Mint Leaf Indian Cuisine
Last inspected: Sep 4, 2025
78
Score
MINT LEAF INDIAN CUISINE, located at 2350 Spring Rd Ste 800 in Smyrna, GA, underwent a low-risk inspection on September 4, 2025, with a score of 78. This inspection identified one critical and two minor violations, including issues with cold holding temperatures, wiping cloth storage, and utensil handling. The facility has a history of mostly low-risk inspections across three recorded events.
3
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 4, 2025
Followup
1 critical violation. 2 minor violations. 2 corrected on site.
78
Aug 27, 2025
Routine
5 critical violations. 2 major violations. 5 minor violations. 7 corrected on site.
30
Dec 16, 2024
Routine
2 critical violations. 1 minor violation. 1 corrected on site.
70
Violations — Sep 4, 2025 Inspection
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed one container of heavy whipping cream stored at the bottom of the prep top in the kitchen area that was holding above 41*F Observed a container with yogurt and boiled eggs in the RIC in the server area that were holding above 41*F Observed cut lettuce, cut honeydew melon, rice pudding and yogurt at the serf serve buffet that were holding above 41*F C/A 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditio...
511-6-1.04(6)(f)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed both buckets in the kitchen area with a sanitizer concentration below 50 ppm. C/A . Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. COS Owner changed The sanitizer and it was tested at 50ppm
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed metal pans stacked wet on the rack next to the three compartment sink. Observed plastic bowl on the rack across from the dishwasher that were stacked wet. C/A Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; 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 COS Facility has 72 hours to correct the violation
511-6-1.05(10)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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