Georgia › Forsyth County › Cumming
Biryani Pot
2350 ATLANTA HWY STE 108 , CUMMING, GA 30040 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on June 18, 2025, scoring 36/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 95. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (July 1, 2025): Inspectors recorded 2 violations involving food-safety requirements.
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.
A95July 1, 20252 violations
Inspectors recorded 2 violations involving food-safety requirements.
Inspector observed prep sink labeled "Non-Vegetable" without splash guards. Prep sink is between a prep top cooler and a worktable. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination like a splash guard.
−3 points · Cited as “511-6-1.04(4)(t) - food preparation (c)”Inspector observed cups used as scoops in bulk containers of flour. Inspector observed scoops with handles touching bulk containers of spices. Inspector observed ice scoop with the handle touching the ice. Corrective Action: Food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container.
−1 point · Cited as “null”U36June 18, 202526 violations
Inspectors recorded 26 violations, 12 of them critical, involving handwashing & hygiene, cleaning & sanitizing and temperature control.
Inspector observed employees changing tasks and not washing hands (touching clothes, cups, trash, doors, face --> then donning gloves to handle food) Corrective Actions: Employees need to wash hands when changing tasks. COS PIC had employees wash hands then don new gloves.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Inspector observed raw chicken (packaged in cardboard boxes) thawing in the mop sink. Note: Boxes are completely wet. Corrective Action: Food shall only contact surfaces of: Equipment and utensils that are cleaned and sanitized. COS PIC discarded all chicken.
−9 points · Cited as “511-6-1.04(4)(j) - food contact with equipment & utensils, and linens (p)”Inspector observed cooked onions (draining on a cloth towel) and glassware (stored with FCS touching water fountain). Corrective Action: Food shall only contact surfaces of: Equipment and utensils that are cleaned and sanitized. COS PIC discarded onions.
−9 points · Cited as “511-6-1.04(4)(j) - food contact with equipment & utensils, and linens (p)”Inspector observed several items held greater than 41 degrees F. Corrective Action: Cold held items should be held at 41 degrees F or less. COS PIC discarded TCS cold held items greater than 41 degrees F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed several TCS items not hot held at 135 degrees F or greater. Corrective Action: Hot held items need to be held at 135 degrees F or greater. COS PIC discarded chicken (on the stove top); the soup w/ tomatoes (on the countertop/table); and the Potato Samosa (in the FFS Warmer Cabinet). COS PIC reheated the soup in the crock.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed no measurable sanitizer in the facility. Corrective Action: Test sanitizer after making and frequently to ensure sanitizing level is sufficient. COS PIC remade sanitizers.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Inspector observed decorative bowl and Home Depot buckets used to store food. Corrective Action: Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”Inspector observed PIC not demonstrating active managerial control. Corrective Action: PIC and employees need to be retrained.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”PIC stated the CFSM for this location is also the CFSM at Biryani Pot Banquet - 5805 State Bridge Rd Ste S Duluth, GA 30097. Corrective Action: Certified Food Safety Managers must be designated to one food service establishment only.
−4 points · Cited as “511-6-1.03(3)(b) - certification requirements/exemptions (pf)”Inspector observed all main kitchen hand sinks blocked by equipment, water bottle, and dustpan. Corrective Action: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS PIC moved equipment.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Inspector observed mango lassis held greater than 24hours not labeled with a date (FFS reach-in cooler). Corrective Action: TCS products held longer than 24 hours need to be marked with a date.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Inspector observed chemical spray bottles in FFS area not labeled with common name. Corrective Action: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Inspector observed uncovered rice in colander (Location: on the floor directly adjacent to hand sink in the main kitchen). Inspector observed uncovered grains soaking directly adjacent to the mop sink. Corrective Action: 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. COS PIC discarded rice and grains.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Inspector observed numerous bulk yogurt containers fermenting (at room temperature) during the inspection. PIC confirmed the yogurt fermenting process. Corrective Action: Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority. COS PIC discarded yogurt.
−4 points · Cited as “511-6-1.02(5)(a)(b) - when a haccp plan is required (c)”Fish in ROP packaging not thawing according to manufacturer's instructions (fish thawing on countertop). Chicken thawing in water on countertop. Corrective Action: Thawing should be done using approved methods and according to manufacturer's instructions. COS PIC discarded items in question.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Inspector observed Ghee stored on the ground. Corrective Action: food shall be protected from contamination by storing the food: at least 6" above the floor. COS PIC discarded ghee.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Inspector observed food handling employees without proper hair restraints. Corrective Action: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS PIC instructed employees to don hair nets.
−3 points · Cited as “511-6-1.03(5)(j) - hair restraints (c)”Inspector observed dry wiping cloths with food stains (on the main kitchen prep tops). Corrective Action: Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.
−3 points · Cited as “511-6-1.04(4)(m) - wiping cloths, use limitation (c)”Inspector observed all exterior doors propped open. Corrective Action: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: closed tight-fitting doors. COS PIC closed doors.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Inspection report on top shelf - greater than 5' from customer view - greater than 15' of door beside the FFS vent hood. Corrective Action: 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)”Inspector did not observe the Food Service Permit posted in the establishment. Corrective Action: Post the permit in a location in the food service establishment that is conspicuous to consumers.
−1 point · Cited as “511-6-1.02(1)(f)(1) - permit, displayed (c)”Inspector observed cups used as scoops in bulk products. Inspector observed scoops with handles toughing bulk products. Corrective Action: Food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Inspector observed reusing of single service containers. Sauce in a chocolate ice cream container. Corrective Action: Single-service and single-use articles may not be reused.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”Inspector observed residential nondurable worktable (in the main kitchen) under the microwave. Corrective Action: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
−1 point · Cited as “511-6-1.05(2)(a) - equipment and utensils, constructed of durable materials (c)”Inspector observed foil used for liners on shelving (in the main kitchen), packing material on the exhaust hood and ice machine, plywood subflooring used as a splash guard (at the prep sink). Corrective Action: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Employee drinks on shelf above prep top (water bottles and a coffee mug). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. COS PIC relocated employee belongings to designated area.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”A100April 12, 2024No violations recorded
No individual violations are recorded for this inspection in the published data.
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-058-000766. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.