Sweet Tea Lounge
Last inspected: Jan 20, 2026
25
Score
Sweet Tea Lounge, located at 2705 54 Hwy Ste 5 in Peachtree City, GA, underwent a food service inspection on January 20, 2026. This inspection resulted in a high-risk score of 25, with violations noted in management knowledge and responsibilities, proper eating and drinking practices, and response procedures for vomiting and diarrheal events. The inspection identified a total of 17 violations, categorized as 2 critical, 7 major, and 8 minor.
1
Inspections
2
Critical latest
7
Major latest
8
Minor latest
Inspection History
Jan 20, 2026
Issued Provisional Permit
2 critical violations. 7 major violations. 8 minor violations. 5 corrected on site.
25
Violations — Jan 20, 2026 Inspection
2-2A - management knowledge, responsibilities, reporting
Inspector notes: Observed that the facility was unable to produce verifiable means of showing employee health reporting requirement acknowledgement. Code: Facility shall have verifiable means of showing employee health reporting requirement acknowledgement.
511-6-1.03(2)(o)
2-2B - proper eating, tasting, drinking, or tobacco use
(corrected on site)
Inspector notes: Observed employee food and drinks stored throughout the facility and the items were stored with and above food and food contact surfaces; stored above food in coolers and on counters in the front over dry storage. COS. Remoed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination of food and food contact surfaces.
511-6-1.03(5)(k)
2-2E - response procedures for vomiting & diarrheal events
Inspector notes: Observed that the facility does not have a written plan for responding to vomit and diarrheal events and does not have any of the necessary items to respond to such an event either. CA: Facility shall have a written vomit and diarrheal response plan and have all of the items required for that plan.
511-6-1.03(6)
6-2 - proper date marking and disposition
(corrected on site)
Inspector notes: Observed prepared TCS food and opened manufactured TCS food that was not date marked with the date of preparation/opening nor the date of discard. COS. Dates added. CA: Prepared TCS food and opened manufactured TCS food shall be date marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.
511-6-1.04(6)(g)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed that the facility is storing their cleaners/sanitizers on food contact surfaces (counters upfront) with and above food (dry storage carts and shelves). COS. Removed. CA: All chemicals shall be stored in a manner that prevents contamination of food and food contact surfaces.
511-6-1.07(6)(c)
8-2B - toxic substances properly identified, stored, used
(corrected on site)
Inspector notes: Observed that the facility is using residential chemicals in an attempt to sanitize counters and food contact surfaces (using household lysol wipes). COS. Facility created a sanitizer solution with wet wiping cloths to wipe surfaces down; household chemical wipes use discontinued. CA: All chemicals used in the facility shall be used according to their conditions of use, including only using chemicals intended for use in commercial kitchens.
511-6-1.07(6)(e)
12B - personal cleanliness
Inspector notes: Observed employee preparing food while wearing many bracelets. Code: With the exception of a plain band ring, no jewelry may be worn on the hands or wrists while preparing food.
511-6-1.03(5)(g)
12D - washing fruits and vegetables
(corrected on site)
Inspector notes: Observed that the facility is storing dirty dishes inside of the produce sink. COS. Sink was washed, rinsed, and sanitized. CA: Produce sinks shall only be used for washing produce and thawing ready-to-eat foods.
511-6-1.04(4)(g)
14C - single-use/single-service articles: properly stored, used
Inspector notes: Observed that the facility is re-using single-use items (reusing plastic cartons that food previously arrived in). CA: Single-use items shall not be reused.
511-6-1.05(6)(r)
15B - warewashing facilities: installed, maintained, used; test strips
Inspector notes: Observed that the facility is using chlorine sanitizer, however, they do not have the means to test it. CA: Facility shall have the means to test each type of sanitization method used in the facility.
511-6-1.05(3)(h)
16A - hot and cold water available; adequate pressure
Inspector notes: Observed that the current water heater is not properly sized to cover all of the plumbing fixtures in the facility. Recommended action: Remove one of the spray hoses or install low flow spray hoses. CA: The hot water heater shall be of sufficient capacity to cover peak water usage in the facility.
511-6-1.06(1)(g)
16C - sewage and waste water properly disposed
Inspector notes: Observed that the 3-compartment sink and vegetable sink were directly plumbed into the sewer connection. CA: In equipment/sinks that may have food or food contact surfaces in them, there shall be an indirect connection to the sewer.
511-6-1.06(4)(c)
17B - garbage/refuse properly disposed; facilities maintained
Inspector notes: Observed that there was no trash receptacle in the front food service area. CA: A trash receptacle shall be availabel in each area of the establishment where waste is produced.
511-6-1.06(5)(g)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed damaged walls and coving (holes, cracks). CA: Facility shall be maintained in a state of good repair.
511-6-1.07(5)(a)
17C - physical facilities installed, maintained, and clean
Inspector notes: Observed that the ceiling tiles in the kitchen were black and subsequently not easily cleanable as it is not possible to tell if there is an accumulation of debris. Recommended action: Replace ceiling tiles with ones of light color. Code: Floors, walls, and ceilings shall be easily cleanable.
511-6-1.07(2)(a)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed that the facility is keeping a lounge chair and personal items in the dry storage closet; there is no distinction between the dry storage and employee space/belongings. Recommended action: Remove personal items. Code: Employee belongings and activities shall be in designated locations that prevent the contamination of food and food contact surfaces.
511-6-1.07(4)(b)
17D - adequate ventilation and lighting; designated areas used
Inspector notes: Observed light out in the back food prep area. CA: Lighting intensity shall be appropriate.
511-6-1.07(3)(f)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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