96/100Grade A
Decatur · Health score & inspection history
AMERICAN WINGS AND HIBACHI
6125 COVINGTON HIGHWAY STE 4 DECATUR, GA 30035
AMERICAN WINGS AND HIBACHI in Decatur scored 81/100 (grade B) at its Oct 26, 2026 DeKalb County inspection.
Latest available inspection
DeKalb County81/100Grade B
What the inspector found
All 7 findings ↗7 findings recorded on Oct 26, 2026. 3 marked corrected on site.
Violation recordedItem 6-1A ↗
Cold holding
Observed: Raw chicken(45F), pooled egg (44F) stored in the reach in cooler and cooked rice(58F) sitting on the countertop. not maintaining a TCS food temp of 41F or below. COS: Cooked rice was discarded by PIC, Raw chicken and pooled egg was moved to walk in cooler to chill to Raw chicken (40F) and pooled egg(39) Ambient 50F.
Inspector’s full note
Inspection item: Proper cold holding temperatures
Code 511-6-1.04(6)(f)
Observed: Raw chicken(45F), pooled egg (44F) stored in the reach in cooler and cooked rice(58F) sitting on the countertop. not maintaining a TCS food temp of 41F or below. COS: Cooked rice was discarded by PIC, Raw chicken and pooled egg was moved to walk in cooler to chill to Raw chicken (40F) and pooled egg(39) Ambient 50F. C/A: 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 ↗Marked corrected on site
Violation recordedItem 6-1B ↗
Hot holding temperatures
Observed two fryer bins holding fried chicken (109F) not maintaining a TCS food temp of 135F or above. COS: All wings were discarded and PIC was advised to use TPHC.
Inspector’s full note
Inspection item: Proper hot holding temperatures
Code 511-6-1.04(6)(f)
Observed two fryer bins holding fried chicken (109F) not maintaining a TCS food temp of 135F or above. COS: All wings were discarded and PIC was advised to use TPHC. Form was given to PIC C/A: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 6-1B ↗Marked corrected on site
Violation recordedItem 6-2 ↗
Date marking and disposition
Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. Observed 5 pans of cooked shrimp stored in the prep top cooler without proper date marking.
Inspector’s full note
Inspection item: Proper date marking and disposition
Code 511-6-1.04(6)(g)
Observed individual containers of cooked noodles stored in reach in cooler and walk in cooler for more than 24 hours without proper date marking. Observed 5 pans of cooked shrimp stored in the prep top cooler without proper date marking. COS- Cooked pasta noodles were labeled with date prepared. Advised to use DPH flyer on the wall. C/A: 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 3. A refrigerated, ready-to-eat, time/temperature control for safety food ingredient or a portion of a refrigerated, ready-to-eat, time/temperature control for safety food that is subsequently combined with additional ingredients or portions of food shall retain the date marking of the earliest-prepared or first-prepared ingredient. Pf Corrected On-Site. New Violation.
Official report · Item 6-2 ↗Marked corrected on site
Read 4 more findings
Violation recordedItem 12A ↗
Food storage and contamination
Observed Multiple food items ( carrots, cabbage. sauce. frozen chicken tenders) stored directly on the floor in the walk in cooler nd walk in freezer. Advised PIC to have food items placed at least 6 inches from the floor.
Inspector’s full note
Inspection item: Contamination prevented during food preparation, storage, display
Code 511-6-1.04(4)(q)
Observed Multiple food items ( carrots, cabbage. sauce. frozen chicken tenders) stored directly on the floor in the walk in cooler nd walk in freezer. Advised PIC to have food items placed at least 6 inches from the floor. C/A: 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. 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. New Violation.
Official report · Item 12A ↗Correction status not recorded
Repeat violationItem 14A ↗
Utensil storage
Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils.
Inspector’s full note
Inspection item: In-use utensils: properly stored
Code 511-6-1.04(4)(k)
Observed handles for dry goods stored inside of container with handles in direct contact with dry goods. COS: All scoops were removed from containers C/A: 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)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); Repeat Violation.
Official report · Item 14A ↗Correction status not recorded
Violation recordedItem 15A ↗
Equipment design and condition
Observed the single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F).
Inspector’s full note
Inspection item: Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Code 511-6-1.05(6)(a)
Observed the single door reach in cooler not maintaining a TCS food temp of 41F or below. Ambient (50F). CA:511-6-1.05(6)(a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. ADVISED TO HAVE REPAIRED. NO TCS FOOD ITEMS SHALL BE STORED IN WALK IN COOLER UNTIL SERVICED. New Violation.
Official report · Item 15A ↗Correction status not recorded
Violation recordedItem 15C ↗
Equipment cleanliness
Observed the vent hood unclean with debris build up near the grease pan. Vent hood has greasing dripping onto the floor.
Inspector’s full note
Inspection item: Nonfood-contact surfaces clean
Code 511-6-1.05(7)(a)2,3
Observed the vent hood unclean with debris build up near the grease pan. Vent hood has greasing dripping onto the floor. Advised to have deep cleaned and increase cleaning frequency. C/A: 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. New Violation.
Official report · Item 15C ↗Correction status not recorded
Correction status comes from the dated report. Later changes may not be recorded here.
Inspection history 1
Official history ↗- Latest available81/100BReport
1 available inspection report. History may be incomplete.
About this location record
This page follows facility 12302741 within DeKalb County. Names and addresses remain as recorded at each inspection. Different official facility IDs remain separate. Intervening inspections may be missing.
Recorded address: Official inspection listing ↗ ·