Georgia › Bartow County › Cartersville
Tandoori Table
117 SOUTH TENNESSEE ST , CARTERSVILLE, GA 30120 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on August 20, 2026, scoring 52/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 85. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (August 27, 2026): Inspectors recorded 3 violations, 3 of them critical, involving temperature control and employee health.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
B85August 27, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving temperature control and employee health.
Observed potentially hazardous TCS foods improperly cold holding above 41F in both prep top coolers in the kitchen (see temp log). Ambient air temp of one unit was 50F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed cooked rice that did not cool from 135F to 70F within 2 hours; at 2:30pm pans of rice were at 119F and 109F and PIC stated cooling began at 11am.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed PIC unable to demonstrate verification that employees were informed of their responsibilities to report symptoms and illnesses. Copies of the employee health reporting form were provided at the routine inspection and were not completed.
−4 points · Cited as “511-6-1.03(4)(a)(b)(c)(e)(f) - responsibility of permit holder, pic, and conditional employees (p), (pf)”U52August 20, 202612 violations
Inspectors recorded 12 violations, 8 of them critical, involving handwashing & hygiene, food storage and temperature control.
Observed employee handle pan of raw chicken, then touch the interior portion of the mop sink, then put on a single-use glove and begin prepping a plate of food. When asked to stop and wash hands, employee did not know what sink to use for hand washing or how to properly wash hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed raw shell eggs stored directly above hard boiled eggs and a ready-to-eat sauce in the prep cooler, and raw lamb stored on the same shelf and touching a pan of raw chicken in the walk-in cooler.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed potentially hazardous TCS foods improperly cold holding above 41F in the prep top cooler and reach-in cooler in the kitchen and stored ambient on the countertop.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed improper hot holding of potentially hazardous food stored ambient on the countertop (butter 94F).
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed PIC unable to perform duties due to risk factor violations handwashing, cold hold, hot hold, date marking, proper drinking, separation, adequate handwashing facilities.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed no paper towels or approved means of dry hands at the only hand wash sink in the kitchen. Observed a significant amount of food debris in the hand wash sink. Observed the hand wash sink used for filling pans for cooking process.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed no date labels on pan of chicken cooked on Sunday, house-made biryani sauce with unknown prep date, and another pan of cooked chicken make on Tuesday.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed several pans of cooling food in tightly sealed containers in the walk-in cooler; temperatures of cooling food increased after moving to the walk-in cooler.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed CFSM is unable to assess training needs of employees based on risk factor violations.
−4 points · Cited as “511-6-1-.03(3)(d) - certified food safety manager responsibility”Observed employee personal drink stored on a food prep counter that is above clean dishes and not in a single-use cup with lid and straw. Observed a second employee drink that was stored directly on top of a pan of rice in the reach-in cooler that was also not in a single-use cup with lid and straw.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”Observed no copy of the inspection report posted.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed all pans and dishes stacked wet in clean dish area.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”B81March 11, 20267 violations
Inspectors recorded 7 violations, 2 of them critical, involving food storage and temperature control.
Observed pan of raw chicken stored directly on top of pans of cooked chicken in WIC.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed cooked chicken cooling in WIC in a tightly lidded container.
−3 points · Cited as “511-6-1.04(6)(e) - cooling methods (pf, c)”Observed spice containers and squeeze bottles at stove area not labelled with common name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed raw ground lamb thawing on counter beside prep sink.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed food stored on the floor in walk-in-freezer.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed employee prepping raw onions while wearing a watch.
−3 points · Cited as “511-6-1.03(5)(g) - jewelry (c)”Observed several stacks of pans wet stacked in dish area.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”A96October 17, 20252 violations
Inspectors recorded 2 violations, 2 of them critical, involving temperature control.
Observed an opened gallon of milk held in the reach-in cooler after the manufacture date of 10/15/25 has passed.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed a pan of cooked shrimp and roasted veggies stored in the reach-in cooler with no date mark. PIC stated the foods were made the day prior.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-008-001157. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.