Rice & Spice received a score of 82 and a grade of B during a Georgia Department of Public Health inspection conducted October 27, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: Rice & Spice
Location: 12990 HIGHWAY 9 STE 102 ALPHARETTA, GA 30009, Fulton County
Inspection date: October 27, 2026
Inspection purpose: Routine
Score and grade: 82/B
Inspector: Ngun Tial
Permit number: FSP-060-009120
Inspection findings
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(6)(n) – manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed kitchen staff washing dishes in a dishwashing machine with a chlorine sanitizer concentration of 0ppm. COS/CA: PIC rewashed and sanitized all affected dishes and utensils in the three-compartment sink and will continue using the three-compartment sink until the dishwashing machine is serviced and operating properly. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization – Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P
5-2 – consumer advisory provided for raw and undercooked foods
Rule citation: 511-6-1-.04(7)(e) – consumer advisory provided for raw/undercooked
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: Observed menu items served raw or undercooked without asterisks identifying them as such. CA: PIC will update the menu to include asterisks next to all applicable raw or undercooked items as part of the consumer advisory. 1. Except as specified in subsections (5)(a)3, and (5)(a)4(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf 2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf 3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf
6-2 – proper date marking and disposition
Rule citation: 511-6-1.04(6)(g) – ready-to-eat time/temperature control for safety food, date marking (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed prepared foods, including curry sauce, cooked meat, and cooked rice, stored throughout the kitchen without proper date marking. COS: PIC date-marked all applicable food items. Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 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
10D – food properly labeled; original container
Rule citation: 511-6-1.04(4)(d) – food storage containers identified with common name of food (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: Observed multiple food items stored in containers without proper food identification labels. COS: PIC labeled all affected containers with the appropriate food identification. 511-6-1.04(7)(c) – Food Labels (Pf, C) (c) Food Labels. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement; (ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food; (iii) An accurate declaration of the net quantity of contents; (iv) The name and place of business of the manufacturer, packer, or distributor; and (v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf
14C – single-use/single-service articles: properly stored, used
Rule citation: 511-6-1.05(6)(r) – single-service/single-use articles, use limitations (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed single-use plastic containers being washed and reused for food storage in the kitchen. COS: PIC discarded single-use containers and discontinued their reuse. r) Single-Service and Single-Use Articles, Use Limitation. 1. Single-service and single-use articles may not be reused.
17D – adequate ventilation and lighting; designated areas used
Rule citation: 511-6-1.07(4)(b) – designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)
Official point value: 1
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: Observed employee drinks and personal items stored alongside food intended for customers. Employee drinks were also observed on the prep table near active food preparation areas. COS: PIC removed all employee drinks and personal items from food preparation and storage areas. b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.
About the report
The Georgia Department of Public Health report documents conditions observed during this inspection. The score should not be interpreted as a guarantee of conditions before or after the inspection.
Marcus Jones
News Now Georgia
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