Her Majesty Kitchen
Last inspected: Apr 9, 2026
82
Score
Public records show seven inspections at Her Majesty Kitchen stretching back to 2024. Her Majesty Kitchen was last inspected on Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around two violations each.
“Contamination prevented during food preparation” comes up most often, recorded two times in the inspection record.
By comparison, the average Forsyth facility scores 89, putting Her Majesty Kitchen on the weaker side. Overall, the inspection record reads well.
7
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 9, 2026
Routine
4 minor violations.
View 4 violations
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup of grease on the filter above the fryer in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The filter will be cleaned by 04/20/2026
18 - insects, rodents, and animals not present
Inspector notes: Observed opening at the floor of the back door of the kitchen Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. the manager should ensure the door opening is properly sealed to prevent rodent from getting into the kitchen area. correct by 05/12/2026
511-6-1.07(2)(m)
12A - contamination prevented during food preparation, storage, display
Inspector notes: observed an open bag of paster at the dry storage that is not properly rapped. The manager should ensure the bag is properly rapped after use to avoid contamination. correct by 04/12/2026
511-6-1.04(4)(q)
14B - utensils, equipment and linens: properly stored, dried, handled
Inspector notes: Observed sanitizing solutions not stored at least 6" above the floor. also observed some shelves are not at least 6" above the floor. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. The manager should ensure that things are stored at least 6" above the floor. correct 04/20/2026
511-6-1.05(10)(e)
82
Nov 12, 2025
Routine
4 minor violations.
View 4 violations
12B - personal cleanliness
Inspector notes: Observed a chef prepping and cooking in the kitchen with a watch on his wrist, Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS the chef removed the watch from there wrist.
511-6-1.03(5)(g)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed two 5 gallons container of oil stored on the floor in the dry storage,cation (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles in the dry storage area must be stored 6 inches off the floors at all times. COS the containers of cooking oil was placed on a shelf in the dry storage area off the floor.
511-6-1.05(10)(e)
15C - nonfood-contact surfaces clean
Inspector notes: Observed buildup on back walls of the 4-burner stovetop, Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris The manager will have backside of the stovetop cleaned by 12/15/25
511-6-1.05(7)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed buildup of grease on the filter above the fryer in the kitchen area, The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. The filter will be cleaned by 12/10/25
511-6-1.07(5)(a)
82
Apr 11, 2025
Routine
1 minor violation.
View 1 violation
12A - contamination prevented during food preparation, storage, display
Inspector notes: observed an open bag of rice at the dry storage that is not properly rapped. Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food. correct by 04/12/2025
511-6-1.04(4)(q)
95
Jan 9, 2025
Routine
1 major violation. 2 minor violations.
View 3 violations
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: I observed that they ran out of test strip to test sanitizer. Ware Washing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. correct by 01/20/2025
511-6-1.05(6)(p)
12B - personal cleanliness
Inspector notes: We observed the chef cooking food without proper beard restrain. 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. the manager should ensure that any employee prepping food restrain their hair properly. correct by 01/20/2025
511-6-1.03(5)(j)
17C - physical facilities installed, maintained, and clean
Inspector notes: We observed grease build up on the roof of the frier. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. correct by 01/20/2025
511-6-1.07(5)(a)
82
Sep 12, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: I observed that two bags of chicken and a bag of shrimp are out of temp (46 degrees and above). Time/Temperature Control for Safety; Cold Holding (P) (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 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. The items out temp was trashed and the manager should ensure that all potentially hazardous food should be stored at a temperature of 41 or b...
511-6-1.04(6)(f)
86
Jun 26, 2024
Routine
1 minor violation.
View 1 violation
14A - in-use utensils: properly stored
Inspector notes: Observed a ice scoop being stored on top of the ice machine in the dry storage area food end not protected, During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. COS the ice scoop wil be stored in a placstic bag between usage.
511-6-1.04(4)(k)
95
Apr 19, 2024
Initial
No violations found.
100
Frequently Asked Questions
When was Her Majesty Kitchen last inspected?
The most recent health inspection at Her Majesty Kitchen on file is from Apr 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Her Majesty Kitchen?
Across the inspection record, “contamination prevented during food preparation” has been cited two times, more than any other issue at Her Majesty Kitchen.
How does Her Majesty Kitchen compare to other restaurants in Forsyth?
Her Majesty Kitchen most recently scored 82 out of 100, which is lower than the Forsyth average of 89.
Has Her Majesty Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Her Majesty Kitchen have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Her Majesty Kitchen 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 Her Majesty Kitchen inspected?
Based on the inspection history on file, Her Majesty Kitchen is inspected around four times per year on average.
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