Craft Burger by Shane
Last inspected: Mar 2, 2026
67
Score
Craft Burger by Shane, located at 9945 Jones Bridge Rd Ste 206 in Alpharetta, GA, underwent a moderate risk inspection on March 2, 2026, with a score of 67. This inspection identified one critical violation, one major violation, and three minor violations, including issues with food storage, cold holding temperatures, and the proper storage of toxic substances. While this recent inspection noted several violations, Craft Burger by Shane has a historical pattern of mostly low-risk inspections across its four recorded evaluations.
4
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 2, 2026
Routine
1 critical violation. 1 major violation. 3 minor violations. 4 corrected on site.
View 5 violations
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed egg wash above 41 F. EHS asked an employee to discard then he put it back in the same place with a way to keep it cool. See temp log for readings. The employee put the egg wash in fridge.
511-6-1.04(6)(f)
8-2B - toxic substances properly identified, stored, used
Inspector notes: Observed an unlabeled sprayer underneath the 3C sink. CA - PIC will ensure that sprayer is labeled.
511-6-1.07(6)(b)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: Observed several knives stored between a table and a fridge. An employee moved the knives to the sink.
511-6-1.04(4)(k)
17D - adequate ventilation and lighting; designated areas used
(corrected on site)
Inspector notes: Observed an employee drink in a prep area. Employee moved it to the bottom shelf.
511-6-1.07(4)(b)
4-2A - food stored covered
(corrected on site)
Inspector notes: Observed several containers of uncovered food throughout the kitchen. PIC covered the food.
511-6-1.04(4)(c)
67
Oct 2, 2025
Routine
1 minor violation.
View 1 violation
12A - contamination prevented during food preparation, storage, display
Inspector notes: Clean the A/C grate in your Walk-in cooler
95
Aug 22, 2024
Routine
No violations found.
100
Aug 12, 2024
Routine
2 critical violations. 2 major violations. 3 corrected on site.
View 4 violations
4-1A - food separated and protected
(corrected on site)
Inspector notes: Observed raw chicken stored directly next to beef and pork, improper horizontal separation. Observed raw chicken stored above seafood. CA- PIC rearranged to correct order. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredien...
511-6-1.04(4)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed several TCS items throughout kitchen stored above 41 F. See temp log. PIC discarded and put items on ice. 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
511-6-1.04(6)(f)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed no sanitizer being utilized in 3 comp sink. Advised PIC to manually pour in sanitizer until pump can be fixed.
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed items in WIC stored past 7 day date mark. CA- discarded. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 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
511-6-1.04(6)(g)
61
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