NEPALI KITCHEN AND GRILL received an A, scoring 95 out of 100, in a Gwinnett County food-service inspection on Aug 5, 2026. The official report lists three findings. [1]
The report states: “The facility does not have an adequate thermometer for thin foods.” [2]
The inspector also observed a ladle stored in water, kept below 135°F (57°C), on the stove in the kitchen. [3]
A separate finding described aluminum foil used as lining for prep surfaces above the stove and on the prep cooler. [4]
Showing 3 of 3 findings
The facility does not have an adequate thermometer for thin foods. The facility only has a thermometer with a dimple for liquids and dense foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)
Code .05(3)(g)
The facility does not have an adequate thermometer for thin foods. The facility only has a thermometer with a dimple for liquids and dense foods. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf)Official report · Item 11D ↗
Observed a ladle stored in water, kept below 135°F (57°C), on the stove in the kitchen. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water…
Code .04(4)(k)
Observed a ladle stored in water, kept below 135°F (57°C), on the stove in the kitchen. See temperature log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The person in charge replaced the utensil with a clean one and placed it in fresh water in a clean container held at 135°F (57°C).Official report · Item 14A ↗
Observed aluminum foil used as lining for prep surfaces above the stove and on the prep cooler. 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) Corrective Actions: Foil was removed.
Code .05(1)(i)
Observed aluminum foil used as lining for prep surfaces above the stove and on the prep cooler. 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) Corrective Actions: Foil was removed.Official report · Item 15A ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Aug 5, 2026
02 / Same facility ↗Official inspection historyAvailable records for this official facility
03 / How scoring works ↗Georgia’s food-service rulesScores 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.
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