Georgia › Cobb County › Kennesaw
AVINYA INDIAN CUISINE
4290 BELLS FERRY RD NW STE 122 , KENNESAW, GA 30144-1300 · Health inspection record from Georgia Department of Public Health
Most recent inspection (March 5, 2026): Inspectors recorded 6 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
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.
B80March 5, 20266 violations
Inspectors recorded 6 violations, 4 of them critical, involving temperature control and cleaning & sanitizing.
Observed several TCS ready to eat food that was held at the prep top unit and at the bottom of the prep top with a temperature higher that 41*F See table below. C/A 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 COS: Food Discarded.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed facility is holding real butter melted on the counter in the main kitchen without a procedure or a discard time. Temperature of the butter was 79*f Observed facility is keeping melted butter on the stove without a TPHC procedure. Temperature of the butter was 106*F C/A 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. 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). COS: Butter was discarded. EHS educated PIC how to put the melted butter on TPHC and a written example was also emailed to them.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed failure of managerial control and implementation of safe food pratices.PIC unable to demonstrate knowledge and preform duties of safe food safety practices. PIC was unaware of cooling methods and process, proper concentration of sanitization, TPHC procedure, employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties, being able to tell EHS the 5 symptoms and 6 illnesses that are related to food illness. C/A PIC along with employees properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. COS Facility has 10 days to correct the violation.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed the can opener and the bread mixer with visible food debris stuck on them. Upon questioning PIC he stated the bread mixer was used two days ago and the can opener did not know when was it used last time. C/A Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Facility has 3 days to correct the violation.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Observed facility is holding spoons in a container with cold water in the main kitchen near the stove. Water temperature was at 70*F C/A In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Facility has 3 days to correct the violation. EHS spoke with PIC and gave him several option for keeping the spoons in between use.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed the bottom of the prep top unit in the to go area with significant food debris accumulation. Observed the bottom the the prep top unit in the main kitchen with excessive food debris and spills. Observed the doors to the same unit covered with debris. Observed the undercover door to the preop top unit in the main kitchen with excessive food debris . C/A Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: Facility has 3 days to correct the violation.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”B88June 5, 20255 violations
Inspectors recorded 5 violations, 2 of them critical, involving cleaning & sanitizing, handwashing & hygiene and food storage.
Observed containers being washed, sanitized and then rinsed.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”Observed there is no running hot water at warewash and hand sinks.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”There were many containers of spices, flour, sugar, that are not labeled.
−3 points · Cited as “511-6-1.04(4)(d) - food storage containers identified with common name of food (c)”Several spoons for cooking were stored in a container with room temperature water. CA:)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: PIC placed spoons in container of hot water on stove top.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed multiple wet containers were stacked and nested while still wet.
−1 point · Cited as “511-6-1.05(10)(a) - equipment & utensils, air-drying required (c)”B83March 15, 20245 violations
Inspectors recorded 5 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and pest control.
Observed TCS foods such as grilled onions, cream, yogurt sauce, and eggs were being held at room temperature and were above 41F. 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) when cold holding. COS: PIC discarded eggs and onions. Cream was put in the freezer to rapidly cool.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed samba and ragi saugati and samba sauce on steam table was hot holding below 135>.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed equipment such as a pot and food container being washed and rinsed and not sanitized.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”Observed back screen door screen was loose and not secured. Holes where lines come in through ceiling are not sealed at opening to prevent pests.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed wood wall in front of kitchen is unsealed wood and is not smooth and cleanable. Observed missing floor tile at partition.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)”A92January 8, 20243 violations
Inspectors recorded 3 violations involving temperature control and pest control.
Observed many uncovered containers of vegetables and proteins in the lower portion of the prep top cooler. Uncoverd tubs such as cashews and uncovered spices.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed back screen door screen was loose and not secured. Holes where lines come in through ceiling are not sealed at opening to prevent pests.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed wood wall in front of kitchen is unsealed wood and is not smooth and cleanable. Observed missing floor tile at partition.
−1 point · Cited as “511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (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-033-006285. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.