Georgia › Cherokee County › Acworth
Rise And Dine Family Restaurant
5345 BELLS FERRY RD STE 100 , ACWORTH, GA 30102 · Health inspection record from Georgia Department of Public Health
Most recent inspection (August 18, 2026): Inspectors recorded 3 violations, 3 of them critical, involving handwashing & hygiene and temperature control.
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.
B82August 18, 20263 violations
Inspectors recorded 3 violations, 3 of them critical, involving handwashing & hygiene and temperature control.
Observed employee cracking a large amount of eggs to blend with gloved hands and fail to change gloves prior to switching tasks. Employee went on to contaminated various kitchen equipment. Employee was also wiping contaminated gloves on his apron. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee change gloves.
−9 points · Cited as “511-6-1.04(4)(n)1 - gloves, use limitation (single use gloves) (p)”Observed all time/temperature control for safety (TCS) foods in reach-in cooler being cold held above 51°F. Ambient temperature of unit was around 50°F. TCS foods must be cold held at 41°F or below. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed butter packets in dining area not discarded after 4 hours as required. The time label on the butter was 2pm-6pm. 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P COS by discarding.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”A99September 29, 20251 violation
Inspectors recorded 1 violation involving facility upkeep.
Observed inadequate lighting inside of walk-in cooler. Must repair lighting.
−1 point · Cited as “511-6-1.07(3)(f) - lighting intensity, adequate in food prep, storage & service areas (c)”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-028-001005. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.