Whistle Q
Last inspected: Feb 10, 2026
55
Score
The health department has logged three inspections at Whistle Q, the earliest from 2025. Inspectors last stopped by on Feb 10, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly zero violations before.
That's lower than the typical Flowery Branch restaurant, which scores around 90. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine
2 critical violations. 2 major violations. 2 minor violations. 2 corrected on site.
View 6 violations
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed high temperature dish machine to reach rinse temperature of 200°F. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC). Corrective Actions: PIC discontinued use of dish machine and setup manual wash, rinse, and sanitizing in 3-compartment sink.
511-6-1.05(6)(l)
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Inspector notes: At least one sink plumbed with hot and cold water under pressure was not provided for the washing of fruits and vegetables. At least one sink, plumbed with hot and cold water under pressure, shall be provided for the washing of fruits and vegetables as specified under DPH Rule 511-6-1-.04(4)(g)1. Corrective Actions: PIC to reinstall vegetable prep sink.
511-6-1.05(3)(j)
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Quaternary ammonium sanitizer not at proper temperature. Observed to be at 124°F and 122°F in bucket and at 3-compartment sink. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Corrective Actions: PIC made new sanitizer solution at proper temperature.
511-6-1.05(6)(n)
1-2A - pic present, demonstrates knowledge, performs duties
Inspector notes: Person in charge not performing duties; not ensuring employees are properly sanitizing food contact surfaces or equipment through routine monitoring of solution temperature and exposure time for hot water sanitizing, chemical concentration, pH, temperature, and exposure time for chemical sanitizing. PIC is responsible for ensuring employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Corrective Actions: EHS consulted with PIC on routine monitoring of sanitizer solution temperature and dish machine.
511-6-1.03(2)(a)
4-2B - food-contact surfaces: cleaned & sanitized
Inspector notes: Observed high temperature dish machine pressure gauge to read 5 psi. Manufacturer data plate states pressure for rinse cycle shall read between 15-25 psi. The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine, as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing control valve, shall be within the range specified on the machine manufacturer’s data plate and may not be less than 35 kilopascals (5 pounds per square inch) or more than 200 kilopascals (30 pounds per square inch). Corrective Actions: PIC to call Ecolab to have technician come service the dish machine.
511-6-1.05(6)(m)
14A - in-use utensils: properly stored
(corrected on site)
Inspector notes: In-use utensil in non-potentially hazardous food (corn meal) not stored with handle above top of food within a closed container. Dispensing utensils shall be stored in food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: PIC rearranged scoop in corn meal so that the handle was stored above the top of the food.
511-6-1.04(4)(k)
55
Nov 13, 2025
Initial
No violations found.
100
Oct 21, 2025
Initial
1 minor violation. 1 corrected on site.
View 1 violation
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
(corrected on site)
Inspector notes: Fixed equipment (3-compartment sink) does not allow enough space for cleaning on the sides/back of the equipment. Fixed Equipment, Spacing or Sealing. Equipment that is fixed because it is not easily movable shall be installed so that it is: Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Actions: PIC immediately requested that contractors caulk the gap between the 3-compartment sink and the wall.
511-6-1.05(4)(b)
95
Frequently Asked Questions
When was Whistle Q last inspected?
The most recent health inspection at Whistle Q on file is from Feb 10, 2026. The public record contains three inspections in total.
How does Whistle Q compare to other restaurants in Flowery Branch?
Whistle Q most recently scored 55 out of 100, which is lower than the Flowery Branch average of 90.
Has Whistle Q's inspection record improved over time?
No. Recent inspections at Whistle Q have averaged around six violations per visit, up from roughly zero earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Whistle Q means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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