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Luna's Neighborhood Grill receives C in Forsyth County health inspection

Inspected

4335 BETHELVIEW RD STE 120 CUMMING, GA 30040

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Luna's Neighborhood Grill received a C, scoring 70 out of 100, in a Forsyth County food-service inspection on Sep 29, 2026. The official report lists nine findings. [1]

Inspection score

70/100Grade COfficial inspection

Inspection summary

The report states: “Inspector observed employee (with gloved hands) exit kitchen through rear exterior door - re-enter kitchen (with gloved hands) - doff gloves - don new gloves - stock clean glassware at server station without washing hands.” The note records an on-site correction: “PIC pulled glassware to wash, rinse, and sanitize - PIC retrained employee and instructed employee to wash hands and don new gloves.” [2]

The report states: “Inspector observed employee topping cooked tacos with shredded lettuce from prep-top then place on expo line - employee was using bare hands to grab lettuce and then top tacos.” The note records an on-site correction: “employee discarded tacos and lettuce in the prep-top.” [3]

The report states: “Inspector observed bar hand sink not stocked with paper towels.” The note records an on-site correction: “PIC stocked with paper towels.” [4]

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

What inspectors found

Read the official report

Showing 9 of 9 findings

  1. Handwashing

    Item 2-1B
    Inspector observed employee (with gloved hands) exit kitchen through rear exterior door - re-enter kitchen (with gloved hands) - doff gloves - don new gloves - stock clean glassware at server station without washing hands. COS PIC pulled glassware to wash, rinse, and sanitize - PIC retrained employee and instructed employee to wash hands and don new gloves.
    Inspector’s full note

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

    Inspector observed employee (with gloved hands) exit kitchen through rear exterior door - re-enter kitchen (with gloved hands) - doff gloves - don new gloves - stock clean glassware at server station without washing hands. COS PIC pulled glassware to wash, rinse, and sanitize - PIC retrained employee and instructed employee to wash hands and don new gloves. CA: 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. Bare-hand contact with food

    Item 2-1C
    Inspector observed employee topping cooked tacos with shredded lettuce from prep-top then place on expo line - employee was using bare hands to grab lettuce and then top tacos. COS employee discarded tacos and lettuce in the prep-top.
    Inspector’s full note

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

    Inspector observed employee topping cooked tacos with shredded lettuce from prep-top then place on expo line - employee was using bare hands to grab lettuce and then top tacos. COS employee discarded tacos and lettuce in the prep-top. CA: (a) Preventing Contamination from Hands. 1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5). 2. Except when washing fruits and vegetables or as specified under subsection (a)4, 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. P Corrected On-Site. New Violation.
    Official report · Item 2-1C ↗
    Corrected on siteNew violation

  3. Handwashing

    Item 2-2D
    Inspector observed bar hand sink not stocked with paper towels. COS PIC stocked with paper towels.
    Inspector’s full note

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

    Inspector observed bar hand sink not stocked with paper towels. COS PIC stocked with paper towels. CA: (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; P Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Food-contact surface sanitation

    Item 4-2B
    Inspector observed all 4 soda gun nozzles with build up of residue (slimy and dried). Inspector observed working containers with label residue (Location: walk-in cooler).
    Inspector’s full note

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

    Inspector observed all 4 soda gun nozzles with build up of residue (slimy and dried). Inspector observed working containers with label residue (Location: walk-in cooler). COS PIC washed, rinsed, sanitized soda gun nozzles. 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-contact surface sanitation

    Item 4-2B
    Inspector observed Dish Machine without measurable sanitizer. COS PIC replaced chlorine.
    Inspector’s full note

    Code 511-6-1.05(6)(n)

    Inspector observed Dish Machine without measurable sanitizer. COS PIC replaced chlorine. CA: Chlorine shall have a range 50ppm-100ppm. Corrected On-Site. New Violation.
    Official report · Item 4-2B ↗
    Corrected on siteNew violation

  6. Cold holding

    Item 6-1A
    Inspector observed mozzarella >41 degrees F. COS PIC discarded.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Inspector observed mozzarella >41 degrees F. COS PIC discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P Corrected On-Site. New Violation.
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

  7. Hot holding temperatures

    Item 6-1B
    Inspector observed hot held TCS food <135 degrees F. COS PIC discarded.
    Inspector’s full note

    Code 511-6-1.04(6)(f)

    Inspector observed hot held TCS food <135 degrees F. COS PIC discarded. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P Corrected On-Site. New Violation.
    Official report · Item 6-1B ↗
    Corrected on siteNew violation

  8. Thawing methods

    Item 11C
    Inspector observed thawed fish in ROP packaging. Packaging states to remove fish from ROP and thaw under refrigeration.
    Inspector’s full note

    Code 511-6-1.04(6)(c)

    Inspector observed thawed fish in ROP packaging. Packaging states to remove fish from ROP and thaw under refrigeration. COS PIC discarded. CA: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.
    Official report · Item 11C ↗
    Corrected on siteNew violation

  9. Ventilation and lighting

    Item 17D
    Inspector observed employee belongings on worktables (cell phone & Whey protein powder), Dry storage shelving (protein powder and shaker water bottle), Flat bread prep-top cutting board (2 sets of earbuds, banana, Thermus, partially consumed water bottle, shaker water bottle, trail mix). COS PIC relocated and sanitized cutting board.
    Inspector’s full note

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

    Inspector observed employee belongings on worktables (cell phone & Whey protein powder), Dry storage shelving (protein powder and shaker water bottle), Flat bread prep-top cutting board (2 sets of earbuds, banana, Thermus, partially consumed water bottle, shaker water bottle, trail mix). COS PIC relocated and sanitized cutting board. CA: 2. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Corrected On-Site. New Violation.
    Official report · Item 17D ↗
    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 1

Official history ↗
  1. This report
    70/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Forsyth County · Sep 29, 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
57554762
Facility ID
13011077
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