Georgia › Forsyth County › Suwanee
Hashtag India
4090 JOHNS CREEK PKWY STE I , SUWANEE, GA 30024 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on September 24, 2026, scoring 49/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 70. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (October 6, 2026): Inspectors recorded 10 violations, 6 of them critical, involving food source, 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.
C70October 6, 202610 violations
Inspectors recorded 10 violations, 6 of them critical, involving food source, temperature control and cleaning & sanitizing.
Inspector observed boxes of ginger (Location: in back prep room adjacent to dish pit) with multitude of live gnats on food product. COS PIC discarded.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Inspector observed TCS food products - cold held greater than 41 degrees F. COS PIC discarded products.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed hot held food products less than 135 degrees F. COS PIC discarded food products out of temperature.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Inspector observed all items on time as a control without: start temperatures; some items without prep dates. COS PIC discarded.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Inspector observed sanitizer concentration in spray bottle too low. Inspector observed sanitizer concentration in buckets too high. COS PIC remade sanitizer.
−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 interior FCS of blender with lid with green fuzzy mold like growth and condensation (Location: FFS counter); label residue on utensils stored clean in dish pit area. COS PIC pulled items to be washed rinsed and sanitized.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed a multitude of clean utensils stacked wet on drying rack in dish pit. Inspector observed pans/woks/cooking utensils stored against wall between drying rack and hand sink (NOTE: Utensils had paint splatter from the wall) COS PIC pulled items to be washed, rinsed, and sanitized.
−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 single service items not protected from contamination (toothpicks, stirrers, coffee cup toppers, straws unwrapped and in bowls for consumer self-service; water carafes not inverted in consumer self-service area).
−1 point · Cited as “511-6-1.05(10)(g)(1)&(3) - kitchenware and tableware, single-service/-use items properly handled to protect food-/lip-contact surfaces (c)”Inspector observed missing cove tile and unsealed floor at cove base (Location: back prep room adjacent to dish pit).
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Inspector observed employees not storing belongings in designated area (cell phone and bags on napkins above linens - on shelving adjacent to restrooms, partially consumed water bottle on prep table).
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”U49September 24, 202626 violations
Inspectors recorded 26 violations, 15 of them critical, involving pest control, temperature control and cleaning & sanitizing.
Inspector observed chicken with multiple live flies. COS PIC discarded. (1) Condition. Food shall be safe, unadulterated, and honestly presented. P.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Inspector observed TCS food products - cold held greater than 41 degrees F. COS PIC discarded products.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Inspector observed food not cooling at a proper time and temperature rate (Facility without cooling logs). COS PIC discarded.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Inspector observed numerous items on time as a control without: start temperatures, discard times, incomplete SOP. COS PIC discarded - PIC completed and submitted an SOP to inspector.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Inspector observed facility unable to sanitize dishware. 3-compartment sink with a basin unable to hold liquid. COS Facility to close until repaired and verified by EHS.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”Inspector observed leak at 3-comp sink. Corrective action: Plumbing shall be maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”Facility provides full-service catering (employees set up and serve at events), no TPHC procedures, SOP not provided for employees obtaining cold - TCS food from stores (Restaurant Depot), Cooling and receiving temperatures not taken or recorded, improper thawing methods, not promptly putting away deliveries, not properly training employees. Inspector observed managerial control not adequate to keep facility in compliance with code.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Inspector observed facility with no designated PIC at beginning of inspection. COS manager arrived during middle of inspection.
−4 points · Cited as “511-6-1.03(2) - pic present (pf)”Inspector observed food employees not informed of their responsibility to report symptoms and exposure. COS - PIC had employees sign agreements during inspection and provided to Inspector. Corrective action: Employees shall be informed of their responsibility to report symptoms and exposure; verifiable with form 1B or by similar.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Inspector observed hand sink at rear door blocked with rubber gloves, scraper, partially consumed employee drinks- water bottle and can coke. Inspector observed hand sink adjacent to reach-in coolers used to prep foods and used as a dump sink. COS PIC unblocked sink. Corrective action: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. P.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Inspector observed hand sink at cookline not stocked with paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Inspector observed slimy dark green-black mold like growth in the FFS prep sink.
−4 points · Cited as “511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf)”Inspector observed labels without dates, labels without discard dates, labels with future prep dates (Sauce with prep date 9/25/26). COS PIC discarded product without proper date marking.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Inspector observed numerous flies throughout the main kitchen and FFS area.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Inspector observed hand sink adjacent to reach-in coolers without hot - water under pressure.
−2 points · Cited as “511-6-1.06(1)(g),(h) - water supply, capacity; pressure (pf)”Inspector observed prep sink supplied with soap and paper towels.
−4 points · Cited as “511-6-1.07(3)(c) - handwashing aids & devices, use restrictions (c)”Inspector observed a multitude of uncovered spices throughout the main kitchen.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Inspector observed paneer thawing in basin with 72 degree F stagnate water (on low shelving adjacent to 1/2 wall at dish pit). COS - PIC discarded.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Inspector observed light gaps at back door in main kitchen leading to exterior.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Inspector observed bowls used as scoops in bulk foods throughout kitchen. Inspector observed scoops with handles touching food product. COS - PIC removed bowls. Corrective action: Scoops must have a handle. 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.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Inspector observed a multitude of clean utensils stacked wet on drying rack in dish pit. Inspector observed strainer stored against wall above the hand sink adjacent to reach-in coolers.
−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 foil lining shelves throughout the main kitchen.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Inspector observed slimy dark green-black mold like growth in FFS hand sink.
−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)”Inspector observed dusty vents above reach-in cooler doors and above prep line. Inspector observed standing water, trash and food debris around floor drains at cookline - broken flooring around drains.
−1 point · Cited as “511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)”Inspector observed employees not storing belongings in designated area (cell phone and employee drink on worktable, partially consumed water bottle on shelf above prep top, partially consumed water bottle on 1/2 wall above uncovered spices, water bottle w/ chia seeds on top of spices, cup w/ straw on prep-top, partially consumed water bottle above food in reach-in cooler, partially consumed water bottle touching paneer in prep-top). COS PIC relocated.
−1 point · Cited as “511-6-1.07(5)(j) - using dressing rooms & lockers, used for changing clothes and storing employee belongings (c)”Inspector observed unshielded lights in prep area.
−1 point · Cited as “511-6-1.07(2)(i) - light bulbs, protective shielding (c)”B85March 3, 20266 violations
Inspectors recorded 6 violations, 3 of them critical, involving plumbing & water, employee health and handwashing & hygiene.
Inspector observed leak at 3-comp sink. PIC has maintenance scheduled to repair today. Corrective action: Plumbing shall be maintained in good repair.
−2 points · Cited as “511-6-1.06(2)(r) - system maintained in good repair (p, c)”03(2)(m); Inspector observed food employees not informed of their responsibility to report symptoms and exposure. COS - Inspector provided PIC with DPH Employee Health Reporting Agreement during inspection; PIC will have all food handlers sign and retain forms in the facility. Corrective action: Employees shall be informed of their responsibility to report symptoms and exposure; verifiable with form 1B or by similar document.
−4 points · Cited as “511-6-1.03(2)(o) - person-in-charge duties (pf)”Inspector observed hand sink near back door blocked with cutting board, food processors, and condiment bottle. COS - PIC unblocked sink. Corrective action: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Inspector observed meat thawing in prep sink without running water; water measured 112 degrees F. COS - PIC stated the meat was just set out to thaw so they drained the sink and switched to cool, running water. Corrective action: Must thaw under refrigeration or running water (water temp not to exceed 70 degrees F).
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Inspector observed light gaps at back door in main kitchen leading to exterior. Corrective action: Doors must be solid, self-closing, and tight-fitting with no visible daylight.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Inspector observed bowls used as scoops in bulk foods throughout kitchen. COS - PIC removed bowls. Corrective action: Scoops must have a handle.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”A100March 31, 2025No violations recorded
No individual violations are recorded for this inspection in the published data.
U51March 14, 202520 violations
Inspectors recorded 20 violations, 14 of them critical, involving food storage, temperature control and cleaning & sanitizing.
Observed incorrect storage order in a reach in cooler. COS PIC discarded products of a lower cook temperature that were improperly stored. Advised PIC to always use correct storage order in coolers and freezers.
−9 points · Cited as “511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)”Observed dirty utensils - to be washed - stored on top of uncovered food products. COS PIC discarded contaminated food products. Advised to not store dirty utensils on food product.
−9 points · Cited as “511-6-1.04(4)(j) - food contact with equipment & utensils, and linens (p)”Observed soup reheating in a food warmer from a frozen state. This equipment is not intended for reheating food product (Equipment is intended to be a food warmer only). Advised to reheat food in equipment intended for cooking/reheating.
−9 points · Cited as “511-6-1.04(5)(h) - reheating for hot holding (p)”Observed food products cold held greater than 41 degrees F. COS PIC discarded products out of temperature. Advised to check temperatures often to ensure products are 41 degrees F and below.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed hot held food products less than 135 degrees F. COS PIC discarded food products out of temperature. Advised to hot hold food at 135 degrees F and greater.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed food not cooling at a proper time and temperature rate. Observed unapproved cooling methods. Facility cooling large amounts of food on countertop in large deep pans. Cooling not taking place fast enough. COS PIC discarded. Retrained PIC on proper cooling methods, times, and temperatures. Provided PIC with an educational document on cooling.
−9 points · Cited as “511-6-1.04(6)(d) - cooling (p)”Observed numerous items on time as a control without proper documentation approved by the local health authority. Advised to submit a completed time as a public health control document for the local health authority to review prior to using time as a control in the facility.
−9 points · Cited as “511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)”Observed sanitizer in 3 compartment sink and sanitizer buckets not registering on test strip. COS PIC remade sanitizer. Advised to test sanitizer more often.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Did not observe a sanitization step after wash and rinse. COS PIC retrained employee to sanitize after wash and rinse. Advised to properly train employees.
−4 points · Cited as “511-6-1.05(8)(a) - before use after cleaning(p)”Observed products in orange 5 gallon "Home Depot" buckets. COS PIC discarded food in unapproved containers. Advised food needs to be in food grade approved materials.
−1 point · Cited as “511-6-1.05(1)(a) - materials, general requirements (p, c)”PIC also CFSM not ensuring temperatures are taken or recorded, not properly training employees, not ensuring sanitizer levels are at proper concentration, CFSM/PIC did not know the proper temperature of fully cooked chicken from a raw state. PIC stated temperature should be 120-160 degrees F when fully cook - then stated I'm not the cook when informed what the proper temperature should be.
−4 points · Cited as “511-6-1.03(2)(a)-(n)(p),(q) - responsibility of pic (pf)”Observed cleaning solutions in working containers - stored in dining area - not labeled with a common name. COS PIC labeled chemical. Advised to always label chemicals in working containers.
−4 points · Cited as “511-6-1.07(6)(b) - working containers, common name (pf)”Observed flies in kitchen. Advised to consult their pest control company about options for eliminating pests.
−3 points · Cited as “511-6-1.07(5)(k) - controlling pests (pf, c)”Did not have test strips for all sanitizers used in the facility including 3-compartment sink. Advised to have test strips.
−1 point · Cited as “511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)”PIC stated dosas are made and fermented in the facility. COS PIC discarded. Advised PIC a HACCP Plan is required for this process. HACCP Plan will need to be submitted to EHS for prior approval.
−4 points · Cited as “511-6-1.02(5)(a)(b) - when a haccp plan is required (c)”Observed exterior door showing light around seams. Advised door to be tight fitting without light showing around seams.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed handles of scoops in food, scoops in food without handles, utensils stored in "hot water" between use (Water not greater than 135 degrees F). Retrained PIC on proper methods for storing utensils between use.
−1 point · Cited as “511-6-1.04(4)(k) - in-use utensils, between-use storage (c)”Observed facility reusing single-use yogurt containers. Advised to obtain reusable food grade containers.
−1 point · Cited as “511-6-1.05(6)(r) - single-service/single-use articles, use limitations (c)”Observed NFC surfaces lined with foil. Advised to use approved liner materials.
−1 point · Cited as “511-6-1.05(1)(i) - nonfood-contact surfaces (c)”Observed dumpster area with excess trash, broken equipment, chairs, sofa, pallets, and food debris. Advised to clean dumpster enclosure area and consult with Landlord regulate the shared dumpster.
−1 point · Cited as “511-6-1.06(5)(o),(p) - using drain plugs; maintaining refuse areas (c)”A100January 31, 2025No 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-058-000987. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.