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WILL HENRYS TAVERN AT SUGARLOAF receives A in Gwinnett County health inspection

Inspected

3315 Sugarloaf Pkwy Suite 1 Lawrenceville, GA 30044

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WILL HENRYS TAVERN AT SUGARLOAF received an A, scoring 92 out of 100, in a Gwinnett County food-service inspection on Oct 5, 2026. The official report lists six findings. [1]

Inspection score

92/100Grade AOfficial inspection

Inspection summary

The inspector observed raw salmon thawing in sealed reduced oxygen packaging. [2]

The inspector also observed cardboard being used as a shelf liner in walk-in cooler. [3]

A separate finding described accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. [4]

What inspectors found

Read the official report

Showing 6 of 6 findings

  1. Thawing methods

    Item 11C
    Observed raw salmon thawing in sealed reduced oxygen packaging. Packaging states that fish must be kept frozen until time of use. ***SECOND CONSECUTIVE VIOLATION***.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.//
    Inspector’s full note

    Code .04(6)(c)

    Observed raw salmon thawing in sealed reduced oxygen packaging. Packaging states that fish must be kept frozen until time of use. ***SECOND CONSECUTIVE VIOLATION***.// Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; (C) or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water. (C) Corrective Actions: Fish was discarded.//
    Official report · Item 11C ↗
    No correction or repeat marker recorded.

  2. Equipment design and condition

    Item 15A
    Observed cardboard being used as a shelf liner in walk-in cooler. Cardboard was visibly soiled with debris.// 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 cardboard being used as a shelf liner in walk-in cooler. Cardboard was visibly soiled with debris.// 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.

  3. Equipment design and condition

    Item 15A
    Observed accumulation of ice on shelving in standing cooler at bar.// 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 accumulation of ice on shelving in standing cooler at bar.// 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.

  4. Warewashing facilities and test strips

    Item 15B
    Observed accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)
    Inspector’s full note

    Code .05(6)(d),(e)

    Observed accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)
    Official report · Item 15B ↗
    No correction or repeat marker recorded.

  5. Equipment cleanliness

    Item 15C
    Observed accumulation of debris on fan guard in walk-in cooler, ceiling in walk-in cooler, handles on chest freezer next to fryer, metal shelving next to fryer, and soda gun holder at bar. ***SECOND CONSECUTIVE VIOLATION***// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Inspector’s full note

    Code .05(7)(a)2,3

    Observed accumulation of debris on fan guard in walk-in cooler, ceiling in walk-in cooler, handles on chest freezer next to fryer, metal shelving next to fryer, and soda gun holder at bar. ***SECOND CONSECUTIVE VIOLATION***// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)
    Official report · Item 15C ↗
    No correction or repeat marker recorded.

  6. Facility maintenance and cleanliness

    Item 17C
    Observed accumulation of debris on floor in walk-in cooler, wall underneath three-compartment sink, and pipes underneath three compartment sink. ***SECOND CONSECUTIVE VIOLATION***.// 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 accumulation of debris on floor in walk-in cooler, wall underneath three-compartment sink, and pipes underneath three compartment sink. ***SECOND CONSECUTIVE VIOLATION***.// 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.

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
    92/100A
    Reading

Sources

01 / Primary source Official inspection & findings

Gwinnett County · Oct 5, 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
340515D3-B73E-4FE1-AC5F-CB951D3A2CF1
Facility ID
A716621D-16DF-492B-AD1A-BACAD85C833D
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