Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Buford, Gwinnett County

MO'S GYRO AND KABOB

4296 Old Suwanee Rd Suite 2 Buford GA 30518

Food
Latest score
90
Mar 9, 2026
City
Buford
County
Gwinnett
Grade
A
Inspections
2

Score history

Inspection scores over time for this facility.

Inspection history

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

Mar 9, 2026

Routine

Score: 90Grade: A2 violations
Comments

Questions? www.gnrhealth.com 770.963.5132 Note: All cold holding and hot holding temperatures were observed in compliance unless noted otherwise. Note: Ensure coolers are repaired by informal inspection date of 3/18/26. Failure to correct all violations by inspection date may result in permit suspension.

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Corrected: YesRepeat: No

6-1A: .04(6)(f)Various TCS (time/temperature control for safety) foods cold holding with temperatures above 41 deg F. See temperature observations. 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)Reach in cooler unable to maintain 41 deg F or below. Ensure units are repaired by 3/18/26. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Apr 11, 2025

Routine

Score: 91Grade: A1 violation
Comments

Note: All cold and hot held temperatures were in compliance unless otherwise noted. Note: Thermometers calibrated today (see temp log). Note: Attempted to verify Leon International Foods from the permit provided, unable to tell if it is wholesale or retail. Per QA, this is of little concern. Note: This facility uses egg shade food coloring as an additive. Questions? (770) 963-5132 or visit www.gnrhealth.com This was a joint inspection with MLS.

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Corrected: YesRepeat: No

6-1D: .04(6)(i)Time control potatoes did not bear a start and end time. When using Time Control (TPHC) for a maximum of 4 hours:

  1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
  2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
  3. foods not consumed before the discard time shall be discarded; (P)
  4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
  5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
  6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Items were discarded.