of door. New Violation. Correct By: 07/31/2026Official report · Item 18 ↗
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 21, 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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