Mandarin Express
Last inspected: Apr 8, 2026
82
Score
Mandarin Express, located at 2184 N Point Cir in Alpharetta, Georgia, underwent a low-risk inspection on April 8, 2026. During this inspection, one critical violation concerning food-contact surfaces and one minor violation regarding proper date marking and disposition were noted. This most recent inspection follows a historical pattern of mostly low-risk assessments across four previous inspections.
4
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 8, 2026
Routine
1 critical violation. 1 minor violation. 2 corrected on site.
View 2 violations
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed prepared foods not properly labeled with common name, prep date, and/or discard date. CA: PIC will label all prepared foods with common name, prep date, and discard date; maintain consistent labeling system. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days . P 2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P
511-6-1.04(6)(h)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed that the sanitizer dispenser was not dispensing sanitizer from the bin at the time of the inspection. COS: PIC will manually add chlorine to ensure proper sanitization of all items and will arrange for the sanitizer dispenser to be repaired. Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.
511-6-1.05(6)(o)
82
Oct 22, 2025
Routine
No violations found.
100
Sep 19, 2024
Routine
1 critical violation. 1 corrected on site.
View 1 violation
6-1A - proper cold holding temperatures
(corrected on site)
Inspector notes: Observed TCS food items cold holding above 41F in the walk-in cooler. (Cooked noodles 48F, cooked chicken 48F, raw chicken breast 49F, cooked rice 48F). COS: PIC placed food items on ice and called for maintenance. (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. P
511-6-1.04(6)(f)
86
Jan 22, 2024
Routine
No violations found.
100
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