Metro Atlanta News
Ashton Gardens Atlanta received a U, scoring 57 out of 100, in a Gwinnett County food-service inspection on Nov 3, 2026. The official report lists 18 findings. [1]
Inspection purpose: Routine
The report states: “Several risk factors violations were observed during today's inspection that were not in compliance with the Food Code.” [2]
The report states: “The person-in-charge (PIC) was unable to provide in a verifiable manner that employees have gone over the health policy.” [3]
A separate finding described that the paper towel dispensers at the hand sinks in both server bars were non-functional. [4]
Showing 18 of 18 findings
Several risk factors violations were observed during today's inspection that were not in compliance with the Food Code. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Correct by 11.13.26.
Code .03(2)(a)-(n),(p)
Several risk factors violations were observed during today's inspection that were not in compliance with the Food Code. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Correct by 11.13.26.Official report · Item 1-2A ↗
The person-in-charge (PIC) was unable to provide in a verifiable manner that employees have gone over the health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Ensure all employees read and sign the health policy and make it available upon request.
Code .03(2)(o)
The person-in-charge (PIC) was unable to provide in a verifiable manner that employees have gone over the health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Ensure all employees read and sign the health policy and make it available upon request.Official report · Item 2-2A ↗
Observed that the paper towel dispensers at the hand sinks in both server bars were non-functional. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Correct by 11/13/26.
Code .07(3)(b)
Observed that the paper towel dispensers at the hand sinks in both server bars were non-functional. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Correct by 11/13/26.Official report · Item 2-2D ↗
Observed that there was no hand soap at the hand sink in one of the server bars. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Correct by 11/13/26.
Code .07(3)(a)
Observed that there was no hand soap at the hand sink in one of the server bars. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Correct by 11/13/26.Official report · Item 2-2D ↗
PIC could not provide written procedures for cleaning vomit or diarrhea incidents. A food establishment shall have written procedures for employees to follow 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) Corrective Actions: Written procedures were provided.
Code .03(6)
PIC could not provide written procedures for cleaning vomit or diarrhea incidents. A food establishment shall have written procedures for employees to follow 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) Corrective Actions: Written procedures were provided.Official report · Item 2-2E ↗
Observed four dented can that were not segregated for return or disposal. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans removed from the dry storage shelf and segregated for return to the manufacturer.
Code .04(1)
Observed four dented can that were not segregated for return or disposal. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans removed from the dry storage shelf and segregated for return to the manufacturer.Official report · Item 3-1C ↗
Observed buttermilk, milk, sour cream, and Mozzarella (see temperature log) that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool after it was explained that an employee had turned off the cooler one hour earlier.
Code .04(6)(f)
Observed buttermilk, milk, sour cream, and Mozzarella (see temperature log) that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The foods were allowed to cool after it was explained that an employee had turned off the cooler one hour earlier.Official report · Item 6-1A ↗
Observed multiple foods that were not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.
Code .04(6)(d)
Observed multiple foods that were not cooling at a fast enough rate. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods discarded.Official report · Item 6-1C ↗
Food lids were left on during cooling, resulting in inadequate cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Proper cooling methods were discussed with the PIC.
Code .04(6)(e)
Food lids were left on during cooling, resulting in inadequate cooling. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Proper cooling methods were discussed with the PIC.Official report · Item 11A ↗
Observed food sitting on the floor in the ktichen (cornstarch and waffle mix) and on the floor in the freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food moved off of the floor.
Code .04(4)(q)
Observed food sitting on the floor in the ktichen (cornstarch and waffle mix) and on the floor in the freezer. Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food moved off of the floor.Official report · Item 12A ↗
Observed food stored directly under a water leak in the freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C) Corrective Actions: Food moved and protected.
Code .04(4)(r)
Observed food stored directly under a water leak in the freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C) Corrective Actions: Food moved and protected.Official report · Item 12A ↗
Observed that none of the four identified restrooms used by employees contained handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Correct by 11.13.26.
Code .07(3)(d)
Observed that none of the four identified restrooms used by employees contained handwashing signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Correct by 11.13.26.Official report · Item 13A ↗
Observed that the food service permit was not posted in a conspicuous location. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Correct by 11.13.26.
Code .02(1)(f)(1)
Observed that the food service permit was not posted in a conspicuous location. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Correct by 11.13.26.Official report · Item 13A ↗
Observed large metal pans that had been cleaned then stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans moved to warewashing.
Code .05(10)(a)
Observed large metal pans that had been cleaned then stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Pans moved to warewashing.Official report · Item 14B ↗
Observed that there was an accumulation of grease on the surfaces and handles of equipment around the ovens and stoves in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/13/26.
Code .05(7)(a)2,3
Observed that there was an accumulation of grease on the surfaces and handles of equipment around the ovens and stoves in the kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Correct by 11/13/26.Official report · Item 15C ↗
Observed that the handles of a hand sink in the kitchen were missing. Observed that there were icicles accumulated on a line in the freezer indicating a leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Correct by 11/13/26.
Code .06(2)(r)
Observed that the handles of a hand sink in the kitchen were missing. Observed that there were icicles accumulated on a line in the freezer indicating a leak. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C) Corrective Actions: Correct by 11/13/26.Official report · Item 16B ↗
Multiple employee drinks in unapproved containers (tumbler, cup without straw, cup without lid and straw) observed in the kitchen. The tumbler and cup without lid were stored on prep surfaces. Observed personal employee items on a prep table (hat, lotion). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items removed.
Code .07(5)(j)
Multiple employee drinks in unapproved containers (tumbler, cup without straw, cup without lid and straw) observed in the kitchen. The tumbler and cup without lid were stored on prep surfaces. Observed personal employee items on a prep table (hat, lotion). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items removed.Official report · Item 17D ↗
Observed that there were adundant fruit flies in the kitchen around a dirty linen bin and the warewashing sink. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Correct by 11/13/26.
Code .07(5)(k)
Observed that there were adundant fruit flies in the kitchen around a dirty linen bin and the warewashing sink. 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; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Correct by 11/13/26.Official report · Item 18 ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Nov 3, 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 Gwinnett County. History includes only this authority’s exact facility ID.
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