Inspection Atlas
Georgia Inspection Scores
Locality
GAFL
Duluth, Gwinnett County

HOLIDAY INN EXPRESS AND SUITES

3530 Breckinridge Blvd Duluth GA 30096

Food
Latest score
87
Jun 8, 2026
City
Duluth
County
Gwinnett
Grade
B
Inspections
4

Score history

Inspection scores over time for this facility.

Inspection history

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

Jun 8, 2026

Routine

Score: 87Grade: B2 violations
Comments

Questions? www.gnrhealth.com 770.963.5132 Note: All cold holding and hot holding temperatures were verified in compliance unless noted otherwise. Note: Thermometers were calibrated earlier today to ice point 32 deg F. Note: Ensure remodel application is submitted by June 25/2026 for the remodel of the kitchen for the wood equipment used in the kitchen. Note: Discussed with PIC on best method for maintaining cold holding temperature for self service.

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Corrected: YesRepeat: No

1-2B: .03(3)(c)CFSM (certified food safety manager) certification not posted in public view. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf) Corrective Actions: PIC (person in charge) posted their CFSM in public view.

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Corrected: YesRepeat: No

6-1B: .04(6)(f)Various TCS (time/temperature control for safety) foods were hot holding at temperatures lower than 135 deg F. See temperature observations. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) reheated TCS foods to 166 deg F.

Aug 29, 2025

Routine

Score: 97Grade: A1 violation
Comments

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

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Corrected: YesRepeat: No

12C: .04(4)(m)Wet wiping cloth stored on prep top counter in between use. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: PIC (Person in charge) placed cloth into sanitizer solution.

Sep 3, 2024

Routine

Score: 91Grade: A1 violation
Comments

NOTE: All cold held temperatures were in compliance unless otherwise noted. NOTE: No additives are used at this facility. NOTE: Thermometers calibrated today (see temp log). NOTE: Questions? Please visit www.gnrhealth.com or call 770-963-5132

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Corrected: YesRepeat: No

6-1D: .04(6)(i)Person-in-charge (PIC) could not provide written procedures for time control. // 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: Copy of procedures provided and filled out by PIC. //

Jul 3, 2024

Required Additional Routine

Score: 89Grade: B1 violation
Comments

NOTE: All cold and hot held temperatures were in compliance unless otherwise noted. NOTE: REPEAT VIOLATIONS WILL RESULT IN PERMIT SUSPENSION (6-1B: hot holding). NOTE: Time control is suggested as an option for the bar. Procedure was provided. NOTE: This inspection was a required additional routine. A regular routine will still be performed this cycle. NOTE: Questions? Please visit www.gnrhealth.com

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Corrected: YesRepeat: No

6-1B: .04(6)(f)There were multiple items (sausage gravy, egg omelets, and sausage) on the bar that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC (person in charge) discarded items. Time control suggested.