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TODO FRITO ATL receives B in Gwinnett County health inspection

Inspected

3099 Breckinridge Blvd Suite 101A Duluth, GA 30096

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TODO FRITO ATL received a B, scoring 86 out of 100, in a Gwinnett County food-service inspection on Oct 1, 2026. The official report lists five findings. [1]

Inspection score

86/100Grade BOfficial inspection

Inspection summary

The inspector observed pre-portioned ham and cheese, sliced cheese, shredded cheese, and shredded beef not held at 41°F (5°C) or below in the standing reach-in cooler. [2]

The inspector also observed multiple Time/temperature control for safety (TCS) foods not cooled to 70°F within 2 hours (minced beef) or to 41°F within 6 hours of cook time (mashed potatoes); observed TCS foods prepared the previous night not cooled to 41°F (shredded cheese and mashed potatoes) in the standing reach-in cooler. [3]

A separate finding described multiple full (past the fill line), covered plastic containers of sliced and shredded cheese, mashed potatoes, and shredded beef stacked on top of each other in the standing reach-in cooler. [4]

What inspectors found

Read the official report

Showing 5 of 5 findings

  1. Cold holding

    Item 6-1A
    Observed pre-portioned ham and cheese, sliced cheese, shredded cheese, and shredded beef not held at 41°F (5°C) or below in the standing reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.
    Inspector’s full note

    Code .04(6)(f)

    Observed pre-portioned ham and cheese, sliced cheese, shredded cheese, and shredded beef not held at 41°F (5°C) or below in the standing reach-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.
    Official report · Item 6-1A ↗
    No correction or repeat marker recorded.

  2. Cooling time and temperature

    Item 6-1C
    Observed multiple Time/temperature control for safety (TCS) foods not cooled to 70°F within 2 hours (minced beef) or to 41°F within 6 hours of cook time (mashed potatoes); observed TCS foods prepared the previous night not cooled to 41°F (shredded cheese and mashed potatoes) in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.
    Inspector’s full note

    Code .04(6)(d)

    Observed multiple Time/temperature control for safety (TCS) foods not cooled to 70°F within 2 hours (minced beef) or to 41°F within 6 hours of cook time (mashed potatoes); observed TCS foods prepared the previous night not cooled to 41°F (shredded cheese and mashed potatoes) in the standing reach-in cooler. See temperature log. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods were discarded.
    Official report · Item 6-1C ↗
    No correction or repeat marker recorded.

  3. Cooling methods and equipment

    Item 11A
    Observed multiple full (past the fill line), covered plastic containers of sliced and shredded cheese, mashed potatoes, and shredded beef stacked on top of each other in the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on…
    Inspector’s full note

    Code .04(6)(e)

    Observed multiple full (past the fill line), covered plastic containers of sliced and shredded cheese, mashed potatoes, and shredded beef stacked on top of each other in the standing reach-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was educated on proper cooling methods.
    Official report · Item 11A ↗
    No correction or repeat marker recorded.

  4. Utensil, equipment and linen storage

    Item 14B
    1,2,4Observed plastic containers stored as clean, stacked wet above the warewashing sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were seperated and stored in a self drying position.
    Inspector’s full note

    Code .05(10)(e)

    1,2,4Observed plastic containers stored as clean, stacked wet above the warewashing sink. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were seperated and stored in a self drying position.
    Official report · Item 14B ↗
    No correction or repeat marker recorded.

  5. Equipment design and condition

    Item 15A
    Observed a leak from the condenser in the standing reach-in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Inspector’s full note

    Code .05(6)(a)

    Observed a leak from the condenser in the standing reach-in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)
    Official report · Item 15A ↗
    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 1

Official history ↗
  1. This report
    86/100B
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 1, 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
142C74B4-04DE-4286-8906-8E9B84A4509C
Facility ID
35791CD4-806E-44A9-A874-2DF385C50282
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