NickO Report
CitiesExplore

Kyuramen scored 71; newer inspection records 75

Inspected

1801 HOWELL MILL RD STE 460 ATLANTA, GA 30318

Map ↗

Kyuramen received a C, scoring 71 out of 100, in a Fulton County food-service inspection on Aug 27, 2026. The official report lists nine findings. [1]

Inspection score

71/100Grade COfficial inspection

Inspection summary

The inspector observed an employee peeling boiled eggs with bare hands. The note records an on-site correction: “Employee put on gloves and the eggs were discarded.” [2]

The inspector also observed a handwashing sink in the main kitchen containing food prep bowls. [3]

A separate finding described 3 dented cans of oyster sauce in the dry storage area of the main kitchen. [4]

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

A newer inspection in our records, dated Sep 14, 2026, lists 75 out of 100, grade C. The findings above belong to the Aug 27, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 9 of 9 findings

  1. Bare-hand contact with food

    Item 2-1C
    Observed employee peeling boiled eggs with bare hands. COS: Employee put on gloves and the eggs were discarded.
    Inspector’s full note

    Code 511-6-1.04(4)(a)1,2,3,4(i)

    Observed employee peeling boiled eggs with bare hands. COS: Employee put on gloves and the eggs were discarded. Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P 3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form. Pf 4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b); P Corrected On-Site. New Violation. Correct By: 08/30/2026
    Official report · Item 2-1C ↗
    Corrected on siteNew violation

    Correct by

  2. Handwashing

    Item 2-2D
    Observed a handwashing sink in the main kitchen containing food prep bowls. COS PIC removed bowls and washed them.
    Inspector’s full note

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

    Observed a handwashing sink in the main kitchen containing food prep bowls. COS PIC removed bowls and washed them. (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: 09/07/2026
    Official report · Item 2-2D ↗
    Repeat violation

    Correct by

  3. Handwashing

    Item 2-2D
    Observed employee using the 3 comp sink in the main kitchen for rinsing their hands. Observed another employee using utensil sink in the desert/drink area for handwashing.
    Inspector’s full note

    Code 511-6-1-.03(5)(d)

    Observed employee using the 3 comp sink in the main kitchen for rinsing their hands. Observed another employee using utensil sink in the desert/drink area for handwashing. CA: Advised PIC and employees to only wash hands in the handwashing sink. Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf New Violation. Correct By: 09/07/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  4. Food condition

    Item 3-1C
    Observed 3 dented cans of oyster sauce in the dry storage area of the main kitchen. COS PIC to return them for credit.
    Inspector’s full note

    Code 511-6-1.04(1)

    Observed 3 dented cans of oyster sauce in the dry storage area of the main kitchen. COS PIC to return them for credit. Condition. Food shall be safe, unadulterated, and honestly presented. P New Violation.
    Official report · Item 3-1C ↗
    New violation

  5. Food storage and contamination

    Item 12A
    Observed shrimp, chicken, and rice cakes stored on the floor of the WIF. CA: Advised PIC to pick the items up off the floor.
    Inspector’s full note

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

    Observed shrimp, chicken, and rice cakes stored on the floor of the WIF. CA: Advised PIC to pick the items up off the floor. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. Repeat Violation.
    Official report · Item 12A ↗
    Repeat violation

  6. Personal cleanliness

    Item 12B
    Observed multiple employees preparing food no hair coverings. CA: Advised PIC to obtain hair coverings for the employees.
    Inspector’s full note

    Code 511-6-1.03(5)(j)

    Observed multiple employees preparing food no hair coverings. CA: Advised PIC to obtain hair coverings for the employees. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. New Violation.
    Official report · Item 12B ↗
    New violation

  7. Utensil storage

    Item 14A
    Observed utensils stored in water at 76F. CA: Advised PIC that utensils stored in water need to be at a minimum of 135F.
    Inspector’s full note

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

    Observed utensils stored in water at 76F. CA: Advised PIC that utensils stored in water need to be at a minimum of 135F. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). New Violation.
    Official report · Item 14A ↗
    New violation

  8. Utensil storage

    Item 14A
    Observed a knife stored in the crevices of two prep tables. COS PIC removed the knife.
    Inspector’s full note

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

    Observed a knife stored in the crevices of two prep tables. COS PIC removed the knife. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

  9. Utensil storage

    Item 14A
    Observed multiple bowls used as scoops with no handles placed in items in the dry storage area as well as raw TCS foods in the main kitchen RIC such as chicken. COS PIC removed.
    Inspector’s full note

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

    Observed multiple bowls used as scoops with no handles placed in items in the dry storage area as well as raw TCS foods in the main kitchen RIC such as chicken. COS PIC removed. Corrected On-Site. New Violation.
    Official report · Item 14A ↗
    Corrected on siteNew violation

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
    75/100C
    Report
  2. This report
    71/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Aug 27, 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
57549206
Facility ID
12986828
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