Georgia › Cherokee County › Alpharetta
Echelon Golf Club
511 FOUNDERS DR , ALPHARETTA, GA 30004 · Health inspection record from Georgia Department of Public Health
Most recent inspection (January 12, 2026): Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene. This restaurant scored as low as 76 on November 17, 2025 — see the full history below.
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.
A91January 12, 20265 violations
Inspectors recorded 5 violations, 4 of them critical, involving temperature control, cleaning & sanitizing and handwashing & hygiene.
Observed marinara with a prep date of 1/5 in walk in cooler. Must use or discard TCS food within 7 days, day of prep counting as day 1. COS by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed debris accumulation on slicer and can opener. Food contact surfaces stored as clean must be clean to the sight and touch. COS by cleaning both.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed chili prepped on 12/31 and thawed several days ago without a label indicating the date it was thawed. Must date mark when TCS food is thawed and use food within 7 days (day of thaw counts as day 1). COS by labeling.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed several TCS items not date marked after holding them for more than 24 hours. TCS food must be date marked if prepped and held for more than 1 day; must use item within 7 days (day of prep counting as day 1). COS by date marking items.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed current inspection report (76 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”C76November 17, 20254 violations
Inspectors recorded 4 violations, 2 of them critical, involving handwashing & hygiene, temperature control and pest control.
Observed employee wearing gloves place dirty dishes in dish machine, then proceed to grab clean dishes wearing the same pair of gloves. Must properly wash hands and change gloves in between dirty dishes to clean dishes. COS by rewashing dishes and rewashing hands.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed blanched fries left sitting out at room temperature and temping 57°F. TCS foods must be cold held at 41°F or below or use Time as a Public Health Control. COS by moving to cooler. Will email PIC TPHC written procedure.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed employee handling food without wearing a beard net. COS by putting on beard net.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed gap on bottom left of back door. Also observed a dead roach. Outer openings must be protected to prevent pest entry. Must close gap and clean physical facility at a more frequent pace.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”A95February 18, 20253 violations
Inspectors recorded 3 violations, 1 of them critical, involving menu & labeling, food storage and cleaning & sanitizing.
Observed Capicola deli meat with sell by date of 1/17/25 in walk in cooler. All prepackaged items must be used or discarded by their sell by date. COS discarding.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed bottle of margarine / shelf stable butter unlabeled in grill area. Except for foods that are easily recognizable, foods outside their original containers must have a label with the common name.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Observed debris build up on shelves in reach in cooler and walk in cooler. Also observed significant grease build up on hood vents above grill. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (c)”B81February 28, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, handwashing & hygiene and cleaning & sanitizing.
Observed blanched fries left sitting out at room temperature and temping 63°F. TCS foods must be cold held at 41°F or below. COS by moving to cooler.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed hot dogs being hot held below 135°F. Temperatures were between 125-128°F. COS by discarding.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed dairy based ranch prepared 2/15/24 and blue cheese prepared 2/19/24 not discarded within 7 days. COS by discarding.
−4 points · Cited as “511-6-1.04(6)(h) - ready-to-eat time/temperature control for safety food, disposition (p)”Observed employee preparing food without having loose hair properly restrained and without wearing a beard net. COS by restraining beard. Hair may not be hanging down back/shoulders.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Observed mold build-up on food storage shelves in walk-in. Shelves must be thoroughly cleaned.
−1 point · Cited as “511-6-1.05(7)(d) - nonfood-contact surfaces (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 028-1758. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.