Zab E Lee Thai & Sushi Restaurant received a score of 73 and a grade of C during a Georgia Department of Public Health inspection conducted November 12, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Zab E Lee Thai & Sushi Restaurant
Location: 4837 OLD NATIONAL HWY ATLANTA, GA 30337, Fulton County
Inspection date: November 12, 2026
Inspection purpose: Followup
Score and grade: 73/C
Inspector: Valencia Nealy
Permit number: FSP-060-011936
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 plastic container of raw chicken stored atop container of precooked shrimp stored inside glass door reach in cooler in kitchen. CA: Raw chicken wings moved to lower shelf and precooked shrimp relocated to be stored according to minimum cooking temperature. 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.
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: No
Inspector notes and corrective action: Observed several containers of food found stored in reach in freezer uncovered and subject to contamination. CA: Team member covered all foods with lids during inspection. 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;
6-1B – proper hot holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; hot holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed cooked white rice hot holding 68-118 F stored in metal containers next to wok station in kitchen. CA: Team member states holding less than 4 hours, placed in crock pot to reheat to 165 F and hot hold at 135 F. 511-6-1.04(6)(f) – Time/Temperature Control for Safety; Hot 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
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed several noodle sauces without date marking stored on shelf in glass door reach in cooler in kitchen. CA: Team member states prepared on 11/10/26, date marked provided during inspection. Observed plastic containers holding presoaked noodles switch out date marking stored on shelf in glass door reach in cooler in kitchen. CA: Team member states noodles prepared on 11/12/26, date marking provided during inspection. 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 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 5 through 7 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety; Pf
15C – nonfood-contact surfaces clean
Rule citation: 511-6-1.05(7)(d) – nonfood-contact surfaces (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed reach in cooler/freezers equipment handles soiled in kitchen. Observed hood filters soiled with heavy grease residue at cook line in kitchen. CA: PIC must Clean all equipment handles and gaskets and maintain clean, correct within 10 days.
General inspector comments
Dish machine 100 ppm
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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