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Brimstone Restaurant & Tavern scored 72; newer inspection records 99

Inspected

10595 OLD ALABAMA RD ALPHARETTA, GA 30022

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Brimstone Restaurant & Tavern received a C, scoring 72 out of 100, in a Fulton County food-service inspection on Jul 23, 2026. The official report lists eight findings. [1]

Inspection score

72/100Grade COfficial inspection

Inspection summary

The inspector observed an expired CFSM certificate posted at the facility entrance. [2]

The inspector also observed kitchen employees drinking coffee from an open cup stored on a food prep table and eating while preparing food. The note records an on-site correction: “/CA: PIC removed the drink and discontinued eating in the food preparation area.” [3]

A separate finding described no paper towels at the kitchen handwashing sink. The note records an on-site correction: “PIC refill the paper towel.” [4]

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

A newer inspection in our records, dated Aug 5, 2026, lists 99 out of 100, grade A. The findings above belong to the Jul 23, 2026 inspection. [6]

What inspectors found

Read the official report

Showing 8 of 8 findings

  1. Food protection manager

    Item 1-2B
    Observed an expired CFSM certificate posted at the facility entrance. CA: PIC must obtain a new certificate within 60 days.
    Inspector’s full note

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

    Observed an expired CFSM certificate posted at the facility entrance. CA: PIC must obtain a new certificate within 60 days. 1. 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. 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. New Violation. Correct By: 08/06/2026
    Official report · Item 1-2B ↗
    New violation

    Correct by

  2. Eating, drinking and tobacco use

    Item 2-2B
    Observed kitchen employees drinking coffee from an open cup stored on a food prep table and eating while preparing food. COS/CA: PIC removed the drink and discontinued eating in the food preparation area.
    Inspector’s full note

    Code 511-6-1.03(5)(k)1&2

    Observed kitchen employees drinking coffee from an open cup stored on a food prep table and eating while preparing food. COS/CA: PIC removed the drink and discontinued eating in the food preparation area. Employees were reminded to consume food and beverages only in designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrected On-Site. New Violation.
    Official report · Item 2-2B ↗
    Corrected on siteNew violation

  3. Handwashing

    Item 2-2D
    Observed no paper towels at the kitchen handwashing sink. COS: PIC refill the paper towel. b) Hand Drying Provision.
    Inspector’s full note

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

    Observed no paper towels at the kitchen handwashing sink. COS: PIC refill the paper towel. b) Hand Drying Provision. 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.Pf Corrected On-Site. New Violation.
    Official report · Item 2-2D ↗
    Corrected on siteNew violation

  4. Cold holding

    Item 6-1A
    Observed multiple RTE and TCS food items cold holding above 41F in multiple reach-in coolers and prep-top coolers (see temperature log). COS/CA: PIC discarded all affected TCS/RTE foods that exceeded the proper temperature and moved other food items to properly functioning refrigeration units.
    Inspector’s full note

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

    Observed multiple RTE and TCS food items cold holding above 41F in multiple reach-in coolers and prep-top coolers (see temperature log). COS/CA: PIC discarded all affected TCS/RTE foods that exceeded the proper temperature and moved other food items to properly functioning refrigeration units. PIC will have the coolers serviced to ensure they maintain 41F or below. 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. Correct By: 08/06/2026
    Official report · Item 6-1A ↗
    Corrected on siteNew violation

    Correct by

  5. Date marking and disposition

    Item 6-2
    Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (cooked rice, cooked chicken, cheese, etc). CA: Advised PIC to date mark if held more than 24 hours.
    Inspector’s full note

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

    Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation (cooked rice, cooked chicken, cheese, etc). CA: Advised PIC to date mark if held more than 24 hours. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food 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. Pf Corrected On-Site. New Violation.
    Official report · Item 6-2 ↗
    Corrected on siteNew violation

  6. Food labeling and containers

    Item 10D
    Observed sauce bottles, including cooking oil, removed from their original containers without proper labeling. COS: PIC labeled all containers with their common names and will ensure all working containers are properly labeled. d) Food Storage Containers, Identified with Common Name of Food.
    Inspector’s full note

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

    Observed sauce bottles, including cooking oil, removed from their original containers without proper labeling. COS: PIC labeled all containers with their common names and will ensure all working containers are properly labeled. d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Corrected On-Site. New Violation.
    Official report · Item 10D ↗
    Corrected on siteNew violation

  7. Facility maintenance and cleanliness

    Item 17C
    Observed (3) cooler unites in the kitchen unable to cold hold properly. CA: PIC will get them serviced.
    Inspector’s full note

    Code 511-6-1.07(5)(a),(b)

    Observed (3) cooler unites in the kitchen unable to cold hold properly. CA: PIC will get them serviced. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf New Violation. Correct By: 08/06/2026
    Official report · Item 17C ↗
    New violation

    Correct by

  8. Pest control

    Item 18
    Observed multiple flies throughout the food preparation area in the kitchen. CA: PIC will implement effective pest control measures, eliminate conditions contributing to pest activity, and contact a licensed pest control operator if necessary. k) Controlling Pests.
    Inspector’s full note

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

    Observed multiple flies throughout the food preparation area in the kitchen. CA: PIC will implement effective pest control measures, eliminate conditions contributing to pest activity, and contact a licensed pest control operator if necessary. k) Controlling Pests. 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: 08/06/2026
    Official report · Item 18 ↗
    New violation

    Correct by

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
    72/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Fulton County · Jul 23, 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
Fulton County
Inspection ID
57543042
Facility ID
13010049
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 Fulton 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