[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 26. A reinspection is scheduled for July 6, and conditions at the establishment may change. This report does not convey the future status of the establishment.]
A routine health inspection was conducted at Thyme restaurant on June 26, 2026. During the inspection, the GNR Public Health Department documented several health and safety code violations The violations included improper food holding temperatures, rotten and moldy onions, and unsanitary conditions.
WhatNow has reached out to the restaurant for comment and will update the story upon receiving a response.
THYME
When: June 26, 2026
Where: 1154 Lawrenceville Hwy Ste 212, Lawrenceville, GA 30046, United States
Score: 52U
Thyme is an authentic Caribbean restaurant specializing in traditional Guyanese cuisine. The inspection report documented the following violations:
- The inspection identified multiple risk factor violations, including overall lack of active managerial control in the restaurant. The PIC is responsible for ensuring compliance with the food code by demonstrating active managerial control.
- The PIC lacked the knowledge of the symptoms and diseases that are required to be reported to the health department. The person in charge was trained during the inspection.
- The report stated that food employees are required to report to the Certified Food Safety Manager (CFSM) and PIC about their health status, activities, and disease-related information.
- No paper towels or other means to dry hands after washing were available in the kitchen handwashing sink. Paper towels were kept in the handwashing sink area during the inspection. The report advised the staff to always properly equip and maintain the handwashing sink.
- The report noted that no bleach or cleaner used for cleaning vomit or diarrheal events was available in the facility. The PIC bought bleach for the cleanup kit. The restaurant was advised to have written procedures for employees to follow when dealing with vomit or diarrheal events. The staff is required to have knowledge of how to minimize the spread of contamination and the exposure of employees, customers, food, and surfaces to vomitus or fecal matter.
- Rotten and moldy onions were observed in the walk-in cooler. The PIC discarded the items during the inspection.
- Multiple TCS food items were being reheated in a hot holding unit instead of being stored at 165°F or above for 2 hours. PIC added hot water to the steam pans and turned up the table temperature so that it would heat up faster.
- The staff was advised to reheat cooked and cooled TCS food to at least 165°F for 15 seconds within 2 hours.
- Eggrolls were cooling on the counter and on the prep table at room temperature. The temperature was not cooling fast enough to reach 41°F or below within 4 hours. The PIC moved the eggrolls to the cooler during the inspection. The staff was instructed that TCS foods must cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours.
- Chicken was stored in the meat sink and was being thawed in water. The water was not running, and the meat was not completely submerged. During the inspection, the PIC turned on the running cold water. TCS items are required to be thawed properly following the approved methods.
- A pot of broth was stored on the floor of the walk-in freezer, and bags of onions and potatoes were stored on the floor of the walk-in cooler. The PIC moved the items from the floor of the walk-in. The staff was instructed to always store the food items in a proper, clean, and dry place.
- An employee was cutting vegetables in the kitchen while wearing multiple bracelets. The employee was asked to remove the bracelets during the inspection. Jewelry, except for medical information jewelry or a simple wedding ring, is not allowed while preparing food.
- The restaurant did not display the most recent inspection report. The PIC replaced the displayed inspection report with the most recent one. The staff was asked to keep the recent inspection on display.
A detailed inspection report is available here.
Follow-up Inspection
Due to the violations documented during the inspection, the restaurant received a low score. The restaurant must correct the violations before the follow-up inspection. A follow-up inspection is scheduled for July 6, 2026, to verify the compliance. Additional routine inspections will be conducted within 1 year.
