Buford, Gwinnett County

STARS AND STRIKES

1601 Horizon Pkwy Buford GA 30518

Food

Latest score

Jan 30, 2026

City

Buford

County

Gwinnett

Grade

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Jan 30, 2026

Routine

Score: 88Grade: B3 violations

Comments

Questions? www.gnrhealth.com or 770.963.5132 Note: All cold holding and hot holding temperatures were in compliance unless noted otherwise.

View source record

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Corrected: YesRepeat: No

6-1A: .04(6)(f)Various TCS (Time/temperature control for safety) foods cold holding in pizza prep top cooler with temperatures above 41 deg F. See temperature observations below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: TCS foods out of compliance discarded.

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Corrected: NoRepeat: No

15A: .05(6)(a)Prep top cooler unable to maintain 41 deg F or below. Do not use cooler until unit is repaired and able to maintain 41 deg F. Ensure unit is repaired by 2/6/2026 Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

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Corrected: NoRepeat: No

16B: .06(2)(r)Leak under 4 compartment sink and dishwasher machine. Ensure leak is resolved by 2/6/26. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)

Jun 7, 2024

Routine

Score: 92Grade: A5 violations

Comments

Note: All cold-holding and hot-holding items were in compliance unless otherwise noted. Note: The facility uses flavored syrups as additives. Note: Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Note: Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by which the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Note: An informal inspection will occur by 6/17/2024 for uncorrected violations. *Note: A THIRD CONSECUTIVE VIOLATION ON ITEM 17C: Violation Code: .07(5)(a),(b)1,2,3 - Good Repair, physical facilities maintained; WILL RESULT IN A PERMIT SUSPENSION. For questions or comments please call 770-963-5132 or visit www.gnrhealth.com

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Corrected: YesRepeat: No

6-2: .04(6)(h)Observed diced tomatoes, sliced tomatoes, shredded lettuce, and cooked pasta being held for more than 7 days. A food that requires datemarking shall be discarded if it is appropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: //Food items were discarded.//

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Corrected: YesRepeat: No

14B: .05(10)(e) 1,2,4Observed clean equipment (pitchers and plastic food containers) stacked still wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Equipment was placed in the ware washing area to be rewashed, rinsed, sanitized, and allowed to air-dry.//

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Corrected: NoRepeat: No

15B: .05(3)(h),(i)Quat test strips available on-site are expired (2022).// A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

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Corrected: YesRepeat: No

15C: .05(7)(d)//Observed fryer machines with grease accumulation on the exterior walls and fryer dividers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: //

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Corrected: YesRepeat: Yes

17C: .07(5)(a),(b)1,2,3Observed floors under the fryers with grease/debris accumulation. Observed soda syrup accumulation on the floor under the syrup boxes station in the back of the kitchen. SECOND CONSECUTIVE VIOLATION.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: //