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Jia Restaurant receives B in Fulton County health inspection

Inspected

675 PONCE DE LEON AVE N135 ATLANTA, GA 30342

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Jia Restaurant received a B, scoring 85 out of 100, in a Fulton County food-service inspection on Aug 3, 2026. The official report lists six findings. [1]

Inspection score

85/100Grade BOfficial inspection

Inspection summary

The inspector observed a kitchen staff eating and drinking while in the kitchen. [2]

The inspector also observed that the kitchen hand sink cold water side is broken. [3]

A separate finding described a cooked pork belly in the cooler without name and date. [4]

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

23 points higher than the previous inspection in our records: 62/100 on Jul 17, 2026. Intervening inspections may be missing.

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Eating, drinking and tobacco use

    Item 2-2B
    Observed a kitchen staff eating and drinking while in the kitchen. I advised the kitchen manager to correct the kitchen staff and he did.
    Inspector’s full note

    Code 511-6-1.03(5)(k)1&2

    Observed a kitchen staff eating and drinking while in the kitchen. I advised the kitchen manager to correct the kitchen staff and he did. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrected On-Site. New Violation.
    Official report · Item 2-2B ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Observed that the kitchen hand sink cold water side is broken. The hand sink has no cold water.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    Observed that the kitchen hand sink cold water side is broken. The hand sink has no cold water. The PIC shall repair the cold water faucet. 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 Repeat Violation. Correct By: 08/05/2026
    Official report · Item 2-2D ↗
    Repeat violation

    Correct by

  3. Food labeling and containers

    Item 10D
    Observed a cooked pork belly in the cooler without name and date. The PIC labeled and date marked it.
    Inspector’s full note

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

    Observed a cooked pork belly in the cooler without name and date. The PIC labeled and date marked it. 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. Repeat Violation.
    Official report · Item 10D ↗
    Corrected on siteRepeat violation

  4. Wiping cloth use and storage

    Item 12C
    Observed failure to properly store the in use wiping cloths in the kitchen. I advised the PIC to ensure all wiping cloths are placed back in a sanitizer water after use.
    Inspector’s full note

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

    Observed failure to properly store the in use wiping cloths in the kitchen. I advised the PIC to ensure all wiping cloths are placed back in a sanitizer water after use. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. New Violation. Correct By: 08/12/2026
    Official report · Item 12C ↗
    New violation

    Correct by

  5. Wiping cloth use and storage

    Item 12C
    Observed failure to properly store the in use wiping cloths in the kitchen. I advised the PIC to ensure all wiping cloths are placed back in a sanitizer water after use.
    Inspector’s full note

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

    Observed failure to properly store the in use wiping cloths in the kitchen. I advised the PIC to ensure all wiping cloths are placed back in a sanitizer water after use. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. New Violation. Correct By: 08/12/2026
    Official report · Item 12C ↗
    New violation

    Correct by

  6. Equipment cleanliness

    Item 15C
    Observed stains, food residues on the refrigerators, walls and floor. The PIC shall clean the walls and floors.
    Inspector’s full note

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

    Observed stains, food residues on the refrigerators, walls and floor. The PIC shall clean the walls and floors. 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. Repeat Violation. Correct By: 08/12/2026
    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. This report
    85/100B
    Reading
  2. Earlier record
    62/100U
    Report

Sources

01 / Primary source Official inspection & findings

Fulton County · Aug 3, 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
57544690
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 ↗

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