Spice Wing
Last inspected: Jan 9, 2026
74
Score
Spice Wing, located at 27 Maxwell Ln Ste 205 in Dahlonega, GA, had a low-risk inspection on January 9, 2026, with a score of 82. This inspection identified four minor violations related to preventing contamination, proper storage of in-use utensils, and the handling of single-use articles. Across its five recorded inspections, Spice Wing has maintained a historical pattern of mostly low-risk assessments.
5
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 9, 2026
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
74
Jan 9, 2026
Routine
4 minor violations. 1 corrected on site.
82
Oct 29, 2025
Routine
1 critical violation. 1 major violation. 7 minor violations. 5 corrected on site.
55
Oct 10, 2025
Initial
No violations found.
100
Aug 19, 2025
Initial
No violations found.
100
Violations — Jan 9, 2026 Inspection
1-2B - certified food protection manager
Inspector notes: CFSM certificate was not posted for public view during the time of inspection. CA:1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Advised PIC: Ensure a valid Certified Food Safety Manager (CFSM) certificate is posted in a visible location within the facility at all times.
511-6-1.03(3)(c)
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed the following soups: ginger peanut pumpkin, Brazil fish and plantain, and split pea with dill held above 41F during the time of inspection. All were prepared the day prior. CA: 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 conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: PIC voluntarily discarded all affected soups during the inspection.
511-6-1.04(6)(f)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Observed display cooler holding food above 41F during the time of inspection. CA:1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened. Maintain all refrigerated food at or below 41°F to ensure food safety and prevent potential foodborne illness. PIC was advised to contact maintenance/repair personnel to service the cooler and ensure it maintains proper temperatur...
511-6-1.05(6)(a)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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