Metro Atlanta News
The Grande received a U, scoring 54 out of 100, in a Cherokee County food-service inspection on Nov 10, 2026. The official report lists 13 findings. [1]
Inspection purpose: Routine
The inspector observed Certified Food Safety Manager (CFSM) take out trash and fail to wash hands upon returning to kitchen. [2]
The inspector also observed no verifiable employee health policy for employees present at time of inspection. [3]
A separate finding described handwashing sink in kitchen blocked and not accessible for handwashing. [4]
The report marks eight findings as corrected on site. Four findings are marked as repeat violations. [5]
Showing 13 of 13 findings
Observed Certified Food Safety Manager (CFSM) take out trash and fail to wash hands upon returning to kitchen. CFSM went on to handle food and wash dishes.
Code 511-6-1.03(5)(c)
Observed Certified Food Safety Manager (CFSM) take out trash and fail to wash hands upon returning to kitchen. CFSM went on to handle food and wash dishes. 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 COS by washing hands. Corrected On-Site. Repeat Violation.Official report · Item 2-1B ↗
Observed no verifiable employee health policy for employees 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; New Violation.
Code 511-6-1.03(2)(o)
Observed no verifiable employee health policy for employees 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; New Violation. Correct By: 11/13/2026Official report · Item 2-2A ↗
Correct by
Observed handwashing sink in kitchen blocked and not accessible for handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use.
Code 511-6-1.06(2)(o)
Observed handwashing sink in kitchen blocked and not accessible for handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. This was noted on previous inspection. COS by moving items that were obstructing sink. Corrected On-Site. New Violation.Official report · Item 2-2D ↗
Observed no vomit/diarrhea cleanup procedure or kit available onsite. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.
Code 511-6-1.03(6)
Observed no vomit/diarrhea cleanup procedure or kit available onsite. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf New Violation. Correct By: 11/13/2026Official report · Item 2-2E ↗
Correct by
Observed substantial mold build-up on salami, cheese, and peeled garlic stored in reach-in cooler to right of kitchen entrance. Food shall be safe, unadulterated, and honestly presented.
Code 511-6-1.04(1)
Observed substantial mold build-up on salami, cheese, and peeled garlic stored in reach-in cooler to right of kitchen entrance. Food shall be safe, unadulterated, and honestly presented. COS by discarding. Corrected On-Site. New Violation.Official report · Item 3-1C ↗
Observed various knives, food processor, and graters stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
Code 511-6-1.05(7)(a)1
Observed various knives, food processor, and graters stored as clean but visibly dirty with food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by moving to warewash area for cleaning. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
Observed CFSM using a dirty rag to clean a dirty knife then place into sanitizer compartment of sink without properly washing with soap beforehand. COS by instructing CFSM to properly clean knife with soap, rinse with water, and sanitize.
Code 511-6-1.05(8)(a)
Observed CFSM using a dirty rag to clean a dirty knife then place into sanitizer compartment of sink without properly washing with soap beforehand. COS by instructing CFSM to properly clean knife with soap, rinse with water, and sanitize. Corrected On-Site. New Violation.Official report · Item 4-2B ↗
Observed time/temperature control for safety (TCS) foods in reach-in cooler being cold held above 41°F. Unit was extremely crowded, which possibly obstructed the air flow.
Code 511-6-1.04(6)(f)
Observed time/temperature control for safety (TCS) foods in reach-in cooler being cold held above 41°F. Unit was extremely crowded, which possibly obstructed the air flow. Ambient temperature of cooler was around 43°F with the temperature of TCS foods ranging between 44-53°F. 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 or below. COS by discarding. TCS foods may not be stored in unit until minimum cold holding temperature can be maintained. Corrected On-Site. New Violation.Official report · Item 6-1A ↗
Observed baked chicken not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of chicken was 73°F in center after nearly 3 hours.
Code 511-6-1.04(6)(d)
Observed baked chicken not cooled to at least 70°F within 2 hours of reaching 135°F. Temperature of chicken was 73°F in center after nearly 3 hours. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding. Corrected On-Site. New Violation.Official report · Item 6-1C ↗
Observed CFSM handling food while not wearing a hair restraint and beard guard. 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.
Code 511-6-1.03(5)(j)
Observed CFSM handling food while not wearing a hair restraint and beard guard. 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 a hat. A beard guard is required unless beard is shaved to less than 1/2 of an inch. Corrected On-Site. Repeat Violation.Official report · Item 12B ↗
Observed food service permit not posted in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers.
Code 511-6-1.02(1)(f)(1)
Observed food service permit not posted in public view. Post the permit in a location in the food service establishment that is conspicuous to consumers. Repeat Violation.Official report · Item 13A ↗
Observed most recent inspection report not posted in public view. The score posted was an 86/B from 2024.
Code 511-6-1.02(1)(d)
Observed most recent inspection report not posted in public view. The score posted was an 86/B from 2024. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today’s score must be posted in accordance with Rule. Repeat Violation.Official report · Item 13A ↗
Observed an abundance of fruit flies swarming around entire kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1.
Code 511-6-1.07(5)(k)
Observed an abundance of fruit flies swarming around entire kitchen. 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. New Violation. Correct By: 11/13/2026Official report · Item 18 ↗
Correct by
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Cherokee County · Nov 10, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
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