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Taj Mahal Grill scored 58; newer inspection records 93

Inspected

1750 MARIETTA HWY STE 210 CANTON, GA 30114

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Taj Mahal Grill received a U, scoring 58 out of 100, in a Cherokee County food-service inspection on Oct 8, 2026. The official report lists ten findings. [1]

Inspection score

58/100Grade UOfficial inspection

Inspection summary

The inspector observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. [2]

The inspector also observed no verifiable employee health reporting for any staff member present at time of inspection. [3]

A separate finding described a tray of bread dough heavily covered in mold. [4]

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

A newer inspection in our records, dated Oct 18, 2026, lists 93 out of 100, grade A. The findings above belong to the Oct 8, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 10 of 10 findings

  1. Food protection manager

    Item 1-2B
    Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness.
    Inspector’s full note

    Code 511-6-1-.03(3)(d)

    Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There is no active managerial control and multiple critical violations that have the potential to cause serious foodborne illness. 1. The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee’s duties related to food safety issues. 2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed. New Violation. Correct By: 10/11/2026
    Official report · Item 1-2B ↗
    New violation

    Correct by

  2. Employee health reporting

    Item 2-2A
    Observed no verifiable employee health reporting for any staff member present at time of inspection. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food.
    Inspector’s full note

    Code 511-6-1.03(2)(o)

    Observed no verifiable employee health reporting for any staff member present at time of inspection. Food employees and conditional employees must be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Blank forms were available onsite, however, manager signed form without reading. New Violation. Correct By: 10/11/2026
    Official report · Item 2-2A ↗
    New violation

    Correct by

  3. Food condition

    Item 3-1C
    Observed a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk.
    Inspector’s full note

    Code 511-6-1.04(1)

    Observed a tray of bread dough heavily covered in mold. Dough is made in-house and contains whole milk. Food must be maintained in good condition. COS by discarding. Corrected On-Site. New Violation.
    Official report · Item 3-1C ↗
    Corrected on siteNew violation

  4. Food separation and protection

    Item 4-1A
    Observed raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats.
    Inspector’s full note

    Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

    Observed raw chicken stored above shell eggs and raw lamb stored above ready-to-eat (RTE) sauces. Raw meats must be stored based on final cook temperature; RTE foods must always be stored above raw meats. COS by moving raw meats to bottom shelf. Corrected On-Site. New Violation.
    Official report · Item 4-1A ↗
    Corrected on siteNew violation

  5. Food-contact surface sanitation

    Item 4-2B
    Observed several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
    Inspector’s full note

    Code 511-6-1.05(7)(a)1

    Observed several dishes such as potato peeler and mixing/storage bowls stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Dishes were moved to warewash area for cleaning. New Violation.
    Official report · Item 4-2B ↗
    New violation

  6. Date marking and disposition

    Item 6-2
    Observed time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days.
    Inspector’s full note

    Code 511-6-1.04(6)(g)

    Observed time/temperature control for safety (TCS) foods in prep top unit, reach-in cooler, & walk-in cooler not date marked. Items were prepared on previous days. TCS foods 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. COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine. Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  7. Date marking and disposition

    Item 6-2
    Observed nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date.
    Inspector’s full note

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

    Observed nearly all TCS foods in walk-in cooler stored past discard date. Also observed TCS foods in prep top/reach-in units stored past discard date. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. P COS by discarding. NOTE: this violation is a repeat violation from the initial inspection but could not be marked as a repeat due to that inspection not being a routine. Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  8. Toxic substance storage and use

    Item 8-2B
    Observed several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each bottle.
    Inspector’s full note

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

    Observed several chemicals stored in spray bottles that were not labeled. Kitchen staff struggled to determine what chemical was in each bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by discarding unidentifiable chemicals and labeling others. NOTE: this requirement was noted on initial inspection without point deduction but was not corrected. Corrected On-Site. New Violation.
    Official report · Item 8-2B ↗
    Corrected on siteNew violation

  9. Personal cleanliness

    Item 12B
    Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit.
    Inspector’s full note

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

    Observed employee preparing food while not wearing a hair restraint. A piece of hair was found in a pan of food in prep top unit. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS by putting on hair net and discarding food (food item was also stored longer than 24 hours with no date mark). Corrected On-Site. New Violation.
    Official report · Item 12B ↗
    Corrected on siteNew violation

  10. Equipment cleanliness

    Item 15C
    Observed heavy dust build-up on storage shelf storing spices. Also observed debris on food storage shelves in walk-in cooler.
    Inspector’s full note

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

    Observed heavy dust build-up on storage shelf storing spices. Also observed debris on food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Both areas must be thoroughly cleaned. New Violation.
    Official report · Item 15C ↗
    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
    93/100A
    Report
  2. This report
    58/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Cherokee County · Oct 8, 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
Cherokee County
Inspection ID
57556284
Facility ID
13016320
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 Cherokee 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