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GREAT WRAPS scored 70; newer inspection records 86

Inspected

5900 Sugarloaf Pkwy Suite FC-7 Lawrenceville, GA 30043

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GREAT WRAPS received a C, scoring 70 out of 100, in a Gwinnett County food-service inspection on Sep 30, 2026. The official report lists ten findings. [1]

Inspection score

70/100Grade COfficial inspection

Inspection summary

The report states: “Facility had a vomiting and diarrheal clean up kit in place but did not an approved effective disinfectant.” [2]

The inspector also observed ice machine to have black mold-like substance on the inside where the water touches and drips down. [3]

A separate finding described non-operable top prep cooler with diced tomatoes, feta cheese, and other time/temperature control for safety foods (TCS) not at 41 degrees or below. [4]

A newer inspection in our records, dated Oct 6, 2026, lists 86 out of 100, grade B. The findings above belong to the Sep 30, 2026 inspection. [5]

What inspectors found

Read the official report

Showing 10 of 10 findings

  1. Vomiting and diarrheal response procedures

    Item 2-2E
    Facility had a vomiting and diarrheal clean up kit in place but did not an approved effective disinfectant. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Inspector’s full note

    Code .03(6)

    Facility had a vomiting and diarrheal clean up kit in place but did not an approved effective disinfectant. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)
    Official report · Item 2-2E ↗
    No correction or repeat marker recorded.

  2. Food-contact surface sanitation

    Item 4-2B
    Observed ice machine to have black mold-like substance on the inside where the water touches and drips down. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Inspector’s full note

    Code .05(7)(a)1

    Observed ice machine to have black mold-like substance on the inside where the water touches and drips down. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)
    Official report · Item 4-2B ↗
    No correction or repeat marker recorded.

  3. Cold holding

    Item 6-1A
    Observed non-operable top prep cooler with diced tomatoes, feta cheese, and other time/temperature control for safety foods (TCS) not at 41 degrees or below. Items out of temperature were discarded. (See temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
    Inspector’s full note

    Code .04(6)(f)

    Observed non-operable top prep cooler with diced tomatoes, feta cheese, and other time/temperature control for safety foods (TCS) not at 41 degrees or below. Items out of temperature were discarded. (See temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  4. Hot holding temperatures

    Item 6-1B
    Observed chicken strips under heat lamp not hot holding 135 degrees or above. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken strips were discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed chicken strips under heat lamp not hot holding 135 degrees or above. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Chicken strips were discarded.
    Official report · Item 6-1B ↗
    No correction or repeat marker recorded.

  5. Toxic substance storage and use

    Item 8-2B
    Observed sanitizer in three compartment with beach concentration above 200 ppm. Observed sanitizer two sanitizer buckets with bleach concentration above 200 ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC added more water to bleach sanitizer in the three compartment sink and remade sanitizer buckets to appropriate disinfectant parameters.
    Inspector’s full note

    Code .07(6)(g)

    Observed sanitizer in three compartment with beach concentration above 200 ppm. Observed sanitizer two sanitizer buckets with bleach concentration above 200 ppm. Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: PIC added more water to bleach sanitizer in the three compartment sink and remade sanitizer buckets to appropriate disinfectant parameters.
    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.

  6. Equipment design and condition

    Item 15A
    Observed dust build up under heat lamp. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
    Inspector’s full note

    Code .05(1)(i)

    Observed dust build up under heat lamp. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)
    Official report · Item 15A ↗
    No correction or repeat marker recorded.

  7. Plumbing and drainage

    Item 16B
    Observed overflow of water under hand washing sink near walk in cooler of facility. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Inspector’s full note

    Code .06(2)(r)

    Observed overflow of water under hand washing sink near walk in cooler of facility. A plumbing system shall be repaired according to law; (P) and maintained in good repair. (C)
    Official report · Item 16B ↗
    No correction or repeat marker recorded.

  8. Facility maintenance and cleanliness

    Item 17C
    Observed water leak from ceiling near food preparation table in the facility. 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)
    Inspector’s full note

    Code .07(5)(a),(b)1,2,3

    Observed water leak from ceiling near food preparation table in the facility. 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)
    Official report · Item 17C ↗
    No correction or repeat marker recorded.

  9. Ventilation and lighting

    Item 17D
    Observed grease build up in hood ventilation above fryers and griddle. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)
    Inspector’s full note

    Code .07(5)(d)

    Observed grease build up in hood ventilation above fryers and griddle. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. (C)
    Official report · Item 17D ↗
    No correction or repeat marker recorded.

  10. Pest control

    Item 18
    Observed numerous live gnats in the facility near the soda syrup rack. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
    Inspector’s full note

    Code .07(5)(k)

    Observed numerous live gnats in the facility near the soda syrup rack. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)
    Official report · Item 18 ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.

Inspection history 2

Official history ↗
  1. Newer record
    86/100B
    Report
  2. This report
    70/100C
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Sep 30, 2026

02 / Same facility Official inspection history

Available records for this official facility

03 / How scoring works Georgia’s food-service rules
Record details & methodology
Authority
Gwinnett County
Inspection ID
0A5748F0-2616-485A-AE46-6502AF28693E
Facility ID
D8E47B60-AB15-45E0-ABD6-B328DE5532C1
Record captured
Venue address source
Official listing ·

Scores and findings describe the dated inspection, not current operating conditions. A correction deadline does not establish whether an issue remained unresolved afterward.

Findings quote the official report captured . “Corrected on site” and “repeat” reflect explicit report markers. “COS” and “CA” in the inspector’s notes refer to corrections and corrective actions; an instruction to act is not proof that it was completed.

History links the same official facility ID within the issuing authority and may omit intervening inspections. Same-day results have no inferred sequence. Report excerpts follow source order, not a severity ranking.

This report comes from Gwinnett County. History includes only this authority’s exact facility ID.

Georgia’s grading scale
A
90–100
B
80–89
C
70–79
U
0–69
Georgia food-service rules ↗

Checked