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SWAPNA INDIAN CUISINE scored 68; newer inspection records 96

Inspected

2655 COBB PKWY SE ATLANTA, GA 30339-3111

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SWAPNA INDIAN CUISINE received a U, scoring 68 out of 100, in a Cobb County food-service inspection on Jul 24, 2026. The official report lists ten findings. [1]

Inspection score

68/100Grade UOfficial inspection

Inspection summary

The report states: “Facility has no certified food safety manager (CFSM) certificate posted in public view and facility has no additional copies of the CFSM on file for health authority review C/A: The original CFSM certificate shall be posted in public view in each food service establishment.” [2]

The inspector also observed a food employee remove ready to eat naan bread from the tandoori oven, place it on a prep table, and slice the naan bread with their bare hands. [3]

A separate finding described no paper towels or any other approved hand drying method at the hand sink located in the main kitchen area. [4]

The report marks three findings as corrected on site. Two findings are marked as repeat violations. [5]

A newer inspection in our records, dated Aug 3, 2026, lists 96 out of 100, grade A. The findings above belong to the Jul 24, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 10 of 10 findings

  1. Food protection manager

    Item 1-2B
    Facility has no certified food safety manager (CFSM) certificate posted in public view and facility has no additional copies of the CFSM on file for health authority review C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.
    Inspector’s full note

    Code 511-6-1.03(3)(c)

    Facility has no certified food safety manager (CFSM) certificate posted in public view and facility has no additional copies of the CFSM on file for health authority review C/A: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Repeat Violation. Correct By: 08/03/2026
    Official report · Item 1-2B ↗
    Repeat violation

    Correct by

  2. Bare-hand contact with food

    Item 2-1C
    Observed a food employee remove ready to eat naan bread from the tandoori oven, place it on a prep table, and slice the naan bread with their bare hands. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
    Inspector’s full note

    Code 511-6-1.04(4)(a)1,2,3,4(i)

    Observed a food employee remove ready to eat naan bread from the tandoori oven, place it on a prep table, and slice the naan bread with their bare hands. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. COS: naan discarded; replacement naan handles with gloves Corrected On-Site. New Violation.
    Official report · Item 2-1C ↗
    Corrected on siteNew violation

  3. Handwashing

    Item 2-2D
    Observed no paper towels or any other approved hand drying method at the hand sink located in the main kitchen area. C/A:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1.
    Inspector’s full note

    Code 511-6-1.07(3)(b)

    Observed no paper towels or any other approved hand drying method at the hand sink located in the main kitchen area. C/A:Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. C/A New Violation. Correct By: 08/03/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  4. Handwashing

    Item 2-2D
    Observed the hottest temperature for the both hand sinks at 74F, per PIC the hot water valve leaks so they intentionally leave the hot water off. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet.
    Inspector’s full note

    Code 511-6-1.06(2)(c)

    Observed the hottest temperature for the both hand sinks at 74F, per PIC the hot water valve leaks so they intentionally leave the hot water off. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. NOTE: hot water was momentarily turned on and then turned off and was off for the remainder of the inspection New Violation. Correct By: 08/03/2026
    Official report · Item 2-2D ↗
    New violation

    Correct by

  5. Handwashing

    Item 2-2D
    1) Observed ice dumped in the hand sink directly in front of the bulk ice machine, observed employee fill a pitcher in this hand sink as well. 2) Observed a second employee fill a container of water in the hand sink located in the main kitchen.
    Inspector’s full note

    Code 511-6-1.06(2)(o)

    1) Observed ice dumped in the hand sink directly in front of the bulk ice machine, observed employee fill a pitcher in this hand sink as well. 2) Observed a second employee fill a container of water in the hand sink located in the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing COS: ice removed, discussed code provision with PIC Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  6. Food protection

    Item 4-2A
    Observed TCS foods (cooked chicken, diced tomatoes, raw chicken) and spices stored uncovered throughout facility in prep bottom (x2), WIC, counter tops above prep top units and food prep table, and countertops on ice. C/A-All food stored shall be covered to protect from overhead contamination.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(iv)

    Observed TCS foods (cooked chicken, diced tomatoes, raw chicken) and spices stored uncovered throughout facility in prep bottom (x2), WIC, counter tops above prep top units and food prep table, and countertops on ice. C/A-All food stored shall be covered to protect from overhead contamination. Repeat Violation.
    Official report · Item 4-2A ↗
    Repeat violation

  7. Food labeling and containers

    Item 10D
    Observed no allergen disclosure on the menu or the food labels for the items served in the buffet area. C/A: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer.
    Inspector’s full note

    Code 511-6-1.04(7)(d)

    Observed no allergen disclosure on the menu or the food labels for the items served in the buffet area. C/A: The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. New Violation. Correct By: 07/27/2026
    Official report · Item 10D ↗
    New violation

    Correct by

  8. Equipment design and condition

    Item 15A
    Observed prep top #1 (directly in front of the stove top) located in the main kitchen with an ambient of 56F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.
    Inspector’s full note

    Code 511-6-1.05(6)(q)1&3

    Observed prep top #1 (directly in front of the stove top) located in the main kitchen with an ambient of 56F. C/A: Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. NOTE: TCS items held in ice baths to maintain cold holding food temperatures of 41F or below New Violation. Correct By: 07/27/2026
    Official report · Item 15A ↗
    New violation

    Correct by

  9. Pest control

    Item 18
    Observed the back door to the main kitchen area propped open with a rock, back door did not have a mesh screen, air curtain or any other effective means of preventing pest entry. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors.
    Inspector’s full note

    Code 511-6-1.07(2)(m)

    Observed the back door to the main kitchen area propped open with a rock, back door did not have a mesh screen, air curtain or any other effective means of preventing pest entry. C/A: outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. COS: door closed; discussed ensuring door it kept closed Corrected On-Site. New Violation.
    Official report · Item 18 ↗
    Corrected on siteNew violation

  10. Pest control

    Item 18
    observed several live roaches (one on the plastic rap on the counter, two in the dry storage area, one in the ware washing area) and multiple dead roaches (mostly in the ware washing area and back door to the main kitchen) in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.
    Inspector’s full note

    Code 511-6-1.07(5)(k)

    observed several live roaches (one on the plastic rap on the counter, two in the dry storage area, one in the ware washing area) and multiple dead roaches (mostly in the ware washing area and back door to the main kitchen) in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. NOTE: EHS advised facility contact a pest control New Violation.
    Official report · Item 18 ↗
    New violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    96/100A
    Report
  2. This report
    68/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Cobb County · Jul 24, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Cobb County
Inspection ID
57543314
Facility ID
3166054
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Cobb County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

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