Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
DAWSONVILLE, Dawson County

AKAMI SUSHI & GRILL

145 FOREST BLVD STE 465 DAWSONVILLE, GA 30534

Food
Latest score
76
May 7, 2026
City
DAWSONVILLE
County
Dawson
Inspections
2

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

May 7, 2026

Routine

Score: 765 violations
View source record

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed potentially hazardous food sitting next to flat top grill cold held at greater than 41 degrees Fahrenheit (raw shelled eggs: 70F, Tempura batter mix: 72F). Per PIC items were removed from WIC at 10:30 a.m. Discussed with PIC , cold holding temperatures and holding by time procedures. Items were moved to WIC, CFSM decided to keep items by Cold temperature. Per PIC

1-2A - pic present, demonstrates knowledge, performs duties

Regulation: 511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)

4 ptsCorrected: NoRepeat: No

Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Person in charge not performing duties; employees not properly trained in food safety.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: YesRepeat: No

Handwash sink not accessible for employee use at all times ( blocked with carts, and utensils on basin of sink).

  1. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
  2. A handwashing facility may not be used for purposes other than handwashing.

COS: Carts and utensils were removed.

8-2B - toxic substances properly identified, stored, used

Regulation: 511-6-1.07(6)(g) - chemical sanitizers, criteria (p)

4 ptsCorrected: YesRepeat: No

Observed sanitizing solution exceeding the maximum concentration allowed ( chlorine > 100 PPM). C0S:PIC remade sanitizer solution ( 50-100 ppm).

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed potentially hazardous food ( raw shrimp) thawed in standing water. Time/temperature control for safety food shall be thawed:

  1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less;Pf or
  2. Completely submerged under running water, OR
  3. As part of a cooking process. COS: Shrimp was put under running water.

Feb 27, 2026

Initial

Score: 903 violations
View source record

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)

4 ptsCorrected: YesRepeat: No

Equipment food-contact surfaces and utensils not sanitized. Observed food employee working with raw meat on prep table. There was no sanitizing solution made for wiping clothes, food employee took knives to 3-compartment sink to washed them but didn't sanitize them . COS: Sanitizing solution was made and knives were rewashed and sanitized.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Full pan of rice tightly wrapped for cooling in walk-in- cooler. For rapid cooling, loosely wrap and use method such as ice bath , small portions to speed cooling. COS: Rice was portioned and loosely cover until cooled.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: YesRepeat: No

Wet wiping cloth not stored in sanitizing solution between uses. COS: Sanitizing solution was made to stored wiping cloth.