Tuza received a score of 83 and a grade of B during a Georgia Department of Public Health inspection conducted October 29, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Tuza
Location: 1523 HOWELL MILL RD ATLANTA, GA 30318, Fulton County
Inspection date: October 29, 2026
Inspection purpose: Routine
Score and grade: 83/B
Inspector: April Kennedy
Permit number: FSP-060-005803
Inspection findings
4-1A – food separated and protected
Rule citation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – packaged & unpackaged food separation, packaging, and segregation (p, c)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed raw pork stored over raw shrimp in reach-in cooler in basement kitchen area. Observed raw shell eggs stored over produce in reach-in cooler in basement kitchen area. Corrected on site – containers rearranged to prevent contamination. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) – Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food – Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils;
4-2A – food stored covered
Rule citation: 511-6-1.04(4)(c)1(iv) – packaged & unpackaged food, food stored covered(c)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed containers of ice and sliced limes stored uncovered on prep surfaces in the basement kitchen area. Corrected on site – covers provided for food containers. 511-6-1.04(4)(c)1(iv) – Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: Observed low concentration of chlorine in dishwasher (showing 0 ppm on test strips when tested). Corrective action – PIC reported problem to EcoLab and requested service/repair. PIC advised to sanitize dishes in 3-compartment sink until repair can be completed. 511-6-1.05(6)(n) – Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13)
15B – warewashing facilities: installed, maintained, used; test strips
Rule citation: 511-6-1.05(3)(h),(i),(j) – temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: No test strips available for the facility 3-compartment sink (existing test strips were damaged). Corrective action – PIC ordered more test strips online during inspection. (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.
General inspector comments
3-compartment sink sanitizing solution concentration 200 ppm quaternary ammonium
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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