Kid Cashew received a B, scoring 87 out of 100, in a Fulton County food-service inspection on Aug 13, 2026. The official report lists three findings. [1]
The inspector observed food employee change from raw to to ready to eat foods without, though changing gloves, was not washing hands. [2]
The inspector also observed hand sink at main entrance to kitchen with water reaching a max of 71F. [3]
A separate finding described policy or procedure for clean up of bodily fluids. [4]
Showing 3 of 3 findings
Observed food employee change from raw to to ready to eat foods without, though changing gloves, was not washing hands. Must wash hands when switching between working with raw food and working with ready-to-eat food New Violation.
Code 511-6-1.03(5)(c)
Observed food employee change from raw to to ready to eat foods without, though changing gloves, was not washing hands. Must wash hands when switching between working with raw food and working with ready-to-eat food New Violation. Correct By: 08/16/2026Official report · Item 2-1B ↗
Correct by
Observed hand sink at main entrance to kitchen with water reaching a max of 71F. Must have hand sink at a minimum temperature of 85F.
Code 511-6-1.06(2)(o)
Observed hand sink at main entrance to kitchen with water reaching a max of 71F. Must have hand sink at a minimum temperature of 85F. New Violation. Correct By: 08/16/2026Official report · Item 2-2D ↗
Correct by
Observed policy or procedure for clean up of bodily fluids. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.
Code 511-6-1.03(6)
Observed policy or procedure for clean up of bodily fluids. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter New Violation.Official report · Item 2-2E ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Fulton County · Aug 13, 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.
Checked