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TED'S MONTANA GRILL scored 71; newer inspection records 99

Inspected

410 PEACHTREE PARKWAY, SUITE 100 CUMMING, GA 30041

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TED'S MONTANA GRILL received a C, scoring 71 out of 100, in a Forsyth County food-service inspection on Jun 17, 2026. The official report lists five findings. [1]

Inspection score

71/100Grade COfficial inspection

Inspection summary

The report states: “Inspector observed a chef take dishes to the dish pit - return to the cook line - don new gloves - and then start prepping a salad without washing hands.” The note records an on-site correction: “inspector instructed employee hands need to be washed when changing tasks - Chef discarded salad - doffed gloves - washed hands - then don new gloves.” [2]

The report states: “Inspector observed hand sink blocked at grill line with dirty dishes (utensils in sink basin and utensils surrounding the hand sink).” [3]

The report states: “Inspector observed 9 packages of strawberries with fuzzy, white mold-like growth (Location: walk-in cooler).” [4]

The report marks five findings as corrected on site. [5]

A newer inspection in our records, dated Aug 25, 2026, lists 99 out of 100, grade A. The findings above belong to the Jun 17, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Handwashing

    Item 2-1B
    Inspector observed a chef take dishes to the dish pit - return to the cook line - don new gloves - and then start prepping a salad without washing hands. COS inspector instructed employee hands need to be washed when changing tasks - Chef discarded salad - doffed gloves - washed hands - then don new gloves.
    Inspector’s full note

    Code 511-6-1.03(5)(c)

    Inspector observed a chef take dishes to the dish pit - return to the cook line - don new gloves - and then start prepping a salad without washing hands. COS inspector instructed employee hands need to be washed when changing tasks - Chef discarded salad - doffed gloves - washed hands - then don new gloves. CA: (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P Corrected On-Site. New Violation.
    Official report · Item 2-1B ↗
    Corrected on siteNew violation

  2. Handwashing

    Item 2-2D
    Inspector observed hand sink blocked at grill line with dirty dishes (utensils in sink basin and utensils surrounding the hand sink). Inspector observed hand sink at the bar blocked with employee drinks (a large tumbler and a "monster" energy drink).
    Inspector’s full note

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

    Inspector observed hand sink blocked at grill line with dirty dishes (utensils in sink basin and utensils surrounding the hand sink). Inspector observed hand sink at the bar blocked with employee drinks (a large tumbler and a "monster" energy drink). COS employees relocated the dishes and drinks. CA: (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  3. Food condition

    Item 3-1C
    Inspector observed 9 packages of strawberries with fuzzy, white mold-like growth (Location: walk-in cooler). Inspector observed a box of lemons - several lemons with fuzzy, green and dark green/black mold like growth (Location: Dry Storage Rack - adjacent to walk-in cooler).
    Inspector’s full note

    Code 511-6-1.04(1)

    Inspector observed 9 packages of strawberries with fuzzy, white mold-like growth (Location: walk-in cooler). Inspector observed a box of lemons - several lemons with fuzzy, green and dark green/black mold like growth (Location: Dry Storage Rack - adjacent to walk-in cooler). COS PIC discarded adulterated food. CA: (1) Condition. Food shall be safe, unadulterated, and honestly presented. P Corrected On-Site. New Violation.
    Official report · Item 3-1C ↗
    Corrected on siteNew violation

  4. Food-contact surface sanitation

    Item 4-2B
    Inspector observed the smaller main kitchen ice machine with copious amount of dark green black, slimy mold-like substance on the walls & white panel inside the ice machine. COS PIC burned ice - washed, rinsed, and sanitized the machine.
    Inspector’s full note

    Code 511-6-1.05(7)(b)

    Inspector observed the smaller main kitchen ice machine with copious amount of dark green black, slimy mold-like substance on the walls & white panel inside the ice machine. COS PIC burned ice - washed, rinsed, and sanitized the machine. CA: 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  5. Food storage and contamination

    Item 12A
    Inspector observed 2 bottled drinks (employee drinks) cooling in the ice bin at the bar. COS bartender relocated the bottled drinks and burned the ice.
    Inspector’s full note

    Code 511-6-1.04(4)(h)

    Inspector observed 2 bottled drinks (employee drinks) cooling in the ice bin at the bar. COS bartender relocated the bottled drinks and burned the ice. CA: (h) Ice Used as Exterior Coolant, Prohibited as Ingredient. Ice may not be used as food after it has been used as a medium for cooling the exterior surfaces of food such as melons or fish, packaged foods such as canned beverages, or cooling coils and tubes of equipment. P Corrected On-Site. New Violation.
    Official report · Item 12A ↗
    Corrected on siteNew 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
    99/100A
    Report
  2. This report
    71/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Forsyth County · Jun 17, 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
Forsyth County
Inspection ID
57536235
Facility ID
3140151
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 Forsyth 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 ↗

Checked