Georgia › Forsyth County › Cumming
Slice N Spice
2332 ATLANTA HWY , CUMMING, GA 30040 · Health inspection record from Georgia Department of Public Health
Most recent inspection (October 15, 2026): Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and food storage.
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.
B80October 15, 20266 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Inspector observed multiple TCS foods above 41F; see temp log. COS-Discarded. Corrective Action: 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) or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed dish machine sanitizer solution measured ~0 ppm Chlorine. COS - PIC set up 3 comp sink (3 comp sanitizer measured 704 Lactic Acid. Corrective Action: A chlorine solution shall have a concentration of 50-99 with a minimum temperature of 100F (pH 10) or 75F (pH 8).
−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 utensils stacked as clean with label residue and not clean to sight and touch. COS - PIC had dishwasher pull dishes for rewash.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed cups used as scoops in bulk spices. COS - PIC removed cups as scoops.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Inspector observed wet containers stacked on top of each other (wet nesting). Corrective Action: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a self-draining position that allows air drying.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (c)”Inspector observed employee drinks stored on/above prep tables (mostly consumed water bottle and a filled water dispenser with a wet cup stored on top - PIC stated it was employee water when asked). COS - PIC discarded.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”B86August 26, 20256 violations
Inspectors recorded 6 violations, 3 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Inspector observed multiple TCS foods above 41F. COS-Discarded. Corrective Action: 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) or below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed dish machine sanitizer solution at 0 ppm Cl. COS-fixed dish machine so that it produces 50-100 ppm Cl. Corrective Action: A chlorine solution shall have a concentration of 50-99 with a minimum temperature of 100F (pH 10) or 75F (pH 8).
−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 containers with labels stacked on top of each other or unable to be cleaned off. Corrective Action: Equipment food-contact surfaces and utensils shall be clean to sight and touch.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed multiple uncovered foods in walk in cooler. COS- Added covers. Corrective Action: store 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.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Inspector observed scoops in storage with handle in the food. COS- arranged scoop so handle is above the top of the food. Corrective Action: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Inspector observed wet containers stacked on top of each other (wet nesting). COS-arranged dishes so they are in a self draining position that allows air drying. Corrective Action: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored in a self-draining position that allows air drying.
−1 point · Cited as “511-6-1.05(10)(e)1,2,4 - equipment, utensil, linens, stored 6" off floor in clean, dry location (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-058-000972. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.