Chef Wu received a score of 98 and a grade of A during a Georgia Department of Public Health inspection conducted November 5, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Chef Wu
Location: 1570 HOLCOMB BRIDGE RD STE 810 ROSWELL, GA 30076, Fulton County
Inspection date: November 5, 2026
Inspection purpose: Routine
Score and grade: 98/A
Inspector: Frida Vega
Permit number: FSP-060-014942
Inspection findings
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed various in-use utensils not stored with the handle above the food in bins of sugar, flour, rice. PIC was informed that 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. COS: PIC removed all handles from within the foods in bins.
14A – in-use utensils: properly stored
Rule citation: 511-6-1.04(4)(k) – in-use utensils, between-use storage (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed multiple knives stored between pieces of kitchen equipment (prep tops) in the main kitchen. PIC was informed that (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; 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; 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). COS: PIC removed the knives from in between the kitchen equipment.
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(5)(j) – using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed employee belongings stored throughout the main kitchen. PIC was informed that: 1. Dressing rooms shall be used by employees if the employees regularly change their clothes in the establishment. 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS: Employee belongings were moved to a room away from the food preparation area.
General inspector comments
(60-day) dish machine and 3 comp use chlorine
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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