Chamoy's Restaurant received a B, scoring 84 out of 100, in a Gwinnett County food-service inspection on Sep 4, 2026. The official report lists six findings. [1]
The inspector observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). [2]
The inspector also observed lighters stored on the microwave above the prep table in the kitchen. [3]
The report states: “1,2,4Observed metal pans and cups stored clean, stacked wet.” [4]
Showing 6 of 6 findings
Observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). Time/temperature control for food safety shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The amount of food in each metal pan was split in half, and Items were allowed to cool down in the walk-in cooler/freezer.
Code .04(6)(f)
Observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). Time/temperature control for food safety shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The amount of food in each metal pan was split in half, and Items were allowed to cool down in the walk-in cooler/freezer.Official report · Item 6-1A ↗
Observed lighters stored on the microwave above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved to the bottom prep shelf.
Code .07(6)(c)
Observed lighters stored on the microwave above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved to the bottom prep shelf.Official report · Item 8-2B ↗
1,2,4Observed metal pans and cups stored clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were separated to air-dry.
Code .05(10)(e)
1,2,4Observed metal pans and cups stored clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were separated to air-dry.Official report · Item 14B ↗
Observed buildup of food debris on the shelves in the walk-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)
Code .05(7)(d)
Observed buildup of food debris on the shelves in the walk-in cooler. Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)Official report · Item 15C ↗
Observed a significant amount of food debris and splatter built up on the back wall beside the stove. 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)
Code .07(5)(a),(b)1,2,3
Observed a significant amount of food debris and splatter built up on the back wall beside the stove. 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 ↗
Observed employee food items (milk, watermelon, popsicles, and ice cream) stored above restaurant food in the reach-in cooler and the reach-in freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was placed in a designated employee area of the freezer and cooler.
Code .07(4)(b)
Observed employee food items (milk, watermelon, popsicles, and ice cream) stored above restaurant food in the reach-in cooler and the reach-in freezer. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee food was placed in a designated employee area of the freezer and cooler.Official report · Item 17D ↗
Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.
Gwinnett County · Sep 4, 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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