Keys To Learning Academy
Data last updated · May 2026
Quality Indicators
See Methodology →- Overall QualityCombines daily care quality (interactions, learning, environment) with structural features like staff-to-child ratios and teacher qualifications.3 / 5
- Process QualityThe quality of daily care — caregiver-child interactions, learning activities, and the emotional climate. Drawn from the state QRIS rating, accreditations, and Head Start CLASS observations.3 / 5
- Structural QualityMeasurable features like staff-to-child ratios, group sizes, license status, and teacher qualifications. Provider-level data when available; otherwise the state regulatory baseline.3 / 5
Why this rating
This daycare earned 3 out of 5 stars overall. Process quality reflects a Quality Rated rating of Level 2. Structural quality reflects Georgia's licensing baseline. Georgia caps infant ratios at 1:6, toddler ratios at 1:8, and preschool ratios at 1:18. Lead teachers must hold a Child Development Associate (CDA). Teachers must complete 10 hours of annual training.
Quality Recognitions & Accreditations
- State Quality Rating
- Quality Rated Level 2 (Max 3) Learn more →
- Accreditations
- National Association for the Education of Young Children (NAEYC)Not Accredited
- National Accreditation Commission (NAC)Not Accredited
- National Early Childhood Program Accreditation (NECPA)Not Accredited
- National Association for Family Child Care (NAFCC)Not Accredited
Facility Info
- Facility type
- Child Care Center
- Age groups served
- Infants, Toddlers, Preschool, School-Age
- Licensed capacity
- 115
- Teacher-child ratios & group sizesState Minimum Displayed
Age Max ratio Max group Infants 1:6 12 Toddlers 1:8 16 Preschool 1:18 36
Teacher Credentials
- Lead teacher credentialState Minimum Displayed
- Child Development Associate (CDA)
Inspection History
Across 4 inspections since 2023, the issues cited most often were Staff Qualifications & Background Checks (1), Hazardous Materials Handling (1), and Safe Sleep & SIDS Prevention (1). None of the 5 findings were critical.
See All 4 Inspection Visits
May 14, 20261 Finding1 Important
- 591-1-1-.33(5)(a) Requires That Every Calendar Year After the First Year of Employment591-1-1-.33
591-1-1-.33(5)(a) requires that every calendar year after the first year of employment, all supervisory and caregiver Personnel, except independent contractors, Students-in-Training and volunteers, shall attend ten (10) clock hours of diverse training which is offered by an accredited college, university or vocational program or other Department- approved source. It was determined based on observa
Oct 14, 20251 Finding1 Important
- Please Be Mindful to Keep Items That Pose a Hazard Inaccessible to Children591-1-1-.25
Please be mindful to keep items that pose a hazard inaccessible to children. Finding 591-1-1-.25(13) requires that potentially hazardous equipment, materials and supplies be stored in a locked area inaccessible to children. It was determined based on observation that the following hazard was observed in Room D: 1) 1 black broom and 1 black dust pan was placed between the infant diaper changing tab
Dec 10, 20241 Finding1 Important
- 591-1-1-.30(1)(a)3 Requires That Each Crib Shall Have Only an Individual591-1-1-.30
591-1-1-.30(1)(a)3 requires that each crib shall have only an individual, tight-fitting sheet which is changed daily or more often as needed and prior to a change of occupant. It was determined based on the staff statement that the crib sheets are changed every three days.
Nov 29, 20232 Findings2 Important
- 591-1-1-.12(2) Requires That All Equipment and Furniture Be Free From Hazardous Conditions Such As, but Not Limited To,…591-1-1-.12
591-1-1-.12(2) requires that all equipment and furniture be free from hazardous conditions such as, but not limited to, sharp rough edges or toxic paint
- 591-1-1-.18(5) Requires the Refrigeration of All Perishable and Potentially Hazardous Foods at 40 Degrees Fahrenheit Or…591-1-1-.18
591-1-1-.18(5) requires the refrigeration of all perishable and potentially hazardous foods at 40 degrees Fahrenheit or below and served promptly after cooking. Freezer temperature shall be maintained at zero (0) degrees Fahrenheit or below. It was determined based on observation and statement from the staff in charge that the freezer did not have a thermostat.