The Grande received a score of 54 and a grade of U during a Georgia Department of Public Health inspection conducted November 10, 2026. The score reflects conditions observed during that inspection.
Inspection details
Establishment: The Grande
Location: 5360 BALL GROUND HWY BALL GROUND, GA 30107, Cherokee County
Inspection date: November 10, 2026
Inspection purpose: Routine
Score and grade: 54/U
Inspector: Kadia Kane
Permit number: FSP-028-000757
Inspection findings
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(d) – displaying of the inspection report (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: 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.
18 – insects, rodents, and animals not present
Rule citation: 511-6-1.07(5)(k) – controlling pests (pf, c)
Official point value: 3
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: 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.
2-1B – hands clean and properly washed
Rule citation: 511-6-1.03(5)(c) – when to wash (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: 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.
2-2A – management knowledge, responsibilities, reporting
Rule citation: 511-6-1.03(2)(o) – person-in-charge duties (pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: 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;
2-2D – adequate handwashing facilities supplied & accessible
Rule citation: 511-6-1.06(2)(o) – using a handwashing sink- operation & maintenance (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
2-2E – response procedures for vomiting & diarrheal events
Rule citation: 511-6-1.03(6) – clean-up of vomiting and diarrheal events(pf)
Official point value: 4
Corrected during inspection: No
Repeat violation: No
Inspector notes and corrective action: 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
3-1C – food in good condition, safe, and unadulterated
Rule citation: 511-6-1.04(1) – safe, unadulterated and honestly presented (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(7)(a)1 – equipment, food-contact surfaces,& utensils (pf)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
4-2B – food-contact surfaces: cleaned & sanitized
Rule citation: 511-6-1.05(8)(a) – before use after cleaning(p)
Official point value: 4
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
6-1A – proper cold holding temperatures
Rule citation: 511-6-1.04(6)(f) – time/temperature control for safety; cold holding (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
6-1C – proper cooling time and temperature
Rule citation: 511-6-1.04(6)(d) – cooling (p)
Official point value: 9
Corrected during inspection: Yes
Repeat violation: No
Inspector notes and corrective action: 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.
12B – personal cleanliness
Rule citation: 511-6-1.03(5)(j) – hair restraints (c)
Official point value: 3
Corrected during inspection: Yes
Repeat violation: Yes
Inspector notes and corrective action: 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.
13A – posted: permit/inspection/choking poster/handwashing
Rule citation: 511-6-1.02(1)(f)(1) – permit, displayed (c)
Official point value: 1
Corrected during inspection: No
Repeat violation: Yes
Inspector notes and corrective action: 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.
General inspector comments
*Sign listing major allergens offered in unpackaged foods must be posted in public view. This was discussed during last inspection.
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
More Cherokee County Food Safety Scores
View All Cherokee County Food Safety Scores