Georgia › Fulton County › Alpharetta
Amma Kitchen LLC
390 CUMMING ST , ALPHARETTA, GA 30004 · Health inspection record from Georgia Department of Public Health
Most recent inspection (June 3, 2026): no individual violations are recorded in the published data. This restaurant scored as low as 80 on February 12, 2024 — see the full history below.
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.
A100June 3, 2026No violations recorded
No individual violations are recorded for this inspection in the published data.
B87December 3, 20252 violations
Inspectors recorded 2 violations, 1 of them critical, involving temperature control and handwashing & hygiene.
Observed several TCS foods in a RIC and in the WIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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)”Observed employee drinks throughout the kitchen. (CA) Advised the PIC that employee drinks should be stored away from food and food prep surfaces. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.
−4 points · Cited as “511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)”A90May 7, 20255 violations
Inspectors recorded 5 violations, 3 of them critical, involving handwashing & hygiene, food storage and facility upkeep.
Observed food prep machinery placed in front of handwashing sink, blocking access in main kitchen area.
−4 points · Cited as “511-6-1.06(2)(l) - handwashing sinks location/placement (pf)”Observed no available hand soap cleanser at hand wash station in main kitchen area.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed no clean up plan/procedures in place in the event of a bodily fluid incident.
−4 points · Cited as “511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)”Observed boxes of food products (greens) stored on the floor in WIF.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed damaged/missing floor tiles located inside of WIC.
−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)”B80February 12, 20246 violations
Inspectors recorded 6 violations, 6 of them critical, involving temperature control, menu & labeling and handwashing & hygiene.
Observed multiple TCS foods in WIC above 41F. 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). C/A: Ensure WIC is holding temperatures below 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed paneer container at 100F, with no heat source. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. C/A: Ensure food is holding temperature at or above 135F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed multiple milks gallons expired (Jan 22). Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. C/A COS: PIC discarded milk gallons.
−3 points · Cited as “511-6-1.04(8)(b) - expired foods (p)”Observed equipment in front of handwash sink, blocking access. A handwashing sink shall be maintained so that it is accessible at all times for employee use. C/A: Ensure no machines or equipment are blocking had wash sinks.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed no soap at handwash sink. Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. C/A Ensure soap is available at handwash sink at all times.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed multiple food containers in walk in cooler no date markings. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A Label food items IMMEDIATELY and ensure proper date markings.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”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 1-31179. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.