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THYME scored 52; newer inspection records 100

Inspected

1154 Lawrenceville Hwy Suite 212 Lawrenceville, GA 30046

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THYME received a U, scoring 52 out of 100, in a Gwinnett County food-service inspection on Jun 26, 2026. The official report lists 12 findings. [1]

Inspection score

52/100Grade UOfficial inspection

Inspection summary

The report states: “Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control.” [2]

The report states: “Person in charge unaware of what symptoms and disease need to be reported to the health department.” [3]

The report states: “Handwashing sink in kitchen did not have any paper towels or a way to dry hands after washing.” [4]

A newer inspection in our records, dated Jul 2, 2026, lists 100 out of 100, grade A. The findings above belong to the Jun 26, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 12 of 12 findings

  1. Person in charge

    Item 1-2A
    Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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)
    Inspector’s full note

    Code .03(2)(a)-(n),(p)

    Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. 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)
    Official report · Item 1-2A ↗
    No correction or repeat marker recorded.

  2. Employee health reporting

    Item 2-2A
    Person in charge unaware of what symptoms and disease need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised person in charge what needs to be reported to the Health Department.
    Inspector’s full note

    Code .03(4)(a)(b)(c)(e)(f)

    Person in charge unaware of what symptoms and disease need to be reported to the health department. The permit holder shall require food employees to report to the Certified Food Safety Manager (CFSM) and Person-In-Charge information about their health, activities, and any other relevant information (i.e., onset of symptoms and illness or diagnosis without symptoms) as they relate to diseases that are spread through food. (P, Pf) Corrective Actions: Advised person in charge what needs to be reported to the Health Department.
    Official report · Item 2-2A ↗
    No correction or repeat marker recorded.

  3. Handwashing

    Item 2-2D
    Handwashing sink in kitchen did not have any paper towels or a way to dry hands after washing. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge added paper towels to the sink area.
    Inspector’s full note

    Code .07(3)(b)

    Handwashing sink in kitchen did not have any paper towels or a way to dry hands after washing. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge added paper towels to the sink area.
    Official report · Item 2-2D ↗
    No correction or repeat marker recorded.

  4. Vomiting and diarrheal response procedures

    Item 2-2E
    Observed no bleach or cleaner that could be used to clean up vomit or diarrheal events in the facility. 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: Person in charge purchased bleach for the clean up kit.
    Inspector’s full note

    Code .03(6)

    Observed no bleach or cleaner that could be used to clean up vomit or diarrheal events in the facility. 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: Person in charge purchased bleach for the clean up kit.
    Official report · Item 2-2E ↗
    No correction or repeat marker recorded.

  5. Food condition

    Item 3-1C
    Observed onions in the walk in cooler rotting and moldy. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded items.
    Inspector’s full note

    Code .04(1)

    Observed onions in the walk in cooler rotting and moldy. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Person in charge discarded items.
    Official report · Item 3-1C ↗
    No correction or repeat marker recorded.

  6. Reheating for hot holding

    Item 5-1B
    Observed multiple TCS food items being reheated in a hot holding unit and not getting to a temp that would ensure it made it to 165 or above in 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Person in charge added hot water to steam pans and turned the table up so that it would heat up faster.
    Inspector’s full note

    Code .04(5)(i)

    Observed multiple TCS food items being reheated in a hot holding unit and not getting to a temp that would ensure it made it to 165 or above in 2 hours. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Person in charge added hot water to steam pans and turned the table up so that it would heat up faster.
    Official report · Item 5-1B ↗
    No correction or repeat marker recorded.

  7. Cooling time and temperature

    Item 6-1C
    Observed eggrolls cooling on the counter and not put in cooler until i came to check the temperature again. Temperature not cooling fast enough to reach 41 or below within 4 hours. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved eggrolls to the cooler.
    Inspector’s full note

    Code .04(6)(d)

    Observed eggrolls cooling on the counter and not put in cooler until i came to check the temperature again. Temperature not cooling fast enough to reach 41 or below within 4 hours. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved eggrolls to the cooler.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  8. Cooling methods and equipment

    Item 11A
    Observed that there were eggrolls ( see temp log) that were left out at room temperature on the prep table to cool. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Item moved to walk in cooler.
    Inspector’s full note

    Code .04(6)(e)

    Observed that there were eggrolls ( see temp log) that were left out at room temperature on the prep table to cool. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Item moved to walk in cooler.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  9. Thawing methods

    Item 11C
    Observed chicken in the meat sink thawing in water that was not running and it was not completely submerged. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge turned on running cold water.
    Inspector’s full note

    Code .04(6)(c)

    Observed chicken in the meat sink thawing in water that was not running and it was not completely submerged. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Person in charge turned on running cold water.
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  10. Food storage and contamination

    Item 12A
    Observed pot of broth stored on the floor of the walk in freezer. Bags of onions and potatoes stored on the floor of the walk in cooler. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved items from the floor of the walk ins.
    Inspector’s full note

    Code .04(4)(q)

    Observed pot of broth stored on the floor of the walk in freezer. Bags of onions and potatoes stored on the floor of the walk in cooler. **2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** 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: Person in charge moved items from the floor of the walk ins.
    Official report · Item 12A ↗
    No correction or repeat marker recorded.

  11. Personal cleanliness

    Item 12B
    Observed employee cutting vegetables in the kitchen while wearing multiple bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employee to remove the bracelets.
    Inspector’s full note

    Code .03(5)(h)

    Observed employee cutting vegetables in the kitchen while wearing multiple bracelets. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Person in charge had the employee to remove the bracelets.
    Official report · Item 12B ↗
    No correction or repeat marker recorded.

  12. Required permits and notices

    Item 13A
    Inspection report displayed by the facility is not the most recent inspection report. 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. (C) Corrective Actions: Person in charge changed the inspection report displayed to the most recent.
    Inspector’s full note

    Code .02(1)(d)

    Inspection report displayed by the facility is not the most recent inspection report. 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. (C) Corrective Actions: Person in charge changed the inspection report displayed to the most recent.
    Official report · Item 13A ↗
    No correction or repeat marker recorded.

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
    100/100A
    Report
  2. This report
    52/100U
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Jun 26, 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
Gwinnett County
Inspection ID
87F121BB-FDC1-4F64-9B54-C4C917DAD0E1
Facility ID
04B323CA-8E84-4368-ADFC-EB7B09739EAB
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 Gwinnett 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 ↗

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