Curt's Restaurant

3440 Branch Rd, Flowery Branch, GA 30542

American

License: Food Service

Last inspected: Jan 12, 2026

Score

Low Risk

Public records show four inspections at Curt's Restaurant stretching back to 2024. Inspectors last stopped by on Jan 12, 2026. A low risk tier reflects an inspection that turned up minimal issues.

Performance has remained roughly level over recent inspections, averaging near one violation each time.

The pattern that stands out is “proper cooling methods used”, which has been cited two times.

That puts the facility ahead of the local pack: the average Flowery Branch restaurant scores 90. There isn't much in the file that would give a customer pause.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 12, 2026

Routine

1 minor violation.

View 1 violation

11A - proper cooling methods used: adequate equipment for temperature control

Inspector notes: Observed raw, scrambled eggs to be fully covered while in cooling state in walk-in cooler after being used for preparation. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC uncovered eggs to allow proper cooling to occur. See temperature log for cooling curve.

511-6-1.04(6)(e)

May 28, 2025

Routine

1 major violation. 1 minor violation. 2 corrected on site.

View 2 violations

4-2B - food-contact surfaces: cleaned & sanitized (corrected on site)

Inspector notes: Observed low temperature dish machine to have chlorine sanitizer concentration of 0 ppm (parts per million) after measuring 2 separate cycles and manually priming sanitizer. Chlorine sanitizing solution shall have minimum concentration of 50 ppm. Corrective Actions: PIC (person in charge) contacted owner of restaurant to contact Ecolab to have a representative service the dish machine. Manual warewashing in 3-compartment sink was setup to wash, rinse, & sanitize all dishes/equipment until Ecolab can service the dish machine.

511-6-1.05(6)(n)

11A - proper cooling methods used: adequate equipment for temperature control (corrected on site)

Inspector notes: Observed shredded cheese fully covered while in cooling state in walk-in cooler after being used for preparation. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered shredded cheese to allow proper heat transfer. See temperature log for cooling curve.

511-6-1.04(6)(e)

Oct 24, 2024

Routine

1 minor violation. 1 corrected on site.

View 1 violation

14B - utensils, equipment and linens: properly stored, dried, handled (corrected on site)

Inspector notes: Observed containers stacked before completely dry. 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. Corrective Actions: PIC immediately separated containers to allow air-drying.

511-6-1.05(10)(a)

Mar 19, 2024

Routine

2 major violations.

View 2 violations

4-2B - food-contact surfaces: cleaned & sanitized

Inspector notes: Observed buildup of slime in the interior of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC will drain ice machine and wash, rinse, & sanitize at COB.

511-6-1.05(7)(a)

15B - warewashing facilities: installed, maintained, used; test strips

Inspector notes: Observed wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Note: PIC called Ecolab representative immediately to service warewash machine.

511-6-1.05(6)(j)

Frequently Asked Questions

When was Curt's Restaurant last inspected?

The most recent health inspection at Curt's Restaurant on file is from Jan 12, 2026. The public record contains four inspections in total.

What is the most common violation at Curt's Restaurant?

Across the inspection record, “proper cooling methods used” has been cited two times, more than any other issue at Curt's Restaurant.

How does Curt's Restaurant compare to other restaurants in Flowery Branch?

Curt's Restaurant most recently scored 95 out of 100, which is higher than the Flowery Branch average of 90.

Has Curt's Restaurant's inspection record improved over time?

Results have been roughly steady. Inspections at Curt's Restaurant have averaged around one violation per visit across the recent record.

What does a low risk rating mean?

A low risk rating at Curt's Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.

How often is Curt's Restaurant inspected?

Based on the inspection history on file, Curt's Restaurant is inspected around two times per year on average.

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