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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 March 14, 2025, scoring 51/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 85. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (March 3, 2026): Inspectors recorded 6 violations, 3 of them critical, involving plumbing & water, employee health and handwashing & hygiene.
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.
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.